5 ideas for your little one’s favorite mushroom dishes, guaranteed to be delicious!

Are you looking for a healthy and delicious menu for your little one? Mushrooms can be an interesting alternative, you know, Bund!

In this article, ResepKoki presents 5 ideas for your little one’s favorite mushroom dishes that are guaranteed to make them eat heartily. From simple dishes to colorful creations, each recipe is designed to appeal to your little one’s attention and taste buds.

1. Mushroom Mozzarella Pizza

Material:

High protein flour – 125 grams

Instant yeast – 3 grams

Water – 90 ml

Olive oil – 2 sdm

Salt – 1/2 tsp

Topping:

Button mushrooms, thinly sliced ​​– 100 grams

Tomato sauce – 4 tbsp

Oregano – 1/4 sdt

Bell pepper, cut into small pieces – 1/4 piece

Onion, thinly sliced ​​– 1/2 piece

Tomato, cut into thin rounds – 1 piece

Grated mozzarella cheese – 100 grams

Dried parsley – enough

How to make:

1. Pizza dough: Mix flour, instant yeast, water, olive oil, and salt, knead until smooth. Once smooth, round the dough. Cover with a clean towel so that the surface of the dough does not dry out. Let rest for 30 minutes until it doubles in size.
2. Flatten the dough, put it on a baking sheet that has been lightly greased with olive oil. Flatten according to the shape of the baking sheet, press the edges of the dough to form the edges of the pizza. Prick the surface with a fork. Then, brush it thinly with olive oil.
3. Mix tomato sauce with oregano, stir well then spread on pizza dough. Sprinkle with 1/2 of mozzarella cheese, arrange button mushrooms, peppers, tomatoes and onions, sprinkle again with remaining mozzarella and a little dried parsley.
4. Bake at 180°C for 30 minutes, until cooked.
5. Cut and serve the mushroom mozzarella pizza.

2. Mushroom Chicken Noodles

Material:

Wet egg noodles, soak in hot water then drain – 200 grams

Green mustard greens, cut then boil briefly and drain – 5 stalks

Mushroom Chicken Topping:

Chicken breast fillet, cut into small cubes – 200 grams

Button mushrooms, each cut into 2 – 200 grams

Garlic, finely chopped – 4 cloves

Sweet soy sauce – 6 tbsp

Oyster sauce – 2 tbsp

Salt – 1 tsp

Granulated sugar – 1/2 tsp

Pepper powder – 1/2 tsp

Spring onions, finely chopped – 2 stalks

Water – 100 ml

Oil, for frying – as needed

Sauce:

Chicken bones – 300 grams

Garlic, crushed – 2 cloves

Ginger, bruised – 2 cm

Salt – 2 tsp

Sugar – 1 tsp

Pepper powder – 1 tsp

Spring onion, sliced ​​– 1 stalk

Air – 1 liter

Oil, for frying – as needed

How to make:

Mushroom Chicken Topping:

1. Heat the oil. Saute garlic until fragrant and wilted.
2. Add the chicken. Stir until it changes color.
3. Pour in water. Stir well.
4. Add sweet soy sauce, oyster sauce, salt, sugar, and pepper. Stir well and let it cook until the chicken is cooked.
5. Add mushrooms and spring onions. Stir well and adjust the taste. Turn off the heat.
6. Ready to use.

Sauce:

1. In a pan, heat oil. Saute garlic and ginger until fragrant.
2. Add chicken bones and pour water. Stir well. Let it cook until it boils and the broth comes out.
3. Remove and discard the chicken bones. Season with salt, sugar, and pepper. Stir well and adjust the taste.
4. Add onion. Turn off the flame.
5. Ready to use.

Presentation:

1. Cook the noodles with the broth that has been made then strain it.
2. In a bowl, arrange noodles and green mustard.
3. Top with chicken and mushrooms.
4. Pour over the sauce.
5. Ready to be served.

