Years later, after my family left Russia and moved to the US, my parents still pick mushrooms--these days in their suburban Seattle neighborhood. I get phone calls from them occasionally telling me how they have a sink full of mushrooms that need to be dealt with.
It's been a while since I've picked mushrooms. What a shame. I just stick to the ones I buy at the grocery store or farmer's market.
A few weeks ago, my friend Cindy surprised me with three packages of mushrooms from a local Asian store!
Look at these beautiful Maitake, Bunapi Champignones and Oyster mushrooms!
Of course I could have used these mushrooms to make some fancy dish, but that's just not my style. Plus, to be honest with you, I did not feel like going grocery shopping: I decided to use whatever I had on hand and came up with this Mushroom Stir Fry recipe.
Ingredients
1 tablespoon chili oil
2 carrots, peeled and thinly sliced on a diagonal
1 cup snow peas, trimmed, halved
1 green pepper, thinly sliced
2 garlic cloves, chopped
3.5 ounces Maitake mushrooms
3.5 ounces Bunapi Champingnon mushrooms
3.5 ounces Oyster mushrooms
1-2 tablespoons tamari
Suggested additions {if I actually went to the grocery store}: minced fresh ginger to add at the same time as garlic, fresh cilantro and toasted cashews or peanuts to add at the end of the dish.
1. Heat the chili oil in a skillet or wok.
2. Add carrots and stir fry for two minutes.
3. Add snow peas and peppers and stir fry for two minutes.
4. Add garlic and mushrooms and stir fry for five minutes. {If you are using ginger, you would add it in this step.}
5. Add tamari.
How simple is this dish? You can obviously add different colors of peppers, green beans, and/or zucchini. Serve this over rice or noodles, or eat on its own.
How do you like to cook mushrooms?
12 comments:
wow, this is a great idea! i love oyster mushrooms, but they're so expensive! I recently started growing my own mushrooms with a kit and the oyster mushrooms are a bit hard and cracked on top, is that normal?
what is the chili oil? is that the same as sambal?
Do you have the Russian Marinated Mushroom recipe? I would love to make my own instead of driving to the nearest Russian store and overpaying.
I wish I did! Alas, no. If I ever get one from my parents, I promise to share it on the blog.
Those teeny tiny mushrooms are so cute!
Ah, the ever-intimidating "chef's sampler" of mushrooms! I look at those beauties every time I'm in the market, and every time I think, "Oh, hmm... well... what would I do with them? Maybe next time..."
Well, thanks to you, now there will be a next time!
I'm so glad!!! That's why I blog: to encourage others to try new things. Please let me know when you end up using the mushrooms.
Those colors are awesome - love the depth of all these mushrooms.
Those are some beautiful mushrooms and the way you made them looks delicious. I have never picked them in a forest, but I bet it's an adventure.
Those are some great looking mushrooms! I love mushrooms too, but unfortunately my husband does not, so I don't cook with them as much as I would like.
I love using mushrooms in stirfry's like this one but I also think they are really good in an ovendish, or just quickly baked with some eggs or on toast or.... I guess I'm a fan of mushrooms too! Looks delicious Olga!
Beautiful post Olga,
Childhood memories always are so special, right...
This stirfry looks so perfect!!! I love mushroom Infact some time my husband gets fed up with me using them everyday... LOL But I still use them...
I am so making this recipe, thanks for sharing.
Thank you, Reem! Please let me know what you think when you make this.
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