Does anyone know what to do with fresh, woodear mushrooms?!
In an easy, few ingredient recipe/
I'm not asking for TOO much, am I!? ;)Www@FoodAQ@Com
I'm not asking for TOO much, am I!? ;)Www@FoodAQ@Com
Answers:
Saute them and put on top of steak, chicken, potatoes, etc!.
INGREDIENTS
1 tablespoon butter
1 1/2 cups fresh mushrooms, sliced
1/2 teaspoon seasoned salt
DIRECTIONS
In a skillet, over medium heat, melt the butter!. Add mushrooms, and sprinkle with seasoned salt!. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes!.Www@FoodAQ@Com
INGREDIENTS
1 tablespoon butter
1 1/2 cups fresh mushrooms, sliced
1/2 teaspoon seasoned salt
DIRECTIONS
In a skillet, over medium heat, melt the butter!. Add mushrooms, and sprinkle with seasoned salt!. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes!.Www@FoodAQ@Com
*Mushrooms and Scallops in Foil
- 1/2 pound fresh scallops or 1/4 pound large scallops
- 1/4 pound fresh wood ear mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon fresh rosemary, chopped
- 1/2 lemon, juiced
Place all ingredients on center of foil!.
Fold foil and seal ends!.
Place on grill rack over medium heat for 10-12 minutes!.
Open Carefuly & Enjoy!.
*Chicken and wood ear mushroom soup
4 (about 400g) chicken thigh fillets
2 tsp peanut oil
30g peeled ginger, shredded
1L (4 cups) chicken stock
1/4 cup (60ml) shaoxing wine (see note)
2 1/2 tbs soy sauce
1/4 tsp crushed white peppercorns
100g punnet wood ear mushrooms, trimmed
1 garlic stem (see note), thinly sliced diagonally
Bring a medium saucepan of salted water to the boil!. Add chicken and bring back to boil!. Remove from heat!. Drain and set aside for 5 minutes to cool slightly!. Pat chicken with paper towel to remove excess moisture!. Thinly slice widthways!.
Heat oil in a medium saucepan or wok over high heat!. Add ginger and chicken, and cook, stirring, for 2 minutes or until fragrant!. Add chicken stock, shaoxing wine, soy sauce and white peppercorns!. Bring to the boil!. Add mushrooms and garlic stem, and remove from heat!. Ladle evenly among serving bowls and serve!.
Notes & tips
Substitute shaoxing wine with dry sherry!.
Garlic stems are available from Asian grocers!. Substitute with garlic chives!.
*Sautéed Fresh Wood Ear Mushrooms
- 3 1/2 ounces hedgehog mushrooms
- 1 1/2 tablespoons butter, unsalted (more, if necessary)
- 1/2 teaspoon dried chives or parsley or 1 teaspoon of fresh chives or parsley
Using a mushroom brush, clean mushrooms!. Remove the very end of the stem!. The mushrooms may be chopped or sautéed whole!.
Over low heat in skillet, melt butter and add cleaned mushrooms!. Sauté mushrooms approximately 7 to 10 minutes over low heat!. Add herbs during last few minutes of sautéeing!.
*Red Wine and Rosemary Mushrooms
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter - divided
- 6 cloves garlic - peeled, slightly crushed
- 16 ounces white mushrooms - washed, sliced
- 8 pounds wood ear mushrooms - washed, sliced
- 1 tablespoon fresh rosemary - minced
- 3/4 teaspoon kosher salt or to taste
- 1/2 teaspoon fresh ground black pepper
- 3/4 cup dry red wine
Place 2 tablespoons of oil and 1 tablespoon of butter in skillet of medium heat!.
Add garlic and cook just until it starts to color!. (3-5 minutes)
Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes!.
Add wine and cook until approximately 1/3 cup of liquid remains in pan!. (5-10 minutes)
Remove from heat and toss with remaining 2 tablespoons butter!.
