Wood mushrooms are edible, very tasty, but still little known. They have another name - "mushrooms mu er", which literally means "tree ears" in Chinese. Woody mushrooms are especially popular in Asia, Japan, Korea and China; these mushrooms have occupied and still occupy a worthy place in national cuisines these countries.
Tree ears grow not only on trees, they can also grow on straw and cellulose. Their taste is more reminiscent of the taste of seafood, rather than the usual mushrooms for us, and the smell, they have little resemblance to the "mushroom" aroma. Their hats are large and fleshy, the legs can be either long or short. The color of the caps of woody mushrooms depends on the growing environment and the type of mushroom. Young specimens are often colored gray or blue, and more “adult” ones are light brown. In addition, the caps can be yellowish, white, pink and brown, but the flesh of the mushroom is always white with a soft and smooth texture.
The edible parts of the woody mushroom are not only very tasty, but also healthy, since they are rich in protein, vitamin C, B vitamins, and contain most of the microelements that a person needs. These mushrooms contain twice as much phosphorus, calcium and iron as any meat - chicken, pork or beef.
Being an ingredient in many Asian dishes, "tree ears" perfectly complement meat dishes, salads, dishes from various seafood. V Ancient China these mushrooms were considered an excellent medicine and were used to treat various diseases. According to the Chinese, woody mushrooms have the ability to freshen breath, improve blood circulation and generally improve health, and they are absolutely right, since medical research on these mushrooms has confirmed that they contain chemical compounds that slow down the formation of blood clots.
Wood mushrooms can be considered as an independent seasoning for various dishes, they go equally well with salads and with meat dishes, and with soups. In addition, they serve as an excellent addition to various sauces. V various dishes these mushrooms are best added before the end of cooking. Soaked mushrooms increase in volume by 4-6 times and are stored in the refrigerator for a maximum of three days. Dried mushrooms can be stored for a long time in a cool, dry place.
Tree mushrooms: how to cook?
Dry mushrooms must be rinsed with running water, filled with warm boiled water and left to soak for a couple of hours. Then sort it out, again pour it with chilled boiled water and leave it on the bottom shelf of the refrigerator for another day for full disclosure. Since sand often gets into the mushrooms during harvesting, after full disclosure, they must be thoroughly rinsed again.
Ingredients: 500 grams of dried tree mushrooms, garlic, 3 tbsp. tablespoons basil, 400 ml. water, 1 tbsp. a spoonful of flour and ground pepper.
Pour presoaked and prepared mushrooms soy sauce, sprinkle with pepper and leave for 30 minutes. Heat in a cauldron or deep frying pan vegetable oil and lightly fry finely chopped peppers and garlic in it, add mushrooms and sauce to them, stirring occasionally and simmer over low heat for 8-10 minutes. Then add flour mixed with water, stir until an even shine appears, remove from heat and sprinkle with chopped basil.
Tree mushroom salad recipe
Ingredients: 100 grams of mushrooms, 2 cucumbers, one medium onion, a small carrot, 2-3 teeth. garlic, 0.5 teaspoon of hot pepper, coriander and sesame seeds, 2 tbsp. tablespoons of sesame and vegetable oil, 2 tbsp. spoons of soy sauce, 1 teaspoon of sugar, a pinch of umami, salt.
Cut and salt the prepared mushrooms. Grate carrots, cut onions into rings. Fry in hot oil hot peppers for 3-5 minutes and remove it from heat (you can make such a pepper for future use and store in the refrigerator). Wash cucumbers, dry and cut into strips. Mix mushrooms, vegetables, fried peppers, spices, soy sauce, add salt to taste, garnish with herbs.
- Recipe * 1 BLACK WOODY MUSHROOMS FRIED.
- Muer Chao Zhou Fried meat with black tree mushrooms.
(BASIS FOR MANY OTHER DISHES)
Pour boiling water over the mushrooms, leave for 15 minutes (at least), rinse through a colander.
While the mushrooms are swelling, chop the onions, add vegetable oil to a hot frying pan, sauté until semi-transparent. Finely chop the mushrooms, pour into the pan, sprinkle with pepper, pour with soy sauce (Korean or Chinese, but not German-Heinz) 2-3 tablespoons, stir, fry for 3-4 minutes under the lid, turn off the stove, put the squeezed garlic 2 large cloves garlic, stir.
Mushrooms prepared in this way can be added to meat, vegetables, in the first courses, by scrolling through a meat grinder * to spread on sandwiches.
Appetizers and salads
Recipe * 2 PASTA WITH NUTS AND BLACK WOODEN MUSHROOMS
1 pack of black wood (recipe * 1), 200g. grated cheese, 100 g of cottage cheese, 2 tbsp. tablespoons of crushed nuts, 100g. mushroom sauce Knorr or mushroom broth, 2 tbsp. chopped parsley, salt and pepper.
Mushrooms (recipe * 1) mince, rub the cottage cheese through a sieve, grind the cheese on a grater. Mix mushrooms, cheese, and cottage cheese, add mushroom sauce, parsley and crushed kernels walnuts, salt (if necessary), pepper.
Recipe * 3 BLACK WOODEN MUSHROOM FILLER
2 packs of black tree mushrooms, 0.8 l. mushroom broth, 2 cloves of garlic, 1 tbsp. a spoonful of gelatin; 0.5 cups mayonnaise.
Soak black wood mushrooms with salt, boil for 3-4 minutes, add garlic, drain the broth into a separate bowl, rinse the mushrooms, chop, put in a mold, pour the strained mushroom broth with gelatin. Put the filler in a cool place until it thickens.
Serve ready-made aspic with mayonnaise to boiled potatoes.
Recipe * 4 FILLING SCREWS
0.5 packs of black tree mushrooms, 300g. ham, 50g. mayonnaise, 3 eggs, 2 cloves of garlic, pepper, horseradish.
Black wood mushrooms (recipe * 1) mince with boiled eggs and season with mayonnaise. Shape into small sausages and roll each into a thin slice of ham. Decorate each tube with herbs and fill with meat jelly. When the jelly hardens, serve with horseradish.
Recipe * 5 BLACK WOODEN MUSHROOM AND HERRING GRINDER
1 pack of black tree mushrooms, 60 g. Salted herring, 50 g. onions, 30 g of vegetable oil.
Black wood mushrooms (recipe * 1) (half), herring, onion mince.
Combine the rest of the mushrooms with the cooked mass, season with oil and stir. Put the forshmak on a plate and garnish with finely chopped herbs.
Recipe * 6 ASSORTED VEGETABLE WITH BLACK WOODY MUSHROOMS
2 packs of black wood mushrooms, 350 g. Carrots, 350 g. turnips, 300g. beets, 1kg of fresh cabbage, 100g. vegetable oil, 1 tbsp. a spoonful of mustard, 2 lemons, 2 boiled egg yolks, 50 g black sour cream ground pepper, salt, parsley and dill, lettuce.
Grate turnips and pour over salted boiling water and drain. Grate carrots and beets separately on a coarse grater. Put the mushrooms (recipe * 1) and finely chopped cabbage on a large dish on the leaves of green salad, and place the slides of ready-made vegetables on top. Pour everything with vegetable oil sauce, mustard, lemon juice, sour cream, egg yolks, salt, pepper, finely chopped parsley and dill.
Recipe * 6 * SHANGHAI * (Russian version)
1 pack of black wood mushrooms, 200 g of asparagus, 150 g of young beans, 100 g of foie gras, 800 g of tomatoes, 100 g. carrots, 200g. mayonnaise, salt, parsley.
Mushrooms (recipe * 1) boiled or canned asparagus, young or canned beans, carrots, goose liver cut into slices, mix well and salt to taste. Fill with prepared salad fresh tomatoes cut in half from which the pulp has been removed. Pour each with mayonnaise, sprinkle with finely chopped parsley on top.
Recipe * 7 CRAB SALAD WITH
Would need:
Meat (I prefer veal or lean pork)
Black tree mushrooms Muer,
Malasyan seasoning (this seasoning is a mixture of 6 peppers, + salt + something else)
Soy sauce.
