Few side dishes would be this easy to make. Slice up a bunch of fresh shiitake mushrooms (some use dried but have to hydrate them first) which are abundant in large local supermarkets and weekend markets at the moment. Heat up your wok, add a little vegetable oil, minced garlic and the mushrooms over high heat. Stir until the mushrooms render some of their natural moisture, then if the wok is quite dry, add about 1/4 cup low salt chicken broth. A couple of tablespoons of bottled oyster sauce and boil this down rapidly until the mushrooms are well coated and the sauce has thickened a bit. Go easy on the oyster sauce as it can get quite salty when reduced. Serve as one of several dishes for a Chinese style dinner. Incredibly quick and easy. Pretty healthy too; or at least compared to what I have been eating recently!
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i just made the sotanghon dish with dried shiitake mushroom from mushroom burger tagaytay. two marketmanila features in one dish, yum! i think its (shiitake) flavor is an acquired taste. i tried serving it in that manner as a side dish for dinner, i had to force-feed the kids since they were required to eat their share of veggies. just an aside, are mushrooms considered veggies? i heard vegans don’t eat mushrooms because they aren’t considered plants.
obtw, good morning, mr.mm and readers. where were my manners? my bad… :)
easy n yummy !
i love quick fixes like this. i love mushrooms. thanks MM. this would be nice over a bowl hot rice! yum.
Love mushrooms. Fortunately, the kids do too, even fresh shiitakes. =)
Hi MM, am just wondering, is there a big difference between the dried and fresh shitake in terms of taste and texture? :D
Chris, I think mushrooms are fungi? :D
WOW!!! I’m happy having your “side dish” of mushrooms in oyster sauce as my main dish over a bowl of hot rice!!
Mushrooms are indeed fungi.
Dew
i like mushrooms a lot. this recipe is good and simple.
i bet this will be a good recipe for portobella mushrooms as well….
chris, I had a vegan friend who didn’t eat mushrooms because they were ‘sad’ vegetables, grown in a dark and musty environment. :-)
Shiitake are my favourite mushrooms, they add a special something to any dish.
I find portobella mushrooms are not as tasty as the smaller, wild mushrooms sometimes available at supermarkets. Sometimes I would use “baby” ballas instead. Crimini is even better. The frsh shiitakes here are not very meaty so I prefer using the dried Chinese ones – the plump ones (even when dried, they are whole & very round & not quite so dark) although more expensive are very good. I clean them well in cold running water before soaking in warm water. I save the soaking water & decant as it is very flavorful & can be used to enrich the sauce in addition to the chicken broth. We used to order Abalone w Shiitake mushrooms at Chinese restaurants back there – they don’t make this dish quite the same here.
love mushrooms, all kinds. MM, do you get in metromanila markets the fresh straw mushroooms that are a-plenty here? when i cook this dish, i sometimes include straw mushrooms and enoki, or canned button mushrooms, to approximate that usually pricey chinese resto staple, “3 kinds of mushroom stir-fry”, or put the whole thing over steamed broccoli for the even pricier “broccoli with 3 kinds of mushroom”.
Thelma…on thing about portobello…meaty type of mushrooms. HOWEVER, I usually scrape the gills before stir frying. This is just me kasi the liquid that exudes from the mushrooms upon frying is jet black! So, scrape it if you want and then slice thickly and stir fry away!
It is mushrroom season, Thelma! Go out foraging in the forest for CHANTERELLES…I am going this week-end…if you were here, I will take you with me!
There are so many glorious mushrooms in the market, I don’t know their names, except for shiitakes, enokis. There are ones that look like droopy buttons. Very meaty.
In all the vegetarian restaurants run by the Buddhist temples around here, mushrooms are the king of the fake meats. You get steak, fried chicken, fish, all made from mushrooms. I prefer the real thing myself, but once in awhile this omnivore is happy to eat what could be lamb chunks ala ‘shrooms.
I love mushrooms.