Tips

1. Chicken breast fillet for mushroom chicken topping can be replaced with thigh.
2. When making stock, remove any dirt that floats on the surface of the broth so that the resulting stock is clear.
3. Prepare lots of pots for containers and boiling places.

3. Fried Crispy Enoki Mushrooms

Material:

Enoki mushrooms – 100 grams

Dry Dip:

Tapioca flour – 4 tbsp

Wheat flour – 10 tbsp

Wet Dip:

Tapioca flour – 2 tbsp

Wheat flour – 4 tbsp

Coriander powder – 1/2 tsp

Cumin – 1/2 tsp

Salt – 1.5 tsp

Chicken stock powder – 1/2 tsp

Baking soda – 1/3 sdt

Garlic, finely chopped – 3 cloves

Water – 175 ml

How to make:

1. Wash the enoki mushrooms thoroughly. Then, cut off the root ends and separate them from each other.
2. Wet dip batter: in a bowl, add garlic, salt, chicken stock, baking soda, coriander and cumin. Add water and stir until it becomes the right batter (not runny and not thick). Then add the mushrooms one by one into the wet dip.
3. Dry dipping batter: in a bowl, put wheat flour and tapioca flour. Then put the mushrooms that have been dipped in the wet batter into the dry batter while shaking them before frying.
4. Fry the mushrooms until golden brown, remove and serve.

Tips

When frying mushrooms, don’t put too many in the pan so that the mushrooms will expand more when fried and be crispier.

4. Button Mushroom Soup

Material:

Button mushrooms, sliced ​​– 125 grams

Boneless chicken breast, diced – 100 grams

Broccoli, cut into florets – 70 grams

Carrots, sliced ​​– 1 piece

Peas – 50 grams

Plain water – 750 ml

Frying oil – enough

Spice:

Onion, sliced ​​– 1/2 piece

Onions, cut into pieces – 1 stick

Garlic, finely chopped – 2 cloves

Salt – 1 tbsp

White sugar – 1 tsp

Pepper powder – 1/4 tsp

Ginger – 2 slices

How to make:

1. Boil water, add chicken, sugar, salt, and pepper. Boil until the chicken releases broth and the water reduces.
2. Just before the broth is done. Heat cooking oil in a pan, saute garlic, spring onions, ginger and shallots until fragrant. Add the sauteed spices to the boiling chicken broth.
3. Add carrots, cook until 1/2 cooked, then add broccoli, peas and mushrooms, cook until cooked and the seasoning is right. Remove and serve.

Tips

Use low heat to boil the chicken so that the chicken stock comes out as much as possible, and use high heat when boiling the vegetables so that the color and taste of the vegetables remain fresh.

5. Mushroom Soup

Material:

Button mushrooms, thinly sliced ​​– 250 grams

Liquid milk – 500 ml

Fresh parsley leaves, chopped – 1 tbsp

Spice:

Margarine – 2 tbsp

Onion – 1 piece

All-purpose flour – 3 tbsp

Liquid milk – 500 ml

Salt – 1 tsp

Sugar – 1 tsp

Powdered stock – 1/2 tsp

Black pepper, ground – 1/2 tsp

Nutmeg powder – 1/4 tsp

Fresh parsley leaves, chopped – 1 tbsp

How to make:

1. Roughly chop the onion, then sauté with 2 tablespoons margarine until fragrant.
2. Add button mushrooms, stir-fry briefly. Add flour, stir quickly, then add liquid milk a little at a time, stir until blended. Then, add the remaining liquid milk while continuing to stir.
3. Add all the remaining spices: stock powder, black pepper, nutmeg, sugar and salt. Stir well.
4. Add chopped parsley leaves, mix well. Cook until it thickens and explodes.
5. Serve warm.

Atsarina Luthfiyyah (Senior Editor)

Having educational experience in Culinary Arts and Journalism. Hobbies are writing, traveling and cooking. Master of Communication Science, Gadjah Mada University
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