Cut the meat into thin strips (as for beef stroganoff) and simmer, adding a little salt.
Throw the briquette with Muer into salted boiling water, cook for 5 minutes, discard in a colander. Add to meat.
Cut the carrots into semicircles. In a separate frying pan, heat the vegetable oil, add 2 pinches of red pepper. Fry carrots for 1 minute, add cucumbers, approx. Stir for 10 minutes. Pour everything into the meat with mushrooms. Add malasyan and minced / minced garlic. Add soy sauce. Serve hot.
Fish slices with woody and pepper
fresh pike perch fillet - 250 gr., wood mushrooms - 20 gr., Bulgarian green pepper - 20 gr., Bulgarian red pepper - 20 gr., green onion, ginger, salt, sugar, Galina Blanca broth, ground black pepper, starch, meat broth, vegetable oil.
Cut the pike perch fillet into thin pieces, add a little starch, salt and mix well (first dilute the starch in a little water). Cut the green and red peppers into the same pieces as the pike perch fillets. Grind wood mushrooms. Cut in small pieces green onions and ginger. Fry pike perch fillets in a large amount of vegetable oil until tender. Leave 20 g in a saucepan. oil, drain the rest of the oil. Put onion and ginger there, lightly fry, then add bell pepper, wood mushrooms and finished fish fillet in turn. Stir, add meat broth 10 gr., Sugar 3 gr., Salt, chicken bouillon Galina Blanka and ground black pepper to taste. Cook, stirring quickly for another 2 minutes over high heat.
Nam - an exotic Vietnamese dish
meat (pork and beef), onions, carrots, bean sprouts, tree mushrooms, rice noodles, black pepper, rice paper, salt to taste.
Make minced beef and pork, mix them, add fresh mung bean sprouts, add chopped wood mushrooms, presoaked, and rice noodles, also presoaked. Mix everything (determine the amount yourself) and wrap the filling in rice paper, like stuffed cabbage or pancakes. The resulting "pancakes" weighing from 20-40 g each (depending on the size rice paper), in fat until golden brown.
Chinese black tree mushroom. Chinese cuisine. culinary kaleidoscope. cook.mirlive.com
Buy dry pressed in large cities of Russia woody mushrooms now it is quite real. There are several different varieties and one of them is black shiitake. In total, it remains to learn how to cook them correctly. There is nothing complicated in this process at all. So, the story about proper preparation black Chinese tree mushroom for further cooking shamanism.
For a complete and harmonious transformation of the dried substance - soak the briquette only in water room temperature... It is very undesirable in hot water, and even more so - to boil with boiling water. Usually, there is a completely intelligible instruction on the package - and you must follow it. An ambush happens with Russian translations of the text - here it is better to be more attentive. The picture in full screen as an example was even attached. On the other hand, there is a completely masterpiece translation.
We take deep dishes, pour water - we run the pressed packaging there ... In about forty minutes, although it depends on the variety ... ninety percent of the mushroom will open up. In principle, it is already possible to cook it now, but it is better to go over it, rinse it, pour it over again with cold boiled water and let it ripen for a day - you can also put it in the refrigerator on the lower shelf. Then the muer will open up to its natural size - the volume will become unrealistically larger in comparison with the packaging of the dried wedge and will acquire elasticity, which will not exist if the process is accelerated. Sand often gets into the mushrooms during harvesting, therefore, we always wash them well after opening.
Black woody mushrooms - delicacy type recipe
- Ingredients
- dry pressed mushrooms
- vegetable oil
- onion
- Red pepper
- garlic
- vinegar
- sodium glutamate
Let's try to make a pressed Chinese black tree mushroom, here are all the highlights of this recipe. Salt the prepared mushrooms and add a little real 90% vinegar. The mushrooms are lightly marinated while the filling is being prepared. Clean and finely chop the onions. We heat up the oil strongly - fry red ground pepper, better than coarse grinding or a simple fresh one in the pods of finely chopped leg - it is very important that the pepper is fried, then it does not bake the tongue, but burns the throat a little, and does not interrupt the taste of the dish itself - this is there is one of the secrets! Next - fry the onion until light blush. You can have a little coriander and fill the mushrooms with our boiling roast. All with constant stirring, then clean the garlic and crush with a garlic crush. Mix again and let it brew. The mushrooms should be rich and crunchy. They also say that woody mushrooms are very useful for health.
The muer noodle crease and the whole one differ only in that there are two points - you need to cut it exactly. The Chinese black tree mushroom is excellently added to soups and various fries. It does not require long-term heat treatment and almost always retains its appearance with dignity.
Various experiments with black tree mushrooms have been carried out many times. Variations are different, but ... the speed and result in the preparation of mushrooms - important indicator... The main feature is only natural soaking in water only at room temperature. Any acceleration of the process - this is bad for either taste or texture - will definitely not increase.
As an honest epilogue, let's say that this sublimate is good only as a filler for many dishes, and the mushroom itself is not of particular interest on its own. It is grown artificially, and is also dried. No taste, no smell. But it is very good as an addition to many dishes in small proportions - we create the illusion of exoticism.
Wood mushroom salad
We need:
Carrots - 600g.
Dried tree mushrooms - 2 gristle
Bow - 2 heads
Garlic - 2-3 teeth.
Sugar - 2 tbsp. spoons
Vinegar 70% - 1.5 tsp
Soy sauce - 0.5 cups
Vegetable oil.
Hot pepper - to taste
Taste enhancer - but this is optional.
Dried tree mushrooms are usually sold in the following packaging:
And the mushrooms themselves look like this:
Pour boiling water over the mushrooms and let stand for 20 minutes.
After 30 minutes, rinse the mushrooms to get rid of the sand, pour boiling water again and put on the stove - you need to cook for about 10 minutes.
We drain the water and remove the excess from each mushroom.
Grated carrots for Korean salads
Add vinegar and sugar.
Fry the onion until brown. Fill the carrots with the oil in which the onions were fried.
We also combine carrots and mushrooms, add a flavor enhancer if desired.
Add garlic, hot pepper. Coating with soy sauce. We mix well.
Let's stand the night!
Recipes with Chinese tree mushrooms. - littleone 2009-2012
Korean mushrooms
Open a pack of mushrooms, put them in a small 1-liter saucepan and pour boiling water over it. You can Salt and drip a little vinegar into the water before pouring, or you can directly salt dry mushrooms and drip vinegar. Peel the onion. Pour into the pan soybean oil(any vegetable can be used - if only without foreign smell) about 70 g. Heat strongly - but not to smoke! - and put 1/2 teaspoon of red ground pepper in it (it is very important that the pepper is fried, then it does not bake the tongue, but burns the throat a little and does not interrupt the taste of the dish itself - this is the most important secret korean food). While the oil is heating up, chop the onion (you can chop it finely or coarsely). The bow will need one large head. You need to fry the peppers for half a minute, throw the onions there and fry it, but not until brown, but until a slight blush.
By the time the frying is ready, the mushrooms must be removed from the water and rinsed through a colander, then salt, pour over the boiling fry, stir, add half a head of crushed garlic, stir and leave to cool.
They say that these mushrooms are good for health - they cleanse the liver and kidneys, and remove toxins from the body.
Sweet and sour mushroom soup
Ingredients:
4 dried winter mushrooms soaked in hot water for 25 minutes
100g thinly sliced Sichuan canned vegetables,
100g thinly sliced Chinese green vegetables,
3 slices fresh ginger root
3.5 glasses of water
0.5 teaspoon of rice wine or dry sherry,
1 tbsp. a spoonful of light soy sauce,
2 pieces of finely chopped tofu (bean curd)
1 tbsp. a spoonful of corn flour (starch), diluted in water,
1 teaspoon of sesame oil.
Preparation
Dry the mushrooms, split the legs, squeeze all the liquid out of them and chop finely. In a medium saucepan, combine all ingredients except corn flour and sesame oil, bring to a boil and cook for 3 minutes.