I remember a ‘cetas mixta’ starter at La Boqueria in Barcelona – mixed wild mushrooms, sauteed on the plancha with garlic, salt and pepper then spritzed with parsley olive oil…simple and excellent. Have tried it here with a mix of the mushrooms appearing lately on the grocery shelves…. …portobello, enoki, swiss brown, chicken mushrooms, shiitake, these korean enoki-like mushrooms….the more, the merrier. Nice, simple, festive.
‘Sad’ vegetables…that’s cute if not downright hilarious : )
I LOVE, LOVE, LOVE all types of mushroom BUT with the condition I have at the moment, I am NOT ALLOWED to eat them. Mushroom being a fungi, when I ingested it, I would have itchy hives all over my body and shortness of breath. Just like Cumin said it grows in the musty environment.
@hershey: ay, oo nga, fungi ang mushrooms, hehehe. but as a food we lump the mushrooms with veggies. not nice to say and hear “eat your fungus!”
@millet: we had the three mushroom noodle at superbowl. i think it’s button, shiitake and straw mushroom. we tried replicating it at home but since the fresh kind were difficult to find, we used the canned ones. we just stirfried the shrooms in garlic, onion, and oyster sauce, then add some broth to cook the noodles in. sarap! another to-go-to emergency dish kapag naubusan na ng supply ang fridge at pantry.
mmm =)
@chris, et al: heard from a friend that the reason vegans do not eat mushrooms is because it does not have chlorophyll.
I usually add kutchay to my stir fry veggies, especially mushrooms.
Shitake Mushrooms plus Chinese Broccoli combined, most deliciouso!
I need this kind of diet after all the seafood buffet in South Lake Tahoe last Friday and then Alaskan King crab legs/Prime Rib buffet in Reno over the weekend. Cholesterol overload!
I have to stay on vegetable and fish diet for the rest of the year, lol.
i usually add mushroom to spaghetti sauce.. i haven’t tried it solo..wow! i didn’t know that this can be this easy!
@bettyq: hello bettyq, good to see you again since i’ve been out of touch for sometime. as for removing the gills, does it lessen the flavor of the mushroom? i like portobello, but the only way i prepare it is as a sandwich a la burger.
wow love mushrooms and this is my favorite way of indulging with them. looks so delicious and healthy too!
fresh shiitake also taste really good adobo style- my 1 year old gobbles that up very quickly! will try cooking them this way next time :)
i love mushrooms as well. put them on everything from omelets to rice to soups. yumm. i heard japanese prefer dried shitake mushrooms with cracked tops because they have a stronger flavor. there’s a japanese mushroom here that sells for about P400-P500 for one piece and is packed in a small wooden box.i haven’t dared try it yet.
Give me this and 2 cups of white rice and I’ll be in heaven, lol!
I love mushrooms, I use them mostly for pasta (I have one standard recipe that I am able to make successfully) and sauces for roasted meats (again a couple recipes from 2 cookbooks that seem to turn out ok when I make them). My hubby is not a big fan of mushrooms though, he calls them slugs and so I don’t cook them often unless its the season and I just can’t resist them when I see them at the market.
i use button mushrooms, which i gisa with onion, tomatoes, garlic; add a pinch of bagoong, some oyster sauce, salt and pepper; plus cornstarch dissolved in water to thicken the sauce. yum!
Hi MM…sarap din yan palaman sa tinapay!
i love mushrooms, too… have you tried cooking broccoli with shitake mushrooms fritatta? yummy!
I would add a few drops of sesame oil on the mushrooms after cooking….yummy!!!
Grind dried mushroom is best for soup! try it!
If anybody with gout is wondering why his/her joints flare up after a meal of mushrooms, don’t be surprised. Next to sweetbreads, mushrooms share a space in the chart of the highest purine content as one of them, more than 400 mg of uric acid/100gm. Brewer’s yeast is the highest at 1810 mg/100 mg. Don’t mean to be a damper.
Sorry, not all mushrooms will flare up your gout, by the way. But just so you know if you are wondering and you did not have sweet breads or a big steak dinner.
BettyQ: chanterelles are among the lowest.
i would love to know which mushrooms are poisonous and which are not. i live somewhat in the woods so mushrooms are aplenty especially since we have had a wet summer. is there a field guide i can buy to educate myself? i do know like snakes the colorful ones are the bad ones. wish i can go with you bettyq but the airfare would kill me…sigh….
