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Showing posts with the label Mushrooms

Abalone sauce Spinach Mushroom Bruschetta by Wei Chee

2 tbsp butter
3 clove garlic, minced
250g button mushroom, sliced
1 tbsp Woh Hup abalone sauce
70g frozen spinach
1.5 tbsp butter
8 cherry tomatoes, halved
Bacon bits

Cooking Directions
1. Heat up a frying pan, add in butter and saute garlic for a minute and then add in mushroom and Woh Hup abalone sauce. Saute for another 4 minutes.
2. Add in spinach and saute for a minute.
3. Add the cherry tomatoes.
4. Close the lid and let it cook for a minute.
5. Meanwhile, cut and slice baguette.
6. Spoon the spinach mushroom on the sliced baguette and sprinkle with bacon bits.

Deconstructed Beef Wellington Pie by Mitchelle Chua

Ingredients A 
( Mushroom duxelle)
- 200g Swiss button mushroom
- 1 small red onion
- 4 clove garlic
- 25g butter
- 2 TBS of Woh Hup Shiitake Mushroom sauce

Ingredients B
(Deconstructed beef)
- 250g minced beef
- 5 cloves garlic
- 1 yellow onion
- 2 TBS of Woh Hup Shiitake Mushroom Sauce
- 25g butter

Others ingredient
- 1 puff pastry sheet
- 4 slices of Serrano ham
- 1 egg wash
- 80g of cheddar cheese
- sesame seeds

1. Prepare Mushroom duxelles, heat up butter, add in garlic, onions, chopped Mushroom, seasoned with Soh hup Mushroom sauce , cook until into Mushroom paste, set aside to cool.
2. Beef minced; heat up butter, add in garlic and onion until translucent, add in minced beef, then Woh Hup Mushroom sauce, cooked for 10min. Set aside to cool.
3. Cut pastry into 8 triangles, assembled into a ⭐️star shape
4. Brush egg wash on it, place the Serrano hams around th centre of the star, followed by a layer of mushroom duxelles, minced beef and top up with cheddar cheese.
5. Now, pull the pointed end to…

Baked Portobello Mushroom with Stuffed Mashed Potato by Tammy Tng

Ingredients: 1. Portobello Mushroom
2. Potato
3. Shredded Cheese like mozzarella
4. Mayonnaise
5. Salt & Pepper
6. Smoked Salmon (your own choice)
7. Green Caviar (prepare according to instructions)
8. Some oil for baking
9. Parsley flakes (optional)

1. Peel, boil and mash potato about 100gm. Season with salt and black pepper (can add some butter/milk if desired).
2. Remove stems of portobello mushrooms and gently clean it. Stuff the mushrooms with the seasoned mashed potato, top with shredded cheese, drizzle some mayonnaise over the cheese and some oil over the whole mushroom.
3. Place in cast iron skillet or tray with parchment paper. Send into the preheated (abt 200°c) oven. Bake till cheese has melted and slightly browned. Remove from oven.
4. Top with smoked salmon, green caviar and sprinkle parsley flakes.
5. Ready to serve.

Mushroom Risotto by Rontree Chan

Serve 2

~ Arborio rice
~ 3 brown button mushrooms (diced)
~ 3 dried shiitake ( soaked and cut in thin strips)
~ 1/2 white onion diced
~ 1 Tbsp minced garlic
~ 1 can of chicken stock mix with 3 can of water
~ salted butter
~ finely cut parsley
~ some shimeji mushroom ( roasted for garnish)
~ some grated Parmesan cheese for garnish.
~ in a heated pan, add 2 Tbsp olive oil + 1 Tbsp butter.
~ add in onion and garlic sauté till fragrant
~ add in raw arborio rice and stir to let rice absorb the flavour.
~ add in all mushrooms, with ground pepper and salt, and stir cook for another 2 mins.
~ add in a ladle of chicken stock and keep stirring till it almost absorbed by the rice. In between can add in the soak mushroom water.
~ keep adding chicken stock on ladle at a time till the rice cook till 'al dante'.
~ after 1/2 hr of continuous stirring, add in parsley and 1 tbsp butter. In between can add some grated cheese.
~ serve right away and garnish with roasted sh…

Creamy Chicken and Mushrooms Puffs by Kelly Pang

Here's the steps to cook the filling.