Stir gently until butter is melted!.
Serve hot over steak or as a side dish!.
ENJOY :-)Www@FoodAQ@Com
- 1/2 pound fresh scallops or 1/4 pound large scallops
- 1/4 pound fresh wood ear mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon fresh rosemary, chopped
- 1/2 lemon, juiced
Place all ingredients on center of foil!.
Fold foil and seal ends!.
Place on grill rack over medium heat for 10-12 minutes!.
Open Carefuly & Enjoy!.
*Chicken and wood ear mushroom soup
4 (about 400g) chicken thigh fillets
2 tsp peanut oil
30g peeled ginger, shredded
1L (4 cups) chicken stock
1/4 cup (60ml) shaoxing wine (see note)
2 1/2 tbs soy sauce
1/4 tsp crushed white peppercorns
100g punnet wood ear mushrooms, trimmed
1 garlic stem (see note), thinly sliced diagonally
Bring a medium saucepan of salted water to the boil!. Add chicken and bring back to boil!. Remove from heat!. Drain and set aside for 5 minutes to cool slightly!. Pat chicken with paper towel to remove excess moisture!. Thinly slice widthways!.
Heat oil in a medium saucepan or wok over high heat!. Add ginger and chicken, and cook, stirring, for 2 minutes or until fragrant!. Add chicken stock, shaoxing wine, soy sauce and white peppercorns!. Bring to the boil!. Add mushrooms and garlic stem, and remove from heat!. Ladle evenly among serving bowls and serve!.
Notes & tips
Substitute shaoxing wine with dry sherry!.
Garlic stems are available from Asian grocers!. Substitute with garlic chives!.
*Sautéed Fresh Wood Ear Mushrooms
- 3 1/2 ounces hedgehog mushrooms
- 1 1/2 tablespoons butter, unsalted (more, if necessary)
- 1/2 teaspoon dried chives or parsley or 1 teaspoon of fresh chives or parsley
Using a mushroom brush, clean mushrooms!. Remove the very end of the stem!. The mushrooms may be chopped or sautéed whole!.
Over low heat in skillet, melt butter and add cleaned mushrooms!. Sauté mushrooms approximately 7 to 10 minutes over low heat!. Add herbs during last few minutes of sautéeing!.
*Red Wine and Rosemary Mushrooms
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter - divided
- 6 cloves garlic - peeled, slightly crushed
- 16 ounces white mushrooms - washed, sliced
- 8 pounds wood ear mushrooms - washed, sliced
- 1 tablespoon fresh rosemary - minced
- 3/4 teaspoon kosher salt or to taste
- 1/2 teaspoon fresh ground black pepper
- 3/4 cup dry red wine
Place 2 tablespoons of oil and 1 tablespoon of butter in skillet of medium heat!.
Add garlic and cook just until it starts to color!. (3-5 minutes)
Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes!.
Add wine and cook until approximately 1/3 cup of liquid remains in pan!. (5-10 minutes)
Remove from heat and toss with remaining 2 tablespoons butter!.
Stir gently until butter is melted!.
Serve hot over steak or as a side dish!.
ENJOY :-)Www@FoodAQ@Com
1 cup wood ear mushroom
2 teaspoons sugar
1 onion
1/3 cup ginger, julienne
2 cloves garlic, chopped
2 tablespoons fish sauce
1 cup chicken
Prep:Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them!. The soaked mushrooms should be about a cup!. A little more, a little less is OK!.
Julienne the ginger to get thin, match like pieces, 1 ? inch in length!. I use about a 3 inch piece of ginger which comes out to about 1/3 cup when julienned!. Some varieties of ginger are hotter than others!. You may also have to adjust the amount of ginger to your taste buds!. When we were kids, my mother didn't put a whole lot of ginger in, afraid that it would be too hot!.
Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same!. Break the mushrooms into bite size pieces!. You can also slice them with a knife, but I like breaking them with fingers to get irregular shapes!.
