Top 10 Most Delicious and Appealing Dishes Made from Straw Mushrooms

Ingredients:

• 250g pork belly
• 200g straw mushrooms
• 350g tofu
• 2-3 onions
• Seasonings: fish sauce, sugar, seasoning powder, salt, pepper

Instructions:

• Step 1: Prepare the ingredients
  • Rinse the pork with salt and cut into bite-sized cubes. Marinate the pork with 1 tsp seasoning powder, ½ tsp salt, 1 tbsp fish sauce, ½ tsp pepper, and 1 tsp minced onion. Mix well to allow the flavors to absorb.
  • Clean the straw mushrooms and make small slits on the caps so that they can absorb the seasoning better.
  • Rinse the tofu and cut it into small cubes.

• Step 2: Braise the pork:
  • Fry the tofu until golden and crispy, then drain the excess oil.
  • Heat 2 tbsp oil and 1 tbsp sugar in a pan to caramelize. When the sugar turns amber, add the minced onion and fry until fragrant.
  • Add the marinated pork and stir-fry until it is coated in the caramel sauce. Then, add enough water to just cover the pork. Wait until the water boils, then add the mushrooms and tofu. Let it braise over medium heat for 20 minutes.
  • About 10 minutes into braising, add 2 tbsp fish sauce (or to taste) and stir well.
  • After about 20 minutes, once the pork is tender, turn off the heat.
• Final result: The braised pork with straw mushrooms and tofu is aromatic, savory, and the sauce is thick and flavorful. Served with hot rice, it’s truly a delightful dish.

Ingredients:

• Beef: 150g
• Carrot: 1 piece
• Straw Mushrooms: 100g
• Golden Needle Mushrooms: 100g
• Spring Onions, Cilantro, Celery: 100g
• Red Chilies: 5 pieces
• Onion: 1 piece
• Seasonings: Garlic, Shallots, Seasoning Powder, Fish Sauce, MSG, Pepper, Chili Powder, Cooking Oil

Instructions:

• Wash the beef and slice it thinly.
• Rinse the straw mushrooms, trim the stems, soak in salted water for 15 minutes, then cut in half. Keep smaller mushrooms whole.
• Wash and chop the celery into 3 cm pieces.
• Smash the garlic, sauté until fragrant, then add the beef and stir-fry on high heat, seasoning with salt.
• Once the beef is cooked to medium, add the mushrooms and celery. Continue stir-frying and season to taste with salt.
• Once the mushrooms and celery are cooked, turn off the heat and sprinkle with pepper.

Ingredients:

• Pork belly: 300g
• Straw mushrooms: 150g
• Shallots, spring onions, chili.
• Seasonings: Fish sauce, seasoning powder, sugar, coconut caramel sauce, pepper, salt.

Instructions:

• Wash the pork belly with a little salt, let it drain, then cut into small pieces. Note: When braising with straw mushrooms, cut the pork into smaller pieces than usual.
• Marinate the pork with minced shallots, fish sauce, seasoning powder, coconut caramel sauce (or regular caramel), a little sugar for 15-20 minutes to let the flavors soak in. If you're unsure of the seasoning proportions, you can use a pre-made braised meat seasoning packet.
• Clean the straw mushrooms by cutting off the stems and any damaged parts, rinse well, and soak in rice water with a pinch of salt for about 30 minutes. If you don't have rice water, just use regular water with a bit of salt. Afterward, rinse them with clean water and let them drain.
• Place a pot on the stove, add the pork and stir-fry until browned. Once the pork is seared, add hot water to cover the pork and simmer over medium heat until the liquid is nearly gone and the pork is tender.
• Add the straw mushrooms, stir thoroughly, and cook for an additional 5-7 minutes. Adjust seasoning to taste. Turn off the heat and sprinkle some chopped spring onions, sliced chili, and a bit of pepper on top.

Ingredients:

• 300g straw mushrooms
• Soy sauce, sugar, salt, pepper, sesame oil, oyster sauce, green onion, cooking oil.

Instructions:

• Clean the mushrooms, soak in diluted salt water for about 1 hour, rinse several times, drain, and marinate with the braising sauce. Chop the green onion finely and crush it to separate the juice and the pulp.
• For the braising sauce: mix 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1/3 teaspoon of salt, 1/2 teaspoon of coarsely ground pepper, 1/2 teaspoon of sesame oil, 1/2 teaspoon of oyster sauce, and 1 tablespoon of green onion juice. Marinate for 1-2 hours.
• Heat a clay pot, add oil to sauté the green onion pulp, then add the marinated mushrooms, stir-fry quickly, season with additional soy sauce, and stir for about 10 minutes over medium heat. Add fresh pepper and chili, then remove from heat. The clay pot will stay warm for a few more minutes for optimal flavor.
• When sautéing the green onion, be sure to add the marinating sauce for extra flavor.
• The longer the marination, the better the taste. When braising, the mushrooms will stay firm and absorb all the spices even with a short cooking time.
• You can soak the mushrooms in ice water for 5-10 minutes before braising to enhance their crunchiness and freshness. Keep them in the fridge while marinating.
• For extra fragrance, marinate the mushrooms with a little sunflower oil!
• When braising, stir quickly until the sauce thickens, then turn off the heat.

