Tasty dried mushrooms Recipes to Cook Tonight
Try something new with dried mushrooms — easy recipes with ingredients you already have at home.
Recipes with dried mushrooms
Steamed Chicken with Dried Wood Ear Mushroom and Banana Flower is an oriental steamed dish that combines chicken with dried wood ear mushroom, dried banana flower, and red dates. Seasonings such as oyster sauce, soy sauce, sesame oil, ginger, and pepper provide a savory taste and distinctive aroma. The steaming process makes the chicken tender and the spices are perfectly absorbed, resulting in a healthy and delicious dish.
Braised Fish Maw with Mushrooms. The sauce is thick but not greasy, coating the ingredients perfectly. The tenderness of the fish maw, the chewiness of the mushrooms, and the umami of the sauce layer upon layer, creating a rich yet harmonious flavor profile. This is a classic example of the "perfect balance" in Cantonese braised dishes. Cantonese elegance, banquet-quality, texture, soft and elastic fish maw, juicy and fragrant mushrooms, health benefits, nourishing yin and beautifying the skin, strengthening the spleen and boosting immunity, rich in collagen, Cantonese tonic.
Mushroom, scallop, pork ribs and wax gourd soup is the best soup in summer. The aroma of mushrooms and the sweetness of scallop and pork ribs are soaked in the wax gourd. The soup is very fresh and sweet, and it is very delicious.
This glutinous rice steamed bun is so delicious! The glutinous rice is rich with the aroma of meat, mushrooms, and the sweetness of vegetables like carrots and corn. The rice is soft yet chewy, the minced meat is oily, and the umami flavor of mushrooms and dried shrimp is just right. The chopped green onions on top make it even more fragrant. In the morning, pair it with two mini green vegetable buns—one with the aroma of vegetables and the other with the aroma of meat—a perfect balance of meat and vegetables. A nutritious and filling breakfast is ready! The kids will enjoy it, and we'll save ourselves some trouble!
In Sichuan and Chongqing, this braised rice dish is known as "Kong Fan." Braised pumpkin, dried mushrooms, and rice create a golden rice dish that blends the sweetness of pumpkin with the savory flavors of mushrooms and minced meat. The crispy texture of rice crust and the chewy, soft texture of pumpkin create a truly delicious dish. Even without the added ingredients, you'll still be left wanting more!
This chicken stew with mushrooms is incredibly delicious! The chicken is stir-fried to release rich fat, then slowly simmered with fragrant Northeastern mushrooms, resulting in a rich, flavorful, and fragrant broth. The sweet potato vermicelli soaks up the broth, leaving it soft, smooth, and flavorful. The best part is dipping rice in this broth; the rice grains are coated in a delicious aroma, and every bite bursts with rich flavor. It's a truly delicious accompaniment to rice!
Imagine a touch of warm spices and a deep aroma of pure earth—tender duck leg blends with authority with the rich aroma of soaked dried mushrooms. In every mouthful, there is a harmony of stardom: layers of dark soy sauce and sweet rock sugar hug the dark texture, while the warmth of ginger and onions tantalizes the senses. The thickened liquid slowly covers the full slice, creating a delicious sensation that penetrates to the bone. This dish isn't just a treat—it's a flavor offering that evokes nostalgia, warmth, and deep satisfaction with every bite.
Turnip cake is a classic Hong Kong dim sum dish, and many families make it at home, especially during the Chinese New Year. The radish cake has a soft and glutinous texture and a strong aroma of cured meat. It has a unique flavor when served with soy sauce or sweet soy sauce. This traditional radish cake is mainly made of white radish, sticky rice flour, Chinese sausage, bacon, mushrooms and dried shrimps. It can be enjoyed directly after steaming, or it can be sliced and fried to add a layer of flavor.
We have to set aside a lot of time to make dumplings at my house because everyone in the family loves eating dumplings, so we have to make a lot. This time we made two kinds of pork and vegetable dumplings: small tangcai and Chinese cabbage, and also topped them with mushrooms, dried shrimps, fungus and carrots, which are full of flavors and nutrients. Today's portion is relatively large. If you don't need such a large amount, you can reduce the ingredients proportionally.