Cucumber and tree mushroom salad. Salad with tree mushrooms. Original Chinese tree mushroom snack

Every day, Asian cuisine is gaining a strong position on our tables. Here is another interesting and unknown ingredient - wood mushroom. Culinary experts say that this additive will help you turn a soup or appetizer into a real masterpiece. Today we will prepare a salad from tree mushrooms.

For lovers of oriental cuisine

Korean tree mushroom salad will surprise even the most avid gourmet. To prepare it, you will have to visit a specialized store and purchase several Chinese spices and seasonings. The taste of the dish will pleasantly surprise you. They also say that this combination of products has a beneficial effect on the body. Tree mushrooms are very useful, in particular, they have a positive effect on hemoglobin levels.

Compound:

• 3-4 pcs. garlic cloves;
• 1 carrot root;
• potato tubers – 2 pcs.;
• soy sauce - 3 tbsp. l.;
• 2 tbsp. l. table salt;
• dried chili pepper - 2-3 pcs.;
• 1-2 tsp. Sichuan pepper;
• sesame seed oil - 3 tbsp. l.;
• dried wood mushrooms - 20 g;
• 2 tbsp. l. dried shrimp;
• 7 tbsp. l. Chinese vinegar;
• a little ginger.

Preparation:

1. We peel potato tubers and carrot roots.
2. Rinse thoroughly with clean water and dry.
   
3. First cut the potatoes into rings and then chop them into equal cubes.
   
4. Place in a bowl and fill with purified water.
5. Leave it for a while. This way we will get rid of starch.
   
6. Grind the carrots on a special grater for preparing Korean snacks.
   
7. Place dried wood mushrooms in a bowl.
   
8. Pour boiling water over them and leave for 20 minutes to steam.
   
9. Pour filtered water into a deep frying pan or saucepan.
10. Bring it to a boil and add potatoes and carrots.
    
11. Bring the liquid to a boil and set aside for exactly one minute.
12. Place the vegetables in a colander and rinse with running water.
    
13. Shred them into thin strips.
    
14. Place the chopped wood mushrooms in a salad bowl.
    
15. Prepare all the seasonings and spices according to the recipe.


16. Heat refined olive or sunflower oil in a frying pan.
17. Add the spices and fry for literally two minutes.
    
18. Add chopped wood mushrooms to the aromatic mixture. Fry everything for a couple more minutes.
    
19. Remove the pan from the stove. Add previously prepared vegetables to it.
20. Season with soy sauce, Chinese vinegar and sesame seed oil. Mix.
21. The salad can be served immediately.

Let's taste China

Salad with tree mushrooms and funchose is an unusual dish, and you won’t find it in your everyday diet. You can buy all the necessary ingredients at the supermarket. The main thing is to take Chinese noodles and a set of spices. This salad is a completely independent and satisfying dish.

On a note! In supermarkets, wood mushroom is sold mainly in dried, pressed form. It is also known as muer.

Compound:

• dried wood mushroom - 1 package;
• boiled or smoked chicken fillet – 0.2 kg;
• 1 carrot root;
• funchose – 100 g;
• onion head;
• fresh cucumber – 1-2 pcs.;
• refined sunflower seed oil;
• granulated sugar and salt - to taste;
• 1-2 pcs. garlic cloves;
• soy sauce to taste.

Preparation:

1. Place the tree mushrooms in a deep bowl and pour boiling water over them.
2. Leave them for a quarter of an hour, then drain the water and chop the mushrooms into equal strips.
3. We peel the carrots and grate them on a special grater for preparing Korean dishes.
4. Chop the onion into half rings.
5. Heat refined sunflower seed oil in a frying pan or saucepan.
6. Add mushrooms, onions and carrots.
7. Stir and sauté until done.
8. Wash fresh cucumbers and cut into strips.
9. Grind boiled or smoked chicken fillet.
10. We carefully study the instructions for preparing Chinese noodles. Boil the funchose and place in a colander to drain excess liquid.
11. Combine all ingredients in a salad bowl.
12. Season the dish to taste with soy sauce, salt and granulated sugar.
13. Grind the garlic cloves through a press and add to the salad.
14. Before eating, it is recommended to leave the salad with tree mushrooms and cucumber in the refrigerator for two hours.

