MUSHROOMS!

Ahhh mushrooms. Some people hate them others, allergic.


Me…. I love them. So here are a couple of mushroom recipes that I wanted to share.

The first one is a dish I had in Taiwan cooked by my aunt and I really liked the simplicity of it.

King Oyster Mushrooms with Cucumber Stir-Fry

3-4 Oyster Mushrooms (Good sized) Cut into rolling wedges
3-4 Baby Cucumbers cut into rolling wedges
2 Tbsp Oyster Sauce
2 Tbsp Mirin
1 Hot pepper (optional)
1 Tsp finely chopped Ginger

To start off, place a good amount of oil in a hot pan and brown all sides of the oyster mushroom wedges.  Then throw in the cucumbers and the oyster sauce and hot pepper and ginger occasionally stirring.

This is such a great dish and it's really easy to cook. Obviously, it's vegetarian and also, you can throw in anything else you like with it. I hope you enjoy this recipe!

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Bamboo Shoots with Shimeji, Shiitake, and Enoki Mushrooms

I first had this when I was really hungry and I didn't feel like defrosting any meat… nor did I feel like scrambled eggs. It ended up being one of my favorite comfort foods I make on a semi-regular basis. I normally use dried Shiitake mushrooms because of the wonderful flavors that it has but this recipe calls for all fresh mushrooms. 

Shimeji

 Enoki

 Shiitake

You can buy fresh, canned or even dried bamboo shoots. Any will work great for this recipe however I will not be going over how to prepare them. 

10-15 Fresh Shiitake Mushrooms -stems removed, cut into strips

1 Bundle of Shimeji Mushrooms- bottom roots removed, just break them up into a few pieces

1 Bundle of Enoki Mushrooms- bottom roots removed, break them up into a few pieces

1 Can/ Handful Bamboo Shoots- cut into strips

¼ C of Sake 

2 Tbsp Soy Sauce

1 Tsp Oyster Sauce

1 Pinch White Pepper Powder

1 Tsp Sugar

1 Tumb sized chunk of Ginger cut into matchsticks