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nomad-ish
Joined: 08 Oct 2007
Location: On the bottom of the food chain
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 Posted: Tue Feb 19, 2008 6:45 am Post subject: korean mushrooms |
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| does anyone know how to cook those long, stringy looking mushrooms over here? would i just boil them? and how would i know when they're ready to eat? |
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weatherman
Joined: 14 Jan 2003
Location: Korea
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| Posted: Tue Feb 19, 2008 6:50 am Post subject: |
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| They go great in your dae-jung-chi-gae! |
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saw6436
Joined: 16 Jan 2003
Location: Daejeon, ROK
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| Posted: Tue Feb 19, 2008 6:54 am Post subject: |
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| Cook them like you would anyother mushroom. Grill, Saute, Fry, whatever. |
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tractor
Joined: 26 Jan 2008
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| Posted: Tue Feb 19, 2008 6:59 am Post subject: |
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enoki mushrooms
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| They are traditionally used for soups, but can also be used for salads and other dishes. They have a crisp texture. The mushroom can be refrigerated for about one week. When purchasing fresh enoki, look for specimens with firm, white, shiny caps; avoid those that have slimy or brownish stalks |
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ryouga013
Joined: 14 Sep 2007
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| Posted: Tue Feb 19, 2008 7:06 am Post subject: |
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| When i have leftover rice from another dish I grill some chicken with some basic spices (soy, pepper, chili, and the like), once the meat is done, mix in the rice, grill away until parts of the rice and meat is browned, throw in some onions and throw in some separated mushrooms. I simple easy dish. Tastes pretty good too. |
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nomad-ish
Joined: 08 Oct 2007
Location: On the bottom of the food chain
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| Posted: Tue Feb 19, 2008 4:40 pm Post subject: |
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yeah, that's the one tractor! 
thanks for the receipe ideas, i'm going to try to pick some up tonight for dinner |
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mrsquirrel
Joined: 13 Dec 2006
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| Posted: Tue Feb 19, 2008 5:07 pm Post subject: |
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What about those grey minging ones that look like they grew out of a tree stump? Come in clusters?
What are you meant to do with them (other than soup) |
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marlow
Joined: 06 Feb 2005
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| Posted: Tue Feb 19, 2008 6:01 pm Post subject: |
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| They're great fried in butter. |
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tractor
Joined: 26 Jan 2008
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| Posted: Tue Feb 19, 2008 7:57 pm Post subject: |
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| mrsquirrel wrote: |
What about those grey minging ones that look like they grew out of a tree stump? Come in clusters?
What are you meant to do with them (other than soup) |
oyster mushrooms?
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Buying
Check the base of the stem: if it�s nice and white, buy the mushrooms � if it�s yellowish, don�t. It means the mushrooms are drying out. Young oyster mushrooms are the tenderest. They should be neither too wet nor too dry, and the cap should be as complete as possible.
It�s important to remove any white filaments � an obvious sign of aging, since oyster mushrooms continue to grow after being picked, forming mycelia.
Oyster mushrooms should be firm (not sticky) and plump (with no wrinkles). They should show no signs of red or green marks and have a pleasant smell. Their characteristic aroma is slightly anise-like.
Note that when you cook them, oyster mushrooms reduce considerably� something to bear in mind when buying them.
Storing
Oyster mushrooms are probably the most perishable of mushrooms and of vegetables in general. They should be stored between 1 and 4 � C. The container in which they�re kept should be neither tightly closed nor too open. Under these conditions, they will keep for up to two weeks after being picked.
Preparing
Oyster mushrooms should not be cut unless you are chopping them. You can simply separate them by pulling gently on the edge of the cap to remove it from the stem.
If the stem is too tough, remove it and cook it first or chop it.
Cooking
Firm and flavorful, oyster mushrooms prefer to be well cooked, and make a good accompaniment to meats, white fishes and scallops.
Oyster mushrooms can be cooked in a pan with or without fat, but always on low heat to start, in order to "sweat" them. When their cooking water has evaporated, they can then be braised or saut�ed or added to stews. Firm and flavourful, oyster mushrooms need to be well-cooked and make a delicious accompaniment to meats, whitefish and scallops. Since the stem is tougher, it is better to remove it and cook it first, or chop it up. |
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