All posts tagged: king oyster mushroom

creamy mushroom and asparagus with wild rice recipe

Creamy Mushrooms and Asparagus served with Wild Rice

Published by Lydia Wong

It is not difficult at all to make mushroom taste delicious or even addictive, one needs to get to know the difference between each kind, and to learn the right way to cook with them. Some mushrooms have more moisture than the others, which makes it preform better in a sauce, such as cremini, button and shiitake. King oyster is my favourite, it has a sturdier (meaty) texture than other mushroom, so apart from cooking them in a stew or sauce, it can also be simply pan-fried, grilled with salt and pepper or deep-fried in batter/panko, or shredded and baked in the oven to mimic pulled pork; all of these method produce absolutely delicious results (for example this recipe). Once you master all the different ways of cooking mushroom, you will understand why a bowl of luscious mushroom is hard to resist. Since mushroom and cream are the best of friends, and creamy sauce and rice is a heavenly combination, hence today’s recipe! Apart from serving this velvety sauce on rice, I can highly recommend to …

Veggie Quick-Fried Noodles Street Hawker Style recipe

Quick-fried Noodles with King Oyster Mushroom and Spinach – Street Food Style

Published by Lydia Wong

Sometimes I have massive craving for fried noodles, the one that I could get from street vendors back in Macau. I remember we often had a plate of smoky, straight-out-of the wok, burn-your-tongue-hot delicious noodles after movies or a night out. The sound of the blazing fire tuned in with the noises of the metal spatula clanged with the iron wok, the scene of the cook skilfully tossing the noodles with the wok like a circus performer, the relaxing atmosphere and the delicious smell that surrounded us on the street, the taste of my favourite noodles; all these beautiful segments of my childhood memory often reappear vividly whenever I crave for this noodle. So when the craving strikes, I make my own street food hawker style noodles! The key to achieve the similar smoky taste to the street food one is to use a very hot wok, best will be a well seasoned iron one, but since I don’t have one, I use a non-stick wok instead. But still, cooking it on high heat is …

Spicy King Oyster Mushroom and Green Bean Stir-Fry

Published by Lydia Wong

It’s been a good while since I last published a recipe here, sorry I have been absent lately but I am finally back on my writing track and I am looking forward to sharing with you more of my beloved recipes! Today recipe is a simple one, with good time management, you can put this dish together from scratch in just under 15 minutes. Sounds good, doesn’t it? Like any other stir fry dishes, it is best to have all ingredients prepared beforehand so that once you start adding your first drop of oil in the hot pan, you will finish the entire dish in merely minutes. Another key point is to act fast and use the right equipment, I always recommend to use a wok for any stir-fry dishes, but a wide heavy bottomed frying pan will do a good job too. Be flexible with the ingredients, you can use any types of mushroom you like or available, such as fresh shiitake, oyster mushroom, chestnut mushroom or a combination of all. But I love …

20 Minutes Spicy Mushroom and Kale Stir-Fry

Published by Lydia Wong

This mushroom stir-fry will only take you 20 minutes to make, a perfect week night meal which is not only full of flavours: smoky, spicy with a wonderful umami taste, but also packed with nutrients: both vegetables are low in calories and two very good sources of various vitamins. It is so easy to make and so delicious that there is no more excuse not to include more mushroom and kale in your diet. It can also be easily made vegan. This recipe makes more than enough for two, it tastes even better the next day. I will double the recipe amount next time so that I can enjoy it throughout the week. I serve it with rice here but other fantastic alternatives will be quinoa, noodles, pasta, creamy polenta or even in tortilla for tacos! Note: you don’t have to be too specified with the amount of water which is added into the dish during cooking, some mushrooms release more water than others so water should be added gradually, 100ml at a time. If …

Teriyaki King Oyster Mushroom with Snow Peas

Published by Lydia Wong

This wonderful teriyaki sauce is one of the easiest sauces to make, it is deliciously piquant and so versatile that it can be used on nearly anything: meat, vegetables, noodles or grains. I always turn to this sauce when I am not sure what to cook. My favourite one is teriyaki salmon or chicken served on steamy hot rice with a side of nori seaweed and green leafy vegetables. But today, I opt for a vegetarian version with my new found favourite king oyster mushroom. This mushroom has the most meaty texture with the least water content compares to all of its other contemporaries. It holds its shape beautifully when cooked which makes it a brilliant replacement for meat. In this dish, the powerful flavour of the teriyaki sauce is complimented with refreshing and naturally sweet snow peas. The snow peas are barely cooked to retain its freshness and crunchiness, it goes perfectly well with the piquant teriyaki sauce and add a lovely contrast to the tender velvety mushroom. Serve with pipping hot rice as a comforting and satisfying meal. …