Cabbage With Mushrooms Recipe and Chinese Barbecued Spareribs Recipe

CABBAGE WITH MUSHROOMS

1 Chinese cabbage (bok choy), from 2 to 3 pounds
8 or 9 medium Oriental dried mushrooms
3/4 cup sliced bamboo shoots (canned)
2 tablespoons peanut oil
1 teaspoon salt

Wash cabbage and remove bruised outer leaves; slice all but the stalky part. Soak mushrooms until soft (about 15 minutes), slice off stems, and cut mushrooms into halves. Save the water in which they were soaked. Slice bamboo shoots.

Heat oil and stir-fry mushrooms for 2 minutes; add cabbage and stir a few times; then add bamboo shoots and salt, and stir a few times more. Add 1/4 cup of mushroom water (or more if cabbage seems dry), cover, and cook about 8 minutes. When ready, cabbage should be a transparent, tender green and crisp. Serves 4.

The famous spice blend, called heung new fun by the Chinese,consists of ground cloves, Chinese star anise, cinnamon, fennel and licorice root. The Chinese consider these five ingredients a master piece of blending and any dish using them. (roast duck,roast chicken,squab,or barbecued spareribs) becomes a Festival Dish. Because this mix is potent, not unlike some Indian curry powders,it should be used with caution.

CHINESE BARBECUED SPARERIBS

1 3/4 pounds spareribs
2 tablespoons soy sauce (thick type)
3 tablespoons hoisin sauce (right) 2 garlic cloves, crushed and minced
1 slice ginger, crushed and minced
2 tablespoons honey or brown sugar
½ teaspoon five-spice powder
1/4 cup hot water

Cut spareribs between bones, but without severing the links. Mix remaining ingredients. Coat the spareribs with this marinade on both sides and between bones, and let stand from 1/2 to 1 hour. Cook in shallow pan on oven rack at 375°. Set a pan of water beneath to keep meat moist.

After 10 or 15 minutes, turn spareribs over, reduce heat to 250° and cook until deliciously brown and well done. Cut ribs apart into individual portions, and serve hot with a dip of English mustard or Chinese plum sauce (often called”duck sauce”). Serves 4.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

Flank Steak in Oyster Sauce Recipe and Dried Mushrooms Recipe

Although derived from cooked oysters,there’s nothing fishy about the taste of oyster sauce. It is a condiment with a gusty flavor like a pungent steak sauce; but bedded down in the thick, brown liquid is a salty, full bouquet quite unlike anything in Western cuisines. Some regional Chinese cuisines use oyster sauce at the table as a dip for boiled chicken or roast pork. Others use it only as a cooking ingredient with fish, poultry, and meat. A little of it goes a long way.

FLANK STEAK IN OYSTER SAUCE

1 1/2 pounds flank steak, thinly sliced
2 tablespoons sherry
1 1/2 teaspoons cornstarch
cup oyster sauce
1 clove garlic, minced
1 slice ginger root, minced
3 tablespoons peanut oil
1 egg white

For easy slicing, place meat in the freezer compartment of your refrigerator long enough to stiffen. Cut into 1/8 inch slices and marinate for about 1 hour in mixture of sherry and cornstarch, turning occasionally. Mix oyster sauce with minced garlic and ginger; set aside.

Heat oil in large skillet over high heat, and stir-fry meat quickly. Reduce heat, add oyster sauce mixture, and stir a couple of minutes. Add egg white and stir approximately one minute more. Serves 4, with rice.

DRIED MUSHROOMS

The best dried mushrooms for Oriental cooking come from Japan now and are called shi-itake. (The Chinese ones whose praises are sung in old cookbooks is unobtainable even in Hong Kong.) They will add more honest-to-goodness

Flavor and texture to a soup, meat, or vegetable dish than any other seasoning known to man. You can use one in place of five dried European mushrooms. These have a rich, woodsy favor like fresh truffles, and a meaty taste as concentrated as a bite of beef next to the bone. Not cheap, but worth it, here are mushrooms that make you say “Ah” just as a cold beer does on a hot summer day.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

Mushroom Recipes – Storage

Over recent decades there has been a huge upsurge in the popularity of various forms of mushrooms and their use as an ingredient in a wide variety of culinary activities.

