Tag Archives: mushroom

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.

BBQ Pork Belly by Skillet

If you don’t have a griller, but you really want to try BBQ pork at home, maybe you can try my method. All you need is a skillet.

  1. Prepare a skillet. Heat on stove. Brush it with oil. Wipe pork belly with kitchen towel. Place pork belly into the skillet when it’s very hot. My stove is induction and it’s super quick for skillet to get hot. I turn to 3 out of 9, and that would be hot enough.
  2. When put the pork belly in, don’t move it and let it get seared.
  3. When the down side turns beautifully golden brown, flip it over to sear the other side.
  4. After both sides turn brownish. Turn down the heat. Cut big pork belly slices into short ones by scissors.

Sear with low heat to make sure pork belly is fully cooked.

If you want to add vegetables, you can push pork belly to the side. Arrange vegetables in the skillet.

I used sausage, shiitake mushroom, onion, green chili and garlic. Fat from the pork adds more flavor to vegetables.

Cook with low heat and patience.

You will get shiny golden pork belly and nice pot of mixed vegetables.

Dip them in the sauce you like. Because I didn’t marinate the pork, so they taste plain. You can serve in Korean style, with salt, kimchi, pickles and lettuce.

If you want to marinate the pork before cooking, that will also work.

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.

Prawn & Glass-noodle Stir-fry

  1. Soak glass noodles in water till softened and drain them. Prepare sauce: 1tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp black pepper, 1/2 tsp salt and 1/2 tbsp sugar. Mix them well in a bowl.
  2. Clean and trim prawns. Marinate them with cooking wine, salt and pepper.
  3. Heat a pan, Add in a little oil. Fry prawns till red on both sides.
  4. Take the prawns out and heat the same pan (no need to wash).
  5. Saute chopped garlic and ginger till aromatic. Add in chopped shiitake mushroom (optional) and stir fry for 2 mins.
  6. Add in glass noodles. Also pour in sauce. Use chopsticks to stir glass noodles to let them be coated with sauce.
  7. Pour in 1/4 cup stock. Turn to low heat and lid on. Simmer for 5 mins. Add more stock if it gets dry.
  8. Add the prawns and red chili shreds in. Mix well. Maybe a little more stock and lid on for another 3 mins.
  9. Lid off. Stir with chopsticks evenly.

https://flic.kr/p/2gKmaao

Garnish with green onion.