Recipe for salad with wood mushrooms and funchose

Chinese tree mushrooms - 1 pack.
Onion - 1 pc. (weighing about 150 g)
Garlic - 3 cloves
Natural vinegar - 0.5 tsp.
Vegetable oil - 70-100 ml.
Red pepper, salt.

The recipes proposed today relate to Asian cuisine and in them we will use several products that are not yet very popular in our area. The first of these will be tree mushrooms.

Despite their name, tree mushrooms are absolutely edible and very popular in Asian countries, where, in fact, they came to us. In cooking, tree mushrooms serve as a kind of seasoning for various dishes. They are actively used in both meat and fish dishes; they are especially good as an additive to sauces.

But, despite their popularity, they do not have the classic mushroom taste. They are valued more for their crunchy properties and dense texture. However, these mushrooms are not always used as an addition to the main dish. Prepare a salad of tree mushrooms, where they will be the main ingredient.

Appetizing salads from tree mushrooms

Tree mushrooms can hardly be called a traditional product for Slavic cuisine, but they definitely should not be ignored. Salad with liver and mushrooms (48) can be made not only with champignons and mushrooms that grow in the forest, but also with such a non-standard ingredient. However, in this article we will talk about how to properly and tasty make tree mushroom salad with a variety of ingredients. If you are busy looking for culinary inspiration and want to pamper your family with new delicacies, this collection of recipes will definitely come in handy.

Pre-preparation of mushrooms

Any Chinese tree mushroom that is imported into our country is always dried and vacuum sealed. This transportation option does not in any way impair the nutritional properties or taste. But this is only provided that you are privy to the method of their restoration.

Preparing mushrooms for further processing comes down to simple soaking. But there are some subtleties here too.

Cooking recipes

The editors of “Quick Recipes” have prepared for you a small selection of recipes for preparing salads with tree mushrooms. If you follow the instructions you will get very tasty dishes. The most important thing in preparing salads with mushrooms is to soak them properly. Wood mushrooms themselves do not have a particularly pronounced taste and smell, unlike their ordinary counterparts. Theirs is more earthy and smoky. They are valued for their dense structure and are used to impart a more Asian flavor. Those who love oriental cuisine should definitely try at least one of the salads with these mushrooms.

Meat salad with wood mushrooms

Ingredients:

pork fillet - 400g.
carrots - 1 pc.
canned corn - 300g.
tree mushrooms - 2 packs
salt - 2 pinches
soy sauce – 3 tbsp. l.
vegetable oil - 25 ml.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 3;

Cooking method:

Wood mushrooms must be poured with boiling water, covered with a lid, about 30 minutes is enough for them to swell, but you can leave them to swell in advance.
Cut the meat into strips, grate large carrots on a coarse grater.
When the mushrooms swell, rinse them well in running water, and then cut the caps into small pieces, cutting off the stems.
Pour vegetable oil into a frying pan, add pork, add a little salt, fry and simmer until done. Add carrots to the finished meat and simmer until the carrots are ready. Place the finished meat and carrots into a dish.
Pour a little oil into the pan again and add the mushrooms, fry for 5-8 minutes, add corn, fry for another 5 minutes.
Then mix all the prepared ingredients in a frying pan and add soy sauce. Transfer to a dish and leave for a couple of hours to cool.

Chinese salad with tree mushrooms

Ingredients:

Tree mushrooms - 1 package;
Funcheza noodles - 150 gr.;
Carrot – 1 pc.;
Onion – 1 pc.;
Garlic - 3 cloves;
Sweet pepper - 2 pcs.;
Fresh cucumber - 2 pcs.;
Fresh herbs;
Chicken fillet - 300 gr.;
Salt, spices to taste;
Soy sauce;
Vegetable oil.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 3;

Cooking method:

Wood mushrooms must first be filled with water for 3 hours. Then drain the water and set the mushrooms to boil. They should cook for about 10 minutes, add a little salt to the water.
Wash the chicken fillet under water, then place in boiling water. Salt the water, you can add bay leaf and a little pepper. Remove the finished fillet, cool, then finely chop or divide into thin fibers.
Now you should start preparing the noodles. Pour boiling water over it, then let it stand for a few minutes. Drain the water from the funchose, it is ready.
Peel the carrots, then grate them on a coarse grater. Peel the onion and chop finely. Then pour vegetable oil into a heated frying pan. Add onions and carrots. Then add the chopped mushrooms. Also chop the garlic and add to the mushrooms. Season with salt and pepper to your taste. Two minutes before readiness, add the noodles, warm them up a little, pour in soy sauce and turn off.
Peel the sweet peppers and then wash them well. Then cut into thin strips. Use green and red peppers. Wash fresh cucumbers and cut into thin strips. Chop fresh herbs.
Now add sweet pepper, cucumber and chicken fillet to the mushrooms, onions, carrots and noodles. Mix everything well, add salt and season with a small amount of vegetable oil. Sprinkle the salad with fresh herbs. Can be served warm or cold.