Pour in cornmeal diluted with water and simmer, stirring occasionally, until thickened, then add sesame oil.
Fried rice with xianggu mushrooms
Ingredients:
1.5 cups long grain rice
4 tbsp. tablespoons of vegetable oil
2 cloves of garlic, finely chopped
1 tbsp. a spoonful of Chinese winter marinade,
6 peeled tomatoes
1 qvadrotikomi red bell pepper, chopped (no seeds)
6 dried winter black mushrooms soaked in hot water for 25 minutes, dried and cut into squares,
60 g boiled or frozen green peas
130 g diced cucumbers
2 tbsp. tablespoons of light soy sauce.
Preparation
Boil the rice in a large volume of boiling water until soft, but not boiled. Drain and rinse the rice with boiling water.
Heat the oil in a wok (a specific Chinese rounded pan), add the garlic and ginger and fry for 30 seconds, then add the marinade, tomatoes, bell peppers, mushrooms, peas and cucumbers.
Fry for another 4 minutes, then add the soy sauce.
Add rice, stir well and heat for 2-3 minutes.
Spicy stew with almonds and mushrooms
Ingredients:
250 g green beans
4 mushrooms (according to the season),
150 g pork fillet
15 g soy sauce
5 g starch
2 g sugar
70 g of vegetable scrub,
50 g almonds
1 g ginger or garlic
Ground black pepper to taste.
Preparation
Peel the beans, rinse, cut in half, and chop the mushrooms into thin slices. Cut the pork into thin strips 2-3 cm long, put in a bowl, add soy sauce, starch, sugar, 10 g butter. Scald and peel the almonds.
Heat the oil in a frying pan, fry the almonds on it until brown until it becomes crispy, then put it out, drain the oil and place in a warm place. Next, fry the ginger or garlic, mushrooms, for 1-2 minutes, pour half a glass of boiling water into the pan, cover and simmer over low heat for 15 minutes.
Sprinkle with pepper, stir with almonds. Serve hot.
Xianggu stuffed mushrooms
Ingredients:
50 g pork
60 g xianggu mushrooms,
15 g lard,
1 g sodium glutamate
10 g soy sauce
10 g flour
1 g ginger
20 g of wine (or brandy),
1 g salt
15 g onions
Preparation
Remove raw pork or loin from the bone, remove excess fat, mince, beat in an egg, add ginger and chopped onions, wine, sodium glutamate, salt, sesame oil and stir well clockwise.
Select the soaked xianggu mushrooms of the same size, squeeze out of the water. Put the cooked minced meat on one mushroom and cover with another mushroom, then roll in flour, moisten in an egg and fry on both sides in a hot pan with a little fat.
Put in a hot skillet with a little broth stuffed mushrooms, add monosodium glutamate and keep on fire until the liquid evaporates.
Broccoli with xianggu mushrooms and oyster sauce
Ingredients:
3 glasses of water
1 cm fresh peeled and grated ginger root
500 g broccoli
12 dried black winter mushrooms soaked in hot water for 25 minutes and dried,
1 teaspoon brown sugar
2 tbsp. tablespoons of peanut butter.
For the sauce:
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon of corn flour (starch),
1 tsp sesame oil
130 ml of Chinese vegetable broth,
Ground white pepper.
Preparation
Pour ginger and broccoli into boiling water and cook for 4 minutes. Remove the broccoli with a slotted spoon, drain and place in a warm place. Add sugar, mushrooms, water to the remaining broth and cook for another 6 minutes. Take out the mushrooms, dry and squeeze, cut off the legs. Place the mushrooms in the center of the dish and place the dish in a warm place.
Heat up peanut butter in a wok, add broccoli and fry for 2-3 minutes. Remove the broccoli, drain the oil and spread around the mushrooms. Put in a warm place.
Combine sauce ingredients, bring to a boil and simmer for 3 minutes.
Pour the resulting sauce over the vegetables and serve immediately.
How to cook wood mushrooms :: step by step cooking, a real recipe, :: food :: kakprosto.ru: how to easily do everything
Woody mushrooms introduce into the human body enzymes called perforins. With their lack, tumors develop from abnormal cells. This type of mushroom is widespread in China. They can be found dry in our stores. In a cool place, woody mushrooms can be stored for a very long time. Outwardly, they resemble charred paper. Woody mushrooms have a scent of smoke and dust. But as soon as you soak them in water, the smell will disappear immediately. This type of mushroom is able to increase in volume by 6 - 8 times. Even a small piece of mushroom can absorb 250 ml of water. Black woody mushrooms usually used for and stews, and also add them to the soup. They are good for health: they cleanse the liver and kidneys, remove toxins from the body. There are a lot of recipes for cooking woody mushrooms.
Pork salad with woody mushrooms. recipe with photo, we will show you how to cook!
We take meat, onions and mushrooms in a ratio of 1: 1: 1.
Cut the onion into half rings, pork into strips about 1 cm thick.We also cut the wood mushrooms into strips (small ones can be left whole)
First, send the onion into the oil heated in a pan, fry it a little. Add meat to it and simmer over low heat until the liquid evaporates completely.
We send mushrooms to the pan, add soy sauce (to taste), simmer for 5-7 minutes.
DO NOT SINTER! If desired, you can add garlic (although it is already in the mushrooms), black pepper.
Bon Appetit!
Wood mushroom salad. recipe with photo, we will show you how to cook!
Pour mushrooms for 4-6 hours cold water... Then cut into small pieces.
Cut the meat into strips, simmer with vegetable oil under the lid.
Cut the onion into half rings, extinguish
Chop the carrots, also extinguish.
Mix everything, salt, pepper, add spices, soy sauce, crushed garlic, pour over hot oil in which meat and onions with carrots were stewed. You can add greens.
Instead of mushrooms, you can put funchose and you get another delicious salad.
Chinese tree mushroom salad recipe. koolinar - culinary club. ... recipe with photo, we will show you how to cook!
I want to say right away that I put all the sauces, vinegar and hot peppers on the eye, to taste, if not enough, I add more.
Dry mushrooms, soak in water for 2-3 hours
Throw it back on a sieve so that all the water is glass
Pour olive oil into a frying pan, heat and pour hot pepper, then garlic and cucumber with paprika cut into strips, fry for just a couple of minutes.
Now we throw in the mushrooms, mix everything and turn it off.
Add oyster and soy sauces, vinegar and whoever lacks salt, you can add salt.
If something is not clear, ask. I will always answer.
Tree mushrooms - cep nyar or "silver ears" - different for cuckoo 1054
Porcini mushrooms: benefits and uses
Porcini mushrooms ("silver ears", ??) are traditional products of Chinese cuisine. In China, they are highly regarded for their medicinal properties... They are rich in vitamin D, prevent calcium loss, and are beneficial for growth and physical development. In addition, these mushrooms increase the body's anti-tumor immunity.
In ancient times, it was believed that "silver ears" have a neutral character, non-toxic, replenish the spleen and "open" the stomach. They are useful for cleansing the intestines, moisturizing the yin of the lungs.
"Silver ears" relieve women from freckles and age spots on the face. They are successfully used as a means of restoring a beautiful natural complexion.
In clinical practice, "silver ears" are used to treat coughing up blood, empty fever and dry mouth, constipation, neurasthenia, insomnia and tachycardia, senile bronchitis, leukemia, chronic nephritis, hypertension and atherosclerosis.
However, despite the obvious benefits of porcini mushrooms, it is not recommended to eat them in large quantities (usually 15 g per person is enough). It is not recommended to eat mushrooms at night due to the high sugar content, so as not to increase the viscosity of the blood.
In Fujian province, porcini mushrooms are called "snow mushrooms". By outward appearance they resemble snowballs made from loose snow. Among the aristocrats, porcini mushrooms were called "a remedy for prolonging years and longevity" and "a cure for old age."
Silver Ears can be used in salads and soups. These mushrooms cooked with eggs are delicious.
