Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce

At some point during Winter we long for congee because of its warming and nourishing nature, and because it is the sort of dish that can be eaten from dawn until after midnight. Only the toppings will vary. My first introduction to congee, so many years ago, was through an Asian friend who would take me for mid night bowls in Sydney’s China Town. It was quite a ritual.

Today we make congee cooked with shiitake mushrooms and ginger, and topped with king oyster mushrooms, bean curd bows and a chilli-black bean sauce. We describe the best way to cook congee and make congee bowls here, so have a look before you make today’s recipe.

In our Chilli-Black Bean Sauce we use a Lao Gan Ma Sauce. You can read more about these amazing sauces here.

Similar dishes include Barley, Millet and Mung Congee, How to Make Congee Bowls, and Black Glutinous Rice Congee.

Browse all of our Congee recipes, and our King Oyster Mushroom dishes. Or browse our Mid Winter recipes.

Continue reading “Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce”

Pan Fried Mushrooms in Butter with Garlic

There is nothing better than pan fried mushrooms with garlic, especially if lots of butter is involved. It is a great breakfast dish (think thick slabs of toast topped with the mushrooms dripping with butter), for a side dish, for sandwiches and wraps and as part of tapas, mezze or a grazing plate.

They are so very easy to make and can be done in a jiffy. Any mushrooms or mix of mushrooms can be used – today we used the cute little baby King Oyster mushrooms.

Similar recipes include Mushrooms with Barley and Preserved Lemon, Eggplant, Potato and Tomato, Soba Noodles with Quick Pickled Mushrooms, Mushrooms in Terracotta, and Mushrooms for Toast.

Browse all of our Mushroom recipes and all of our Breakfast dishes. Or explore our Late Winter dishes.

Continue reading “Pan Fried Mushrooms in Butter with Garlic”

Congee with Crispy Garlic Shallots, Crispy Ginger and Butternut Pumpkin

Although the first inhabitants of our country in some locations call the second half of Winter as Pre-Spring, here in Adelaide it still feels like Deep Winter. There is nothing better than congee when Winter blues hit.

Today we make congee cooked with butternut pumpkin and ginger, and topped with king oyster mushrooms, chilli jam, yoghurt, crispy fried garlic shallots and crispy fried ginger. The butternut melts into the congee as it cooks. We describe the best way to cook congee and make congee bowls here, so have a look before you make today’s recipe.

A word about Butternut – we call it Butternut Pumpkin, in the US they call it Butternut Squash. In Australia it is one of our most loved pumpkins and we use it almost exclusively at our place. The pumpkin I grew up with – the Queensland Blue – is so hard it almost needs an axe to cut and is less popular these days.

Similar dishes include Easy Pumpkin and Coconut Curry, Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce, Barley, Millet and Mung Congee, How to Make Congee Bowls, and Black Glutinous Rice Congee.

Browse all of our Congee recipes, and our Butternut/Pumpkin dishes. Or browse our Mid Winter recipes.

Continue reading “Congee with Crispy Garlic Shallots, Crispy Ginger and Butternut Pumpkin”

King Oyster Mushrooms with Special Miso Sauce

A wonderfully surprising dish.

In this dish the King Oyster mushrooms have been sliced quite finely, although they can be sliced thicker. They are marinated in our Special Miso Sauce and pan fried with the marinade. It is a deeply flavoured and delicious dish, perfect with rice and a green salad.

The Special Miso Sauce can be made any time prior to the mushrooms. It stores well in the fridge or freezer.

King Oyster Mushrooms are also known as King Trumpet Mushrooms or Eryngii. 

Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Caramelised King Oyster Mushrooms, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Check out our collection of Miso recipes here.

Feel free to browse all of our mushroom recipes. Or explore our Early Summer dishes. Continue reading “King Oyster Mushrooms with Special Miso Sauce”

Baked Marinated King Oyster Mushrooms

A wonderfully surprising dish.

How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking –  forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.

I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.

King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii. 

Similar dishes include King Oyster Mushrooms with Special Miso Sauce, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”

Crispy Salt and Pepper King Oyster Mushrooms

These baked, sliced oyster mushrooms, liberally seasoned, were an eye opener the first time I made them. They are salty, peppery and crispy, and are highly highly addictive. They make a great afternoon snack, but also have quite a few other uses.

Top salads with them, or hot bowls of soup. Crumble them and sprinkle over salads or fritters, or roasted vegetables. Put them into sandwiches and burgers and wraps. Place on top of a thick lentil dish. Break into pieces and mix through a salad.

And best of all, make yourself a cuppa and snack on the mushrooms in the afternoon sun.

Similar recipes include Baked King Oyster Mushrooms, Caramelised, Marinated King Oyster Mushrooms.

Browse all of our King Oyster Mushroom recipes and all of our Snacks. Or browse our Mid Autumn dishes.

Continue reading “Crispy Salt and Pepper King Oyster Mushrooms”

Pearl Mushrooms with Thyme

We cook some Pearl Mushrooms today. It is such a simple dish, but wonderful as a snack, side dish, stirred into risotto or piled on top of pasta. Pearl Mushrooms are tiny oyster mushrooms. They are easy to cook, thrown in a pan with butter and thyme, and even more delicious to eat.

If you can’t find Pearl Mushrooms at your Green Grocer, try your Asian market. Or use Shimiji if they are available.

Similar recipes are Salt and Pepper King Oyster Mushrooms, Mushrooms, Garlic and Shallots with Lemon Ricotta, Risotto with Mushrooms, Mushrooms a la Grecque, and Caramelised King Oyster Mushrooms.

Or browse all of our Mushroom dishes, and our Mid Winter recipes.

Continue reading “Pearl Mushrooms with Thyme”

Caramelised, Marinated King Oyster Mushrooms | With an Asian Twist

A wonderfully surprising dish.

How do you use King Oyster Mushrooms? Slice these giant beauties and marinate them before cooking  in a heavenly caramelisation of the marinade. The stems look amazing place on a plate on their own.

I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine. It was gorgeous.

King Oyster Mushrooms are also known as King Trumpet Mushrooms and Eryngii. 

Maybe you are looking for Caramelised dishes? Try Caramelised Sweet Potatoes, Caramelised Roast Pumpkin, and Caramelised Belgium Endive.

Are you after Mushroom Recipes? Try King Oyster Mushrooms with Special Miso Sauce, Baked King Oyster Mushrooms, Salt and Pepper King Oyster Mushrooms, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, Mushroom Curry, and Vic’s Mushrooms.

Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Early Summer dishes. Continue reading “Caramelised, Marinated King Oyster Mushrooms | With an Asian Twist”