Shiitaki mushrooms in Korean

Category: Cold meals and snacks
Kitchen: korean
Shiitaki mushrooms in Korean

Ingredients

frozen shiitaki mushrooms 1 kg.
bulb onions 1 PC. average
vegetable oil 4 tbsp. l.
ground red pepper 0.5 tsp
ground black pepper 0.5 tsp
salt 1-1.5 tsp taste
aromatic vinegar (6-9%) 2-3 st. l. taste
Boiled mushrooms yield 600 grams.

Cooking method

  • Rinse the shiitaki mushrooms (without defrosting), put them in boiling salted water, let the mushrooms boil.
  • Boil mushrooms for 5-7 minutes, but do not overcook.
  • Drain the mushrooms through a colander, pour out the liquid. Shiitaki mushrooms in Korean
  • Heat vegetable oil in a pan until hot, lightly fry onions.
  • Add mushrooms, peppers, fry for a few more minutes, stirring constantly.
  • Add vinegar, stir, warm up the mass for 1-2 minutes, remove from heat. Shiitaki mushrooms in Korean
  • Transfer the mushrooms to a jar and leave to cool and ripen for a few hours. Better yet, keep the mushrooms in the refrigerator for a day.
  • Shiitaki mushrooms in Korean

Note

It turns out very tasty mushrooms, just to your taste!
Can be used as a snack or added to other salads, such as an asparagus and carrot salad.
You can pickle mushrooms without frying the onions, it's also delicious.
Cook with pleasure and bon appetit! Shiitaki mushrooms in Korean

Forta
Thank you! : girl_claping: Wonderful recipe! I will definitely try one of these days! Tell me, is it best to take shiitaki frozen for this dish, or can you take fresh ones?
dopleta
Are shiitake ice creams sold now? I only met fresh and dry ones. And even she herself grew them in the country for several years, until strangers burned my hemp with shiitake mycelium in winter ...
Admin
Quote: dopleta

Are Shiitake ice creams sold now? I only met fresh and dry ones.

Yes, just now I bought ice cream in the supermarket, little one-to-one handsome!
And I often buy, but more often they are large, cut into quarters, at home in the freezer and then I add handfuls everywhere if necessary.
Dana
I have never tried these mushrooms, although I saw them on sale. Burnt on oyster mushrooms, and now only champignons, well, forest ones ... Now I'll try to do it, it's too beautiful in the photo. Yes, by the way, the pictures are nothing, beautiful! And what kind of beast is this aromatic vinegar? Ordinary or apple, grape?
dopleta
Quote: Dana

I've never tasted these mushrooms

And in vain! Shiitake is not only delicious. In my opinion, they have the most mushroomy of all mushroom tastes, even more aromatic than white! But besides this, they have a lot of useful properties, they are even used to prepare medicinal preparations.
Admin
Aromatic vinegar is apple, cider, balsamic white, raspberry, vinegar with a pleasant tasty, aromatic taste and smell, and not very spicy for consumption, for salads.

And in vain - oyster mushrooms are very tasty mushrooms - and fry, and cook soup, and even salt, pickle (like Shiitaki now) - there are recipes for pickling oyster mushrooms on the forum

For my taste, shiitaki are very "hearty", dense mushrooms, dense pulp. Convenient to cook, do not fall apart, keep their shape.
As a rule, I add a handful of frozen mushrooms to vegetable frying, and then add to soups, borscht - delicious!

Dana, thanks for rating my photos Unfortunately, it doesn't always turn out well, according to the principle "either we eat hot and on time, or we take a photo first"
Medusa
I confirm: the mushrooms are thermonuclear!
By the same principle, an appetizer can be made from young, fresh champignons. Only champignons before cooking do not wash, but only wipe with a napkin!
Dana
Quote: Medusa

Only champignons before cooking do not wash, but only wipe with a napkin!

Or you can wash and dry. For example, wash in the morning and cook in the evening.It is painful for me to dislike the word "DO NOT WASH" ​​in Moscow. I went to look for recipes with oyster mushrooms.
Admin

Or you can wash, shake off the water and cook right there - it has been tested in practice
Rucheek
Tell me, are these mushrooms accidentally called royal champignons? It's just that I have not seen Shiitaki in our country, but in the photo they are very similar to royal ones.
dopleta
Quote: Rucheek

Tell me, are these mushrooms accidentally called royal champignons? It's just that I have not seen Shiitaki in our country, but in the photo they are very similar to royal ones.

No, no, this is a completely different mushroom. Shiitake grows only on wood, unlike champignons.
Natusichka
Something I have not seen here ... although ... I have some dried ones in stock ... maybe it could be shitaki? And if so, how to cook from dried ones?
Admin

You can try dried ones, but is it worth it? I add dried shitaki to soups, cabbage soup - there they are in place
Natusichka
Tanya, thanks, I will know! How do you add them, pre-soak them? how much? and how much do you put?
Admin
Quote: Natusichka

Tanya, thanks, I will know! How do you add them, pre-soak them? how much? and how much do you put?

Natasha, everything is the same with other fresh or dried mushrooms. Pour boiling water over and hold for 10-15 minutes and you're done, cut and then you can fry with vegetables and lay cabbage soup with meat. These mushrooms, like our champignons, can be cooked and eaten in any form.
Natusichka
Thank you, Tanya !!!!! Enlightened me, unlearned!

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