9 Practical Mushroom Creations for Beginners

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:

1. Boil the vermicelli until soft, then remove and drain.
2. 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.
3. Heat a little oil in a frying pan, saute the garlic and onion until fragrant. Add the sautéed onions to the chicken stew.
4. Add the carrots, then the cauliflower and wood ear mushrooms. The three take turns and give breaks so that they cook evenly.
5. Season with ground pepper, salt and sugar to taste until it tastes right.
6. Cook until all the vegetables are cooked and soft.
7. 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:

1. 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.
2. 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.
3. 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.
4. Bake at 180°C for 30 minutes, until cooked.
5. 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:

1. Heat oil, saute shallots until wilted and fragrant.
2. Add ground spices, bay leaves, galangal and sugar. Saute until fragrant and cooked.
3. Add coconut milk. Stir continuously until boiling. Cook until the coconut milk shrinks and thickens.
4. Add oyster mushrooms. Stir well and cook until the coconut milk is almost gone and releases oil. Lift.
5. 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:

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 then adjust the taste. Turn off the heat.
6. Ready to use.

Sauce:

1. In a pan, heat the 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 sauce that has been made then strain.
2. In a bowl, arrange noodles and green mustard.
3. Top with mushroom chicken.
4. Drizzle with gravy.
5. Ready to be served.

Tips

1. Chicken breast fillets for mushroom chicken topping can be replaced with thighs.
2. When making broth, remove any dirt that floats on the surface of the stew so that the resulting broth is clear.
3. 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:

1. Heat margarine, sauté the shallots first. Add the garlic and stir until fragrant.
2. Add chilies, bay leaves, laos and tomatoes. Cook until the spices are cooked.
3. Add water, add sugar, salt and oyster sauce. Boil until the water has subsided slightly.
4. 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:

1. Mix the pepes ingredients and ground spices in one container. Mix well.
2. Wrap the mixture of ingredients in banana leaves then pin the two ends together using a toothpick.
3. Steam the pepes for 20 minutes over medium heat, until cooked.
4. Mushroom pepes is ready to be served.

Tips

1. The type of mushroom can be changed according to taste, such as oyster mushrooms.
2. The level of spiciness can also be adjusted to taste, by adding or reducing the cayenne pepper.
3. 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:

1. Clean the enoki mushrooms. Then, cut the root ends and separate them from each other.
2. 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.
3. 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.
4. 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:

1. Bring water to a boil, add chicken, sugar, salt and pepper. Boil until the chicken releases broth and the water reduces.
2. 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.
3. 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:

1. Wash the mushrooms clean, then drain. Cut lengthwise then set aside.
2. In a container, mix all the dye ingredients well. Set aside.
3. In another container, mix all the coating ingredients well. Set aside.
4. Heat a lot of oil.
5. 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.
6. Fry mushrooms in hot oil, use medium heat. Cook until it changes color to brown. Lift and drain.
7. 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
Contact Us at [email protected]