Cook: Kid's Friendly Simple Stir Fry Portobello

The two kids at my house loves mushroom. From button mushroom, to dried mushroom to Japanese mushroom, they love all kind of the "shroom".

A simple stir fry portobello as filling to their bun will make them very happy and it is very easy to make! Plus, they get their portion of onions too!

INGREDIENTS:

1. Portobello mushroom (cut into small pieces)

2. Onions (cut into small pieces)

Two simple ingredients

METHOD:

1. Heat up a small teaspoon of olive oil.

2. Stir fry onion until it turns transparent.

3. Add portobello mushroom, stir fry until soft.

4. Add a pinch of salt/black pepper (optional)

5. Serve as a side dish or as a filling to burger/hotdog bun etc.

I serve with a ikea hotdog and a bun!

They are super happy with this as lunch.

Cook: Sautéed Portobello Mushroom on Toast

Sauteed Portobello Mushroom on Toast

Got this idea from a starter served by North Border Bar and Grill, so decided to give it a try for breakfast as I have some portobello mushroom in my fridge.

This sautéed mushroom is quite easy to make, takes about 15 mins including preparation (cutting etc). 

Can serve them on toast, or as a side dish to a main course or as an accompaniment for kid's porridge.

Kiddy's share

Serve with porridge for kiddos!

INGREDIENTS:

(Serve 2-3 people on toast or as side dish)

1. 200g portobello mushroom

2. Half bulb of garlic (minced)

3. A pinch of salt, ground black pepper and oregano flakes

4. Olive oil for cooking

METHODS:

1. Cut the mushroom into small pieces.

Mushroom washed and cut

2. Heat up a non-stick pan.

3. Add 1-2 teaspoon of olive oil

4. After the oil is heated, add the minced garlic and stir fry until fragrant.

5. Add the mushroom and sautéed.

Into the frying pan

6. Sprinkle salt, ground black pepper and oregano flakes onto the mushroom.
7. After a few minutes, water will start coming out from the mushroom. Continue to sautéed under medium heat.

Water from the mushroom

8. Once the water dry out, mushroom is almost ready.

Water drying up

7. Once mushroom is soft, it is ready to be served.

8. Enjoy!

Cook: Pan Fried Wagyu Beef with Homemade Mushroom Sauce!!!!

Homemade mushroom sauce to compliment pan fried wagyu beef

Hubby's colleague gave him some wagyu beef and we pan fried the beef and pair it with homemade mushroom sauce! Its super nice..this is the first time i tried wagyu beef and now i know why it is always sold at such an exorbitant price.....Its very nice, the meat is softer and the amount of fats in the beef is just nice... so melty and yummy. Our mushroom sauce is also very very creamy and nice... best mushroom sauce i ever made so far! This mushroom sauce recipe is definitely a keeper!!!

INGREDIENTS:
(Serves 2)

Beef:
1. 2 pieces of wagyu beef (about 250-300g each piece)
2. A pinch of salt and pepper to taste

Mushroom sauce:
1. 3/4 tablespoon of butter
2. 4 medium size shitake mushroom
3. 200ml whipping cream
4. 1 teaspoon of chopped garlic
5. Salt and black pepper to taste

METHODS:

Beef:
1. Season the beef with salt and pepper on both sides
2. Add some olive oil, pan fried the beef until desired (medium rare, medium well etc)

Mushroom sauce:
1. Melt butter using a non-stick pan.
2. Add mushroom and stir fry for one minute, mushroom will not be soften at this point of time
3. Add whipping cream, stirring them occasionally over small heat
4. When the cream thickens slightly, add salt ,pepper and garlic.
5. Continue to stir over low heat until cream thickens

Cook: All time favourite Portobello Mushroom Sandwich

Portobello Mushroom Burger with Bacon (my second attempt)

DIFFICULTY: 1/5

Went to Giant the other day and bought a packet of Portobello Mushroom cause its on offer. Came back and unsure what to do with it so decided to bake it as it is the easiest. 

To my surprise, both Qin and Xin love it! I thought they might not fancy it because of the distinct taste of portobello mushroom and its my first time introducing it to them so i only bake half mushroom for each of them. Qin actually asked for a second serving so immediately went and bake her another one... and she finishes it as well. 

At night prepare the mushroom for hubby as his supper and he loved it too! So the next morning, guess what is our breakfast? Its portobello mushroom sandwich again...

Yummy!

Portobello mushroom sandwich with cheese

Look at the kids expression when enjoying the sandwich... its priceless!

