How to cook tree mushrooms and carrots salad in Korean

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Prepared by: Dasha Petrova

10/14/2014 Cooking time: 30 min

I would like to invite you to prepare a salad from tree mushrooms at home! Slightly bitter, crispy and very unusual! Discover Chinese cuisine from a new side, you will love it!

Read more about cooking wood mushrooms

There are an incredible variety of ways to prepare mushrooms, and muer, for example, can even be eaten raw. But since they are supplied from China, and it is not known how they are pressed, it is best to cook them after soaking (at least for 2-4 minutes), then rinse them well.

The dense pulp of mushrooms contains the largest amount of chitin, which is why this part of the product requires careful heat treatment, which usually lasts from 20 to 45 minutes.

Pre-cooked fruiting bodies are added to hot dishes only at the very end of cooking, so as not to lose the valuable consistency of the product.

Favorite New Year's salads - favorite salads for the New Year

Such a holiday is coming soon! Let's arrange an exchange of super recipes for your favorite salads. After all, for the New Year - Olivier and fur coats are banal. Recipes from fashion magazines - sweet salads with mango and savory ones with pineapple - are risky and not for everyone. And every housewife has a soooooo salad, which is always eaten first, praised for a long, long time (inarticulately, since the mouth is full of this salad) and all the girlfriends line up before leaving to get the recipe (not only at the request of the husband). I have one like this...

Discussion

Italian salad. 400 g boiled chicken (boneless) half a small celery root small jar of canned champignons 1 tbsp. l. capers 50 g grated cheese jar mayonnaise. Cut the chicken into strips, peel and chop the celery into strips (faster with a special shredder). Drain the water from the champignons, combine everything, salt, season with mayonnaise. An unusual, piquant salad, for gourmets. Eggplant salad. I prepare it the day before the holidays. He must insist. 6 small eggplants, plant. oil, a bunch of dill, 2-3 cloves of garlic. Chop the greens, squeeze the garlic through a garlic press, mix. Peel the eggplants, cut into slices 1 cm thick, grease with salt, heat the frying pan, and fry the eggplants on both sides until translucent (not golden, but translucent). Before each serving, pour 1/2 tbsp into the frying pan. l. oils I put the circles in a deep plate and layer them with a mixture of herbs and garlic. At the end, cover it with a saucer, put the press in the refrigerator. The same thing can be done from zucchini and zucchini, but eggplant tastes best. 11/15/2001 18:58:46, baby elephant

and here are two salads from my mother - though not New Year's ones - she started preparing them quite recently, but it was difficult to drag me away from them :) 1. Conventionally called “Mediterranean”

Chinese tree mushroom salad

The taste of muer is considered one of the most unique, and it acquires the greatest expressiveness in salads.

Ingredients:

• chicken fillet – 250 g;
• onion – 0.5 pcs.;
• garlic – 2-3 cloves;
• Chinese tree mushrooms – 2 packs;

• carrots – 1 pc.;
• vegetable oil for frying;
• Chinese seasoning "Malasian";
• soy sauce - to taste.

Step by step recipe:

1. First, prepare all the ingredients for the salad and a clean bowl for the muer. Then put the wood mushrooms in warm water.
2. Chop the chicken fillet and onion, grate the carrots on a coarse grater. Fry the chicken in a frying pan.
3. Chopped foods, soy sauce and Malasyan seasoning are added to the fried meat. Fry the mixture for 8-12 minutes.
4. Prepare wood mushrooms with chicken in a frying pan, squeeze out the garlic, mix well and add a little more soy sauce. Simmer for 4-6 minutes.
5. Mix all the products in a salad bowl.

Tree mushroom salad will delight all household members with its unique taste and aroma!

Noodles with creamy sauce and onions

This dish turns out no worse than pasta. So, served at the holiday table, it can become a signature dish. For this recipe take:

• three hundred grams of noodles;
• 400 grams of mushrooms, preferably champignons;
• onion head;
• two tablespoons of sour cream;
• 150 ml water;
• a little vegetable oil for frying;
• pepper and salt.

First, peel the onion and cut it into large rings. Cut the champignons into slices. Heat the oil in a frying pan and fry the onions. After five minutes, add mushrooms. Fry for another five minutes after the moisture has evaporated.

Mix sour cream with water and pour everything over the mushrooms. Simmer for another five minutes, add salt and pepper. Remove from the stove. Prepare the noodles according to the instructions on the package. Place it on a plate and then pour over the mushroom sauce.

Appetizer of tree mushrooms with funchose

To prepare funchoza correctly and tasty, you don’t need to go on a long trip to East Asia, because you can make such a snack at home.

Ingredients:

• dry wood mushrooms – 100 g;
• carrots – 1 pc.;
• funchose – 100 g;

• onion – 1 pc.;
• smoked chicken fillet – 200 g;
• garlic – 1 clove;

• cucumber – 1 pc.;
• vegetable oil;
• sugar, salt, soy sauce - to taste.

Step by step recipe:

1. The onion is cut into thin rings, the carrots are grated on a coarse grater, the wood mushroom is coarsely chopped in Korean style and everything is fried in a frying pan in vegetable oil, stirring a little.
2. Grind the chicken fillet into strips, boil the funchose, and grate the cucumber on a coarse grater.
3. When the funchose has cooled and the vegetables are ready, all the ingredients are placed in a common bowl.
4. The appetizer is seasoned with soy sauce, spices are added to taste and garlic is chopped.
5. Place the snack in the refrigerator for a couple of hours.

Reference! This appetizer is perfect for a holiday feast.

Recipe

Let's start preparing the dish with meat. Rinse the beef, remove fat deposits, veins and film. Cut into thin strips and place in a bowl. Add all the ingredients for the marinade there. Mix the meat thoroughly and leave to marinate for an hour and a half. Beef marinates for a very long time, the structure of its meat is dense and, in a good way, it takes about eight hours. But since we cut it into small pieces, in an hour and a half it will soften perfectly and soak in the sauce and garlic.

Following the instructions, boil the funchose. It should become transparent. Place it in a colander, rinse under cold running water and return to the pan. Pour soy sauce, sesame oil and sugar over the funchose and stir.

This is followed by blanching the spinach for 1 minute in boiling, slightly salted water. After a minute, remove the spinach leaves, rinse with cold water and squeeze.

Dry mushrooms, pre-soaked, dry slightly on paper towels, cut into small strips.

Grate the carrots using a Korean carrot grater, and grate the onion into thin, almost transparent half rings. Fry them separately in vegetable oil. Then - mushrooms and separately marinated beef.

Combine all ingredients in one deep salad bowl, mix, add a little more sesame oil, soy sauce or sugar to taste. Divide the dish into portions and serve. It’s so tasty, aromatic, you just can’t resist!

Udon with tree mushrooms

Udon is one of the traditional delicacies of oriental cuisine. The main difference between Korean noodles and all pasta products is the absence of eggs in the recipe. Often the product is served as noodle soup in chicken broth along with shiitake mushrooms and mushrooms. But it turns out the most spicy and delicious with tree mushrooms and fresh vegetables as a side dish, according to the classic recipe.

Reference! This dish is considered dietary. It is easy to prepare at home and does not take much time.

Ingredients:

• udon noodles – 200 g;
• a pack of pressed dried tree mushrooms;
• carrots – 1 pc.;
• ginger root – 30 g;
• garlic – 4 cloves;

• soy sauce – 2 tbsp. l.;
• vinegar - 1 tbsp. l.;
• red pepper – 1 pc.;
• black pepper – 1 pinch;
• salt, olive oil;

• cucumber – 1 pc.;
• zucchini – 1 pc.;
• beans – 50 g;
• green onion – 3 feathers;
• onion – 1 pc.;
• mayonnaise to taste.

Step by step recipe:

1. Dry wood mushrooms are poured with chilled water and left to soak for 1 hour. During this time, the product becomes 2-3 times larger than before soaking and acquires a silvery tint. Then drain the liquid from the bowl.
2. Spicy food lovers can also marinate the mushroom mixture in soy sauce for 20 minutes. This method of preparing udon originates from China.
3. Grate the ginger on a fine grater, and then add crushed garlic to the resulting mixture.
4. Chop the eggplant into slices 0.5 cm thick.
5. Tree mushrooms are coarsely chopped and sent to the eggplants along with ginger. Fry foods in olive oil for no more than five minutes.
6. Cut the onion into medium-sized cubes. Chop the carrots into strips and chop the red pepper.
7. Green onion feathers are chopped coarsely.
8. Next, the noodles are taken out of the box and thoroughly soaked under running water. After this, boil the udon for four minutes.
9. Carrots, red peppers, onions, and beans are added to stewed foods, mixed thoroughly and soy sauce and vinegar are added to bring out the flavor of the vegetables.
10. The last step is to chop and add cucumber, green onions and sprinkle sesame seeds on the finished dish. Mayonnaise and black pepper are added to taste.

Funchoza with vegetables and champignons - step-by-step recipe with photos

A tasty and satisfying vegetarian funchose with vegetables with the addition of champignons will not leave any gourmet indifferent. After all, the abundance of vegetables with hearty mushrooms will feed any lover of hearty lunches and avid meat eaters. Moreover, preparing a delicious lunch at home will not be difficult.

Ingredients:

1. Rice vermicelli – 300 g
2. Champignons – 400 gr
3. Bell pepper - 1 pc.
4. Carrots - 1 pc.
5. Onion - 1 pc.
6. Garlic - 2-3 cloves
7. Sesame - 3 pinches
8. Vegetable oil - 5 tbsp. spoons
9. Soy sauce - 3 tbsp. spoons
10. Black pepper - 1 teaspoon
11. Salt - to taste

Cooking method: stewing, boiling

Cuisine - Asian

Preparation time - 10 minutes

Cooking time - 20-30 minutes

Number of servings - 6

Cooking method

The recipe for preparing the salad boils down to stewing vegetables with mushrooms and then mixing with boiled vermicelli. Therefore, it is better to prepare all the products at once so that you can process them sequentially.

Peel the vegetables, rinse the mushrooms. Cut the products in any way, but the best options for them would be: pepper - into oblong strips, onions - into thin half-rings, mushrooms - into plates or pieces, dividing the champignon into 6-8 parts, carrots - into strips or a coarse grater, garlic - through a press.

In a frying pan in hot oil, fry onion half rings until transparent. Then add pieces of mushrooms to it. Simmer everything together for 6-8 minutes.

Pour the peppers and carrots into the pan. Stir the vegetables and leave to simmer for 4 minutes.

Then add garlic, salt, pepper, season with sesame seeds.

Season the vegetables with soy sauce, mix the ingredients and simmer for the last 3-4 minutes.

Prepare starch vermicelli. You should prepare the funchose according to the package instructions. For thin rice vermicelli, the recipe is as follows: for 100 grams of dry ingredients, 1 liter of water. Place vermicelli in boiling water and cook for 3-4 minutes. Place on a sieve to allow the water to drain completely.

Add boiled vermicelli to other ingredients

Gently mix all ingredients

Divide into serving plates. Funchose salad with mushrooms is served warm.

“Funchoza in Korean”: recipe

The recipe for “glass” noodles in Korean will help you figure out how to properly prepare a delicious dish for your family, friends, colleagues or friends. For the salad you will need:

• funchose - 150 g.
• Fresh cucumber – 2 pcs.
• Carrots – 1 pc.
• Garlic – 1 clove.
• Fresh herbs – 4 – 5 sprigs.
• Korean dressing for funchose – 80 g.
• Spices - to taste.

1. Peel the carrots, cut into thin strips, which we squeeze vigorously in a bowl until the juice releases.
2. Bring the water in the pan to a boil, pour in the noodles, leave until done (about 5 minutes), drain the excess liquid through a colander.
3. Wash the cucumbers well under the tap and cut into thin strips.
4. Press out a clove of garlic.
5. Combine the resulting ingredients (stages 1 – 4) in a bowl and mix.
6. We also add dressing and spices. Mix again.
7. Set aside the dishes with the salad for soaking (about 2 hours).
8. After soaking, mix and serve the salad on beautiful plates.

Prepare funchose salad quickly enough. The whole process takes 20 minutes. The dish contains 112 kcal per 100 g.

Shiitake

Shiitake mushrooms have been an ingredient in national cuisine for hundreds of years. It is this Chinese mushroom that visually resembles our Russian mushrooms. It also has a stem and a cap, although it grows exclusively on trees.

Shiitake, when freshly picked, has a nice dark brown hue. During the drying process, it changes to a darker color, becoming almost black. You can find both fresh and dry shiitake on supermarket shelves. If we talk about benefits, they are completely universal and can be used in all dishes.

The only thing that needs to be done first is to fill the dry shiitake with clean water. This procedure will help restore lost moisture to them. And only then the mushrooms can be used in cooking.

Dried mushrooms can be used as an aromatic seasoning that enhances the taste of other foods.

Black tree muer or “tree ear” mushrooms are parasitic, choosing tree trunks as a place of residence. But they bring only benefits to humans.

This Chinese tree mushroom contains a huge amount of protein and vitamins. In addition, muer is an excellent source of iron. Mushrooms help increase appetite and also improve overall health.

But muer is not always a black mushroom. You can see porcini (delicacy) and yellow mushrooms. In supermarkets you can find white dried muer, which is very nutritious and tasty. It contains amino acids and polysaccharides necessary for our body. In addition, wood fungus contains phosphorus and iron.

Xianggu

Another edible tree mushroom that is popular in China is xianggu. As a rule, they arrive on store shelves in dry form, so they must first be soaked. After this, they enlarge and take their original umbrella shape. Mushrooms have a very hard stem, so it is not used for food. Xiangu have a rich aroma.

They are also called winter mushrooms. In China, the cultivation of xianggu is given a special place, and the country itself ranks second in their production in the world. Mushrooms are rich in amino acids and enzymes and also contain significant amounts of vitamin D.

Useful tips

1. 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.
2. 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.
3. It should be borne in mind that mushrooms increase in size by 5-8 times when soaked.
4. 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.
5. 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.
6. These mushrooms go well with potatoes, rice, funchose, meat, and vegetables.
7. 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.
8. This product makes very tasty sauces that have a slightly sweet taste; they are perfect for meat dishes.
9. 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:

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).