Emma Wilson
Seafood mushrooms are not only delicious but also rich in protein and antioxidants, making them a healthy addition to any meal. There are many ways to prepare them, including sautéing them in butter or stuffing them with a creamy combination of crab, shrimp, cream cheese, lemon juice, and breadcrumbs. If you're looking for a simple recipe, sautéing seafood mushrooms in butter is a quick and easy option. All you need is butter, pepper, and your choice of vegetable, seed, or nut oils. If you're looking for a more indulgent option, seafood-stuffed mushrooms are a great choice, but be sure to use large mushrooms to fit in all the stuffing!
| Characteristics | Values |
|---|---|
| Type of mushroom | Enoki, Oyster, Baby King Oyster |
| Recipe | Sauteed, Seafood-stuffed, Gochujang |
| Ingredients | Sesame oil, garlic, soy sauce, ginger, scallions, red pepper flakes, Sriracha, ramen, soba noodles, salted butter, black pepper, vegetable oil, shrimp, crab, cream cheese, lemon juice, breadcrumbs, Worcestershire sauce, garlic powder, egg yolk |
| Nutritional value | Rich in antioxidants and protein |
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What You'll Learn
Sauteed seafood mushrooms in butter
Ingredients:
- Seafood mushrooms (about 5.5 ounces)
- Butter (about 1 tablespoon)
- Salt and pepper (optional)
- Vegetable, seed, or nut oils (optional, for a vegetarian version)
Method:
- Prepare the mushrooms by brushing or scraping off any dirt. Discard dried or old stems.
- Heat a medium-hot pan over medium-high heat and add butter. You can also use a mixture of olive oil and butter for a richer flavor, as olive oil has a higher smoke point than butter.
- When the butter is melted, add the mushrooms.
- Depending on the size of the mushrooms, saute each side for a couple of minutes until soft and slightly browned. The total cooking time should be around 3-5 minutes.
- You can also add salt and pepper to taste, keeping in mind that salted butter may reduce the need for additional seasoning.
- Sauteed seafood mushrooms in butter is best served warm.
Feel free to experiment with additional ingredients such as garlic, wine, or soy sauce to enhance the flavor of the dish. Enjoy your delicious and buttery sauteed seafood mushrooms!
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Seafood-stuffed mushrooms
To start, you'll want to get your hands on some large mushrooms. White mushrooms are a good option, but some people find that they don't have enough room for all the stuffing. You could also try Portobello mushrooms, which have large caps and will fit plenty of filling. Clean the mushrooms with a damp cloth and gently twist out the stems.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil. In a bowl, mix together cream cheese, green onion, egg yolk, breadcrumbs, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper. You can adjust the quantities of these ingredients to your taste, but a good rule of thumb is to use one tablespoon of bread crumbs and lemon juice, and then season with the other ingredients to taste. You can also add in some cooked crab and shrimp at this stage if you like, or keep it vegetarian.
Once your oven is preheated, fill the mushroom caps with the creamy mixture. Place them on the baking sheet and put them in the oven. Bake for around 20 minutes, or until the mushrooms are tender and the filling is golden and bubbly. Serve warm and enjoy!
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Gochujang seafood mushrooms
Ingredients
- Seafood mushrooms (also known as Enoki mushrooms)
- Olive oil
- Gochujang (Korean chilli paste)
- Rice wine or vegetable broth
- Soy sauce
- Mirin
- Brown sugar
Optional Ingredients
- Cornstarch (for a thick sauce)
- Miso paste and chilli sauce (if you don't have gochujang)
- Ginger
- Scallions
- Red pepper flakes
- Sriracha
Method
- Remove the seafood mushrooms from their packaging and cut off the stems. Use a damp paper towel to wipe off any dirt or debris.
- Prepare the sauce by combining the gochujang, soy sauce, mirin, brown sugar, rice wine or vegetable broth, and water in a bowl. Add the sliced mushrooms and toss to coat. Let the mixture marinate for at least 10 minutes.
- Heat a skillet to medium-high heat and add some olive oil. Place the mushrooms in the pan in a single layer and shallow fry until they gain some colour.