If your child is tired of fish or meat dishes, straw mushroom porridge is an excellent alternative. This vegetarian dish is light yet packed with nutrients, providing energy for a child's daily activities.

Ingredients:

• 40 grams of rice
• 100 grams of shrimp
• 100 grams of straw mushrooms
• 1 piece of fried tofu
• 2 bulbs of shallots
• Spring onions
• Seasonings: fish sauce, pepper, salt, seasoning powder

Instructions:

• Rinse the rice clean, let it drain, and cook it with 350 ml of water until soft.
• Peel and finely chop the shallots, divide them into two parts.
• Clean the shrimp, remove the heads, chop finely, and marinate with shallots, pepper, and 1 tablespoon of fish sauce for 30 minutes.
• Cut the straw mushrooms in half, soak them in saltwater, then rinse and let them drain. Cut the tofu into small pieces.
• Fry the remaining shallots in oil until fragrant, then add the shrimp and mushrooms, stir-fry until cooked. Season with salt and pepper to taste.
• Once the porridge is cooked, add the shrimp and mushrooms, stir well. Taste and adjust seasoning. Serve the porridge in bowls, add tofu and sprinkle with spring onions for garnish.

Ingredients:

• 300g straw mushrooms
• 70g tempura flour
• 50g breadcrumbs
• 1 teaspoon minced shallots
• 1 tablespoon chili sauce
• 1 tablespoon soy sauce
• 300ml cooking oil
• Basic seasonings to taste

Directions:

Prepare and marinate the mushrooms:

• After purchasing the mushrooms, cut off the stems, soak in a diluted saltwater solution for 30 minutes, then rinse and drain.
• Place the mushrooms in a bowl and add 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Mix well to coat the mushrooms in the marinade, and let them sit for about 10 minutes.

Prepare the batter:

• Place 70g of tempura flour in a bowl. Gradually add water while stirring until the batter reaches a thick consistency. As you stir, break up any lumps in the flour. Then, mix in 1 teaspoon of minced shallots.

Coat and fry the mushrooms:

• Put 50g of breadcrumbs in a separate bowl for coating.
• Heat 300ml of oil in a frying pan. Use a skewer to dip the mushrooms into the batter, then roll them in the breadcrumbs. Fry in batches, cooking until golden brown and crispy.
• Fry over medium heat until the mushrooms are evenly golden and crispy, then remove from the oil and let them drain on paper towels.

Final result:

• These crispy fried straw mushrooms will surely be a hit with kids. The golden, crispy batter pairs perfectly with a little chili sauce, while the inside remains soft and flavorful. Delicious!

Ingredients:

• 200g asparagus
• 100g straw mushrooms
• 2 tablespoons cooking oil
• Basic seasonings to taste

Directions:

Prepare the ingredients:

• Wash the asparagus and cut it into pieces about the length of two fingers.
• Trim the stems off the straw mushrooms, slice larger ones in half, then rinse and drain.

Blanch the asparagus:

• Place the asparagus in a pot of boiling water for about 3 minutes until tender. Then, transfer it to a bowl of ice water and let it cool for 5 minutes before draining.

Stir-fry the asparagus with the mushrooms:

• Heat 2 tablespoons of oil in a pan over medium heat. Add the straw mushrooms and stir-fry for 5 minutes until they become tender. Then, add the blanched asparagus and stir-fry for another 30 seconds until coated with oil.
• Season with 2 teaspoons of seasoning powder and 1 teaspoon of MSG, continuing to stir for 5 more minutes until the flavors meld together. Taste and adjust seasoning as necessary before turning off the heat.
• Transfer the stir-fry to a plate and sprinkle with a little ground pepper to enhance the aroma and flavor. Serve immediately.

Final result:

• This delicious stir-fried asparagus with straw mushrooms comes together in no time. The asparagus is crisp and vibrant, while the mushrooms are tender and juicy. Adding a splash of soy sauce for dipping will make it even tastier!