Chinese tree mushroom salad

Ingredients:

Chinese tree mushrooms - 2 packs;
Chicken fillet - 250 g;
Onions - 0.5 pcs.;
Garlic - 2-3 cloves;
Carrots - 1 pc.;
Soy sauce - to taste;
Chinese seasoning “Maloxian” - to taste;
Vegetable oil for frying.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 5;

Cooking method:

Prepare ingredients for tree mushroom salad. Place wood mushrooms in a bowl of warm water.
Chop the chicken fillet and onion, grate the carrots on a coarse grater. Afterwards you need to fry the chicken fillet in a small amount of oil. You can do it without oil if it doesn’t burn in the pan.
Add chopped vegetables, Malasyan seasoning and soy sauce to the fried chicken fillet. The taste greatly depends on the soy sauce. Simmer for 7–10 minutes.
Add wood mushrooms, squeeze out the garlic, a little more soy sauce, mix well and fry for 3-5 minutes.
Chinese tree mushroom salad with chicken and carrots is ready.

Korean tree mushroom salad

Ingredients:

dry wood mushrooms – 1 package;
onion – 150 g;
garlic – 3 cloves;
vinegar – 0.5 teaspoon;
vegetable oil – 70 ml;
red pepper - a pinch;
salt.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 3;

Useful tips

You need to soak the mushrooms for at least 25-30 minutes. But even if you leave them in water overnight, they will not get any worse. They will expand completely and acquire an even more delicate crispy taste. To give them a more Asian flavor, they are poured with boiling water and then a little vinegar and salt are added.
Depending on your wishes, these salads can be either hot or cold. Moreover, even if they stand in the refrigerator for a day, they will only become better, completely soaked and infused. In this way they resemble borscht, which becomes tastier over time.
It should be borne in mind that mushrooms increase in size by 5-8 times when soaked.
After soaking, you need to cut off the so-called root part (the base with which they are attached to the tree). It is tough and unsuitable for food.
In Korea and China, tree mushrooms are simply fried in a frying pan with various spices (cilantro, red pepper, etc.). They can be used as noodles by cutting them into strips.
These mushrooms go well with potatoes, rice, funchose, meat, and vegetables.
Many oriental salads include garlic. If someone does not like spiciness, but still wants to retain its aroma, garlic should be fried in a frying pan and mixed with soy sauce.
This product makes very tasty sauces that have a slightly sweet taste; they are perfect for meat dishes.
The product can be stored fresh in the refrigerator for no more than 72 hours. But in dried form - ad infinitum. Soaked mushrooms should not be kept for more than 2 days.

The video shows another interesting recipe for salad with tree mushrooms:

Spicy Chinese salad with tree mushrooms

Ingredients

Wood Chinese mushrooms – 1 package + –
Onion - 1 pc. + —
Garlic – 2 cloves + –
Table vinegar - 1/2 tsp. + —
Sesame vegetable oil - 2 tbsp. + —
Salt - 2 pinches or to taste + -
Ground red pepper - 1/2 tsp. + —

Making homemade Chinese salad

We soak the mushrooms and 10 minutes before we are ready to drain them, we start preparing the salad.
First, prepare the onion - cut it into half rings or cubes, whichever you prefer to see in a salad, and peel the garlic.
Pour oil into the pan and once it is very hot, add red pepper powder. It is necessary to overcook the spice so that it does not burn and does not interrupt the taste of other products, but only emphasizes it and gives a little spiciness.
Keep the pepper on medium heat for 30-40 seconds, stirring continuously, and then add the onion to it, stir and leave to warm up until lightly golden.
Drain the mushrooms, let them drain and cut into thin strips. Mix the rosy onions again and pour the boiling fry over the chopped mushrooms.
While the salad has not cooled, pass the garlic through a press and add it to the rest of the ingredients. Stir, add some salt and leave. Serve when the Chinese salad reaches room temperature.

For those who like snacks with a lot of ingredients, we recommend preparing the salad according to the following recipe.