Those of us who love mushrooms will, of course, welcome this. For some years, devotees were constantly distraught to see mushrooms badly prepared and often served as a sort of plate-filler type garnish looking distinctly unappetising.

The huge growth in mushroom recipes and mushroom facts has changed all that now, as has the increasing public and health profession’s awareness of the beneficial qualities inherent in many types of fungus.
However, there is still one area where there is scope for improvement in their use within the typical household – and that is in storage.

Fresh mushrooms don’t have a particularly long shelf life in a home, at least not if you want to get them at their best. Even so, there are a few basic tips you can follow that will help to ensure they are at in good condition when you are considering them for your mushroom recipes.

In passing, keep in mind that there is not always universal agreement on this subject.

Some people have their own very idiosyncratic views about storing fresh mushrooms and you may end up having to do what seem sensible to you based on a lot of slightly different advice!

• You can store them in a refrigerator, typically for up to about three days or so. Try to do so in something other than a plastic bag but make sure they are gently covered with some kitchen towel in order to stop them drying out.

• They can also be stored at ordinary room temperature for a number of days. Once again, don’t be tempted to stick them in that freezer bag but instead put them in an ordinary paper bag and allow them to breathe. Providing that there is some air circulation, you can keep them open on the shelf just as you may see in the supermarket but again, it’s a good idea to keep them gently covered to reduce drying tendencies.

• If you are picking wild mushrooms, make sure that they are placed in an open straw basket of some type rather than yet again that plastic shopping bag. This is partly to help them retain their freshness but also to help their spores circulate on the air as you go. Of course, you should never pick and consume wild mushrooms unless you are an expert in the identification of those that could be dangerous or have someone with you that is.

• Dried mushrooms will typically store for lot longer but needless to say, they must be kept in a dry and airtight container. Remember that some mushroom recipes will require that dried varieties are soaked prior to being used.

• Signs to look for when they’re getting past their best include brown soggy patches on the cap, limp and lifeless-looking stalks or a shrivelled appearance on the cap or stalks. Also look out for any significant patches of discolouration on the gills.

Nothing in the above is meant to suggest that this is a great technical challenge. By contrast, storage is relatively straightforward if you use a little common sense and that way your mushroom recipes will be on the receiving end of ingredients that are in tip-top condition!

Fried Noodles With Barbecued Pork and Mushrooms Recipes

Preparation time: 30 minutes
Total cooking time: 6 minutes
Serves: 4

Ingredients for fried noodles with barbecued pork and mushrooms recipes:

8 dried Chinese mushrooms
2 tablespoons oil
4 cloves garlic, chopped
5cm (2 inches) fresh ginger, grated 1-2 teaspoons chopped red chillies
100 g (3 1/2 oz.) barbecued pork, cut into small pieces
200 g (6 1/2 oz) fresh egg noodles
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar
2 tablespoons crisp-fried garlic
2 tablespoons crisp-fried onion chilli flakes

Directions for fried noodles with barbecued pork and mushrooms recipes:

1. When you will first want to cook the fried noodles with barbecued pork and mushrooms recipes, keep in mind these guidelines. Soak the mushrooms in hot water for 20 minutes. Drain and cut them into quarters.

2. Heat the oil in a large wok. Add the garlic, the ginger and the chilli and stir-fry for 1 minute over high heat. Add the pork to the wok and stir for about 1 minute or so.

3. Add the egg noodles and mushrooms and toss well. Sprinkle the fish sauce, the lime juice and the soft brown sugar over the pork and then toss quickly, cover and steam for about 30 seconds. Sprinkle the fried garlic and onion and chilli flakes over the top before serving.

