Category Archives: mushroom

Creamy Mushroom Soup

This is a one of my husband’s favourite soup.

1, Chop mushroom into slices, also prepare some chopped garlic.

2, Heat a pot. Oil in. Sear mushroom till aromatic and soft.

3, Season with salt, black pepper and mixed herbs.

4, Pour in milk. And bring to boil.

5, Turn to low heat. Let it simmer for about 10 mins with the lid on.

6, Pour everything into a blender and blend till very smooth.

Easy Mushroom & Bacon Pasta

1,Prepare all the ingredients: bacon (cut into slices), mushrooms (cut into slices), onion (cut into small dice).

2, Cook pasta first. I would like to cut down 2 mins of the cooking time shown in the instruction on the package. Drain the pasta and put aside.

3, Heat a pan. Add in oil. Stir fry onions till transparent.

4, Add in bacon, and sear them a bit. Then add in mushroom slices. Stir fry for a minute or 2. Season with salt and black pepper.

5, Spread in 1 tbsp flour. Quickly stir fry evenly. Flour will help to thicken sauce.

6, Pour in 3/4 cup milk (you can use less or more milk depending on how thick you want the sauce to be). Bring the sauce to boil, and turn down the heat. Add mixed herbs, let it simmer for 3-5 minutes.

7, Put nearly-cooked pasta in, cook for another 2 minutes. Sprinkle cheese to add more flavor.

8, Serve with a little bit more black pepper.

Cheesy Mushroom Sauced Rice

1, prepare ingredients: mushroom (I chose maitake mushroom, and it’s my first time to cook this kind of mushroom). Leftover cooked rice, garlic 2 cloves (chopped), 1 tbsp butter, 1 tsp olive oil, 2 tsp mixed herbs, salt, black pepper, milk 1/2 cup and cheese.

2, heat a pan, add in olive oil and butter.

3, when butter melts, add in garlic. Stir fry till aromatic.

4, add in mushroom. Stir fry till they become softened.

5, pour into milk, add in salt, black pepper and herbs. Simmer for 3 mins.

6, turn up the heat and reduce the sauce a bit.

7, add in rice. Mix rice evenly with mushroom sauce.

8, let rice fully absorb the mushroom sauce.

9, off the heat. Take out the rice and put into a bowl. Sprinkle cheese over the top.

10, use microwave to heat the rice till cheese melts. Actually, oven would be a better choice, but I didn’t find a proper container, so please try oven if you can.

Pan Fried Mini King Oyster Mushroom

Because My mini king oyster mushrooms are not in unified size, so I cut the bigger ones into halves. You can also use normal king oyster mushrooms, just cut them into slices before cooking.

  1. Heat a pan, add in 1 tbsp oil.
  2. Arrange mushrooms in the pan in single layer. When the down side turns golden brown, flip them over.If you want to add more flavor, you can add in some chopped garlic and butter.
  3. When the other side also turns brown. Fry each side for another 2 or 3 mins with low heat.
  4. Season with salt and black pepper.

And done!

Chicken and Mushroom Stew

This is a typical dish of Northern China cuisine. 2 secret ingredients are dried mushroom and sweet potato glass noodles.

I brought them here from my hometown when last time I went back.

This type of sweet potato glass noodles need to be soaked in water for hours to get softened. Also wash mushroom many times and soak them before cooking.

  1. In a pot, add in chicken cutlet. And pour in enough water. Bring to boil and keep boiling for 5 mins.
  2. Rinse chicken in water and remove all the dirt.
  3. Heat a pan, Add in 2 tsp oil. Fry chicken till slightly golden brown.
  4. Add in ginger slices, green onion slices and dried chili. Stir fry till aromatic.
  5. Add in other spices: star anise, bay leaf, and cinnamon. Stir fry till aromatic.
  6. Drizzle in 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce and also add in 1/2 tbsp sugar.
  7. Add in enough hot water covers all ingredient.
  8. Spread glass noodles over the top. (because my glass noodles really need a long time to be fully cooked). Lid on and simmer with low heat for 15 mins.
  9. Add in mushroom. Simmer for another 20 mins.