Add caption

INGREDIENTS:

1. Portobello Mushroom (as wished), cut off the stem

2. A pinch of ground black pepper, salt and dried oregano

METHODS:

1. Preheat oven to 180 degree celcius

2. Sprinkle black pepper, salt and dried oregano on the mushroom as wished, spread it on the mushroom to coat the whole mushroom

3. Place the mushroom in the oven, the black side of the mushroom facing down.

Ready to bake

4. Bake for 10 minutes, then off the oven

5. Turn the mushroom around so that the top part of the oven can absorb the liquid release from the mushroom (as the top part is quite dry after the end of baking)

6. Place a piece of cheese on top of the black side of the mushroom, let the mushroom stay in the oven until the cheese melted (as shown in picture)

7. Serve with bread and other topping as wished (eggs, lettuce, etc)

wow, look at the melting cheese.. yum!!

Cook: Creamy homemade mushroom soup

Creamy Mushroom Soup

Difficulty: 3/5

I make some non-bake chocolate cheese cake the other day and the results was good. The chocolate cake is very smooth and creamy, so decided to invite a few friends over to my place to share the cake and the calories, hehe!

Recipe for chocolate cheesecake can be found here:

Sinfully good non-bake chocolate cheese cake

We also decide to turn this mini gathering into a cooking get-together. One of my friend decided to try out one of the roast chicken recipe and so, i decided to make some baked cauliflower and mushroom soup to go with her chicken.

We had great fun cooking together and it was a great meal. Her roasted chicken was baked to perfection and very yummy. And i love how my mushroom soup turns out, very smooth and creamy. 

INGREDIENTS:
(serves 4)

1. 200g of mushroom cut into small pieces (e.g.: shitake, portobello, button mushroom depending on your preferance)

2. One medium sized onion, cut to small pieces

3. 3 cloves of garlic, minced

4. 30g of butter

5. 200ml of whipping cream

6. 50ml of fresh milk

7. 250ml of chicken stock

8. 2 tablespoon of normal flour

9. a pinch of ground black pepper

10. salt to taste (optional as the chicken broth is quite salty already)

METHODS:

1. Melt the butter and cook the onion and garlic in the melted butter for 2-3 minutes.

2. Add the flour and mix well. 

3. Add whipping cream, chicken stock and mushroom.

4. Mix well and bring to boil.

5. After the mixture boil, turn down the heat and let it simmer until the mushroom is tender.

6. Add salt and pepper to taste.

7. Take a few pieces of mushroom out and leave it aside.

8. Blend the mushroom soup and serve them topped with the mushroom pieces.

Mushroom that i used.. 

Cut mushroom into small pieces

Cook: Rice Cooker Chicken Mushroom Rice

Chicken Mushroom Rice

Difficulty: 2/5

As i was busy preparing food for picnic the other day (making apple oatmeal muffin and white bread for our picnic), I decided to make something simple for dinner tonight... 

To my surprise, hubby says that this is one of the best dinner he ever had... (he actually had some fried chicken and wrap from KFC before coming home... ) and he still finishes his share of rice for the day. I am really surprise....

INGREDIENTS: 
(serves 2)

1. 2 pieces of drumstick thighs

2. 8 small chinese dried mushrooms

3. 1 medium size dried fish maw 

4. 2 medium size dried scallops

5. A handful of dried prawn

6. One cup of rice

7. 4 cloves of garlic

Marinate for chicken (MIXTURE A):

1. 3 tablespoon of oyster sauce

2. 3 tablespoon of soya sauce

3. 1 tablespoon of dark soya sauce

4. 2 tablespoon of sesame oil

5. Half teaspoon of ground black pepper

METHODS:

1. Cut the chicken thigh into small pieces and marinate them with MIXTURE A for a few hours ( i marinate mine for 5 hours)

2. Soak the mushroom, fish maw until soft and cut them into small pieces

3. Wash the dried prawn and scallops, then soak them in water (i soak for about 2 hours and keep the water)

4. Wash the rice and measure the amount of water required to cook the rice using rice cooker. Pour the water out into a container and put the rinsed rice into a rice cooker.

5. Stir fry garlic until slightly brownish and then add dried scallop and dried prawn. Stir fry until fragrant, then add fish maw and mushroom.

6. Add chicken together with all the marinate sauce(MIXTURE A) and cook until the chicken is slightly opaque.

7. Then add the water from the scallop/dried prawn and water measured from the rice (i discarded some of the water from the rice and compensate them with the water from scallop)

8. Continue stirring for a while until the water boil. Let it boil for about 2-3 minutes then transfer everything to the rice cooker and mix them together.

9. Cook the rice using the rice cooker (using the same setting as cooking normal white rice)

Stir frying in process (before adding the water)

Mixture of meat and rice in rice cooker (before cooking)