Nutritional Value for fried noodles with barbecued pork and mushrooms recipes:

Protein 16 g;
Fat 12 g;
Carbohydrate 40 g;
Dietary Fibre 3 g;
Cholesterol 32mg;
Energy 1375kJ (328cal)

The Beef and Dried Shiitake Mushrooms Recipes

Preparation time: 25 minutes + 10 minutes soaking
Total cooking time: 15 minutes
Serves: 4

Ingredients for the beef and dried shiitake mushrooms recipes:

6 dried shiitake mushrooms
400 g (13 oz.) topside steak, cut into thin strips
oil, for cooking
4 cloves garlic, finely chopped
1 red chilli, finely chopped
2 onions, very thinly sliced 4 spring onions, chopped
1/2 red capsicum, thinly sliced
1/2 cup (125ml/4 fl oz.) tomato puree
2 teaspoons soft brown sugar
2 tomatoes, diced
2 teaspoons sesame oil
2 tablespoons shredded basil leaves

Directions for the beef and dried shiitake mushrooms recipes:

1. Put the dried shiitake mushrooms in a bowl and cover with boiling water. Leave to soak for 10 minutes, or until they have plumped up. Drain and thinly slice.

2. Put the steak in a bowl. Mix together 2 tablespoons of the oil, the garlic, chilli and some salt and pepper and add to the steak. Toss well.

3. Heat the wok until very hot and stir-fry the steak in two batches over high heat for 30 seconds, or until just browned. Reheat the wok in between each batch and after that remove from the wok.

4. Reheat the wok, add 2 tablespoons of the oil and stir-fry the onion, spring onion and capsicum for 3 minutes, or until golden. Add the mushrooms, tomato puree and sugar. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add the beef, tomato and oil, and season. Bring to the boil, allowing the tomato to heat through. Stir in the basil. Serve immediately.

Nutritional Value for the beef and dried shiitake mushrooms recipes:

Protein 25 g;
Fat 15 g;
Carbohydrate 8 g;
Dietary Fibre 3 g;
Cholesterol 50mg;
Energy 1125kJ (270cal)

Unique Mushroom Recipes

Hot Mushroom Turnovers

1 (8 oz.) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1/4 pound fresh mushrooms, minced
1 medium onion, minced
1 1/2 tablespoons butter or margarine, melted
2 tablespoons sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon dried whole thyme
1 egg, beaten

Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill dough for 1 hour.

Saute mushrooms and onion in 1 1/2 tablespoons butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stir in sour cream and next 3 ingredients. Set aside.

Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3 inch cookie cutter. Place 1/2 teaspoon mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges, and prick top with a fork; brush tops with remaining egg.

Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golden brown. Serve immediately. Yield: 3 dozen turnovers.

Mushrooms A La King

3 cups sliced fresh mushrooms
3 tablespoons butter or margarine, melted
3 tablespoons all-purpose flour
1 cup sliced celery
1/2 cup sliced pimiento-stuffed olives
1/4 cup (1 oz.) shredded cheddar cheese
2 hard cooked eggs, chopped
1 cup milk
1/2 cup water
1 (10 oz.) package frozen patty shells, baked

Saute mushrooms in butter in a heavy skillet over low heat for about 5 minutes or until tender, stirring frequently. Add flour and stir until well blended. Add celery and next 5 ingredients, stirring well. Simmer, uncovered, 15 to 20 minutes or until thickened. Spoon filling into patty shells. Yield: 6 servings.

Gourmet Mushroom Recipes – Healthy Dishes for the Whole Family

Mushrooms are not only tasty, but it is a wholesome food that is rich in antioxidants, vitamins and minerals. The spicy taste of mushroom dishes can even make kids enjoy their breakfast. Mushrooms can be prepared in different ways, however here are a few different ways to prepare gourmet mushrooms.

Mushrooms La Creme

Ingredients

– 1 lb. mushrooms

– Pepper

– 1 tablespoon cream

– Salt

– Yolk of 1 egg

– Butter

Directions

Wash mushrooms and then chop into fine pieces. Heat the pan and add butter, fry the chopped mushrooms for 5 minutes. Once they get cold, mix in egg yolk and cream and bake in oven until brown. Grated cheese can be sprinkled over the top before serving.

