Tuesday, April 15, 2008

Shitake, Trumpet, Beech, mushrooms with vegetables

I felt like this dish today. Something light and familiar. Familiar because I've always had the "privilege" to just sit down and enjoy this simple and tasty dish back home. Now, I need to do all the work, from the vegetable preparation (cleaning, slicing, cutting - this takes the most time!) to the "wokking".


It is homely satisfaction to be able to pick up each bit-and-piece using the chopsticks and nibble greedily; or using a spoon to devour by the scoop-fuls :D

A healthy colorful combination of celery, carrots, sliced red chili...


and mushrooms (a variety of fresh king trumpet, shitake and honshimeiji mushrooms)

Mushrooms Medley with Triple-Colored Vegetables
Ingredients:
- 2 stems of celery, washed and cut into small pieces
- 1 carrot, washed and cut into small pieces or into very thin shreds
- 1-2 sliced red chili, cleaned with seeds removed
- Fresh mushrooms fresh (I use king trumpet, shitake, honshimeiji), cleaned and cut close to size/shape of the vegetables
- 1-2 garlic gloves, sliced thinly
- some ground pork ~ option (Note: If you are vegetarian, you can omit this)
- some white pepper

Seasoning
:
-2 tsp soy sauce
-1 tbsp oyster sauce (Note: If vegetarian, opt for vegetarian alternative)
- water/stock, adjust accordingly


Directions:
1. In a lightly oiled pan, fry the garlic till fragrant, then add celery, carrots and red chili, followed by mushrooms and meat
2. Fry and mix well in the pan (~3-5mins) then add water and seasoning. Allow it to simmer till vegetables and mushrooms are tender and cooked, mixing well in the process
3. Finally, just a dash of white pepper to enhance the aroma

Good with rice and even as-is!


Is there anyone who does not like celery ? I like to use them in soups and stir fries. And how do you describe the taste of celery ? It's unique, isn't it ? Now, this dish has got a taste of fresh vegetables and light earthiness of mushrooms. It's a mildly sweet dish combined with savory seasoning, and celebration of wonderful textures ~ from light crisp of perfectly-cooked celery bits to the tender of mushrooms.

For easy mushroom identification in your next shopping trip, I have attached (far left) pictures of king trumpet, likewise for fresh shitake and beech mushrooms. And if you are a mushroom lover and keen to explore into a variety of mushrooms for your cooking, I have more mushroom recipes for you. Mushroom medley madly indeed, at Weekend Herb Blogging and this week, we are with Susan - The Well Seasoned Cook.

Here are the mushroom recipes I promised you...

Fresh shitake mushrooms
- Chinese Stuffed Mushrooms

Honshimeji/Beech
Mushrooms - Braised Tofu with Pureed Spinach and Mushrooms

Fresh Shitake and Oyster Mushrooms -Simple Chinese Stir Fry Mushrooms

Enoki Mushrooms
- Steamed Cold Fish Rolls



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