1. Fry thinly strips of bacon, follow by fresh button mushrooms chunks with 1 tbsp butter and some olive oil on high fire.
2. Add in chopped garlic and shallots.
3. Next, add chicken fillet cubes, thyme, salt & pepper. Fry well.
4. Pour in half cup of whipping cream or milk & mozzarella cheese. Cook till dry up slightly. Cannot be too saucey.
5. Cool before adding to puff pastry.

Mushroom Soup by Alinda Lim

2 tbsp butter
1 yellow onion
1 pack baby portobelle mushroom (slice into 3)
1 box shiitake mushroom (slice into 3)
5 tbsp cooking cream
Chicken cube w abt 500ml water ( u can make your own chicken stock)

Put butter in frying pan. Add onion, fry till translucent. Add all the mushrooms. Fry till fragrant.
Put everything in blender n blend it till like puree.

Pour puree into a pot, add water n chicken cube.
Let it boil for abt 10 mins, add in cooking cream boil for another 5 mins n its ready.

Cream of Mushroom Soup with Puff by Rita Choo

Ingredients (serves 4)

250g fresh mushrooms
1 medium onion (diced)
1 clove garlic (chopped)
20g butter
2 cups chicken broth
1 tbsp corn flour
1/4 cup water
3/4 cup heavy cream
Pinch of salt
Ground black pepper

1. Rinse the mushrooms very quickly under running water. Shake off excess water and slice the mushrooms (caps and stalks). They don't have to be thinly sliced as they will be blended later.
2. In a pot or saucepan, heat the butter till it melts. Add the onions and saute gently till they soften. Add the garlic and continue to fry till both onion and garlic starts to color just a little.
3. Now toss in the mushrooms and fry till mushrooms wilts. Let the fried ingredients cool for about 15 minutes before transferring to a blender. Add a bit of the chicken broth to aid the blending. Use the pulse button for better control of the mushrooms' texture-coarsely blended for a soup with some 'bite' or purée the mushrooms for a smooth velvety soup.
4. Return the blen…

Pork & Mushrooms Glutinous Rice by Cassandra Chee


200gm pork fillet, sliced thinly and marinate with 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soya sauce, 1 tsp chinese wine, some pepper and salt.

2.5 cups of glutinous rice, rinsed and drained
3 tbsp dried prawns, rinsed and drained
6 dried mushrooms, sliced thinly
1 chinese sausage, sliced
4 cloves of garlic, minced
6 shallots, sliced thinly
1 sprig of spring onion, sliced
2-3 tbsp caramel sauce


Using half cup of oil and small fire, fry shallots till golden brownSet aside fried shallots and leave its oil in the wokAdd dried shrimps and dried mushroomsFry till fragrantAdd chinese sausage and garlicFry till fragrantAdd glutinous riceStir fry and mix wellTransfer to rice cookerTop up with water until the cooker's water level indication for 3 cupsLay pork fillet over the glutinous riceSwitch on your rice cooker and let it cookOnce the switch flips, fluff up the rice by stirringDrizzle with caramel sauce. Garnish with spring onions and fried shallots.Served …

Monkey Head Mushrooms in Hawthorn Sauce by Michelle Heng


200g monkey head mushrooms
5 slices ginger
2 tbsp self raising flour
Oil (deep frying)

50g hawthorn flake snack
1/2 tbsp vinegar
100 ml water

1. Soak monkey head mushrooms overnight, rinse twice and squeeze dry.
2. Blanch the mushrooms in a pot of boiling water with the ginger slices. Drain and when cooled, squeeze dry again.
3. Blend the hawthorn flake snack in 100ml water and set aside.
4. Dredge the mushrooms with self raising flour just before deep frying till golden brown.
5. Add 1/2 tbsp of oil in a skillet on high heat, pour in the sauce and bring to a boil. Add vinegar then lower the heat to thicken the sauce, stir constantly.
6. Turn off the heat once sauce is thickened and coat the mushrooms.
7. Bon appetit!

