Tag Archives: mushroom

Fried Meehoon with Vietnamese Sausage

My colleague from Vietnam brought some Vietnamese sausage for us. Just eating it without cooking is certainly yummy but I thought I wanted to try something new so I decided to cook it with vermicelli 🙂


Serves 2-3

2pcs of dried meehoon (vermicelli), soaked in warm water for 5mins
50g dried prawns, soaked in hot water for 10mins and finely chopped
1 red chili, finely sliced
a handful of mushrooms (your favourite)
150g Vietnamese sausage, sliced (or luncheon meat)
1-2 cloves of garlic, finely chopped
2 tbsp cooking oil
1/2 tbsp sesame oil
salt & pepper to taste

1. Heat a wok with cooking oil over medium heat.
2. Stir fry the dried prawns, chili and garlic for 2-3 mins.
3. Add the Vietnamese sausage and mushrooms. Stir fry for 1-2mins.
4. Add the meehoon, sesame oil, salt & pepper.
5. Stir fry for about 5mins until everything is mixed well.

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Posted by on August 15, 2011 in Uncategorized


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Mushroom Soup

If you are a mushroom lover, you must try making your own mushroom soup. You will say goodbye to the canned ones. In Mar, I tried one of the recipes I found online and thought it was quite ok. But Jamie Oliver’s real mushroom soup recipe is even better 🙂 However, I thought his recipe was rather thick so I added a little more stock.


Serves 10

a small handful of dried porcini (soaked in a bowl of hot water)
olive oil
600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shitake, oyster), cleaned and sliced
2 cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
a knob of butter
a handful of fresh thyme, leaves picked
sea salt and freshly ground black pepper
2 litres chicken or vegetable stock, preferably organic (I added 1litre extra)
a handful of fresh flat-leaf parsley, leaves picked and roughly chopped
2 tbsp mascarpone cheese
1 lemon

1. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms.
2. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme and a small amount of seasoning. After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole.
3. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
4. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes.
5. Remove half the soup from the pan and whiz it up to a purée at this point (You might consider to whiz the soup after it is a bit cooler).
6. Then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
7. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup.
8. When you go to eat it, stir it in and it gives a wonderful flavour.

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Posted by on December 4, 2010 in Uncategorized


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Stir Fried Mushrooms

Today I spent my afternoon cooking with my friend, Sharon. Most of the dishes that we cooked, I have already posted in my blog previously except this one. This is a simple side dish and it tastes yummy 🙂

Ingredients (the amount is only an estimation)

150g fresh Japanese hypsizygus mushrooms
150g fresh Shiitake mushrooms
2-3 cloves of garlic
2 tbsp butter
1-2 lug(s) of olive oil
1/2 cup of white wine or shaoxing wine
salt and freshly ground pepper to taste

1. Heat the pan with butter and olive oil.
2. Add the garlic and stir fry till fragrant.
3. Add mushrooms and stir fry for 1/2-1min.
4. Add salt and pepper.
5. Add the wine and let it evaporate.
6. Stir fry for another minute and serve hot.

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Posted by on November 13, 2010 in Uncategorized


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Bacon and Mushroom Pasta

Today, I tried something special. I have always noticed a very different type of pasta at the supermarket and I thought well, maybe I should try cooking it 🙂 It’s called the fusili lunghi pasta. Such an interesting pasta. Looks like instant noodle 😛 And this is my own recipe!


Serves 3

300g fusili lunghi pasta (or fettucine)
200g streaky bacon (6 slices), roughly chopped
150g fresh Japanese hypsizygus mushroom, roughly chopped (or oyster mushroom)
60g parmesan cheese
3 tbsp crème fraiche
3-4 fresh basil, chopped
1 tsp of dried mixed Italian herbs
salt and freshly ground black pepper to taste

1. Bring a pot of water to boil. Add a bit of olive oil and salt.
2. Add the pasta and cook according to packet instructions.
3. Meanwhile, heat a pan with a splash of olive oil.
4. Fry the bacon until crispy and golden.
5. Add the mushroom and stir fry for 2-3mins.
6. Add the crème fraiche, parmesan cheese, salt and pepper. Stir fry for 1-2mins.
7. The pasta should be done around the same time. Drain and reserve a cup of the pasta water.
8. Add the pasta into the bacon and mushroom mix.
9. Add the basil and Italian herbs. Mix well.
10. If the sauce is too thick, add a splash of the reserved water.
11. Serve hot.


Posted by on November 1, 2010 in Uncategorized


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