Cold appetizer of porcini mushrooms with cucumbers.
To prepare this snack, you will need the following products:
2 long cucumbers, 2 snowballs of mushrooms, finely chopped garlic, oyster sauce, vinegar (can be balsamic), salt, sesame oil.
Pre-soak dry porcini mushrooms in water, peel and divide into small pieces, quickly boil the mushrooms in boiling water so that they do not become soft, and cool.
Lightly beat the cucumbers, turning them into "broken" cucumbers. Then cut into pieces, add 2 incomplete teaspoons of salt. Mix everything and leave for 15 minutes, then slightly squeeze the resulting juice.
Stir the mushrooms and cucumbers, add garlic to taste, add a little vinegar, oyster sauce and sesame oil. Mix everything again. Delicious and healthy snack ready.
We will go the other way
These mushrooms are in dried form
You need to soak in warm water overnight, but not all, a little, otherwise it will swell and all 10 kg will be
Here we lie down for the night in some water - this is 1 mushroom
The dressing from me, as usual, just took colorless (without tomato) for asparagus and funchose.
There is one caveat. I like the mushrooms not to crunch, so I boiled a multi-cook in a cuckoo for 120 - 35 minutes. They need to be cooked on the stove for 3-4 hours. I once bought ready-made mushrooms - they crunched and I was not impressed.
Wood mushroom salad - culinary recipe
Korean mushrooms
Open the pack of mushrooms, put them in a small 1-liter saucepan and pour boiling water over with boiling water for about one hour, until the mushrooms swell and open. Season with salt and drip some vinegar into the water before pouring. Peel the onion. Pour soybean oil into the pan (you can use any vegetable oil - if only without any foreign smell) about 70 gr. Heat vigorously - but not to smoke! - and put 1/2 teaspoon of red ground pepper in it (it is very important that the pepper is fried, then it does not bake the tongue, but burns the throat a little and does not interrupt the taste of the dish itself - this is the most important secret of Korean cuisine). While the oil is heating up, chop the onion (you can chop it finely or coarsely). The bow will need one large head. You need to fry the peppers for half a minute, throw the onions there and fry it, but not until brown, but until a slight blush.
The mushrooms must be removed from the water and rinsed through a colander, then salt, pour over boiling frying, mix, add half a head of crushed garlic, stir and let cool.
You can cook these mushrooms in a different way - just rinse, but then put in a pan and fry with onions and peppers and add garlic at the end of frying. This does not affect the taste.
Mushrooms should be sour-salty, spicy, with a meaty aftertaste and crunchy strongly, therefore, pouring boiling water, you should not spare the water.
They say that these mushrooms are good for health - they cleanse the liver and kidneys, and remove toxins from the body.
Wood mushrooms are hardly a traditional product of Slavic cuisine, but they definitely should not be ignored. Liver and Mushroom Salad (48) can be made not only with champignons and mushrooms that grow in the forest, but also with such a non-standard ingredient. However, in this article we will tell you how to make a tree mushroom salad with a variety of ingredients correctly and tasty. If you're just looking for culinary inspiration and want to pamper your family with new treats, this collection of recipes is sure to come in handy.
Ingredients:
- woody mushrooms - 1 pack;
- funchose - 0.15 kg.;
- onions - 1 pc.;
- chicken eggs - 2 pcs.;
- cucumber - 1 pc.;
- soy sauce, sesame oil and garlic to taste.
Cooking process:
- To make such a Korean-style woody mushroom salad, you must first pour boiling water over the dried mushrooms for 40 minutes so that they soften and swell well. After that, measure out the required amount of funchose and boil it until tender, following the instructions on the package. If desired, this ingredient can be safely replaced with rice noodles. Ready funchose or noodles should be immediately placed in a prepared deep salad bowl.
- The onion must be peeled, washed, cut into half rings, and then fried in vegetable oil until tender and golden brown. In the meantime, cut the woody mushrooms into thin strips, which will then need to be poured onto the onion on the top plate. Cook such products together for 15 minutes, and then immediately pour into the funchose.
- Mix chicken eggs with salt, and then make three thin egg pancakes from the resulting mixture, which will need to be cut into strips and also placed in a salad bowl with the rest of the products. All that remains is to add fresh cucumber cubes to them.
- For refueling such korean salad toss soy sauce with sesame or vegetable oil and minced garlic. Pour the resulting sauce over the tree mushroom salad with funchose, let it brew a little and serve. This dish is really delicious and extraordinary!
With starch noodles
Ingredients:
- cabbage - 0.2 kg.;
- hot chili peppers - 2 pcs.;
- carrots - 1 pc.;
- soy sauce - a few tablespoons;
- woody mushrooms - 0.01 kg;
- starch noodles - 0.05 kg.;
- fresh cucumber - 1 pc.;
- sesame and vegetable oils;
- vinegar and sugar to taste.
Cooking process:
- Pour boiling water over the dried mushrooms for about an hour. During this time, they should increase several times. After that, drain the filling from them, rinse thoroughly again and cut into thin strips.
- Pour the starch noodles for a few minutes. hot water, and then rinse under the tap and cut into small pieces, about 5 minutes long. Fresh cucumber should be washed and cut into strips along the entire length. In this case, the thinner the vegetable slices are, the better.
- Peeled carrots must also be turned into thin strips, as for a Korean salad. Grind and white cabbage... As for the chili pepper, then it will have to be thoroughly washed, cleaned of seeds and tails, but kept intact.
- Now all the prepared foods for the salad of wood mushrooms and starch noodles can be mixed in a deep bowl or plate and mixed. For the sauce, use a mixture of soy sauce, vinegar, sugar, sesame oil, and chili. Make sure all ingredients are soaked well. You will surely enjoy the interesting combination of sweetness and sourness with a twinkle of chili pepper!
With sweet carrots
Ingredients:
- large tree mushrooms - 4 pcs.;
- carrots - 1 pc.;
- onions - 1 pc.;
- garlic - a few cloves;
- soy sauce - 3 tablespoons;
- sugar, vinegar, red hot peppers, spices to taste;
- boiling water - 0.6 l.;
- sesame seeds for taste and beauty;
- refined oil.
Cooking process:
- When all the ingredients for the tree mushroom salad with carrots are prepared, turn the carrots into thin strips. It will be most convenient to use a special Korean carrot grater. Wood mushrooms must be soaked in boiling water for 30-50 minutes in advance. Only then can they be dried and turned into thin straws.
- Chopped onions should be fried in a little vegetable oil along with sesame seeds. As soon as the vegetable begins to brown, add the carrots to it and continue to fry the food. At the end, add wood mushroom straws to the top of the hot plate, turn the heat to the lowest setting and simmer for 10-15 minutes.
- At this stage of cooking, you can add sugar, soy sauce, spices, hot peppers and garlic, which should be grated on a fine grater. After thorough mixing and braising for five minutes, add vinegar here, stir again and fry for about a quarter of an hour. If done correctly, the mushrooms will be flavorful and crunchy. Let the dish brew for half an hour and serve. Bon Appetit!
Meat recipe
Ingredients:
- lean pork meat - 0.3 kg.;
- dry or pickled wood mushrooms - 1 pack or 0.2 kg;
- onions - 0.2 kg.;
- soy sauce for dressing;
- vegetable oil.
Cooking process:
- For a salad with woody mushrooms and meat, you need to peel and wash the required amount of onions, which should then be cut into thin half rings. Cut the pork into small cubes or strips. The meat must be clean and without greasy streaks, otherwise it will taste ready meal will not be as gentle as it should be.
- Dry wood mushrooms will need to be soaked and then finely chopped, but you won't have to mess around with pickled foods. It is enough to chop them finely, or rather turn them into a neat fragrant straw.
- Heat some oil in a skillet, fry the onions in it. Once it is tender, add the meat to it. Simmer the food over low heat until the liquid has completely evaporated. At the end, pour the mushroom straws onto the grill surface, pour in the soy sauce and cook everything together for another 5 minutes. There is no need to salt the dish, as there is a sufficient amount of salt in the soy sauce. This salad can be eaten both hot and cold. Bon Appetit!