In Chinese

Chinese tree mushroom salad is a spicy appetizer that will become an original, piquant addition to hearty potato, rice and other dishes. This oriental dish combines muer with fresh vegetables and aromatic spices. Ingredients:

wood mushrooms – 170-200 g;
fresh cucumbers – 4 pcs.;
bell pepper – 4 pcs.;
garlic cloves – 5-6 pcs.;
soy sauce – 130-160 ml;
table vinegar – 70-100 ml;
oyster sauce – 130-160 ml;
hot chili pepper - to your taste;
salt.

To prepare the original Chinese salad, pour boiling water over the wood mushrooms and leave for 30-40 minutes. After this, squeeze them out with your hands and set them aside.

Muer is soaked in boiling water

Cut the hot chili pepper into thin strips and place in a frying pan with hot vegetable oil. Add garlic cloves, passed through a press, and simmer for a couple of minutes. Cut the bell peppers and cucumbers into strips and add them to the pan, fry for 4-5 minutes. When cutting, remove the seeds from the bell peppers.

Pour the contents of the frying pan into a salad bowl and add wood mushrooms, chopped into strips or small cubes. Separately, prepare salad dressing - mix oyster sauce with soy and table vinegar. Lightly heat the dressing in the pan in which the vegetables were fried and pour over the salad. Leave for 30-45 minutes to soak.

Allow the dish to soak for at least an hour before serving.

Recipe with carrots

tree mushrooms – 70-80 g;
3-4 carrots;
80-90 ml soy sauce;
0.5 tsp khmeli-suneli;
3-4 cloves of garlic;
35 ml vegetable oil.

Cooking time – 55-60 minutes.

Calorie content – 78 kcal/100 g.

Pour water over the mushrooms and leave them until completely softened. Next, transfer to a colander and allow excess liquid to drain. Grate the carrots on a special grater - Korean style. Then pour vegetable oil into a frying pan and heat it. Send the garlic pressed through a press there and fry it a little. Add carrots and fry them. Sprinkle with suneli hops, pour in half the soy sauce and leave to simmer for 4-6 minutes. Remove the pan from the heat and let cool slightly. Chop the mushrooms and mix with carrots, pour in the remaining soy sauce. You can decorate with chopped herbs and sesame seeds.

With funchose

Asian salad with funchose and glass rice noodles is an original dish that will appeal to all lovers of oriental cuisine. Noodles go well with black or white wood mushrooms, making the salad more satisfying and nutritious.

Ingredients	Quantity
Tree mushrooms	60-80 g
Funchoza	160-200 g
Carrot	2 pcs.
Garlic cloves	5-6 pcs.
Soy sauce	120-150 ml
Olive or sunflower oil	Taste
Salt	Taste
Fresh dill or parsley	Bun

Tree mushrooms need to be prepared - to do this, pour boiling water over them and leave to swell for 40-50 minutes (the exact soaking time is indicated on the product packaging). Separately, pour boiling water over the funchose, leave it for 20 minutes, then drain the excess moisture from the noodles.

Soak the funchose or boil until tender

Peel the carrots, cut into thin strips or grate. Place in a frying pan with hot vegetable oil and fry for a few minutes until golden brown. Place diced mushrooms, funchose and carrots on a plate.

Separately, prepare salad dressing - pour soy sauce into a hot frying pan, add garlic, passed through a press, and fry for 1-2 minutes. Season the salad with this dressing and sprinkle with finely chopped dill or parsley. Decorate the finished dish to your taste.

Funchoza with beef, tree mushrooms in coconut milk

Lovers of sweet and sour dishes and real gourmets will be pleased with the meat funchose with Chinese muer in coconut milk.

pressed Chinese muer – 1 package;
beef or pork meat – 300 g;
coconut milk – 1 can;
funchose – 300 g;
onion – 1 pc.;
red pepper – 1 pc.;
black pepper, salt, herbs - to taste;

The mushrooms are left to soak in cold water for 3 hours.
The beef is cut into strips, fried in a frying pan and sprinkled with seasonings. Then add onion cut into half rings.
Chinese black mushroom is chopped into strips along with red pepper and placed in a frying pan. After this, coconut milk is poured into the resulting mixture and salted.
Simmer, stirring, over low heat for 20 minutes.
Funchoza is boiled for 4 minutes, then the water is drained and sent to the meat. Sprinkle with herbs.

Where can I buy?

Almost every major supermarket sells Chinese mushrooms. You can look in the Chinese food or vegetable department, where dried fruits, traditional dried mushrooms and nuts are presented.

The second option is to order online. Almost every online store that sells products for preparing Chinese and Japanese dishes, Pan-Asian cuisine and cooking accessories will be able to offer you these mushrooms.

