STUNNING vegetarian Mixed Mushroom Fried Rice Recipe
LEARN HOW TO MAKE AN EASY MIXED MUSHROOM FRIED RICE RECIPE AT HOME!
LAY HO MA!! If you've been watching the channel for a while now, you know I absolutely love fried rice. There are a million different combinations and it doesn't have to be super fancy. Join me in this episode and learn how to make an easy mixed mushroom fried rice recipe so delicious, it will be part of your weekly rotation. Let's begin.
Ingredients:
250g fresh mixed mushrooms
3 sticks green onion
3 tbsp olive oil
1 1/2 cups leftover white rice
2 tbsp soy sauce
1 tbsp white sesame seeds
Directions:
1. Slice the cremini mushrooms. Chop the seafood mushrooms and oyster mushrooms. Set the mushrooms aside
2. Finely chop the green onions
3. Heat up a nonstick pan to medium heat
4. Sauté the mushrooms dry for 5-8min
5. Add the olive oil, green onions, and rice
6. Add the soy sauce and sauté for another 2-3min
7. Plate the fried rice and sprinkle with white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Asparagus and Shiitake Mushroom Risotto - Where True Flavour Starts By Lee Kum Kee
Risotto fans, we've got the perfect dish for you! Try out this Chinese twist on risotto with asparagus, shiitake mushrooms and Lee Kum Kee Premium oyster sauce! Create a rich, umami risotto that really does compliment the chilly autumn weather ????
P.S top it off with grated parmesan cheese and parsley to treat your taste buds ????
Recipe ????
Ingredients
200g arborio rice
125g fresh shiitake mushrooms, sliced
60g asparagus
1 shallot, finely chopped
2 cloves of garlic, crushed
2Tbsp olive oil
1Tbsp Lee Kum Kee Premium Light Soy Sauce (to taste)
Stock:
2 Tbsp Lee Kum Kee Premium Oyster Sauce with 400ml water (or vegan-friendly Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce )
600ml water (exact quantity depends on the absorption from rice)
Garnish
Parmesan cheese, grated (optional; you can also use cashew meal as a vegan alternative)
Parsley (optional)
Method
1. Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. Sauté mushroom for another 4 minutes until they are softened.
2. Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour. Add asparagus and keep stirring.
3. Add stock. Stir well and wait for most of the liquid to be absorbed before adding more water – it will take about 20 minutes to cook the rice. Putting the lid on will help speed up this process. Add asparagus and keep stirring.
4. Once the rice is cooked, add the Lee Kum Kee Premium Light Soy Sauce to taste. Stir well then remove from heat.
5. Serve, garnish with the grated Parmesan cheese and parsley and enjoy.
PREP TIME: 10MINS COOK TIME: 35MINS
Ingredients
200g arborio rice
125g fresh shiitake mushrooms, sliced
60g asparagus
1 shallot, finely chopped
2 cloves of garlic, crushed
2Tbsp olive oil
1Tbsp Lee Kum Kee Premium Light Soy Sauce (to taste)
Stock:
2 Tbsp Lee Kum Kee Premium Oyster Sauce with 400ml water (or vegan-friendly Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce )
600ml water (exact quantity depends on the absorption from rice)
Garnish
Parmesan cheese, grated (optional; you can also use cashew meal as a vegan alternative)
Parsley (optional)
Method
1 Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. Sauté mushroom for another 4 minutes until they are softened.
2 Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour. Add asparagus and keep stirring.
3 Add stock. Stir well and wait for most of the liquid to be absorbed before adding more water – it will take about 20 minutes to cook the rice. Putting the lid on will help speed up this process. Add asparagus and keep stirring.
4 Once the rice is cooked, add the Lee Kum Kee Premium Light Soy Sauce to taste. Stir well then remove from heat.
5 Serve, garnish with the grated Parmesan cheese and parsley and enjoy.
PREP TIME: 10MINS COOK TIME: 35MINS
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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Super Shiitake Mushroom Risotto
We had a bumper crop of shiitake mushrooms from our fruiting block we got from The Mushroom Shed in Chwilog, so wondering what to do, I made a fantastic Risotto, honestly not the biggest mushroom fan myself, but this was one of the tastiest dishes I've made!!
One-Pot Bacon Mushroom Risotto
Here is what you'll need!
ONE-POT BACON AND WILD MUSHROOM RISOTTO
Servings: 4-6
INGREDIENTS
3 tablespoons olive oil
1 medium onion, sliced
5 strips of bacon, diced
8 ounces sliced wild mushrooms, such as porcini or shiitake
1½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish
PREPARATION
In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat.
Add the onion and cook 3-4 minutes until soft and slightly transparent.
Add the bacon and stir constantly. As it crisps, add the mushrooms and cook for an additional 2 minutes.
Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
Add one cup of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
Once the rice absorbs most of the liquid, continue to add 1-2 cups of stock at a time until the liquid is absorbed and the rice is cooked through, 25-30 minutes total. (The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot).
Stir in the parmesan cheese and remove from the heat.
Serve warm and enjoy!
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Learn how to make Mushroom Stroganoff at home with our Chef Varun Inamdar
Mushroom Stroganoff Ingredients:
1 tbsp Oil
1 tbsp Butter
1 cup Cooked Rice
1 cup Button mushrooms
1 cup Portobello mushrooms
1 tsp Soy Sauce
1 tsp Mustard Powder
1/2 cup Fresh Cream
1/2 Lemon Juice
1/2 cup water
1/2 tsp salt
Black Pepper
1 cup Cooked Rice
Parsley (for garnish)
#MushroomRecipes #SauceRecipes #MealPlansIdeas #AnybodyCanCookWithRajshriFood
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About Stroganoff
The dish is named after one of the members of the influential Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.
Mushroom Stroganoff or Mushroom Stroganov (UK: /ˈstrɒɡənɒf/, US: /ˈstrɔːɡənɔːf, ˈstroʊɡ-/; Russian: бефстро́ганов, romanized: befstróganov,[1] IPA: [bʲɪfˈstroɡənəf]) is an altered version of Russian dish, consists of sautéed pieces of mushrooms served in a sauce of mustard and smetana (sour cream). Mushrooms are common in many variants.The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream.Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter.