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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Wild Mushroom Risotto (Vegan) - Susanna Foo
Vegan Wild Mushroom Risotto (Vegan and gluten-free)
In Asia, glutinous rice otherwise known as sticky rice or sweet rice is frequently used in desserts. Nevertheless, I love to cook this rice-like Western risotto. It cooks easily and quickly and has a slightly sweet flavor. But if you overcook this rice, it will become too sticky.
Ingredients:
1 cup sweet rice soaked overnight
1 shallot, thinly sliced
3 cloves of garlic, thinly sliced
4 tbs olive oil
1 oz. dried porcini mushrooms, soaked in 2-3 cups of water until soft. Save the mushroom water
4 oz. shiitake mushrooms, thinly sliced
1 package of brown or white beach mushrooms
2 cup of the soaked porcini mushroom water
Truffle oil
Directions:
1) Squeeze and drain the soaked porcini until dry. Strain leftover water through a fine strainer and save.
2) Wash the sweet rice under cold water until the water is clear and drain out all the water. Set on the side
3) Heat 3 tbs oil in a nonstick pan, add shallots and garlic, and cook until soft.
4) Add the porcini mushrooms and stir for a couple minutes. Then add shiitake and beach mushroom. Turn heat to medium-low and sauté until shiitake are soft.
5) Add sweet rice, stir and cook the rice until the rice is coated with mushrooms. Slowly add the porcini mushroom water while stirring and cook until the rice turns to translucent, but not sticky about 20 minutes.
6) Mix in the English peas and cook for 2-3 minutes. Add salt and fresh ground pepper to taste. Spoon the rice into a plate and serve.
Chef Notes:
You can also steam the rice. Mix sweet rice and 1 cup mushroom water and cook with the mushroom for 5 minutes. Then steam in the steamer for 15 minutes for the best result.
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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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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!!
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
Shiitake mushroom risotto with kale. Recipe on foodandryne.com #shiitake