Gourmet Mushroom Risotto

Ingredients

– Mushroom 1 pound finely sliced

– Chicken broth 6 cups

– Olive oil 3 tablespoon

– Arborio rice 1 1/2 cup

– 2 Shallots

– White wine (dry) 1 ½

– Chopped Chives 3 tablespoon

– Pepper to taste

– Butter 4 tablespoon

– Parmesan Cheese 1/3 cup

– Salt to taste

Directions:

Warm broth in a saucepan at low temperature, next add two tablespoon of olive oil in the saucepan and heat it until it reaches a medium heat. Slowly stir the mushrooms along with oil until cooked, about 3 to 6 minutes. Remove mushrooms and broth and put them aside.

Next add 1 tablespoon of olive oil to saucepan and stir in shallots for 1 minute. Add rice and oil, and then stir continuously for 2 minutes or until the rice turns into a golden color. Pour the wine into the rice. Keep stirring until it’s absorbed completely. Then add the broth to the rice and stir until it is fully absorbed. Don not add all the broth at once, add it slowly but stir continuously for approximately 15 to 20 minutes. Remove the rice from heat and stir in mushrooms along with butter, chives, etc. Season with salt and pepper to taste.

This dish is rich in amino acids, glutamates, and has a high amount of vitamin B and D. Regularly taking mushrooms can help you to avoid various diseases including colon cancer, cardiovascular disease, osteoporosis, and many others.

Commercially grown gourmet mushrooms are cleaner and you can simply rinse them before you cook. A high level of patience is needed to make fantastic gourmet foods. Exotic mushroom recipes are not only eye appealing but also adds more flavor to your taste buds.

Oregon mushrooms present fresh lobster mushrooms that are white in color with bright red skin having dense flesh and tastes like seafood. Hence, it’s a great substitute for meat with vegetarians.

Flank Steak in Oyster Sauce Recipe and Dried Mushrooms Recipe

Although derived from cooked oysters,there’s nothing fishy about the taste of oyster sauce. It is a condiment with a gusty flavor like a pungent steak sauce; but bedded down in the thick, brown liquid is a salty, full bouquet quite unlike anything in Western cuisines. Some regional Chinese cuisines use oyster sauce at the table as a dip for boiled chicken or roast pork. Others use it only as a cooking ingredient with fish, poultry, and meat. A little of it goes a long way.

FLANK STEAK IN OYSTER SAUCE

1 1/2 pounds flank steak, thinly sliced
2 tablespoons sherry
1 1/2 teaspoons cornstarch
cup oyster sauce
1 clove garlic, minced
1 slice ginger root, minced
3 tablespoons peanut oil
1 egg white

For easy slicing, place meat in the freezer compartment of your refrigerator long enough to stiffen. Cut into 1/8 inch slices and marinate for about 1 hour in mixture of sherry and cornstarch, turning occasionally. Mix oyster sauce with minced garlic and ginger; set aside.

Heat oil in large skillet over high heat, and stir-fry meat quickly. Reduce heat, add oyster sauce mixture, and stir a couple of minutes. Add egg white and stir approximately one minute more. Serves 4, with rice.

DRIED MUSHROOMS

The best dried mushrooms for Oriental cooking come from Japan now and are called shi-itake. (The Chinese ones whose praises are sung in old cookbooks is unobtainable even in Hong Kong.) They will add more honest-to-goodness

Flavor and texture to a soup, meat, or vegetable dish than any other seasoning known to man. You can use one in place of five dried European mushrooms. These have a rich, woodsy favor like fresh truffles, and a meaty taste as concentrated as a bite of beef next to the bone. Not cheap, but worth it, here are mushrooms that make you say “Ah” just as a cold beer does on a hot summer day.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

Chicken Marsala With Portobello Mushrooms Recipe

You can cook this sumptuous restaurant dish easily at your home. This is easy to cook and will be served at your table within an hour. Go through the delicious recipe below.

