The thing about mushrooms is that it’s often overlooked. But if you ever cook it on its own, you soon taste great rewards with little effort-an intense, savoury juice that flavours everything in just 30 mins. And here, swiftly stir-fry a beautiful bunch of mushrooms-shimeji, white button, portobello, and oyster. As it simmers, inhale deeply and take in the saucy, herby smell that goes best over white rice, or tucked in a warm bowl of noodle soup.
A distant relative of the Claypot Chicken Rice, the Cantonese Steamed Chicken with Chinese Sausage is made from similar ingredients –chicken, chinese sausage and shitake mushroom. The trick to the dish is getting the chicken marinate right, and to marinate it long enough for the chicken to absorb all its goodness. Once you have that down, all you need to do is steam and serve!
Fresh white mushrooms light up this veggie-heavy snack with an aroma of umami and oozing shroomy squirts. Together with mushrooms, these Vegetable Spring Rolls are chock-full of colorful goodies that reveal themselves with every bite. The shredded vegetables stew release juices within tightly wrapped spring rolls when they are deep-fried. Crunch through the golden exterior and savor the piping hot blend of the slightly sweet cabbage, carrots, zucchini and onions. The first spring roll won’t be your last for sure!
The Braised Beancurd with Mushrooms is a traditional vegetarian Chinese dish that will warm up even the coldest of souls. Everything about this dish is gentle, down to its earthy colours –the juicy mushrooms, soft tofu, the subtle flavour of the sauce. It takes no time to cook too! Enjoy it warm, and over a hot bowl of steaming rice.
Forget what you know about vegetarian food. Buddha’s Delight, or Luohan Zhai, makes for a moreish, satisfying dinner. Traditionally eaten by Buddhist monks, this vegetarian stew is chock full of earthy shiitake mushrooms, crisp cabbage leaves simmered till tender, and a tangle of glass noodles bubbling in a base of sesame and kecap manis, or sweet soy sauce.
Claypot Chicken Rice with Mushroom is a Cantonese dish that is popular in both Singapore and Malaysia. It is relatively simple and easy to make as it only requires four steps, and you can always switch up the ingredients based on your likings. Many would say that Claypot Chicken Rice with Mushroom is a very flavourful dish as the rice absorbs the essence of the mushroom and chicken grease. Coupled with the tinge of sweetness from the Chinese sausage and oyster sauce, how can this combination get any better!
Be prepared to see mushrooms in a whole new light. The Kung Pao King Mushroom (not chicken, as the sauce is generally used for) is a spicy, saucy, stir-fry of pure mushroom bliss. Infused in the hot wok is a scatter of lip-numbing Sichuan peppercorns, which you can use less for milder heat. A dash of roasted peanuts and lifting sesame oil and you’ll never turn back.
Related: All Sichuan Mala recipes
Broccoli and Mushroom Spaghetti is a delicious spaghetti dish with a distinctive garlic and butter scent, accented by the flavor of chili pepper. Fast and easy to make with the use of frozen pre-cooked broccoli. The key ingredient is soy sauce.
Love the luscious, creamy rendang but can’t have meat? We’ve got you covered with our special Mushroom and Tempeh Rendang that packs the same punch while staying meatless! Mushrooms and Tempeh make for great vegetarian rendang ingredients due to their textures – slightly chewy and soft but not mushy when cooked. This wonderful rendang is spicy, sweet and tangy all at once. Serve it up with a steaming plate of basmati rice and you are all set.
Mushroom, mushrooms, mushrooms - they really make this zesty coconut Thai soup! Tom Kha, a traditional spicy and sour coconut soup usually made with chicken or fish, is now vegan and refreshing light. You take a scoop of shimeiji, enokii and shiitaki and drop them into a bubbling coconut milk broth, balanced with zest of kaffir lime leaves, lemongrass and chilli padi's heat. Great on a cold day.