Tree mushrooms are most often ignored by mushroom pickers in our country. However, they are very popular in Asia. In particular, they are often added to salads, soups made from them and added to seafood.
By themselves, woody mushrooms do not have a particularly pronounced taste and smell, unlike their ordinary counterparts. They have it more earthy and smoky. They are appreciated for their dense structure, used to give a more Asian flavor. Those who love oriental cuisine should definitely try at least one of the salads with these mushrooms.
Chinese tree mushroom salad
Cooking in Korean with funchose
Funchoza is of oriental origin. And it goes well with food and is also easy to prepare. It does not have its own taste and aroma, but only absorbs others.
It will require:
- woody mushrooms - 30-40 g;
- 1 large carrot;
- funchose - 80-100 g;
- 2-3 cloves of garlic;
- vegetable oil;
- 50-75 ml of soy sauce;
- greenery.
Cooking time is 30-35 minutes.
Caloric content - 66 kcal / 100 g.
Cut the presoaked mushrooms into small pieces, you can stick them into strips. Rice noodles(funchose) pour boiling water for 15-20 minutes, then transfer to a colander and drain the excess liquid. Chop the carrots into thin strips and fry in a pan until golden brown. Next, combine mushrooms, noodles and carrots in a plate. For dressing, fry chopped garlic in a skillet, then add soy sauce, simmer for a couple of minutes, pour this mixture over the salad. Sprinkle with chopped herbs on top.
Cucumber salad
This recipe is perfect for those who love Chinese food. Especially if the salad will stand in the refrigerator overnight. All components are soaked in the sauce and taste of each other and infuse thoroughly.
For cooking:
- woody mushrooms - 40-50 g;
- 3 chicken eggs;
- 2-3 fresh cucumbers;
- 1 carrot;
- 1 large onion;
- 2-3 cloves of garlic;
- 80-100 ml of soy sauce;
- Red pepper;
- sesame seeds.
The total cooking time is 40-55 minutes.
Caloric content - 105 kcal / 100 g.
Pour the mushrooms with warm water, then throw them into a colander and drain the excess liquid. Cut the onion into half rings, the carrot into thin strips. Throw them in a hot skillet and fry until golden brown. Add cucumbers cut into strips there and remove from heat after 2-3 minutes.
Beat eggs with a whisk and bake pancakes from them. Combine all vegetables, mushrooms and egg pancakes in a bowl. For dressing, fry garlic and red pepper pressed through a press in vegetable oil. Then pour soy sauce there and simmer for a little (2-3 minutes) over low heat. Pour the prepared salad with this dressing.
The video shows another recipe for making a salad of woody mushrooms and cucumbers:
Cooking recipe with carrots
Ingredients:
- woody mushrooms - 70-80 g;
- 3-4 carrots;
- 80-90 ml soy sauce;
- 0.5 tsp hops-suneli;
- 3-4 cloves of garlic;
- 35 ml of vegetable oil.
Cooking time is 55-60 minutes.
Caloric content - 78 kcal / 100 g.
Pour the mushrooms with water and leave them until they are completely softened. Then transfer to a colander and let the excess liquid drain. Grate the carrots on a special grater - in Korean. Then pour vegetable oil into a frying pan, heat it up. Send garlic squeezed through a press there and fry it a little. Add carrots and fry them. Sprinkle with suneli hops, pour half of the soy sauce and leave to simmer for 4-6 minutes. Remove the pan from heat and let cool slightly. Cut the mushrooms and mix with the carrots, pour over the rest of the soy sauce. Garnish with chopped herbs and sesame seeds.
Wood mushroom appetizer with meat
For more nutritional value, it is good to add meat to salads. It not only satisfies hunger, but also delivers many useful substances to the body.
The composition includes:
- woody mushrooms - 35-50 g;
- meat (lean pork or beef) - 350-400 g;
- 1 large onion;
- vegetable oil;
- 100-150 ml of soy sauce.
Cooking time is 40-45 minutes.
Caloric content - 148 kcal / 100 g.
Soak the mushrooms in warm water. Send the onion cut into half rings to a hot skillet and fry a little. Then put the meat cut into thin strips there. Fry until the liquid has completely evaporated and the meat has a golden brown crust.
Squeeze the mushrooms from excess water and cut into strips. Add meat and onions to them and mix. For added pungency, add a little crushed garlic or red / black pepper. You do not need to salt, because of this, the salad will be oversalted.
After watching the video, you will discover another delicious woody mushroom salad with meat:
Cooking method with meat and vegetables
The combination of meat with slightly stewed vegetables is always well received by any gourmet. And in combination with sweetish crispy mushrooms and hot sauce they will resemble oriental cuisine.
Ingredients:
- mushrooms - 25-40 g;
- 1 large onion
- 1 large carrot;
- 2 bell peppers;
- 1 fresh cucumber;
- greenery;
- vegetable oil;
- lean meat - 300-400 g;
- 55 ml soy sauce;
- 55 ml Tabasco sauce;
- 2-3 cloves of garlic;
- 35 ml of apple cider or wine vinegar.
The total cooking time is 55-60 minutes.
Caloric content - 154 kcal / 100 g.
Soak the mushrooms in water until they are completely softened. Cut the meat into strips and send to a hot frying pan to fry until golden brown. Put it separately on a plate, and put the onion, cut into half rings, in the freed pan. Then send carrots and bell peppers chopped into strips there.
Wait until they are half cooked and add cucumber cut into strips for 3-5 minutes. Transfer the vegetables to the meat. Drain excess water from the mushrooms, cut them and put them in the meat-and-vegetable mixture. For dressing, fry a little chopped garlic, then pour sauces (soy and Tabasco) and vinegar over it. Warm up the mixture a little and pour it over the salad. Sprinkle with chopped herbs and sesame seeds.
- You need to soak the mushrooms for at least 25-30 minutes. But even if you leave them in water overnight, they won't get any worse. They will completely expand and acquire an even more delicate crunchy taste. To give them a more Asian flavor, they are poured with boiling water, and then a little vinegar and salt are added.
- Depending on your wishes, these salads can be either hot or cold. Moreover, even if they stand for a day in the refrigerator, they will only get better, completely saturated and infused. In this way, they resemble borscht, which becomes tastier over time.
- It should be borne in mind that when soaked, mushrooms increase 5-8 times.
- After soaking, you need to cut off the so-called root part (the base with which they are attached to the tree). It is tough and undrinkable.
- In Korea and China, wood mushrooms are consumed simply fried in a pan with various spices (cilantro, red pepper, etc.). They can be used as noodles by cutting them into strips.
- These mushrooms go well with potatoes, rice, funchose, meat, vegetables.
- Many oriental salads include garlic. If someone does not like spiciness, but at the same time wants to leave its aroma, the garlic should be fried in a pan and mixed with soy sauce.
- This product produces very delicious sauces which have a slightly sweet taste, they are perfect for meat dishes.
- You can keep the product fresh in the refrigerator for no more than 72 hours. But in dried - ad infinitum. Soaked mushrooms should not be overexposed for more than 2 days.
On the video - another one interesting recipe salad with woody mushrooms:
Detailed description: Chinese tree mushroom salad recipe from gourmet chef and housewives from various sources.
Tree mushrooms are most often ignored by mushroom pickers in our country. However, they are very popular in Asia. In particular, they are often added to salads, soups made from them and added to seafood.
By themselves, woody mushrooms do not have a particularly pronounced taste and smell, unlike their ordinary counterparts. They have it more earthy and smoky. They are appreciated for their dense structure, used to give a more Asian flavor. Those who love oriental cuisine should definitely try at least one of the salads with these mushrooms.
Chinese tree mushroom salad
Cooking in Korean with funchose
Funchoza is of oriental origin. And it goes well with food and is also easy to prepare. It does not have its own taste and aroma, but only absorbs others.