1. Can use the same sauce to coat fried pork/chicken or fish dishes too. Happy experimenting!

Homemade Egg Tofu Topped with Minced Pork and Mushroom by Vanessa Tay


Steam Egg

4 Eggs
250ml Unsweetened Soy Bean Milk
150ml Chicken Broth
1/2 tsp Salt * optional

Pork Topping
200g Minced Pork
** marinate minced pork with
2tbsp light soy sauce
1tsp sesame oil
1tsp Sugar
1tsp Shaoxing Hua Tiao Wine
1tsp corn flour

1pkt Bunashimeiji Mushroom - wash and dry
1/2 tbsp Salted Soy Bean - mash slightly
1 clove Garlic - mince
40ml Water

Thickening and Garnishing
1tsp Corn Flour mixed with 2tbsp Water
(Corn Starch solution to thicken the gravy if you prefer)
Spring Onion for garnishing


Break the eggs into a mixing bowl, lightly beaten, add in unsweetened soy bean milk, chicken broth and salt.
Stir Vigorously { not beating as we don't want to incorporate too much air }
Strain the mixture and pour into a heat proof dish or flan dish
Cover with aluminum foil
Steam over boiling water { started the steamer/wok on high heat to get the water boiling } and when the water was letting off steam, put the bowl of tofu in, turned to medium low flame fo…

Mushrooms soup by Lee Siew Lay

Serves 6-8 bowls

350g of Portobello mushrooms
250g of Swiss brown mushrooms
2 tbsp of butter
1 big onion
1 cup of heavy cream ( about 250g)
5 tbsp of plain flour
1 liter of water with 2 chicken stock cube
Dashes of salt and pepper
Chopped parsley

- cut mushrooms and onion into small pieces. Stir fry both together with the butter for 5 min.
- add in the chicken stock soup and boiled for another 10min in a pot.
- transfer from pot to a blender. Blend till fine.
- transfer the blended soup back to the pot and add in the heavy cream to boil.
- add in half cup of water to the plain flour and pour slowly into the pot.
- bring to boil over slow fire. Serve hot with dashes of pepper and salt. Garnish with parsley before serving. 
Enjoy with bread or biscuits!

Fusilli pasta with portobello mushrooms by Vern Nice

Ingredients (serves 2)1 to 1.5 cups of fusilli pasta - cooked and drained
1-2 portobello mushroom (or more if you like, I don't have a lot left) - cleaned and sliced
ketchup - can be replaced with tomato based pasta sauce
a teaspoon of butter
grated cheese
Italian mixed herbs

Heat butter in saucepan.
Add sliced mushrooms.
Sauteed sliced mushrooms and put one side.
Add ketchup to saucepan and toss cooked fusilli.
(sometimes I even add chilli sauce for a big of kick, or tabasco sauce)
Add mushrooms, toss, serve with grated cheese and mixed herbs.

I added side dishes: scrambled eggs topped with the same grated cheese and mixed herbs, baby spinach and cherry tomatoes.

Mushroom bacon carbonara by Adele Ng Jun Ting

IngredientsSliced mushroom
Bacon bits (you can buy sliced bacon and chop them)
2 eggs
55g of parmesan cheese
Spaghetti about 200g
Minced garlic (depends on how much you love them)


Crack the eggs and mix in the parmesan cheese, mix well.

Cook spaghetti in a pot with some salt, about 8-10 mins, depends on the texture you like

Stir fry the garlic with some olive oil, then bacon and mushroom.

Add in spaghetti and off the heat, mix in the egg mixture and stir it with the spaghetti evenly.

Spaghetti with Bacon n Mushrooms by Jade Oh

250gm ~~ Spaghetti
1tbsp ~~ Butter
250gm ~~ Bacon, cut into strips.
200gm ~~ Brown button mushrooms, sliced.
3tbsp ~~ Plain flour.
3slices ~~ Cheddar cheese
2cups ~~ water
Pepper n salts to taste

1. Begin cooking spaghetti in boiling salted water.
2. When spaghetti al dente, drain and transfer to a warm serving dish.
3. Fry bacon gently until crisp.
4. Melt butter in a cooking pot with very low heat add in the plain flour keep on Stirling, slowly add in the water until the sauce become thick put in the cheese slices, add pepper n salt to taste. Lastly add mushrooms to boils then off the fire.
5. Add mushrooms sauce and crisp bacon in the spaghetti serving dish, serve with grated Parmesan. Enjoy!

Deep Fried KFC Oyster Mushrooms by Michelle Heng

150g oyster mushrooms
100g kentucky flour
2 eggs (beaten)
Oil (deep frying)

1. Wash and pat dry the mushrooms.
2. Dip mushrooms into egg then dredge in flour.
3. Shake off excess flour before deep frying till golden brown. Run the mushrooms in hot oil again (for about another 10secs) when all are done and drain on kitchen towel before serving.
4. Bon appetit!

