Mushrooms are rich of nutrition and a real common ingredients in Chinese people’s kitchen. There are many mushrooms in nature but not all of them are edible. There is an introduction about types of mushrooms for cooking.
I love to use straw mushrooms since they mineral selenium and antioxidants. Generally it is used in quick frying recipes or soup. However I tried oyster sauce this time and they matched excellently. So today we get a simple recipe: Straw mushroom in oyster sauce.
Oyster sauce is a kind of sauce which originated from the south part of China. And the most famous brand in China is Lee Kum Kee, which is also quite popular in western countries. So I do believe that the materials are available. I love to use oyster sauce in stir-frying recipes and steamed recipes. It can help to improve the umami taste of mushrooms.
I get a bottle of straw mushroom from my local supermarket. And when I stare at the shape of these straw mushrooms, they look like grapes to me? Do you agree with that?
So an idea comes to my mind that why should not I shape the final dish as a grape.
- 1 bag straw mushroom
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- Clean the straw mushrooms and soak them in clean water for about 20 minutes. Move out and drain.
- Mix the oyster sauce with soy sauce (dark soy sauce or light soy sauce are both ok).
- Heat up some oil in pan; add drained straw mushrooms to cook for about 3 minutes.
- Pour in the mixed oyster sauce and mix evenly.
- Shape the cooked straw mushrooms as a bunch of grapes
1. Soak the straw mushrooms firstly in clean water about 20 minutes before cooking can help to reduce the raw smelly taste.
2. You can add other vegetables to make a basic layer of the final dish.