It will require:
- woody mushrooms - 30-40 g;
- 1 large carrot;
- funchose - 80-100 g;
- 2-3 cloves of garlic;
- vegetable oil;
- 50-75 ml of soy sauce;
- greenery.
Cooking time is 30-35 minutes.
Caloric content - 66 kcal / 100 g.
Cut the presoaked mushrooms into small pieces, you can stick them into strips. Pour boiling water over rice noodles (funchose) for 15-20 minutes, then transfer to a colander and drain off excess liquid. Chop the carrots into thin strips and fry in a pan until golden brown. Next, combine mushrooms, noodles and carrots in a plate. For dressing, fry chopped garlic in a skillet, then add soy sauce, simmer for a couple of minutes, pour this mixture over the salad. Sprinkle with chopped herbs on top.
Cucumber salad
This recipe is perfect for those who love Chinese food. Especially if the salad will stand in the refrigerator overnight. All components are soaked in the sauce and taste of each other and infuse thoroughly.
For cooking:
- woody mushrooms - 40-50 g;
- 3 chicken eggs;
- 2-3 fresh cucumbers;
- 1 carrot;
- 1 large onion;
- 2-3 cloves of garlic;
- 80-100 ml of soy sauce;
- Red pepper;
- sesame seeds.
The total cooking time is 40-55 minutes.
Caloric content - 105 kcal / 100 g.
Pour the mushrooms with warm water, then throw them into a colander and drain the excess liquid. Cut the onion into half rings, the carrot into thin strips. Throw them in a hot skillet and fry until golden brown. Add cucumbers cut into strips there and remove from heat after 2-3 minutes.
Beat eggs with a whisk and bake pancakes from them. Combine all vegetables, mushrooms and egg pancakes in a bowl. For dressing, fry garlic and red pepper pressed through a press in vegetable oil. Then pour soy sauce there and simmer for a little (2-3 minutes) over low heat. Pour the prepared salad with this dressing.
The video shows another recipe for making a salad of woody mushrooms and cucumbers:
Cooking recipe with carrots
Ingredients:
- woody mushrooms - 70-80 g;
- 3-4 carrots;
- 80-90 ml soy sauce;
- 0.5 tsp hops-suneli;
- 3-4 cloves of garlic;
- 35 ml of vegetable oil.
Cooking time is 55-60 minutes.
Caloric content - 78 kcal / 100 g.
Pour the mushrooms with water and leave them until they are completely softened. Then transfer to a colander and let the excess liquid drain. Grate the carrots on a special grater - in Korean. Then pour vegetable oil into a frying pan, heat it up. Send garlic squeezed through a press there and fry it a little. Add carrots and fry them. Sprinkle with suneli hops, pour half of the soy sauce and leave to simmer for 4-6 minutes. Remove the pan from heat and let cool slightly. Cut the mushrooms and mix with the carrots, pour over the rest of the soy sauce. Garnish with chopped herbs and sesame seeds.
Read also: Chicken and cheese pineapple salad recipe
Wood mushroom appetizer with meat
For more nutritional value, it is good to add meat to salads. It not only satisfies hunger, but also delivers many useful substances to the body.
The composition includes:
- woody mushrooms - 35-50 g;
- meat (lean pork or beef) - 350-400 g;
- 1 large onion;
- vegetable oil;
- 100-150 ml of soy sauce.
Cooking time is 40-45 minutes.
Caloric content - 148 kcal / 100 g.
Soak the mushrooms in warm water. Send the onion cut into half rings to a hot skillet and fry a little. Then put the meat cut into thin strips there. Fry until the liquid has completely evaporated and the meat has a golden brown crust.
Squeeze the mushrooms from excess water and cut into strips. Add meat and onions to them and mix. For added pungency, add a little crushed garlic or red / black pepper. You do not need to salt, because of this, the salad will be oversalted.
After watching the video, you will discover another delicious woody mushroom salad with meat:
Cooking method with meat and vegetables
The combination of meat with slightly stewed vegetables is always well received by any gourmet. And in combination with sweetish crispy mushrooms and spicy sauce, they will resemble oriental cuisine.
Ingredients:
- mushrooms - 25-40 g;
- 1 large onion
- 1 large carrot;
- 2 bell peppers;
- 1 fresh cucumber;
- greenery;
- vegetable oil;
- lean meat - 300-400 g;
- 55 ml soy sauce;
- 55 ml Tabasco sauce;
- 2-3 cloves of garlic;
- 35 ml of apple cider or wine vinegar.
The total cooking time is 55-60 minutes.
Caloric content - 154 kcal / 100 g.
Soak the mushrooms in water until they are completely softened. Cut the meat into strips and send to a hot frying pan to fry until golden brown. Put it separately on a plate, and put the onion, cut into half rings, in the freed pan. Then send carrots and bell peppers chopped into strips there.
Wait until they are half cooked and add cucumber cut into strips for 3-5 minutes. Transfer the vegetables to the meat. Drain excess water from the mushrooms, cut them and put them in the meat-and-vegetable mixture. For dressing, fry a little chopped garlic, then pour sauces (soy and Tabasco) and vinegar over it. Warm up the mixture a little and pour it over the salad. Sprinkle with chopped herbs and sesame seeds.
For festive table do puff salad with mushrooms and ham.
If you love multicooker cooking, check out the mushroom soup recipe here.
- You need to soak the mushrooms for at least 25-30 minutes. But even if you leave them in water overnight, they won't get any worse. They will completely expand and acquire an even more delicate crunchy taste. To give them a more Asian flavor, they are poured with boiling water, and then a little vinegar and salt are added.
- Depending on your wishes, these salads can be either hot or cold. Moreover, even if they stand for a day in the refrigerator, they will only get better, completely saturated and infused. In this way, they resemble borscht, which becomes tastier over time.
- It should be borne in mind that when soaked, mushrooms increase 5-8 times.
- After soaking, you need to cut off the so-called root part (the base with which they are attached to the tree). It is tough and undrinkable.
- In Korea and China, wood mushrooms are consumed simply fried in a pan with various spices (cilantro, red pepper, etc.). They can be used as noodles by cutting them into strips.
- These mushrooms go well with potatoes, rice, funchose, meat, vegetables.
- Many oriental salads include garlic. If someone does not like spiciness, but at the same time wants to leave its aroma, the garlic should be fried in a pan and mixed with soy sauce.
- Very tasty sauces are obtained from this product, which have a slightly sweetish aftertaste, they are perfect for meat dishes.
- You can keep the product fresh in the refrigerator for no more than 72 hours. But in dried - ad infinitum. Soaked mushrooms should not be overexposed for more than 2 days.
The video shows another interesting recipe for a salad with woody mushrooms:
Found a bug? Select a piece of text and press Ctrl + Enter.
Asian cuisine surprises gourmets with a variety of extraordinary dishes. Mushrooms with the unusual name "muer" can be added to salads or cooked with them excellent snacks with a unique taste. Today we will discuss how to cook wood mushrooms and share some interesting recipes.
An exotic appetizer to your table
Muer mushrooms are commonly called arboreal mushrooms. They grow on tree trunks. In supermarkets, such a product is sold dried, so the question of how to cook wood mushrooms from a pack remains relevant for housewives.
On a note! Tree mushrooms are a unique source of protein, vitamins, micro- and macroelements. They are fortified with iron and are considered to be very beneficial for human health.
As life practice shows, housewives prepare snacks from dried tree mushrooms, the taste of which is emphasized by spices and spices. To prepare such a fragrant and incredibly tasty salad, you will have to visit a Chinese shop, because in addition to the usual spices, you will also need exotic additives that are used by Asian chefs.
Read also: Caesar salad recipe with chicken and croutons and cheese and tomatoes
Compound:
- 4 things. garlic cloves;
- 3 packs of dried wood mushrooms;
- ½ tsp ground black pepper;
- 2 tbsp. l. refined sunflower seed oil;
- ½ tsp seasonings for Korean dishes;
- ½ tsp ajinomoto;
- ½ tsp ground red pepper.
