Wood mushrooms: recipes for delicious dishes

Wood mushrooms are an edible, very tasty, but still little-known variety of mushrooms. They have another name - "mushrooms moo er", which in literal translation from Chinese means "tree ears". Especially popular are tree mushrooms in Asia, Japan, Korea and China, these mushrooms have occupied and occupy a worthy place in the national cuisines of these countries.

Grow "tree ears" not only on trees, but they can grow on straw and cellulose. Their taste is more like the taste of seafood than the usual mushrooms, and the smell, they have little resemblance to the "mushroom" flavor. Their hats are large and fleshy, the legs can be either long or short. The color of the hats of woody mushrooms depends on the growth medium and the variety of the fungus. Young specimens are often painted in gray or blue, and more "adults" - in light brown. In addition, the caps can be yellowish, white, pink and brown, but the fungus's flesh is always white with a soft and smooth texture.

Edible parts of wood fungus are not only very tasty, but also useful, since they are rich in protein, vitamin C, group B vitamins, contain the majority of microelements necessary for humans. These mushrooms contain twice as much phosphorus, calcium and iron than any meat - chicken, pork or beef.

Being an ingredient of many dishes of Asian cuisine, "woody ears" perfectly complement meat dishes, salads, dishes from various seafood. In Ancient China, these fungi were considered an excellent medicine and were used to treat various diseases. According to the Chinese, tree fungi can make fresh breath, improve blood circulation and generally improve health, and they are absolutely right, as medical studies of these fungi have confirmed that they contain chemical compounds that slow the process of clot formation in the blood.

Wood mushrooms can be considered as an independent seasoning for various dishes, they are equally well combined with salads, and with meat dishes, and soups. In addition, they serve as an excellent addition to various sauces. In various dishes, these mushrooms are best added before the end of cooking. Soaked mushrooms increase in volume 4-6 times and are stored in the refrigerator for a maximum of three days. In dried form, mushrooms can be kept long enough in a cool, dry place.

Wood mushrooms: how to cook?

Dry mushrooms must be washed with running water, pour warm boiled water and leave to soak for a couple of hours. Then to sort out, again pour chilled with boiled water and leave on the bottom shelf of the refrigerator for another day for full disclosure. Since in the preparation of mushrooms often gets sand, after full disclosure they again must be thoroughly washed.

Wood Mushrooms: Mushroom Recipe in Sauce

Ingredients: 500 grams of dry wood mushrooms, hot pepper, garlic, 3 tbsp. Spoons of soy sauce, basil, 400 ml. Water, 1 tbsp. Spoon of flour and ground pepper.

Pre-soaked and prepared mushrooms pour soy sauce, sprinkle with pepper and leave for 30 minutes. Heat the vegetable oil in a cauldron or a deep frying pan and lightly fry the finely chopped peppers and garlic in it, stirring to add the mushrooms and sauce to them and simmer for 8-10 minutes. Then add the flour mixed with water, stir until a uniform gloss, remove from heat and sprinkle with sliced basil.

Recipe for salad from wood mushrooms

Ingredients: 100 grams of mushrooms, 2 cucumbers, one medium onion, a small carrot, 2-3 tooth. Garlic, 0.5 teaspoon hot pepper, coriander and sesame seeds, 2 tbsp. Spoons of sesame and vegetable oil, 2 tbsp. Spoons of soy sauce, 1 teaspoon of sugar, a pinch of minds, salt.

Prepared mushrooms cut and salt. Grate the carrots, cut the onions into rings. Fry hot pepper with hot oil for 3-5 minutes and remove it from the fire (you can make such pepper for future use and store in the refrigerator). Cucumbers to wash, dry and cut into strips. Mix mushrooms, vegetables, fried peppers, spices, soy sauce, add salt to taste, decorate with greens.