Ingredients:

• 1 whole chicken (approximately 1kg)
• 200g straw mushrooms
• 200g brown reishi mushrooms
• 200g white reishi mushrooms
• 50g shiitake mushrooms
• Spring onions, garlic
• Seasonings: sugar, MSG, salt, pepper, cooking oil

Instructions:

• Step 1: Prepare the ingredients:
  • Trim the stems of the mushrooms, slice shiitake and straw mushrooms into bite-sized pieces. Rinse and gently squeeze to remove excess water.
  • Clean the chicken by rubbing it with salt, rinse, and cut into bite-sized pieces.

• Step 2: Cook the soup:
  • Heat 4 tablespoons of oil in a pot, sauté the minced garlic until golden, then add the chicken and stir-fry until slightly browned. Add 2 liters of water and bring it to a simmer over medium heat for 30 minutes, skimming off any foam to keep the broth clear.
  • Add 2 tablespoons of salt, 2 teaspoons of MSG, and 4 tablespoons of sugar to the broth for flavoring.
  • Once the chicken is tender, add the shiitake mushrooms and cook until the water boils again. Then add the straw mushrooms.
  • Next, add the remaining mushrooms and wait for the water to come to a boil once more. Turn off the heat and your soup is ready!

• Final result: A steaming bowl of chicken soup with a rich, savory flavor, enhanced by the umami from the mushrooms and tender chicken. It’s a perfect meal to warm you up on a chilly rainy day. Enjoy with white rice or fresh noodles for an extra treat!

When it comes to vegetarian dishes using mushrooms, straw mushrooms are a staple – affordable, widely available, and highly nutritious. Pairing these mushrooms with soy sauce and a few other seasonings gives you a fantastic dish that's sure to delight. Try making this simple yet delicious soy sauce-braised straw mushrooms dish today!

Ingredients:

• 500g of straw mushroom buds
• 2 tablespoons of vegetable oil
• Seasonings: Soy sauce, salt, pepper, sugar, MSG, and vegetarian seasoning powder.

Instructions:

• Step 1: Rinse the straw mushroom buds and soak them in a light saltwater solution for 10 minutes. Drain, then cut them in half and marinate with 1 tablespoon of soy sauce, half a teaspoon of vegetarian seasoning powder for 10 minutes to let the flavors infuse.
• Step 2: After the mushrooms have absorbed the seasoning, place them in a clay pot, adding just enough water. Adjust the soy sauce and salt to taste.
• Step 3: Simmer the mushrooms on low heat until the liquid thickens. Add the vegetable oil and pepper, mix well, then turn off the heat. Serve with hot steamed rice.

Nguyên liệu:

• 500gr nấm rơm
• Hành lá, ớt ( tùy theo khẩu vị)
• 2 củ hành tím
• 3 nhánh tỏi
• Gia vị: Đường, nước mắm chay hoặc mặn, bột ngọt, bột nêm, dầu ăn, tiêu

Cách làm:

• Bước 1: Sơ chế nguyên liệu
  • Đầu tiên bạn cắt những cục nấm rơm có kích thước lớn ra làm hai hoặc làm bốn để khi kho nấm rơm ngấm gia vị hơn. Sau đó ngâm nấm với nước muối trong vòng 5 phút để loại bỏ nhớt và các chất bẩn rồi rửa sạch, vắt nhẹ tay cho bớt nước và để ráo.
• Bước 2: Xào nấm
  • Ướp nấm trong vòng 15 phút với 1 muỗng cà phê muối, ½ muỗng cà phê bột ngọt, ½ hạt nêm, 1 muỗng cà phê đường, sau đó đảo đều lên để các gia vị thấm vào nấm.
  • Tiếp theo bắt chảo lên bếp và cho vào 1 ít dầu ăn, khi dầu ăn nóng bạn cho tỏi băm vào phi thơm. Khi tỏi bắt đầu hơi vàng tiếp tục cho nấm rơm vào xào chung, xào với lửa lớn trong khoảng 3-5 phút đến khi nấm hơi săn thì tắt bếp.

• Bước 3: Kho nấm:
  • Bắc nồi lên bếp và cho vào một ít dầu ăn, khi dầu nóng cho hành băm vào phi thơm, khi hành phi vừa vàng thì bạn cho khoảng nửa chén nước lọc và khoảng 5 muỗng canh nước mắm, 5 muỗng canh đường, 2 muỗng cà phê tiêu rồi khuấy đều lên.
  • Cho nấm rơm vào kho với lửa nhỏ đến khi hỗn hợp hơi kẹo kẹo lại, nêm nếm lại cho vừa ăn. Sau đó thêm hành lá và ớt cắt nhỏ vào và tắt lửa.

• Thành phẩm: Món nấm rơm kho quẹt với hương vị đậm đà cay cay ngọt ngọt ăn chung với rau xà lách rất là đưa cơm luôn đó.