Preparation:
- Let's not change traditions and start with the preparation of products. In the nearest supermarket we will buy three packs of dried tree mushrooms.
- We spread dried mushrooms muer into a deep bowl.
- Fill with filtered water.
- Leave it for half an hour to swell.
- After the allotted time, drain the water.
- Put the mushrooms in a colander and rinse well with running water.
- We spread the mushrooms on a towel.
- Dry slightly and then cut into small pieces. At the same time, we cut off the thickenings.
- We transfer the chopped muer mushrooms to the container.
- We clean the garlic cloves.
- Chop them finely with a knife or pass them through a press.
- We prepare the necessary seasonings and spices.
- Pour refined oil into a dry frying pan.
- We heat it up.
- Season the mushrooms with ajinomoto.
- Fill with hot oil, add the garlic mass and the rest of the spices.
- Mix everything well.
- We send the container with mushrooms to the refrigerator for 8-10 hours.
- Stir the appetizer periodically.
On a note! The longer the woody mushrooms are pickled, the tastier the dish turns out.
How to cook Dried Chinese Wood Mushroom?
Most often, black tree mushrooms are found on store shelves. However, they are also white and yellow. All types are edible and can be used to make delicious savory snacks as well as salads. Interesting dish obtained from porcini mushrooms. Before using them, you need to prepare them, since such mushrooms are sold in a pressed dried form.
Compound:
- 2 packs of white woody mushrooms;
- 1 tsp paprika;
- 5 pieces. garlic cloves;
- soy sauce - 4 tbsp. l .;
- 1 tsp granulated sugar;
- 1 tsp hot red pepper;
- 60 ml refined sunflower seed oil;
- 2 onions.
Preparation:
- We remove the mushroom briquettes from the packaging.
- Place the dried white tree mushrooms in a deep container.
- Fill with boiling water.
- Cover the dishes with a lid and leave the mushrooms for 25-30 minutes. During this time, the dried tree mushrooms will swell and look like this.
- While the mushrooms are swelling, let's prepare the onions.
- We clean it and chop it in the form of half rings.
- We measure out the required amount of spices and soy sauce.
- Put the mushrooms in a colander or sieve and rinse well.
- Saute the onion in refined sunflower seed oil until golden brown.
- Then add spices and herbs.
- Pour in soy sauce.
- Grind the garlic in a convenient way.
- Add it to the pan and spread the mushrooms.
- They must first be cut.
- Mix everything and fry for 7-10 minutes.
- Ready-made salad can be eaten warm or chilled.
Original salad
Let's take a look at another option for how to cook a Chinese tree mushroom. In combination with light vegetables from tree fungi are obtained delicious salads... To improve the taste, you will need a couple of unusual ingredients, such as oyster sauce and sesame seed oil.
On a note! Easiest to prepare fried potatoes with mushrooms. The mushrooms are pre-soaked and then fried. Such a dish turns out to be not only tasty, but also very satisfying.
Compound:
- 100 g of dried wood mushrooms;
- 2 pcs. fresh cucumbers;
- 1 ½ tsp table salt;
- 2 pcs. garlic cloves;
- vinegar - 1 tsp;
- oyster sauce - 1 tsp;
- sesame seed oil - 2 tbsp. l.
Preparation:
- As you already know, pre-dried mushrooms need to be soaked.
- In half an hour, the mushrooms will swell.
- We wash them with running water and cut them into small cubes.
- We put the mushrooms in a thick-walled dish, fill with filtered water and put on the stove.
- Boil for 30-40 minutes.
- Put the boiled mushrooms in a colander and drain off the excess liquid.
- Let us cool them down.
- We wash the fresh cucumbers well, dry them.
- Cut into cubes or strips.
- Put in a salad bowl, salt to taste.
- We leave the cucumbers in this form for a quarter of an hour.
- Drain the released juice.
- Grind the garlic cloves.
- We combine these ingredients with mushrooms.
- Mix everything, pour with vinegar and oyster sauce.
- Add sesame seed oil.
- Mix again and leave for 10-15 minutes to infuse.
On a note! Remember to soak them in water before preparing meals with woody mushrooms. In principle, half an hour is enough, but some varieties take 2-3 hours to soften and swell.
Read also:
- How to cook chanterelle mushrooms: recipes
- Mushroom soup
- Mushroom soup with barley
Dried tree mushrooms will improve taste of the lung soup, savory snack or original salad... Boiled mushrooms are added to the second courses, stuffed with meat and cooked vegetable side dishes... Choose the product carefully, study the labeling on the packaging, because low-quality wood mushrooms can spoil the taste of the finished dish. Bon Appetit!
- soak the mushrooms in water. if you like softer, then hot. be sure to rinse later, there is a lot of sand in them! Then cut off the roots, and if you want, divide into separate plates. Squeeze the garlic on top, sprinkle with ground coriander, hot red pepper and paprika, add black pepper, salt, sugar and vinegar. Chop the onion and herbs finely (optional). Pour the whole mixture with hot oil (you can use fried onions). Stir and that's it ...
- Dry mushrooms, right? Soak for 10-15 minutes, cut the seals off the swollen mushrooms and cook. Cut the bends into strips, mix with marinated Chuka seaweed (sold in Ashany), season with Gamadari nut sauce (also in Ashan). and, despite the simplicity of the salad (which is delicious), no one will say that it is Uzbek women who are selling it in the markets.
Read also: Pork heart salad recipe with photo delicious with Korean carrots
Tell me the recipe for a salad of Chinese wood mushrooms, pickled mushrooms or something.
Dry mushrooms, right? Soak for 10-15 minutes, cut the seals off the swollen mushrooms and cook. Cut the bends into strips, mix with pickled Chuka seaweed (sold in Ashany), season with Gamadari nut sauce (also in Ashan). and, despite the simplicity of the salad (which is delicious), no one will say that it is Uzbek women who are selling it in the markets.
Recipes with porcini mushrooms
Salad with wood mushrooms and funchose "Chinese TSAI".
1. Cut the smoked or boiled chicken into strips.
2. Fresh cucumbers, too, in strips or grate on a coarse grater.
3. Grate the carrots, as for Korean-style carrots (you can fry the carrots with onions, or you can put them in a salad raw - to your taste).
4. Fry the mushrooms with onions (or separately, if the onions are already fried with carrots).
5. Boil the funchoza, put it in a colander and let it cool slightly.
6. Beat 2 eggs with a teaspoon of starch and bake pancakes, which are then cut into strips.
7. Garlic, soy, spices for korean carrot or something else spicy to taste and personal discretion.
Put all the ingredients in a deep salad bowl. Drizzle with soy sauce or salt and pepper (spices), sprinkle with a little sugar for juiciness. Squeeze out a few cloves of garlic. To stir thoroughly. If necessary, add more dressings in the form of vegetable oil or soybeans, again to taste. And put it in the refrigerator for a while.
P.S. There can be many options for salad. 3, 5 and 7 points remain constant. It all depends on the imagination and the availability of products. Mushrooms can be replaced with any others, for example, canned, but still it will not be quite right. The salad will lose one of its Chinese sides. You can refuse 6 points altogether, so as not to spend too much.
Wood mushroom salad
This salad is one of my favorites. There is absolutely no need to be careful when thinking about excess calories and counting them. You can eat as much as you like. Making a salad is more than easy. With a minimum of effort, we get maximum pleasure.
Ingredients
bag of dried tree mushrooms 100 gr
5-6 onions
4-5 cloves of garlic
soy sauce
2-3 tbsp vegetable oil
1. Place the mushrooms in a large saucepan or bowl and cover with water. The bag requires a minimum of 2 liters of water. Leave for half an hour, or better for an hour, for swelling.
2. While the mushrooms are growing, peel the onion, cut into rings or half rings, put in the pan and simmer, stirring constantly, until the onion becomes transparent. Do not fry the onion until brown - the salad will lose its spicy taste... I fried the onions in a multicooker in the “baking” mode for 30 minutes, without any stirring, an excellent result is guaranteed.
