With just the basic ingredients of mushrooms, you can you know make delicious dishes. Nah, The following 9 processed mushroom creations are really suitable as a meal menu at home with the family.
All of these mushroom recipes are of course practical and simple, suitable for beginners. Yuk, recook!
1. Ear Mushroom Soup
Materials:
Ear mushrooms, cut according to taste – 200 grams
Chicken breast, diced – 250 grams
Carrots – 2 pcs
Cauliflower, cut into florets – 1 head
Celery, coarsely chopped – 2 sprigs
Vermicelli (around 50 grams) – 1 pack
Air – 1 liter
Onion, coarsely chopped – 1/2 piece
Garlic, finely chopped – 3 cloves
Ground pepper – 1/4 tsp
Frying oil – enough
Salt – 1.5 tsp
Granulated sugar – 1/2 tsp
How to make:
- Boil the vermicelli until soft, then remove and drain.
- Boil 1 liter of water until it boils. Add the chicken, boil over medium heat until it boils and the broth comes out. Clean up any floating dirt with a spoon.
- Heat a little oil in a frying pan, saute the garlic and onion until fragrant. Add the sautéed onions to the chicken stew.
- Add the carrots, then the cauliflower and wood ear mushrooms. The three take turns and give breaks so that they cook evenly.
- Season with ground pepper, salt and sugar to taste until it tastes right.
- Cook until all the vegetables are cooked and soft.
- Before turning off the heat, add the vermicelli and celery, stir well then turn off the heat. Warm mushroom soup is ready to be served.
2. Mushroom Mozzarella Pizza
Materials:
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
Paprika, cut into small pieces – 1/4 fruit
Onions, thinly sliced – 1/2 piece
Tomato, cut into thin rounds – 1 piece
Grated mozzarella cheese – 100 grams
Dried parsley – to taste
How to make:
- Pizza dough: Mix flour, instant yeast, water, olive oil and salt, knead until smooth. Once smooth, roll out the dough. Cover with a clean napkin so that the surface of the dough doesn’t dry out. Rest for 30 minutes until it doubles in size.
- Punch down the dough, put it in a baking dish that has been lightly greased with olive oil. Flatten to the shape of the pan, press the edges of the dough to form pizza edges. Prick the surface with a fork. Then, brush lightly with olive oil.
- Mix the tomato sauce with oregano, mix well then spread on the pizza dough. Sprinkle with 1/2 of the mozzarella cheese, arrange the button mushrooms, peppers, tomatoes and onions, sprinkle again with the remaining mozzarella and a little dried parsley.
- Bake at 180°C for 30 minutes, until cooked.
- Slice and serve mushroom mozzarella pizza.
3. Mushroom Rendang
Materials:
Oyster mushrooms, shredded – 300 grams
Shallots, thinly sliced – 3 pieces
Bay leaf – 1 sheet
Galangal – 2 knuckles
Brown sugar – 1/2 tbsp
Coconut milk – 500 ml
Oil, for frying – 3 tbsp
Ground spices:
Garlic – 2 cloves
Shallots – 3 items
Red chilies – 6 pieces
Coriander – 1/2 tsp
Cumin – 1/4 tsp
Salt – 1 tsp
How to make:
- Heat oil, saute shallots until wilted and fragrant.
- Add ground spices, bay leaves, galangal and sugar. Saute until fragrant and cooked.
- Add coconut milk. Stir continuously until boiling. Cook until the coconut milk shrinks and thickens.
- Add oyster mushrooms. Stir well and cook until the coconut milk is almost gone and releases oil. Lift.
- Ready to be served.
Tips
Use oyster mushrooms that are still fresh and clean white.
4. Mushroom Chicken Noodles
Materials:
Wet egg noodles, pour hot water then drain – 200 grams
Green mustard greens, cut, then boiled briefly and drained – 5 stems
Mushroom Chicken Topping:
Chicken breast fillet, cut into small cubes – 200 grams
Button mushrooms, each split 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
Ground pepper – 1/2 tsp
Spring onions, finely sliced – 2 stems
Water – 100 ml
Oil, for frying – to taste
Sauce:
Chicken bones – 300 grams
Garlic, crushed – 2 cloves
Ginger, bruised – 2 cm
Salt – 2 tsp
Sugar – 1 tsp
Ground pepper – 1 tsp
Onions, sliced - 1 stick
Air – 1 liter
Oil, for frying – to taste
How to make:
Mushroom Chicken Topping:
- Heat the oil. Saute garlic until fragrant and wilted.
- Add the chicken. Stir until it changes color.
- Pour in water. Stir well.
- Add sweet soy sauce, oyster sauce, salt, sugar and pepper. Stir well and let it cook until the chicken is cooked.
- Add mushrooms and spring onions. Stir well then adjust the taste. Turn off the heat.
- Ready to use.
Sauce:
- In a pan, heat the oil. Saute garlic and ginger until fragrant.
- Add chicken bones and pour water. Stir well. Let it cook until it boils and the broth comes out.
- Remove and discard the chicken bones. Season with salt, sugar and pepper. Stir well and adjust the taste.
- Add onion. Turn off the flame.
- Ready to use.
Presentation:
- Cook the noodles with the sauce that has been made then strain.
- In a bowl, arrange noodles and green mustard.
- Top with mushroom chicken.
- Drizzle with gravy.
- Ready to be served.
Tips
- Chicken breast fillets for mushroom chicken topping can be replaced with thighs.