Cooking: Add a tablespoon of oil to a hot work over medium to high heat!. Add chopped garlic and some of the julienned ginger and fry for a minute or so!. The ginger and garlic will start to turn brown!. Add chicken and stir to coat the chicken with oil for a minute or so!. Add onion, the rest of ginger and ear wood mushrooms!. Stir to mix well!. Add fish sauce and sugar!. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce and sugar!.
Serve hot with rice
**************************Www@FoodAQ@Com
2 teaspoons sugar
1 onion
1/3 cup ginger, julienne
2 cloves garlic, chopped
2 tablespoons fish sauce
1 cup chicken
Prep:Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them!. The soaked mushrooms should be about a cup!. A little more, a little less is OK!.
Julienne the ginger to get thin, match like pieces, 1 ? inch in length!. I use about a 3 inch piece of ginger which comes out to about 1/3 cup when julienned!. Some varieties of ginger are hotter than others!. You may also have to adjust the amount of ginger to your taste buds!. When we were kids, my mother didn't put a whole lot of ginger in, afraid that it would be too hot!.
Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same!. Break the mushrooms into bite size pieces!. You can also slice them with a knife, but I like breaking them with fingers to get irregular shapes!.
Cooking: Add a tablespoon of oil to a hot work over medium to high heat!. Add chopped garlic and some of the julienned ginger and fry for a minute or so!. The ginger and garlic will start to turn brown!. Add chicken and stir to coat the chicken with oil for a minute or so!. Add onion, the rest of ginger and ear wood mushrooms!. Stir to mix well!. Add fish sauce and sugar!. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce and sugar!.
Serve hot with rice
**************************Www@FoodAQ@Com
Chicken and wood ear mushroom soup
Ingredients (serves 4)
4 (about 400g) chicken thigh fillets
2 tsp peanut oil
30g peeled ginger, shredded
1L (4 cups) chicken stock
1/4 cup (60ml) dry sherry
2 1/2 tbs soy sauce
1/4 tsp crushed white peppercorns
100g punnet wood ear mushrooms, trimmed
1 garlic stem thinly sliced diagonally
Method
Bring a medium saucepan of salted water to the boil!. Add chicken and bring back to boil!. Remove from heat!. Drain and set aside for 5 minutes to cool slightly!. Pat chicken with paper towel to remove excess moisture!. Thinly slice widthways!.
Heat oil in a medium saucepan or wok over high heat!. Add ginger and chicken, and cook, stirring, for 2 minutes or until fragrant!. Add chicken stock, sherry, soy sauce and white peppercorns!. Bring to the boil!. Add mushrooms and garlic stem, and remove from heat!. Ladle evenly among serving bowls and serve!.Www@FoodAQ@Com
Ingredients (serves 4)
4 (about 400g) chicken thigh fillets
2 tsp peanut oil
30g peeled ginger, shredded
1L (4 cups) chicken stock
1/4 cup (60ml) dry sherry
2 1/2 tbs soy sauce
1/4 tsp crushed white peppercorns
100g punnet wood ear mushrooms, trimmed
1 garlic stem thinly sliced diagonally
Method
Bring a medium saucepan of salted water to the boil!. Add chicken and bring back to boil!. Remove from heat!. Drain and set aside for 5 minutes to cool slightly!. Pat chicken with paper towel to remove excess moisture!. Thinly slice widthways!.
Heat oil in a medium saucepan or wok over high heat!. Add ginger and chicken, and cook, stirring, for 2 minutes or until fragrant!. Add chicken stock, sherry, soy sauce and white peppercorns!. Bring to the boil!. Add mushrooms and garlic stem, and remove from heat!. Ladle evenly among serving bowls and serve!.Www@FoodAQ@Com
My in laws would just slice them and saute in butter, season with salt and pepper and have them as a side dish!. It doesn't get any simpler!.Www@FoodAQ@Com