3. When the mushrooms increase in volume six times, you can start processing them. First, you need to cut off the rough legs that attach them to the tree, rinse and cut them into strips about 1 cm wide.
4. Pour water into a saucepan and boil, put mushrooms in boiling water, bring to a boil and boil mushrooms for just one minute. You cannot cook them, otherwise they will be "rubber". Place in a colander and place with fried onions.
Stir, cover with garlic squeezed through a garlic press and pour over soy sauce to taste. The entire procedure in a pan should take no more than one to two minutes. The salad can be eaten both hot and cold.
Bon Appetit!!
This is how they are sold
Chinese wood mushroom appetizer "muer" - recipe - online menu - recipes with photos
Ingredients for preparing a Chinese tree mushroom snack
dried chinese tree mushrooms
olive oil
Korean carrot seasoning
soy sauce
Making a Chinese Tree Mushroom Snack
The mushrooms must be soaked first. Take large dishes because mushrooms will increase 10 times! Put mushrooms there and cover with warm boiled water, leave for 2 - 3 hours. The mushrooms will absorb all the water, after which they need to be poured with cold water and refrigerated for a day.
Then sort out the mushrooms, cut off all the excess, cut the large mushrooms into several parts, rinse and in a colander, glass water.
On the olive oil fry the mushrooms for 5-10 minutes with Korean carrot spices, add a little salt and a little sugar, remove from heat and add a little vinegar and soy sauce to taste. Who likes - you can add a little garlic. Cool and refrigerate. When the mushrooms are well cooled, you can eat them or make a salad.
Black tree mushroom salad
Dried Chinese mushrooms - 1 pack;
Sweet bell pepper - 1 piece;
Onions - 1 head;
Tomatoes - 1-2 pieces (depending on the size);
Fresh cucumbers - 1-2 pieces (depending on the size);
Garlic - 2 cloves;
Hot red pepper - 1 small pod (can be replaced with ground);
Ground coriander - 3-4 pinches;
Sesame oil - half a teaspoon
Table vinegar - 1 tablespoon;
Vegetable oil - 4 tablespoons;
Ajinomoto (unami, Korean salt) - 2 pinches;
Ground black pepper - 3-4 pinches,
Soy sauce - 3-4 tablespoons.
Today I suggest you to cook mushroom salad... For this we use dried black muer mushrooms. I usually put a pack of mushrooms in warm water at night if I cook the salad in the morning. Or I do it in the morning - before going to work, then you can cook this dish in the evening. On the packaging, it is usually indicated how much water should be poured into the mushrooms and how much to infuse. After the mushrooms are well wet, they can already be eaten without further heat treatment.
Sometimes the original muer is very dirty, usually with sand, so rinse it thoroughly after soaking, put it in a colander so that excess water drains.
Now let's move on to other vegetables. Wash and peel the onion, cucumbers, tomatoes and peppers. Tomatoes for salad must be very dense so that they release juice as little as possible. Therefore, it would be better to remove the pulp with seeds, leave only the walls, which are cut into large slices. Usually we are used to seeing that in chinese cuisine all vegetables are very finely chopped, but not for this dish. Cut the cucumbers into half rings, about half a centimeter thick. Bell pepper cut into slices the same size as the slices of our tomatoes.
Put the mushrooms in a salad bowl, you can whole, or disassemble them a little into separate bunches, but you don't need to cut them! Top with tomatoes, peppers and cucumbers.
Chop the onion into half rings. Pour vegetable oil into a hot frying pan, heat it, lay out the onion, fry it until golden brown. Cut the pod hot pepper thin rings. This must be done very carefully so that the seeds do not fall - we do not need them. Remove the onion, we will no longer need it, he gave all his aroma to the oil. Fry a little pepper rings, turn off the heat.
Sprinkle vegetables with coriander, black pepper, ajinomoto, garlic passed through a press, pour over soy sauce and vinegar, mix. Pour hot vegetable oil on top, sprinkle with sesame oil, stir again.
Everything, our mushroom salad muer is ready! It remains to let it brew a little and you can serve it to the table. Yummy! To add even more flavor to the dish, you can sprinkle it with a little sesame seeds. But it is better to do this before serving, especially if you decide to prepare a large portion for the holiday, since after a while the sesame seeds will start to taste bitter.
Many may ask me, what is Ajinomoto or Unami, or what is it they call it? Let me explain - this is the same monosodium glutamate, an irreplaceable seasoning for almost all Chinese dishes! I agree, quite a harmful seasoning, but it is she who gives that unique taste of Korean, Chinese or Japanese dishes... Therefore, it is up to you to add it or not. But I think that sometimes a little is possible, the main thing is not to overdo it and it is better not to give it to children, especially small ones. If the salad does not seem salty enough to you, then you can add some ordinary salt, please! This salad can be prepared with shiitake mushrooms, but they must be fried separately. You can add fucose to the salad, just a little bit, because the main thing in this dish is the black wood mushrooms muer.
Chinese salad with woody mushrooms and funchose. - discussion in forums on e1.ru
Date: 25 Mar 2011 19:51
Photo from the Photo Gallery on E1.ru
Unfortunately, there is only one photo, of the final dish.
But cooking is simple.
1) Chinese mushrooms, woody mushrooms, soak in warm water for about 20 minutes, rinse, cut off the places with which the mushrooms grow to the tree (hard). Cover with cold water for 2 hours.
2) cut fresh cucumber into strips.
3) cut the carrots into strips and onion half rings, fry over high heat, cool for 5 minutes until golden, and add to the cucumbers.
4) Boil rice funchose for 2 minutes, rinse, cool, add to the cowsch.
5) bake 3 pancakes, of 3 eggs, each with salt and pepper, cool, cut into strips, add to vegetables.
6) put the mushrooms in a colander, when the water drains, pour the mushrooms into a hot pan and fry for about 7 minutes, at the end squeeze out a couple of cloves of garlic, add hot red pepper - about 1/2 teaspoon (if you like spicy, otherwise it can be a little less), pour soy sauce and keep on fire for a couple of minutes. Cool, cut into pieces and add to a shared bowl.
Read also: Salad with bell pepper and zucchini for the winter recipes
7) sprinkle with sesame seeds, squeeze out a couple of garlic cloves, add 1 tsp. sugar, pour soy sauce, if necessary add salt, mix everything and let it brew for 1 hour, serve cold.
It turns out a salad that tastes very authentic to Chinese, I hope it will come in handy for someone -)
Chinese tree mushroom salad recipe. koolinar - culinary club. ... recipe with photo, we will show you how to cook!
I want to say right away that I put all the sauces, vinegar and hot peppers on the eye, to taste, if not enough, I add more.
Dry mushrooms, soak in water for 2-3 hours
Throw it back on a sieve so that all the water is glass
Pour olive oil into a frying pan, heat and pour hot pepper, then garlic and cucumber with paprika cut into strips, fry for just a couple of minutes.
Now we throw in the mushrooms, mix everything and turn it off.
Add oyster and soy sauces, vinegar and whoever lacks salt, you can add salt.
If something is not clear, ask. I will always answer.
Korean salad of wood mushrooms "muer" - yaplakal
Recently, North or South Korea has been frequently mentioned. We all know how they eat, as their salads are dazzling in markets and shops. But not everyone knows how they prepare. My wife and I will show you one of these recipes.
The name of the salad is unknown. We call it simply “Salad from wood mushrooms”.
So, what is required to prepare it:
Chinese wood mushrooms "Muer" - 10 packs.
Vegetable oil - 150 grams.
Coriander - 2 tablespoons
Salt is a teaspoon.
Red pepper - half a teaspoon.
Garlic - 7 cloves.
Monosodium glutamate - a teaspoon.
Onions - 2 medium heads.
Cilantro - five bundles.
Soy sauce - 50 grams.
Table vinegar - 4 tablespoons.
There will be 21 pictures, please do not break it.
This post has been edited Bomzhyk – 29.05.2013 – 16:56
Total:
