Recipe: Delicious Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame - Free All-Recipes

Recipe: Delicious Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame

Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame. See recipes for Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame too. Here is how you cook it. Ingredients of Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame.

Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame We love vegetarian cooking – take a look at our delicious meat-free recipes. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. This distinct mushroom is the largest species in the oyster mushroom genus and is highly prized in the Asian kitchen. You can cook Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame

  1. You need 1/2 kg. of Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom.
  2. Prepare 2 tbsp of White Soy Sauce.
  3. You need 3 tbsp of Palm Sugar.
  4. Prepare 1 tbsp of Water.
  5. It’s 1 tbsp of Roasted White Sesame.
  6. You need 2 cup of Vegetable Oil for frying.
  7. You need 3 pcs. of Kaffir Lime Leaf (finely julienne).

It is widely cultivated in Asia as a result. Cooks there love it because, although it has little taste when eaten raw, upon cooking it develops umami flavours popular in Asian cuisine. Mouth-watering Szechuan style king oyster mushroom. We were a large group that day at lunch and the dishes kept coming.

Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame instructions

  1. Wash mushroom and shred it into strips.
  2. Sun dry about 3 hours or let it dry 80%..
  3. Deep fry in hot oil until golden color and crispy. Let it cool and set aside..
  4. Cook white soy sauce, palm sugar and water. Bring to boil and sauce reduction will be little thick..
  5. Pour crispy mushroom into sauce and stir well..
  6. Sprinkle with roasted white sesame and stir well..
  7. Place it on plate and decorate with finely kaffir lime leaf julienne..
  8. Tip : Keep when it is cool in seal box but no kaffir lime leaf in order to preserve it longer. Taste is sweet, salty and flavor of kaffir lime leaf. Match to steamed sticky rice..
  9. .

Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Remove the oyster mushroom with a. For mushroom lovers, spring means that locally grown specialty mushrooms reappear at farmers' markets and in natural food stores. Plump, chewy shiitakes; meaty kind trumpets; slender, crunchy enokis; rare, delicate morels; feathery maitakes are the pick of the crop. Drizzle mixture over eggplant and mushrooms, turning to coat.

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