1. Do not add water as stated on the back of the Kentucky flour packet, as mushrooms already contain water and will ooze them out during frying.
2. Refrying is to make the mushrooms crispier.
3. Must eat the dish while its hot cos crispiness will deteriorate over time as mushrooms contain moisture.
4. At the end of deep frying, pour some cornflour slurry into the hot oil to clean it, must ensure sufficient depth of pot or pan as the oil/water level will raise once the liquid is poured. Use a chopstick to stir, all the 'dirty' stuff will stick to the glue like cornflour, the oil is cleansed.

Bak Kwa Mushroom Ravioli in Mushroom Butter Sauce by Michelle Heng

Ingredients (makes 7 pieces)14 pcs wonton wrappers
1 pc fresh shiitake mushrooms (finely diced)
1/2 pc bak kwa (finely diced)
1 clove garlic (minced)
2 shallots (minced)
1 tbsp cream cheese
1 tbsp parmasen cheese
1 tsp dried parsley
2 tbsp olive oil
Salt & pepper (to taste)

2 tbsp salted butter
1 pc fresh shiitake mushrooms (sliced)

Garnish (optional)1/4 pc bak kwa (thinly sliced)
1 tbsp parmasen cheese
1 tsp dried parsley

1. Fry garlic and shallots with olive oil until fragrant then add in mushrooms, fry till soft.
2. Mix mushroom, bak kwa, parsley, cream cheese, parmasen cheese, salt and pepper till well combined.
3. Scoop a teaspoonful of mixture and place in the centre of a wonton wrapper. Seal with another piece of wonton wrapper by wetting the edges with water. Repeat step 3 till all wrappers and mixture are done.
4. Put the ravioli into a pot of salted boiling water and cook till they float. Scoop with a slotted spoon onto a plate.
5. In a skillet, melt butter and …

Steamed Mushrooms stuffed with Minced Meat and Prawns, topped with Wolfberries by Zen Yip‎

Ingredients: 100g Minced Pork, 50g prawns (minced to bite size), 8 pieces dried mushrooms (soaked to soften), 8 wolfberries.

Marination: Combined minced pork and prawns and seasoned with 1 tbsp light soy sauce, dash of pepper, 1 tsp chinese wine, 1/2 tsp sesame oil and corn starch for at least 1 hour.

Method: Remove stalks of the mushrooms and stuffed the marinated meat on top of the mushrooms. Steamed for 15 mins till the meat is cooked. In a separate pan, cooked 1/2 tsp oyster sauce, dash of sugar and the remaining mushroom stock, simmer the sauce and poured over the steamed mushrooms. Garnished with spring onions. Served.

Airfried Stuffed Mushrooms by Michelle Heng

6 fresh brown mushrooms
1 pc pinic ham (chopped finely)
1 tbsp cream cheese
2 tbsp parmasen cheese (grated)
3 pc ritz biscuits (crushed)
1 tsp dried parsley
1 tbsp olive oil

1. Clean mushroom with damp cloth after removing stem. Chop the stem finely, to be included as part of the ingredients.
2. Drizzle some olive oil onto the gills of the mushrooms.
3. In a bowl, mix mushroom stems, ham, cream cheese, parmasen cheese, ritz biscuits and dried parsley thoroughly. Stuff the mushrooms with the mixture.
4. Preheat AF then airfry at 180 deg C for 10mins.
5. Serve hot either with your favourite dipping sauce or plain on its own.
6. Bon appetite!

Mushroom & Sundried Tomato Fettuccine by Song Young

Chicken Mushroom Rice by Jane Lee

Part 1
I season the chicken with sesame seed oil / dark soya sauce // ginger juice and corn flour.
* You can marinate over night or min 30min & above

Part 2
Cook your rice in rice cooker - To add in few of whole garlic // few pieces of pandan leaves and let them cook. If cooking chicken rice in the pot, you will need to lessen the water by 50ml (estimated, as im cooking for 2 person portion)

Part 3
Heat up the pan with some oil. Add in sliced ginger and stir fry till aroma and add min Part 1 and button mushrooms stir fry them and sauteed them with medium to high heat. Once all well combined you add in one cup of chicken broth. If you dont have you may just add water and allow them to simmer till the sauce is thicken. Once this is done, pour into the rice cooker and mixed them together till combined. You let the rice cooker to do the job to cook it.

Done! Enjoy!

*Note: if you are not using salt, please add some seasoning at your preferred taste.

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