How to prepare Chinese muer mushrooms?

It is better to buy them a few days before cooking. If you prepare Muer correctly, and this applies to dried and pressed ones, then they will not be able to distinguish them from fresh ones even in the homeland of the product.

Express method

Each package will contain its own recommendations. They are designed for almost instantaneous product recovery. From the moment of purchase to the moment of cooking you will need about 2 hours.

Remove the required amount from the package with the expectation that they will increase in volume by 5-7 times;
Soak in plenty of boiling water. You can add a little salt and rice vinegar;
Leave for 1.5-2 hours.

When the product has increased in size, clean each mushroom of debris and remove solid particles. You can start cooking.

Method from Sushi Wok

To ensure that black wood mushrooms from China fully reveal their taste and return to their original structure and consistency, follow the recipe of our chefs:

Clean them of foreign particles - blades of grass, bark. Rinse well in cold water;
Take a very large saucepan and add warm water. Approximate calculation: 200 ml for each cap. Leave for 1.5-2 hours. During this time they will open and increase in size by 6-8 times;
Rinse thoroughly;
Fill with cold water again and place on the bottom shelf of the refrigerator. You need to leave them for 1.5-2 days.

The finished muer increases in volume up to 10 times. It will have a smooth, silky structure, and the consistency will be elastic and crunchy. In this form, they can be used to prepare any dish: salad, noodles, wok, soups, sauces.

Ingredients

To prepare a salad of funchose with carrots in Korean for 2 servings we need:

1/4 pack from 250 gr. glass noodles (usually the package is divided into 4-5 sections, portioned)
100 gr. Korean carrots or to taste (it all depends on the number of spices and vinegar in the marinade)
1/4 head of broccoli
3-4 pcs. fresh champignons
1/2 stalk of celery (optional)
sesame seeds for sprinkling
vegetable oil
soy sauce

I read that funchose salad can be preserved in jars for the winter, but I don’t see the point in this, because it cooks very quickly, and out-of-season vegetables can always be replaced with seasonal ones.

This is how Chinese glass noodles with tofu are prepared, and this is how hot funchose with vegetables is prepared at home.

Anyway, let's get started!

Exotic snack for your table

Muer mushrooms are commonly called wood mushrooms. They grow on tree trunks. In supermarkets, such a product is sold dried, so the question of how to prepare wood mushrooms from a pack remains relevant for housewives.

As life practice shows, housewives prepare snacks from dried wood mushrooms, the taste of which is emphasized by spices and herbs. To prepare such a fragrant and incredibly tasty salad, you will have to visit a Chinese shop, since in addition to the usual spices, you will also need exotic additives that Asian chefs use.

Compound:

4 things. garlic cloves;
3 packs of dried wood mushrooms;
½ tsp. ground black pepper;
2 tbsp. l. refined sunflower seed oil;
½ tsp. seasonings for Korean dishes;
½ tsp. ajinomoto;
½ tsp. ground red pepper.

Preparation:

Let's not change traditions and start with preparing the products. In the nearest supermarket we will buy three packs of dried tree mushrooms.
Place dried muer mushrooms in a deep bowl.
Fill with filtered water.
Leave for half an hour to swell.
After the allotted time, drain the water.
Place the mushrooms in a colander and rinse thoroughly with running water.
Place the mushrooms on a towel.
Dry slightly and then cut into small pieces. At the same time, we cut off the thickenings.
Transfer the chopped muer mushrooms to a container.
Peel the garlic cloves.
Finely chop them with a knife or pass them through a press.
Prepare the necessary seasonings and spices.
Pour refined oil into a dry frying pan.
Let's heat it up.
Season the mushrooms with ajinomoto.
Pour hot oil, add garlic mass and other spices.
Mix everything well.
Place the container with mushrooms in the refrigerator for 8-10 hours.
Stir the snack periodically.

Ingredients

Chicken fillet - 400
g.
Mushrooms - 200
g.
Onion - 1
piece
Carrots - 1
piece
Bell pepper - 1
piece
Funchoza (rice noodles) - 50
g.
Soy sauce - 2
tablespoons
Salt

Cooking method

To highlight a cooking stage, simply click on it.