A dish for real men

Do you want to surprise your loved one with a new, incredibly tasty and satisfying dish? Prepare a salad of tree mushrooms with meat. You can use chicken fillet or pork tenderloin as a base.

Compound:

• 0.4 kg pork tenderloin;
• a can of canned sweet corn;
• 1 carrot root;
• salt - to taste;
• 2 packs of wood dried mushrooms;
• 3 tbsp. l. soy sauce;
• 25 ml refined olive or sunflower oil.

Preparation:

1. Place the dried wood mushrooms in a bowl.
2. Pour boiling water over them and leave for half an hour.
3. We wash the swollen mushrooms with running water and chop them in any convenient way.
4. Wash the pork tenderloin and dry it with paper towels. Cut into strips.
5. Chop the carrots into cubes or grate them.
6. Pour refined olive or sunflower oil into a saucepan.
7. Heat it and lay out the pork.
8. Season it with allspice and salt.
9. Fry until done and then add carrots.
10. Stir and continue frying until the carrots are ready.
11. Drain the juice from the canned dessert corn.
12. We transfer the finished meat to a dish, and add wood mushrooms to the frying pan.
13. After five minutes, add corn.
14. Stir and continue frying for another five minutes.
15. Then combine all the ingredients in a frying pan and season with soy sauce.
16. Fry for another minute and place in a dish.
17. Infuse the salad for 1-1.5 hours.

Tree mushrooms are edible, very tasty, but still little-known. They have another name - “mu er mushrooms,” which literally translated from Chinese means “tree ears.” Wood mushrooms are especially popular in Asia, Japan, Korea and China; these mushrooms have occupied and continue to occupy their rightful place in the national cuisines of these countries.

“Tree ears” grow not only on trees, they can also grow on straw and cellulose. Their taste is more reminiscent of the taste of seafood than of mushrooms that are familiar to us, and their smell, they have little resemblance to a “mushroom” aroma. Their caps are large and fleshy, their legs can be either long or short. The color of the caps of tree mushrooms depends on the growing environment and the type of mushroom. Young specimens are often colored gray or blue, while more “adult” specimens are often light brown. In addition, the caps can be yellowish, white, pink and brown, but the flesh of the mushroom is always white with a soft and smooth texture.

The edible parts of the tree mushroom are not only very tasty, but also healthy, as they are rich in protein, vitamin C, B vitamins, and contain most of the microelements necessary for humans. These mushrooms contain twice as much phosphorus, calcium and iron as any meat - chicken, pork or beef.

As an ingredient in many Asian dishes, “tree abalone” perfectly complements meat dishes, salads, and various seafood dishes. In ancient China, these mushrooms were considered an excellent medicine and were used to treat various diseases. According to the Chinese, tree mushrooms can make your breath fresh, improve blood circulation and generally improve your health, and they are absolutely right, since medical studies of these mushrooms have confirmed that they contain chemical compounds that slow down the formation of clots in the blood.

Tree mushrooms can be considered as an independent seasoning for various dishes; they go equally well with salads, meat dishes, and soups. In addition, they serve as an excellent addition to various sauces. These mushrooms are best added to various dishes before the end of cooking. Soaked mushrooms increase in volume by 4-6 times and are stored in the refrigerator for a maximum of three days. Dried mushrooms can be stored for quite a long time in a cool, dry place.

Tree mushrooms: how to cook?

Dry mushrooms must be washed with running water, filled with warm boiled water and left to soak for a couple of hours. Then sort it out, pour it again with cooled boiled water and leave it on the bottom shelf of the refrigerator for another day to fully open. Since sand often gets into the mushrooms during harvesting, after they are fully opened, they must be thoroughly rinsed again.

Ingredients: 500 grams of dry wood mushrooms, garlic, 3 tbsp. spoons basil, 400 ml. water, 1 tbsp. spoon of flour and ground pepper.

Pour soy sauce over pre-soaked and prepared mushrooms, sprinkle with pepper and leave for 30 minutes. Heat vegetable oil in a cauldron or deep frying pan and lightly fry finely chopped peppers and garlic in it, stirring, add mushrooms and sauce and simmer over low heat for 8-10 minutes. Then add flour mixed with water, stir until uniform shine appears, remove from heat and sprinkle with chopped basil.

