Tag Archives: Mushrooms

Mushrooms are not plants like the others. Rich in vitamins, minerals, fiber … they are low in calories and contain plenty of protein.

They have the vitamin B especially vitamin B3 (essential for the skin, digestive and nervous systems) and vitamin B2 (which occurs in many enzymes). But fungi are also valuable sources of minerals such as iron or zinc. They are one of the best vegetable sources of selenium.

The fungus is anything but the enemy of the line!
It contains only a few dozen calories! Is the same energy as a green vegetable. And most importantly, it provides few calories come from protein. Therefore ideal as part of a regime in which these proteins will allow to increase the feeling of fullness while fighting against muscle wasting. Not to mention the fiber content of mushrooms, which will have a small appetite suppressant and facilitate transit.

The shiitake is a true champion in increasing the natural defenses.

From the second century, the Shiitake was known in China for its therapeutic properties. In the Ming Dynasty, a famous Chinese doctor described him as “Elixir of life” because of its benefits in terms of longevity, sexual vigor and physical endurance.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

Bibimbap – beef, rice and vegetables salad

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Ingredients :

  • round rice
  • 200 g of beef (sirloin)
  • 100g beansprouts
  • 100g black mushrooms
  • 1 carrot
  • 1 cucumber
  • 1 teaspoon of sesame seeds
  • 1 c. tablespoon of sesame oil
  • lettuce
  • 2 eggs
  • oil
  • salt
  • pepper
  • 1 glass of water

    Marinade:

    • 2 tablespoons of soy sauce
    • 1 tablespoon to liquid honey
    • 1 tablespoon of sesame oil
    • 2 cloves garlic, crushed

      spicy sauce:

      • 2 tablespoon of red chile paste
      • 1 tablespoon of liquid honey
      • 1 tablespoon of sesame oil

        Preparation :

        Cook the rice.
        Mix the minced beef with marinade ingredients and set aside.
        Mix all ingredients in hot sauce in a bowl and reserve.
        Peel and cut carrot, cucumber and mushrooms into strips.
        Cook the julienned carrots in 1 cup water over low heat until the water evaporation.
        Season with salt, pepper, sesame oil and sesame seeds.
        Cook meat in a little oil and set aside.
        Put the rice in two large bowls and place the vegetables, meat, chili circularly by type above, crack an egg and drop it in the center.
        Sprinkle with toasted sesame seeds and serve very hot.

        Tips : You can add the vegetables you want.

        Anecdotes : In Korea they eat this dish with a spoon, and mix everything before eating it. It is from the region of Jeonju, South Korea.

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Dak busut jim – chicken with mushrooms

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Ingredients :

  • 10 chinese mushrooms dried
  • 1 chicken
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of sesame oil
  • 2 cloves garlic crushed
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoons of oil
  • 1 large onion
  • 2 box of winter bamboo shoots
  • 4 spring onions
  • 2 tablespoons of toasted sesame seeds and crushed

Preparation :

Rehydrate the mushrooms for 30 minutes in hot water (keep water) and thenremove stems that are inedible and slice the caps.

Cut chicken into small pieces, breaking bones with a cleaver.

Mix soy sauce, sesame oil, garlic, cayenne pepper and black pepper and coat the meat. Macerate for 50 minutes.

Drain chicken and then put it in a wok and brown it in hot oil over medium heat and stir constantly.

Add mushrooms, half of the soaking water and the marinade, cover and simmer 15 minutes, until chicken is tender.

Entre temps, émincer l’oignon et séparer les couches. Couper les pousses de bambou en quartiers puis en tranches. Couper les oignons nouveaux en petits morceaux, y compris les parties vertes.

Stir all these ingredients in the wok stir well and cook another 2 minutes.

Sprinkle with sesame seeds and serve with rice.

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.

Sung choi boa

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Ingredients :

  • 400 g of ground beef
  • 1 iceberg lettuce
  • 2 green onions
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 ginger
  • 4 shiitake mushrooms fresh or dried
  • 100 g of soy bean
  • 50 g of coriander
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of sesame oil
  • 4 tablespoons of oyster sauce
  • 2 tablespoons of rice wine of Shaoxing
  • 1 teaspoon of sugar

Preparation :

Remove with a knife by cutting a few leaves to the base of the lettuce.

Mince the garlic, chop the coriander, peel carrot and ginger and cut into julienne and the shiitake mushrooms also, slice the green onions and diced the onion.

When the wok is hot pour the oil, add garlic, ground beef, onion and shiitake then stir and cook 5 minutes.

Add the sugar, rice wine of Shaoxing and oyster sauce and mix, bring to a boil and cook for 5 minutes over high heat until the sauce reduces slightly.

Finally add the sesame oil, carrots, bean sprouts, green onion, stir and then sprinkled with chopped coriander and serve immediately on a lettuce leaf.

Anecdote : A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.

Tom Yam Kung (Shrimp Soup)

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Ingredients :

  • 12 raw shrimp
  • 2 bulb of lemongrass
  • 2 kaffir leaves
  • 3 red chilis
  • 1 lime
  • 1 galangal
  • 1 L of water
  • 50 g of coriander
  • 2 tomatoes or 100 g of cherry tomatoes
  • 1 box of straw mushrooms
  • 1 cube of chicken broth
  • 2 tablespoons of nuoc mam sauce
  • 1 tablespoons of Thai chili paste
  • 1 ½  tablespoons of sugar

Preparation :

Flatten citronella and cut them diagonally, then remove the stem leaves of kaffir.Cut into thin slices galangal and tomatoes into quarters and mushrooms in half.

In a large saucepan put 1 L of water, the chicken broth, the bulb of lemongrass, kaffir leaves, galangal and cook over high heat until boiling.

Shell the shrimp, leaving only the tail and then incise the back of the shrimpand remove the black vein. Add the mushrooms and shrimp in the pan and let simmer 10 minutes.

In a bowl put the chilli paste, add a little broth to dilute well then pour into the pan and add the nuoc mam sauce, the sugar and mix.

Flatten red chilis and cut them diagonally and add them and the tomatoes to the pan then let simmer 5 minutes over medium heat.

Sprinkle with cilantro and serve

Astuces : if the soup needs more salt, add the nuoc mam sauce but no salt. You can use prawns instead of shrimps.

Noodles with shrimp and black mushrooms

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Ingredients :

  • 1 package of egg noodles
  • 16 raw shrimp peeled
  • 1 onion
  • 1 lemon
  • 1 box of bamboo shoots
  • ½ package of black mushrooms to rehydrate
  • ½ tablespoon of chili past
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sauce nuoc mam
  • 2 tablespoons of2101 vegetable oil
  • 4 chives

 

Preparation :

Prepare noodles according to cooking instructions on the package.

Put the black mushrooms in a bowl of lukewarm water for about 5 to 10 minutes.

Drain then rinse the bamboo shoots and the mushrooms and cut them into thin strips. Cut the onion into quarters.

In a wok, heat oil and fry the onion and shrimp 5 minutes, stirring. Remove shrimp from wok and reserved.

Add mushrooms, bamboo shoots, soy sauce, fish sauce, chile paste, lemon juice. Mix and cook for 5 minutes.

Add the noodles and shrimp and chopped chives. Mix so that everything is well homogeneous and hot, then serve immediately.

Tips : You can substitute shrimp with chicken or pork.