Stir occasionally and reduce the sauce with high heat.

Braised Abalone with Mushrooms

It’s a nice choice for Chinese New Year.

  1. Prepare abalones, wash them clean and dry with kitchen towel. Soak Chinese shiitake mushrooms in water (the dry type). Then remove the stem. Keep the mushroom water. Except shiitake mushroom, I also use another kind of mushroom. But only shiitake also works.
  2. Heat a pan. Add in 2 tsp oil. Sear 1 small chunk of pork belly. When the pork belly turns a bit golden brown. Add in 2 chopped garlic cloves. Stir fry till aromatic.
  3. Add in all the mushrooms. Fry a bit.
  4. 2 tbsp light soy sauce, 1 tsp dark soy sauce, and 1 tbsp oyster sauce. Mix evenly with mushroom.
  5. Pour in mushroom water, about 1/2 1 cup and 1/2 cup stock. bring to boil with high heat.
  6. Transfer everything into pressure cooker. Also add in abalones.
  7. Cook 20 mins under high pressure.
  8. Cut broccoli into small chunks. Blanch in water for 3 mins.
  9. Arrange broccoli in the plate.
  10. Place abalone and mushrooms in the center.
  11. Pour the sauce into a sauce pan. Add in 1 tbsp sugar. heat it and stir.
  12. Add in starch water to thicken the sauce.
  13. Drizzle sauce over the abalones and mushrooms.

Creamy Mushroom Sauce Chicken Breast

  1. Prepare 2 chicken breasts. Sprinkle salt and black pepper over both side.
  2. Heat a pan. Drop in 3 tbsp butter.
  3. When butter melts, add chicken breast in. Fry for about 3 mins or till golden brown color. Then flip over and fry the other side till golden brown.
  4. Turn to low heat. Cover the lid. about 3 mins for each side.
  5. Use a spoon to scoop butter and pour over the chicken for several times.
  6. Set chicken in a plate.

  1. Use the same pan to fry mushroom with the rest butter.
  2. Deglaze with 1/2 cup red wine. Boil for a while to let the alcohol evaporate.
  3. Add in 200g cream, and blend well.
  4. Add the chicken back into the pan. Simmer with low heat to reduce the sauce.
  5. A little mixed herbs will add more flavor.

 

Braised Pork with Shiitake Mushroom

  1. Cut pork into very tine cubes. Cut shiitake into small pieces.
  2. Heat a pan. Add in 1 tbsp oil. Add in pork and stir fry till no more pinkish.
  3. Add in a little ginger shreds. toss a bit.
  4. Add in shiitake, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar. and pour in enough water covers all ingredients.
  5. Simmer for about 15 mins. and turn to high heat to reduce the sauce.
  6. Garnish with chopped spring onion and Serve with hot rice.

Mushroom Sauced Chicken Chop With Penne

  1. Prepare a boneless chicken leg. Cut it slightly to prevent curling up while cooking. Season it with salt and black pepper.
  2. Heat a pan. Usually I don’t add in oil, cos chicken leg contains fat. So Just sear the chicken with skin side down. Fry with medium-low heat for 3-5 mins or till skin turns golden. Flip it over and fry the other side till brownish too.
  3. Chicken out into a plate. There will be some oil left in the pan. Just use it to saute 1 chopped garlic clove. Then add in mushroom slices. Stir fry till aromatic.
  4. Pour in 1/2 cup stock. Simmer for 3 mins.
  5. Add in 1/4 cup milk, also season with salt, pepper and mixed dried herbs.
  6. Put Chicken back into the pan. Simmer for 10 mins to let it completely be cooked.
  7. Condense the soup by adding starch water. Keep stirring to reduce the sauce.
  8. And place chicken chop with sauce over cooked penne.

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