HEALTHY MUSHROOM STARTERS THAT TASTE AMAZING

Mushrooms have a wide range of health benefits. Aside from their fiber and enzymes to lower cholesterol levels, they are also a good source of iron and excellent for diabetics due to their ability to break down sugar and starch. Vitamin D is the main benefit of mushrooms. Considering all these benefits, there is no reason not to include mushrooms in your diet.

To give you a bit of variety, we have added some delicious mushroom recipes for you to cook at home so that you can try them out for yourself.

Mushroom Starter Recipes from Chef Honey Mishra, Green Mantis, Khan Market.

1.  Crisp Lamb

Wild mushrooms, soy chilli sauce, Thai basil

Ingredients

• Shiitake Mushrooms
• King Oyster Mushrooms
• Thai Basil
• Garlic
• Chopped Onions
• Spring Onion
• Chili Paste
• Vegan Oyster Sauce
• Dark Soy sauce
• Light Soy sauce
• Japanese cooking wine
• Vegetable broth powder
• Corn flour
• Cooking oil

Method:

1. Boil shiitake mushrooms until soft, cut into julienne.
2. Wash King oyster properly for any dust particles and slice thinly
3. Dust the mushrooms with corn flour
4. Add garlic, chopped onions, chili paste, soy sauce, and vegan oyster sauce on a hot wok.
5. Heat oil and fry mushrooms until golden brown and crispy in a pan.
6. Add the mushrooms to the wok and add Thai basil and spring onions to the wok.
7. Finish the dish using cooking wine and add garnish with fried basil.

 

2. Enoki Bunch

Furikake dusted crisp fried enoki mushrooms with red crystal sauce

Ingredients

• Enoki mushroom
• Tempura flour
• Furikake powder
• Nori sheet
• Scallion sauce

Method:

1. Take enoki mushrooms and wash them properly.
2. Pick 2-3 bunches of enoki mushrooms and join them like a flower.
3. Tie the bottom of all mushrooms with a nori sheet
4. Mix tempura flour and chilled water to form a tempura batter
5. Heat oil in a pan
6. Dip the bunch in tempura batter, then put it in hot oil for frying.
7. Fry the mushrooms until they turn golden brown and crispy.
8. Dust the enoki bunch with furikake powder and serve hot.

 

3. Oyster Motoyaki

King oyster mushrooms, spinach and beans in sesame sauce, kombu mayo

Ingredients

(Oyster Motoyaki)

• Spinach
• French Beans
• Wakame
• Sesame sauce
• King Oyster
• Micro greens
• Motoyaki sauce

(Motoyaki Sauce)

• Eggless mayonnaise
• Mozzarella Cheese
• Miso paste
• Butter
• Sriracha sauce
• Togarashi powder
• Lemon

(Sesame sauce)

• Onion
• Ginger
• Garlic
• Oil
• Vinegar
• Mirin
• Light soy sauce
• White sesame seed
• Breakfast sugar

Method:

1. To make the salad for motoyaki, cut beans into thin halves and process the spinach for any roots.
2. Blanch both of them and cool them by putting them in ice water
3. Take blanched spinach and beans, and toss them with sesame sauce to coat them thoroughly.
4. Cut the king oyster mushrooms into thin steaks and sear them until golden brown and cooked.
5. On a plate, pour the salad on the base, seared king oyster mushrooms, and motoyaki sauce on top.
6. Heat the motoyaki sauce before serving to get the flavor of cheese and kombu.

 

4. Mushroom Bao

Chili, cheese and garlic assorted mushroom bao

Ingredients

• Button mushroom
• Enoki mushroom
• Black fungus
• White fungus
• Garlic
• Chili paste
• Sriracha sauce
• Vegan oyster sauce
• Light soy sauce
• Processed cheese
• Broth powder

(Bao Dough)

• Refined flour
• Red lotus flour
• Milk Powder
• Yeast
• Breakfast sugar
• Salt
• Water

Method:

(Bar Dough)

1. Combine all dry ingredients in a bowl.
2. Add water and knead until soft
3. Rest the dough for at least one hour before steaming

(Filling)

1. Take all mushrooms and chop them into equal sizes.
2. Add oil, garlic, and mushrooms, and cook until completely dried in a hot wok.
3. Add chili paste, sriracha sauce, soy sauce, vegan oyster sauce, and broth powder.
4. Cool the mix and add processed cheese to the mixture.
5. Once the mushrooms are ready, take the dough and fill it with the mixture.
6. Steam the bao for 12 mins before serving.

 

5.Mushroom Salad

Oyster, shimiji, black and white fungus, toasted rice, mint and chives.

Ingredients

(Mushroom Salad)

• Black fungus
• White fingus
• King oyster
• Bird eye chili
• Salad dressing
• Sticky rice

(Salad Dressing)

• Chili paste
• Vegan oyster sauce
• Sweet chili sauce
• Light Soy sauce
• Broth powder

Method:

1. To prepare salad dressing, combine all ingredients and mix it well.
2. Cook the fungus and king oyster before tossing them
3. In a mixing bowl, add mushrooms and bird eye chili
4. Add salad dressing and some toasted sticky rice
5. Garnish the salad with some micro greens and serve.

Chef Honey Mishra, Green Mantis, Khan Market.