- When making broth, remove any dirt that floats on the surface of the stew so that the resulting broth is clear.
- Prepare lots of pans for containers and boiling places
5. Saute Button Mushrooms
Materials:
Button mushrooms – 200 grams
Broccoli – 100 grams
Red chilies – 3 pieces
Shallots, thinly sliced – 5 pieces
Garlic, crushed – 2 cloves
Tomato, sliced – 1 piece
Bay leaves – 2 pieces
Laos – 2 irises
Sugar – 1/2 tsp
Salt – 1 tsp
Oyster sauce – 2 tbsp
Margarine – 2 tbsp
Water – 125 ml
How to make:
- Heat margarine, sauté the shallots first. Add the garlic and stir until fragrant.
- Add chilies, bay leaves, laos and tomatoes. Cook until the spices are cooked.
- Add water, add sugar, salt and oyster sauce. Boil until the water has subsided slightly.
- Add broccoli, cook until half cooked. Add mushrooms, cook until cooked. Serve.
Tips
Use high heat when sautéing vegetables so that the vegetables don’t get overcooked so that the color of the vegetables remains beautiful.
6. Mushroom Pepes
Materials:
Straw mushrooms, quartered – 150 grams
Ear mushrooms, sliced – 50 grams
Red chilies, remove seeds and slice obliquely – 2 pieces
Cayenne pepper – 6 seeds
Mushroom stock – 1/2 tsp
Bay leaves, torn – 3 pieces
Lime leaves, torn – 4 pieces
Instant thick coconut milk – 65 ml
Salt – 1/2 tsp
Banana leaves for wrapping – as needed
Ground spices:
Shallots – 4 cloves
Garlic – 2 cloves
Candlenuts, roasted – 2 items
How to make:
- Mix the pepes ingredients and ground spices in one container. Mix well.
- Wrap the mixture of ingredients in banana leaves then pin the two ends together using a toothpick.
- Steam the pepes for 20 minutes over medium heat, until cooked.
- Mushroom pepes is ready to be served.
Tips
- The type of mushroom can be changed according to taste, such as oyster mushrooms.
- The level of spiciness can also be adjusted to taste, by adding or reducing the cayenne pepper.
- To make banana leaves easy to shape, you can heat them briefly on the stove so they wilt.
7. Fried Crispy Enoki Mushrooms
Materials:
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, crushed – 3 cloves
Water – 175 ml
How to make:
- Clean the enoki mushrooms. Then, cut the root ends and separate them from each other.
- Wet dipping mixture: in a bowl, add garlic, salt, chicken stock, baking soda, coriander and cumin. Add water and stir until it becomes the right dough (not runny and not thick). Then add the mushrooms one by one into the wet sauce.
- Dry dipping mixture: in a bowl, add the wheat flour and tapioca flour. Then add the mushrooms that have been dipped in the wet mixture into the dry mixture, shaking them before frying.
- Fry the mushrooms until golden brown, remove and serve.
Tips
When frying mushrooms, don’t put too many into the frying pan so that the mushrooms bloom more when fried and are more crispy.
8. Button Mushroom Soup
Materials:
Button mushrooms, sliced – 125 grams
Boneless chicken breast, diced – 100 grams
Broccoli, cut into florets – 70 grams
Carrot, sliced – 1 piece
Peas – 50 grams
Water – 750 ml
Frying oil – enough
Spice:
Onion, sliced - 1/2 piece
Leeks, cut into pieces – 1 stem
Garlic, crushed – 2 cloves
Salt – 1 tbsp
White sugar – 1 tsp
Ground pepper – 1/4 tsp
Ginger – 2 slices
How to make:
- Bring water to a boil, add chicken, sugar, salt and pepper. Boil until the chicken releases broth and the water reduces.
- Just before the broth is finished. Heat cooking oil in a frying pan, saute garlic, spring onions, ginger and onions until fragrant. Add the sauteed spices to the boiled chicken stock.
- Add the carrots, cook until 1/2 cooked, then add the broccoli, peas and mushrooms, cook until cooked and the seasoning feels right. Lift and serve.
Tips
Use low heat to boil the chicken so that the chicken stock comes out optimally, and use high heat when boiling the vegetables so that the color and taste of the vegetables remain fresh.
9. Crispy Mushrooms
Materials:
Oyster mushrooms – 250 grams
Dye:
Wheat flour – 2 tbsp
Garlic, crushed – 3 cloves
Salt – 1 tsp
Ground pepper – 1/2 tsp
Air’s – 150ml
Coating:
Wheat flour – 250 grams
Rice flour – 2 tbsp
Baking powder – 1/2 sdt
Pepper – 1/2 tsp
Salt – 1 tsp
How to make:
- Wash the mushrooms clean, then drain. Cut lengthwise then set aside.
- In a container, mix all the dye ingredients well. Set aside.
- In another container, mix all the coating ingredients well. Set aside.
- Heat a lot of oil.
- Take one piece of mushroom, dip it in the dipping mixture until evenly mixed. Then roll into the dry mixture until evenly coated, while patting.
- Fry mushrooms in hot oil, use medium heat. Cook until it changes color to brown. Lift and drain.
- Crispy mushrooms are ready to be served.
Tips
After washing the mushrooms, shake them vigorously so that the water completely drains. It’s best not to squeeze the mushrooms after washing them so they don’t wilt and lose their texture.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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