Tree mushroom salad recipe

Ingredients: 100 grams of mushrooms, 2 cucumbers, one medium onion, small carrot, 2-3 teeth. garlic, 0.5 teaspoon each of hot pepper, coriander and sesame seeds, 2 tbsp each. spoons of sesame and vegetable oil, 2 tbsp. spoons of soy sauce, 1 teaspoon of sugar, a pinch of umami, salt.

Cut the prepared mushrooms and add salt. Grate the carrots and cut the onion into rings. Fry the hot pepper in hot oil for 3-5 minutes and remove it from the heat (you can make this pepper for future use and store it in the refrigerator). Wash the cucumbers, dry them and cut into strips. Mix mushrooms, vegetables, fried peppers, spices, soy sauce, add salt to taste, garnish with herbs.

Squeeze the garlic on top, sprinkle with ground coriander, hot red pepper and paprika, add black pepper, salt, sugar and vinegar. Finely chop the onion and herbs (optional). Pour hot oil over the entire mixture (possibly with fried onions). Mix and that's it...

Dry mushrooms, right? Soak for 10-15 minutes, cut off the seals from the swollen mushrooms and cook. Cut the gibi into strips, mix with Chuka seaweed (sold in Auchan), season with Gamadari nut sauce (also in Auchan). and, despite the simplicity of the salad (and it is delicious), no one will say that it is Uzbek women who sell it in the markets.

Tell me the recipe for a salad made from Chinese tree mushrooms, pickled mushrooms or something.

Dry mushrooms, right? Soak for 10-15 minutes, cut off the seals from the swollen mushrooms and cook. Cut the gibi into strips, mix with pickled Chuka seaweed (sold in Auchan), season with Gamadari nut sauce (also in Auchan). and, despite the simplicity of the salad (and it is delicious), no one will say that it is Uzbek women who sell it in the markets.

Recipes with wood mushrooms

Photo from Photo Gallery on E1.ru

Unfortunately, there is only one photo of the final dish.

But the preparation is simple.

1) soak Chinese and wood mushrooms in warm water for 20 minutes, rinse, cut off those places where the mushrooms grow to the tree (hard ones). Pour in cold water for 2 hours.

2) cut a fresh cucumber into strips.

3) cut the carrots into strips and the onion into half rings, fry over high heat for 5 minutes until golden, cool, and add to the cucumbers.

4) Boil the rice funchose for 2 minutes, rinse, cool, and add to the vegetables.

5) bake 3 pancakes, from 3 eggs, salt and pepper each, cool, cut into strips, add to vegetables.

6) put the mushrooms in a colander, when the water has drained, pour the mushrooms into a hot frying pan and fry for about 7 minutes, at the end squeeze out a couple of cloves of garlic, add hot red pepper - about 1/2 teaspoon (if you like it spicy, otherwise you can use a little less), pour soy sauce and simmer for a couple more minutes. Cool, cut into pieces and add to a common bowl.

7) sprinkle with sesame seeds, squeeze out a couple of cloves of garlic, add 1 tsp. sugar, add soy sauce, add salt if necessary, mix everything and let it brew for 1 hour, serve cold.

It turns out that the salad tastes very authentic to Chinese, I hope it will be useful to someone -)

[Message modified by user 03/25/2011 20:05]

Chinese tree mushroom salad, recipe. koolinar - culinary club. . recipe with photo, we will tell you how to cook!

I want to say right away that I put all the sauces, vinegar and hot pepper by eye, to taste, and if it’s not enough, I add more.

Dry mushrooms, soak in water for 2-3 hours

Place on a sieve so that all the water drains out.

Pour olive oil into a frying pan, heat it up and add hot pepper, then cut the garlic and cucumber and paprika into strips, fry for just a couple of minutes.

Now add the mushrooms, mix everything and turn it off.

Add oyster and soy sauces, vinegar and if you don’t have enough salt, you can add some salt.

If something is not clear, ask. I will always answer.

Korean tree mushroom salad "muer" - I cried

Recently, North or South Korea is often mentioned. We all know how they eat, since they are full of them in markets and stores. But not everyone knows how they prepare. My wife and I will show you one of these recipes.