Let's prepare the necessary ingredients. Thaw the mushrooms first if they were frozen. Wash the chicken fillet, fill it with 3.5 liters of cold water, add 1/4 tsp. spoons of salt and place on medium heat. When the broth boils, remove the foam and continue cooking for 30 minutes. Cut the onion into thin half rings. Grate the carrots. Cut the bell pepper into strips. Fry the onion in a frying pan with vegetable oil for 3-4 minutes, stirring constantly, until lightly golden.. Add medium-sized mushrooms to the onion, add a little salt, fry the mixture for another 5 minutes, stirring.. Pour boiling water over the funchoza for 3 minutes.. After then drain the water, rinse the funchose with cold water, put it on a plate.. Remove the fillet pieces from the broth. Cool them a little and cut the meat into small pieces. We put the meat back into the broth, add vegetables, fried mushrooms and onions, soy sauce, salt to taste and cook the soup for about 15 minutes (until the bell pepper is ready). Turn off the heat, add rice noodles, stir. The soup is ready! When serving, I sprinkled with parsley).

Second course

The next delicious recipe is wood mushrooms with veal.

mushrooms – 500 grams;
veal tenderloin – kilogram;
onion – 3 onions;
garlic - two heads;
soy sauce – 250 grams;
ginger (grated root) – 250 grams;
potato starch – 250 grams;
sesame oil – 20 grams;
sesame seeds - a teaspoon.

Mushrooms should not be cut too large. Cut the veal into thin slices and fry in a frying pan. Take dishes with high sides for cooking. Add chopped onion and garlic, as well as ginger, to the meat, add soy sauce and sesame oil (it can be replaced with regular vegetable oil). Pour in another half glass of water and simmer until tender over low heat. Dilute the starch in water and add it to the dish at the very end of cooking.

Shandong salad

“Shandong” is one of those Chinese dishes that will definitely appeal to many. This salad is very similar in its recipe to salads of Slavic cuisine.

Ingredients:

Fresh cucumber - 300 gr.
Boiled beef - 200 gr.
Marinated mushrooms - 150 gr.
Garlic - 2 cloves
Soy sauce - to taste

Preparation:

Wash the cucumbers and cut them into cubes. After cooking, wash the beef and cut it into cubes. We wash the mushrooms and, if they are large, cut them into two or three parts. We peel the garlic, wash it and pass it through a garlic press.

In a deep container, combine cucumbers, beef, mushrooms and garlic. Add soy sauce there and mix everything thoroughly.

Salad "Harbin"

Harbin salad is one of the most popular dishes in Chinese restaurants in the Primorsky Territory. Now, armed with this recipe, everyone can prepare this restaurant dish themselves.

Ingredients:

White cabbage - 450 gr.
Funchoza - 100 gr.
Carrots - 200 gr.
Cucumber – 250 gr.
Bell pepper - 100 gr.
Egg - 1 pc.
Garlic - 3 cloves
Ground coriander, ground ginger, Korean funchose dressing, sesame seeds - to taste
Sugar - 1 tsp.

Preparation:

Soak the funchoza in boiling water and leave to infuse. Wash the cabbage, dry it and finely chop it. Peel the carrots, wash them and grate them on a coarse grater into a bowl with cabbage. Now the carrots and cabbage should be mashed so that they begin to release juice. Wash the cucumbers and also grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips.

Break the egg into a small bowl, add 2 tbsp. l. water, beat and fry a pancake from it. Remove the finished pancake from the pan, cool and cut into small strips. We pull the funchose out of the water, cool it and, if necessary, cut it into several parts. Peel the garlic and finely chop it.

Place funchose, pepper, cucumbers, egg strips and garlic in a bowl with cabbage and carrots. Add coriander, sugar, sesame seeds, Korean funchose dressing and ginger. Mix everything thoroughly.

If the salad seems a little salty, you should not add salt to it. It is recommended to season it with additional soy sauce.

Salad “Broken cucumbers”

“Broken cucumbers” are one of the most popular dishes in Chinese cuisine. Its main ingredients are cucumbers. Everything else is a variety of sauces, herbs and seasonings.

Ingredients:

Cucumber - 500 gr.
Garlic - 2 cloves
Parsley - 2 sprigs
Soy sauce - 20 gr.
Rice vinegar - 30 gr.
Sesame oil - 15 gr.
Chili pepper, salt - to taste

Preparation:

Wash the cucumbers, cut them lengthwise into two parts, and remove the core from the resulting halves using a spoon. Now cut the cucumber halves into strips, place them in a deep salad bowl, pour over soy sauce, vinegar, salt, mix and leave to marinate for 15 minutes.

While the cucumbers are pickling, peel, wash and chop the garlic. Wash and finely chop the chili pepper. Squeeze the pickled cucumbers from the marinade and place in another deep plate. Add pepper or garlic and chopped parsley to the same plate. Fill everything with sesame oil and, if desired, add soy sauce. Mix the salad and serve.