Best Straw Mushroom In Oyster Sauce Recipes

Udon With Butter Straw Mushrooms Oyster Wine Sauce image

Provided by foodart

Categories Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1/2 cup yellow onion, cubes
1 teaspoon salt
2 teaspoons granulated garlic
1 tablespoon dried chives
2 cups straw mushrooms, drain off the water
4 cups heavy cream
1/2 cup shaoxing wine
1/3 cup oyster sauce
1/4 cup unsalted butter
1 lb fresh udon noodles, al dente

Steps:

In a hot wok add oil and place on a hot heat stove top.
Add onion and stir fry until golden brown.
Season the mixture with salt and garlic and chives and combine mixture.
Add in the straw mushroom and heavy cream and bring to a boil.
Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well.
Add in the butter and udon and combine and serve hot.

Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

Steps:

With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

Straw Mushrooms With Beef Recipe image

Provided by á-170456

Number Of Ingredients 20

SAUCE:
1/2 pound flank steak
3 tablespoons dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1 garlic clove minced
2 teaspoons cornstarch
1/4 cup water
1 tablespoon oyster sauce
1/2 teaspoon sugar
ASSEMBLY:
2 tablespoons peanut oil
1 bunch broccoli cut diagonally
into thin strips
1/4 cup thinly-sliced onion
1 carrot cut crosswise
into thin slices
1 cup snow peas
2 tablespoons water
15 ounces canned straw mushrooms* drained, rinsed

Steps:

* Alternate Mushrooms: Common Store Mushroom, Shiitake Cut the flank steak crosswise into very thin strips. In a mixing bowl, combine the sherry, soy sauce, sugar, and garlic. Add the meat and marinate for 20 minutes. To prepare the sauce, add the cornstarch to the water and mix well. Add the oyster sauce and sugar and blend. Set aside. To a large wok or skillet over moderate-high heat, add the oil. When very hot, add the meat and marinade. Cook and stir about 2 minutes, or until no longer pink. Do not overcook the meat. Remove the meat from the skillet and leave some of the juices. Add the broccoli, onion, carrot, and peas and stir to coat with oil and juices. Stir in the 2 tablespoons water to create more steam and cover. Cook a few minutes until the vegetables are semi-cooked. Add the mushrooms, stir, and cover. Cook another 2 to 3 minutes. Stir the sauce and add to the wok, mixing until the liquid thickens. Return the meat to the wok, mixing all together. Serve over white rice. This recipe yields 4 main course servings.

Pork and Straw Mushroom Stir-Fry image

Provided by Amy H. @Meave

Categories Pork

Number Of Ingredients 14

2 tablespoon(s) cornstarch
1/2 teaspoon(s) salt
1/2 teaspoon(s) sugar
1 pound(s) pork meat, sliced into thin strips
2 tablespoon(s) soy sauce
1 tablespoon(s) dry sherry
4 tablespoon(s) peanut oil
3 - carrots, diagonally sliced
1 can(s) baby corn, drained
1 can(s) water chesnuts, drained
1 cup(s) chicken stock
1 can(s) straw mushrooms, drained
1/4 pound(s) snow peas, prepared
- hot cooked rice

Steps:

Mix first 3 ingredients in a bowl; add meat, toss to coat well. Add soy sauce and wine; toss again. Marinate 30 minutes.
Heat 2 Tbsp. oil in uncovered wok. Add pork, stir-fry until pinkness is gone. Remove with a strainer; set aside.
Heat remaining 2 Tbsp. oil in wok add carrots; stir-fry for 2 minutes. Add corn and waterchesnuts; stir-fry 20 seconds. Return pork to wok with stock; stir.
Add mushrooms and snow peas. Stir-fry 30 seconds. Serve immediately over rice.