Ingredients

equally divided butter – 3/4 cup

Equally divided vegetable oil, – 2 tablespoons

Four sliced Portobello mushroom caps

1 clove chopped garlic

Equally divided all-purpose flour – ¾ cup

beef broth – 1 (14.5 ounce) can

dry Marsala wine – 1/2 cup

a pinch of kosher salt

A pinch of ground black pepper

browning sauce – 1 tablespoon

6 chicken (skinless, boneless) breast halves – minced into 1/2 inch thick pieces

Directions

Preheat oven at 350 degrees F or 175 degrees C.

Melt half cup of butter and heat up one tablespoon of vegetable oil in a large skillet on medium flame. Stir and cook the sliced mushroom pieces in the large skillet until soft. Take away from heat, put cover to maintain the warmth, and set it aside.

Heat up the left over oil, melt the left over butter, and heat a frying pan on medium-high flame. Stir and cook the garlic to make it soft, and then slowly mix the flour. Make it high and add the Marsala wine and beef broth. Season with pepper and kosher salt. Then add and stir the browning sauce. Let it boil, and decrease the flame to low. Mix the mushrooms in the remaining oil and butter in that large skillet. Put a cover to the saucepan, take away from heat.

Season the chicken with pepper and salt, and cover it with rest of the flour. On medium heat, put the oil and butter in the large skillet used for the mushrooms. Take the chicken and cook it for 2 minutes each side until it browned. Place the cooked chicken at the bottom of a baking dish (9×13 inch), and spread mushroom and sauce mixture.

Cover up the baking dish, and in the preheated oven bake it for about 25 minutes.

Serve it hot with cooked pasta and wine.

Make Stuffed Mushrooms In Your Toaster Oven

These incredible baked stuffed mushrooms are an impressive and tasty appetizer perfect for a special occasion meal or cocktail party. Gooey sharp cheddar cheese provides just the right amount of decadence without over powering the mushrooms. The toaster oven is perfect for this appetizer; it heats up quickly and bakes quickly. A convection model will ensure even baking and perfect results. The close proximity of the heating elements in a toaster oven lead to perfectly browned tops. I’m getting hungry just thinking about these delectable treats!

While these stuffed mushrooms may be a special high-calorie indulgence not meant for everyday consumption, I still try to make them a bit healthier than traditional fare. I do this by using extra virgin olive oil rather than butter and fresh whole wheat bread crumbs rather than store-bought white breadcrumbs. Using a red onion instead of a white or yellow one gives you anthocyanins; these powerful antioxidants are only found in red or purple foods. And dozens of health benefits have been attributed to garlic.

Ingredients For 10 Stuffed Mushrooms

10 large mushrooms, very firm, with the caps still closed

1 tablespoon of extra virgin olive oil

1 small red onion

4 cloves of fresh garlic

1/4 tablespoon of good quality Worcestershire sauce

1 slice of whole grain wheat bread

1/4 cup shredded extra sharp cheddar cheese

2 tablespoons of clean, filtered water

sea salt & freshly ground black pepper to taste

Directions

Preheat your toaster oven to 350° F.

Gently pull the stems off of the cleaned mushrooms and chop very finely (stems only.) Finely mince the red onion and the garlic (use a garlic press if you have one.) Sautee the chopped mushroom stems, minced red onion and minced garlic in the extra virgin olive oil until tender. Transfer to a large mixing bowl. Use your food processor to process the whole wheat bread into fine bread crumbs and add to onion and mushroom mixture along with the shredded cheddar cheese, Worcestershire sauce, sea salt and black pepper. Mix everything very gently till well combined.

Put the filtered water and the mushroom caps in a shallow baking dish that will fit in your toaster oven. Fill mushroom caps with the mixture, mounding over the top. Bake in your toaster oven for 20 minutes. Enjoy!