- Pour in the sauce and reduce the heat to medium-low. Simmer until the sauce thickens and coats the mushrooms to your desired consistency.
- Serve immediately with rice or noodles. Pickled carrots, pickled cabbage, and Korean glass noodles also make great side dishes.
This recipe is a fantastic way to enjoy the unique texture and flavour of seafood mushrooms. The gochujang sauce adds a savoury, spicy kick, balanced by the sweetness of the brown sugar. Enjoy experimenting with this versatile and tasty dish!
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Enoki mushrooms in ramen
Enoki mushrooms are thin, white, and have a mild flavour with a delightful crunch. They are very popular in East Asian cooking and can be found in soups or as a side dish.
When preparing Enoki mushrooms for ramen, start by cutting off the dirty ends and giving them a wash. You can then break them into big segments or leave them as wide, flat, 2-3 bite segments. If you want to cook them separately before adding them to your ramen, heat some butter or oil in a pan, lay them down, and leave them to brown on one side before flipping them. You can also add them directly to your ramen in the last 2-3 minutes of cooking.
Enoki mushrooms go well with sesame oil, garlic, and soy sauce. You can also add some finely chopped ginger along with the garlic, and garnish with bright scallions. If you like spicy food, add some crushed red pepper flakes or drizzle with a touch of Sriracha.
- Finely slice the spring onion
- Peel and grate the garlic
- Trim and discard the base of the Enoki mushrooms
- Gently break the bunch apart
- Heat a pan over high heat with a drizzle of oil and add sweet corn
- Cook for 4 minutes until starting to char
- Boil a kettle and trim the spinach stalks
- Place the spinach in a colander and pour the freshly boiled water over it
- Once cool enough to handle, squeeze out the excess water and chop roughly
- In a bowl, mix the spinach with sesame oil and sesame seeds and season with salt
- Bring a pot of salted water to a boil and add the noodles
This recipe also includes miso, a Japanese paste made from fermented soya beans, which is packed with umami.
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Sautéed enoki mushrooms with garlic and soy sauce
Ingredients
- Enoki mushrooms
- Garlic
- Soy sauce
- Olive oil or sesame oil
- Salt and pepper to taste
- Optional: ginger, chilli flakes, sugar, scallions, or green onions for garnish
Instructions
- Clean the enoki mushrooms by trimming off the tough ends and separating them into individual strands.
- Heat olive oil or sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the cleaned enoki mushrooms to the skillet and toss to coat them evenly with the garlic-infused oil.
- Cook the mushrooms, stirring frequently, for 2-4 minutes until they begin to soften and release their moisture.
- Pour the soy sauce over the mushrooms and continue to cook, stirring constantly, for another 2-3 minutes until the mushrooms are tender and coated in the sauce.
- Season with salt and pepper to taste, and garnish with chopped green onions or sesame seeds if desired.
- Serve immediately as a side dish or topping for rice, noodles, or grilled meats.
For a slightly different take on this dish, you can blanch the enoki mushrooms before stir-frying them. To do this, prepare a wok with boiling water and blanch the mushrooms in two batches, cooking each batch for about 1 minute. Drain the water and transfer the mushrooms to a serving plate. In a small saucepan, heat oil over medium heat, add garlic and cook for about 10 seconds without browning. Add light soy sauce, sugar, and scallions, bring to a boil, and turn off the heat. Pour the sauce over the blanched enoki mushrooms and serve.
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Frequently asked questions
Seafood mushrooms are a type of mushroom that contains antioxidants and are rich in protein. They are commonly sauteed in butter or used in ramen and pho.
Seafood mushrooms are rich in protein, which helps regulate the immune system. They also contain antioxidants, which can help protect the body against disease.
To prepare seafood mushrooms, simply saute them in butter until they are tender and moist. You can also add ingredients such as garlic, ginger, and soy sauce to taste.
Sauteed seafood mushrooms can be served as a side dish or snack. They can also be added to soups, ramen, or soba noodles.
Yes, seafood mushrooms can be stuffed with a combination of crab, shrimp, cream cheese, lemon juice, and bread crumbs. It is recommended to use large mushrooms to fit more stuffing.
