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Recipes that include mushroom (king oyster)

Tofu and Mushrooms

Friday, June 26, 2009

You may have noticed a ton of Chinese recipes this week. It’s because my mom taught me a whole bunch on Monday, and normally I would have spread out the posts, but then we got sick, and these are all I have. Without these, the blog wouldn’t have been updated this week, or it would have been about saltines, ginger ale, and the flavors of different cold and flu medicines.

So here’s another great vegetarian recipe, healthy and flavorful. It’s a full meal if you throw it on some rice, or it’s a nice tofu course for a family-style meal. Left-overs can be kept in the fridge, and then it reheats wonderfully in the microwave.

Tofu and Mushrooms 2

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posted by jessica at 09:11 AM 9 Comments » Add a Comment

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Grilled King Oyster Mushrooms

Tuesday, May 26, 2009

Grilled King oyster Mushrooms 2

My friend Angie gave me a bottle of Ume Plum vinegar, asking me to figure out what to do with it. I’ve let this assignment sit on the back burner for a while, not really on purpose, but maybe there was some subconscious procrastination. I tasted the vinegar alone and it’s very salty compared to most vinegars and despite the presence of acid, it’s not really what you expect vinegar to taste like.

I had some King Oyster mushrooms and finding new uses for it has been on my imaginary notepad as well so I decided to kill two birds with one stone. I couldn’t believe my luck. This simple recipe, and first try, was perfect. I seriously wouldn’t change a thing about it. The King Oyster mushrooms have a juiciness that you can’t imagine, even when grilled, and the ume flavor is perfect on mushrooms.

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posted by jessica at 08:22 AM 8 Comments » Add a Comment

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Five Mushrooms in Vegetarian Oyster Sauce

Saturday, January 3, 2009

You might remember seeing this dish, a glorious dish of mushrooms, we just had at Jade Asian Restaurant. I loved it so much, I wanted to replicate it. Coincidentally, my mom was thinking the same thing and had just made the dish for New Year’s. She told me that the key was using Vegetarian Oyster Sauce, which is actually made from mushroom flavoring. She recommends the Wan Ja Shan brand.

There are some notable ingredients in this dish. First, I used a vegetable that was labeled baby bok choy at the market but it’s not, here’s a pic since I don’t know the name.

baby veggies

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posted by jessica at 11:53 AM 4 Comments » Add a Comment

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