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How To make Chinese Risotto with Shiitake Mushrooms
1 tb Oriental sesame oil
2 ts Minced red jalapeno or
-serrano chili 2 ts Minced garlic
4 ts Soy sauce
1 tb Rice vinegar
Pinch of sugar 3 tb Vegetable oil
1/3 c Chopped shallots
5 oz Fresh shiitake mushrooms,
-stemmed, sliced 1 c Chopped boneless smoked
-pork chops 1 c Arborio or medium-grain rice
3 c (or more) chicken stock or
-canned low-salt broth 1 c Finely chopped mustard
-greens 1 c Chopped fresh cilantro
Heat 1 tablespoon sesame oil in heavy medium skillet over medium- high heat. Add minced chili and saute 1 minute. Add garlic and saute 1 minute. Remove from heat. Add soy sauce, rice vinegar and pinch of sugar and stir to blend. Strain through fine sieve into small bowl, pressing on solids with back of spoon. (Soy sauce mixture can be prepared 1 day ahead. Refrigerate.) Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped shallots and saute 2 minutes. Add sliced shiitake mushrooms and smoked pork and saute 6 minutes. Add rice and stir 1 minute. Add 3 cups chicken stock and bring to simmer, stirring occasionally. Reduce heat, cover and simmer until rice is just tender but still firm to bite, stirring occasionally, about 20 minutes. Add chopped mustard greens and cilantro and stir 1 minute. Mix in soy sauce mixture. Add more chicken stock by tablespoons if rice is dry. Divide risotto among bowls and serve.
How To make Chinese Risotto with Shiitake Mushrooms's Videos
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Learn how to make Mushroom Stroganoff at home with our Chef Varun Inamdar
Mushroom Stroganoff Ingredients:
1 tbsp Oil
1 tbsp Butter
1 cup Cooked Rice
1 cup Button mushrooms
1 cup Portobello mushrooms
1 tsp Soy Sauce
1 tsp Mustard Powder
1/2 cup Fresh Cream
1/2 Lemon Juice
1/2 cup water
1/2 tsp salt
Black Pepper
1 cup Cooked Rice
Parsley (for garnish)
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About Stroganoff
The dish is named after one of the members of the influential Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.
Mushroom Stroganoff or Mushroom Stroganov (UK: /ˈstrɒɡənɒf/, US: /ˈstrɔːɡənɔːf, ˈstroʊɡ-/; Russian: бефстро́ганов, romanized: befstróganov,[1] IPA: [bʲɪfˈstroɡənəf]) is an altered version of Russian dish, consists of sautéed pieces of mushrooms served in a sauce of mustard and smetana (sour cream). Mushrooms are common in many variants.The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream.Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter.
The Correct Way To Cook Dried Shiitake Mushrooms Without The Unfavourable Bitter Taste [ Part 1 ]
#1228cooking #stewmushrooms #chinese
The correct and delicious way to cook dried shiitake mushrooms without the bitter taste. Braised or stewed mushrooms can be prepared before hand to cook with chicken or stirfry dishes. Can be kept in the freezer when needed. Convenient and saves time when time is of essence.
Ingredients
150g dried shiitake mushrooms
Garlic
Ginger
Oyster sauce
Salt
Sugar
Soak mushrooms for 20 minutes. Drain mushrooms, add 3 heaped tbsp of cornflour to coat mushrooms. Give a good rub. Then rinse with water until water runs clear. Drain away water. Soak with clean filtered water for 2-4 hours depending on the thickness of mushrooms. Keep mushroom water for later use. Cut away stalks. Squeeze dry. It’s ready to cook.
Oil into a heated saucepan or wok, add oil garlic and ginger. Stirfry mushroom until all is coated with oil. Add seasoning ingredients n mushroom water. Bring to a boil, cover and braised for 1 -1.5 hours depending on the thickness n quality of mushrooms.
You can ask any question about the recipe. I will definately answer you asap in the comments.
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RECIPE:
Japanese Mushroom Rice
This umami-rich Japanese Mushroom Rice is cooked in a savory dashi soy broth and topped with butter, chopped chives, and sea salt flakes. Use a mix of different Japanese mushrooms like shiitake, king oyster, and shimeji for flavor and texture.
RECIPE:
Ingredients:
7 oz (200 g) assortment of Japanese mushrooms (for 4 servings, I used ½ package (50 g) of shimeji mushrooms, 2 small king oyster mushrooms (eringi), and 5 shiitake mushrooms)
2 rice cooker cups uncooked Japanese short-grain rice (360 ml, 1½ US cups, 300 g of uncooked rice yields roughly 4 servings (3½ US cups) of cooked rice)
For the Rice Seasoning
1¼ cups (300 ml) dashi (Japanese soup stock; click to learn more) (for vegan/vegetarian, make Kombu Dashi with a few dried shiitake mushrooms; repurpose the spent kombu and mushrooms for other dishes)
2 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp sake
½ tsp kosher salt (Diamond Crystal; use half for table salt)
1 knob ginger (you will need ½ tsp per 4 servings)
1 clove garlic (minced)
For the Toppings
2 Tbsp unsalted butter (divided)
5 stalks chives (or scallions/green onion)
½ tsp sea salt flakes
Super Shiitake Mushroom Risotto
We had a bumper crop of shiitake mushrooms from our fruiting block we got from The Mushroom Shed in Chwilog, so wondering what to do, I made a fantastic Risotto, honestly not the biggest mushroom fan myself, but this was one of the tastiest dishes I've made!!
PERFECT RISOTTO AT HOME THAT ANYBODY CAN MAKE! | SAM THE COOKING GUY
It's RISOTTO Day! We're showing you how to make the perfect risotto at home and literally ANYBODY can make this ????
00:00 Intro
00:53 Hydrating shiitakes
1:41 Cooking shallots & mushrooms
2:55 Adding garlic
3:08 Adding rice
3:34 Adding sage
4:16 Adding broth
5:53 How much broth?
6:41 Finishing risotto
9:38 Reading comments
10:22 First Bite
11:20 Outro
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