Psychomom; It is WISE to go with someone whi knows of course! Next best thing: go to your local library and borrow a book on identifying mushrooms. Now, I know there are GAZILLION mushrooms ou there. So, I stick with the ones I know and my boys love to eat…like chanterelles, lobster, BOLETES an morels. There is also a false chanterelles…to identify the TRUE one, I cut the mushroom in half…true one is white and the false one, brownish…the gills…true one: runs and sort of merge like a road in thecenter and all along the stem…false one: does not merge into the stem and is sort of not straight (the gills). I could go on and on and on….
BOLETES: the one my family LOVES to eat and is highly prized by my boys esp. the KING BOLETES (porcini). Yes, psychomom: it is a pity you can’t go with me for I DO KNOW where to gather them! But next time you are in the mood for a holiday over here at this time of the year….let me know!
Thanks Doc for the info. I can truly indulge on the chanterelles now that I know about his gout thingey!
If any of you love to go chanterelle hunting and gather enpough to feed an army…try my way of extendinng their season…I used to dehydrate the chanterelles but then I didn’t like the texture of the mushrooms when I rehydrate them…so upon cleaning them when I get home, I quickly saute them in half butter and half olive oil..add garlic. shallots…car,elize, add the mushrooms…quickly stir fry…little chicken stock season….COOL and pack in zip plock bags portuioning them and FREEZE. This way, they are ready for RISOTTOS or whatever you wantto cook them with. …BEST PART!TEXTURE IS LIKE FRESHLY CUT…not woody at all!
mushrooms. yum!
i bought a book about mushrooms and i was so fascinated by it.
at one time my family and i went foraging in the forest in
eureka just for fun. we found so many colorful kinds of
mushrooms….very interesting indeed! my son even found one
variety that looked like morels. even with a book as guide,
we didn’t dare to eat them…
thanks bettyq! will definitely get a book. even sam (our black lab) stays away from some of them, maybe that is a sign that those mushrooms are not good… heheheh.
Psychomom: someone once told me that if the slugs eat the mushrooms that gorws on your lawn, then it MUST BE EDIBLE. But then I told her …what if the slugs ate them and then died somwhere else, she can’t be too sure if they are edible!
@bettyq: wish I lived near you so I could take lessons on mushroom foraging! Where are you by the way? I’m in northern NJ, less than 20 min away fr Lincoln Tunnel via Rte. 3. Not much woods in our area – except for Brookdale Park & I don’t want to stray far from the blacktop paths because of dog poo – some people don’t pooper scoop! Nasty!
bettyq, good point hehhehehe!!!! people at work here might think i am crazy since i am laughing to myself. was laughing so hard when i went through marc medina’s post on hinayupak na ensaimada etc. hahaha.
Mushroom hunting season at the month of may is the best time to navigate the forest.wild mushrooms are the best and incomparable however you have to be very careful and needs simple learning, not all mushroom are edible! some are poisonous…..
Vicky Go: I am in the Pacific Northwest…surrounded by mountains and the Fraser River. We have a 180 degree view of the River and Mountains from our bedroom window. April/May is Morel season…July/August is the start of the Boletes…depending on where you are…could be the start of the King Boletes…Chanterelles (fall mushrooms like the Pine (matsutake) late August or Sept. until the first frost…of course other edible ones like the hedgehogs, chicken of the woods, shaggy mane pop up in the spring/fall! I am not too keen on those ones. I only go for the lobster mushroom, Queen of the Forest mushroom which is the Chanterelle…But my favorite of all is the King Bolete!
bettq inggit naman ako sa location ng house mo!!! will have to research online as to the varieties of mushroom you posted. hirap na maging ignoramus. hahaha. off topic i bought the ingredients to make kutsinta and ube puto, will try to make them tomorrow. will let you know. also tried the sop buntot recipe of your FIL. sarap!!! thank you. reminded me of ling nam. my husband and son send their thanks too.
I make the same dish above and top it over fried tofu. Then I add some chopped spring onions on top and it’s done! :)