How much to cook straw mushrooms?
Cook fresh straw mushrooms for 5 minutes after boiling with medium boiling water.
How to cook straw mushrooms
You will need - straw mushrooms, cooking water, salt
1. Sort the straw mushrooms, cut off dark places and rinse.
2. Put the straw mushrooms in a saucepan.
3. Pour water over the mushrooms - so that the straw mushrooms are completely immersed in it.
4. Season with salt and pepper to taste.
5. Put the saucepan over high heat.
6. Boil straw mushrooms for 5 minutes after boiling.
7. Remove the pot from the burner, put the mushrooms in a colander, drain the water and use as directed.
How to pickle straw mushrooms
ProductsStraw mushrooms - 400 grams
Water - 500 milliliters
Vinegar (7-9%) - 1-1.5 tablespoons
Garlic - 3 cloves
Bay leaf - 2 pieces
Black pepper - 10-15 peas
Salt - 1 tablespoon
Sugar - 1 teaspoon
How to pickle straw mushrooms
1. Rinse the mushrooms with water, cut them into halves.
2. Peel the garlic cloves and chop with a fine grater or garlic press.
3. Pour 500 milliliters into a saucepan, put 2 bay leaves, add a few peas of black pepper, 1 tablespoon of sugar and 1 teaspoon of salt and put on high heat.
4. When the marinade boils, reduce heat, pour straw mushrooms into a saucepan and cook them for 10 minutes.
5. Add chopped garlic to the mushrooms, at the same time pouring 1 tablespoon of vinegar into the marinade.
6. Remove the pan from the heat and let cool.
7. After the marinated mushrooms have cooled, put them in the refrigerator for at least 12 hours.
Fusofacts
- Straw mushroom, or head fang, is one of the most common mushrooms in Thailand. In the countries of Southeast Asia, it grow on farms using open beds covered with rice straw. Hence the name of the mushroom. For the mushroom to grow, it needs a humid, warm environment with an air temperature of at least 28 degrees Celsius. Such farms can be found in Thailand, Vietnam and southern China.- Taste and smell straw mushrooms resemble European champignons, and their appearance is unusual, almost like a toadstool. In appearance, a straw mushroom is most similar to a quail egg. More precisely, the leg of a young straw mushroom grows from this "egg" or bulb. On farms, they are collected at the stage of unhatched "eggs".
- Straw mushrooms that have not hatched from the "egg" are called unpeeled. By choosing mushrooms in the store, preference should be given to this particular variety of mushrooms, they are much stronger and healthier than their open counterparts. According to research by scientists, "unrefined" mushrooms are richer in amino acids, which allows them to better compensate for the lack of protein present in Asian cuisine.
- Straw mushrooms do not have smell mushrooms. They can be boiled, fried, stewed, and pickled. In addition, straw mushrooms can be eaten raw and do not need to be boiled for a long time before pickling.
- Pickled straw mushrooms are obtained crispy and firm, they have a non-oily silky surface. They have a sweet taste and a pleasant aftertaste.
- Straw mushrooms are an indispensable component of national Thai soups Tom Yam and Tom Kha.
- The cost pickled straw mushrooms in the Russian Federation - 350 rubles / 1 liter (on average in Moscow as of June 2017).
Author / Editor - Lydia Ivanova