The name of the salad is unknown. We simply call it "Tree Mushroom Salad".

So, what is required to prepare it:

Chinese tree mushrooms "Muer" - 10 packs.

Vegetable oil - 150 grams.

Coriander - 2 tablespoons.

Salt - a teaspoon.

Red pepper - half a teaspoon.

Garlic - 7 cloves.

Monosodium glutamate - a teaspoon.

Onion - 2 medium heads.

Cilantro - five bunches.

Soy sauce - 50 grams.

Table vinegar - 4 tablespoons.

There will be 21 photos, please do not break them.

This message has been edited Homeless - 29.05.2013 - 16:56

Ingredients:

• Chinese tree mushrooms - 1 pack.
• Onion - 1 pc. (weighing about 150 g)
• Garlic - 3 cloves
• Natural vinegar - 0.5 tsp.
• Vegetable oil - 70-100 ml.
• Red pepper, salt.

1. Place the mushrooms in a saucepan, pour in warm, slightly salted water and vinegar. Leave the mushrooms in this marinade for approximately an hour. During this time they will have time to swell and increase in size.
2. Heat the oil in a frying pan and fry the red pepper in it for one minute. Add finely chopped onion to it and sauté until soft.
3. When the mushrooms have completely swollen and opened, take them out of the water and wash them.
4. All that remains is to pour boiling frying mixture over the mushrooms, move everything carefully, adding crushed heads of garlic and leave to cool.

By preparing tree mushrooms in this way, we got a version of the Korean salad, just as spicy and quick to prepare.
In this salad we used black mushrooms, but there is another type of woody mushroom - porcini. In appearance, they are somewhat similar to snow, which is why in China they are called snow mushrooms.

Each of these mushrooms is not only an indispensable ingredient in any dish, but also has medicinal properties. For example, porcini mushroom, just like in the old days, is considered a cure for old age. Eating it can cure insomnia, fever, and even get rid of freckles and age spots. But, as with medicine, the main thing here is to take precautions, otherwise it may have the opposite effect. The Chinese themselves do not eat more than 15 grams per person.

Salad with funchose and tree mushrooms

Another promised strange product that came to us from China is funchose. Better known as glass noodles. It received this name because of its transparency after heat treatment.
Just like tree mushrooms, funchose is almost tasteless and perfectly absorbs the aroma of the products with which it is cooked, for which it is valued. It goes well with all foods and can be used in any dish, be it a snack or a main course.

Preparing it won’t be too difficult either. Funchose of small diameter, approximately 0.5 mm, just pour boiling water over it and leave under the lid for 5-7 minutes, after which the water is drained. Thicker noodles will have to be boiled a little in the usual way in lightly salted water, but no more than 4 minutes.

To prevent the noodles from sticking together when cooking, pour vegetable oil into the water (1 tbsp per liter of water).
Now, having learned more about the new product, you can try a new recipe for salad with tree mushrooms.

• Mu er (native name for tree mushrooms) - 1 pack. (about 25 years old)
• Funchoza - 100 g.
• Carrots - 1 pc.
• Garlic - 1-2 cloves
• Soy sauce - to taste
• Vegetable oil for frying vegetables - how much will they take?
• Salt, herbs

1. Let's start preparing our salad from Chinese tree mushrooms by soaking them. Pour three liters of water over the mushrooms and leave for 3 hours. The main rule is that the water should be at room temperature or warm, but under no circumstances hot. After the time has passed, drain the water. Now boil the mushrooms for about 10 minutes in salted water.
2. We steam the noodles according to the already known rules, that is, pour boiling water and leave for 3 minutes, not forgetting to cover with a lid. Then pour out the water.
3. In well-heated oil, fry coarsely grated carrots, thinly sliced ​​mushrooms and chopped garlic.
4. Now add the noodles and soy sauce. Mix well with the vegetables, cover the frying pan with a lid and let the ingredients simmer for a couple of minutes. Funchoza with wood mushrooms is ready!

Depending on the type of serving, we ended up with a salad (if served cold) or a main course (if served hot). Whatever option you choose, be sure to add greens to the dish.