How to Create a Savory Tree Mushroom Salad

Tree mushrooms are most often ignored by mushroom pickers in our country. But in Asia they are more popular. Individually, they are often added to salads, made into soups and added to seafood.

Wood mushrooms themselves do not have a particularly pronounced taste and aroma, unlike their ordinary brothers. Theirs is the most earthy and smoky. They are valued for their dense structure and are used to impart the most Asian smell. Those who love oriental cuisine should definitely try at least one of the salads with these mushrooms.

Ingredients	Quantity
tree mushrooms -	80-100 g
bell peppers -	2 pcs.
cucumbers (new) –	2 pcs.
garlic –	2-3 cloves
table vinegar -	30-50 ml
soy sauce -	60-80 ml
oyster sauce -	60-80 ml
reddish hot pepper -	taste
Production time: 40 minutes	Calorie content per 100 g: 59 Kcal

Cover the mushrooms with water, then remove and squeeze a little.
Pour a little vegetable oil into a hot frying pan, add hot pepper flakes, crushed garlic and leave to simmer (2-3 minutes). Next, chop the sweet pepper and cucumber into strips and place in the frying pan for no longer than 5-6 minutes.
Transfer the contents to a plate and cut the mushrooms into large pieces. For the dressing, mix sauces (oyster and soy) and vinegar, pour them into the same frying pan and heat briefly. Pour this mixture over the vegetables and stir.

Cooking in Korean with funchose

Funchoza is of eastern origin. And it mixes well with products, and is also easy to make. It does not have its own taste or smell, but only absorbs the rest.

It will require:

wood mushrooms – 30-40 g;
1 large carrot;
funchose – 80-100 g;
2-3 cloves of garlic;
vegetable oil;
50-75 ml soy sauce;
greenery.

Cooking time – 30-35 minutes.

Calorie content – 66 kcal/100 g.

Cut the pre-soaked mushrooms into small pieces, or into strips. Pour boiling water over rice noodles (funchose) for 15-20 minutes, then transfer to a colander and drain off excess liquid. Chop the carrots into narrow strips and fry in a frying pan until golden. Next, combine the mushrooms, noodles and carrots in a plate. To make the dressing, fry the crushed garlic in a frying pan, then add soy sauce, simmer for a few minutes, and pour the mixture over the salad. Sprinkle chopped herbs on top.

Cucumber salad

This recipe is perfect for those who love Chinese cuisine. Especially if the salad sits in the refrigerator overnight (that is, in the dark) . All components will be saturated with the sauce and taste of each other and thoroughly infused.

tree mushrooms – 40-50 g;
3 chicken eggs;
2-3 new cucumbers;
1 carrot;
1 large onion;
2-3 cloves of garlic;
80-100 ml soy sauce;
reddish pepper;
sesame seeds.

Total cooking time is 40-55 minutes.

Calorie content – 105 kcal/100 g.

Pour warm water over the mushrooms, then place them in a colander and drain off excess liquid. Cut the onion into half rings, the carrot into narrow strips. Throw them into a hot frying pan and fry until golden. Add the cucumbers cut into strips and remove from heat after 2-3 minutes.

Beat the eggs with a whisk and bake them into pancakes. In a bowl, combine all the vegetables, sliced mushrooms and egg pancakes. For dressing, fry garlic and red pepper pressed through a press in vegetable oil. Then pour soy sauce there and simmer for a little (2-3 minutes) over low heat. Pour this dressing over the prepared salad.

The video shows another recipe for making a salad of tree mushrooms and cucumbers:

Recipe with carrots

tree mushrooms – 70-80 g;
3-4 carrots;
80-90 ml soy sauce;
0.5 tsp khmeli-suneli;
3-4 cloves of garlic;
35 ml vegetable oil.

Manufacturing time: 55-60 minutes.

Calorie content – 78 kcal/100 g.

Pour water over the mushrooms and toss them until completely softened. Then transfer to a colander and drain off excess water. Grate the carrots on a special grater - Korean style. Then pour vegetable oil into the frying pan and heat it. Send the garlic pressed through a press there and fry it briefly. Add carrots and fry them. Sprinkle with suneli khmeli, pour in half the soy sauce and let simmer for 4-6 minutes. Remove the pan from the heat and let it cool slightly. Chop the mushrooms and mix with carrots, pour in the remaining soy sauce. You can decorate with chopped herbs and sesame seeds.

Appetizer of tree mushrooms with meat

For added nutrition, it’s great to add meat to salads. It not only relieves hunger, but also delivers a huge amount of necessary substances to the body.

Includes:

tree mushrooms – 35-50 g;
meat (lean pork or beef) – 350-400 g;
1 large onion;
vegetable oil;
100-150 ml soy sauce.

Cooking time – 40-45 minutes.

Calorie content – 148 kcal/100 g.

Soak mushrooms in warm water. Place an onion cut into half rings into a hot frying pan and fry a little. Then put the meat cut into narrow strips there. Fry until the water has completely evaporated and the meat has a golden brown crust.

Squeeze the mushrooms from excess water and cut into strips. Add meat and onions to them and mix. For greater spiciness, add a little crushed garlic or reddish/dark pepper. There is no need to add salt; this will make the salad over-salted.

After watching the video, you will discover another delicious salad of tree mushrooms with meat:

Production method with meat and vegetables

The combination of meat with lightly cooked vegetables is always well received by any gourmet. And in combination with sweetish crispy mushrooms and spicy sauce, they will be reminiscent of oriental cuisine.

mushrooms – 25-40 g;
1 large onion;
1 large carrot;
2 bell peppers;
1 fresh cucumber;
greenery;
vegetable oil;
lean meat – 300-400 g;
55 ml soy sauce;
55 ml Tabasco sauce;
2-3 cloves of garlic;
35 ml apple or wine vinegar.

The total production time is 55-60 minutes.

Calorie content – 154 kcal/100 g.

Soak the mushrooms in water until they are completely softened. Cut the meat into strips and place in a hot frying pan to fry until golden brown. Place it separately on a plate, and put an onion, cut into half rings, into the vacated frying pan. Later, send carrots and sweet peppers chopped into strips there.

Wait until they are half ready and add the cucumber cut into strips for 3-5 minutes. Transfer vegetables to meat. Drain excess water from the mushrooms, cut them and place them in a meat-and-vegetable mixture. For the dressing, fry finely chopped garlic, then pour sauces (soy and Tabasco) and vinegar over it. Just heat the mixture and pour it over the salad. Sprinkle with chopped herbs and sesame seeds.

For a festive table, make a layered salad with mushrooms and ham.

Follow the link to find a recipe for sur with mushrooms and chicken.

Useful tips

Soak the mushrooms for at least 25-30 minutes. But even if you throw them in water at night (that is, in the dark) , they will not become worse. They will straighten out completely and acquire an even more tender crispy taste. So that they get the most Asian taste, they are poured with boiling water, and then a little vinegar and salt are added.
Depending on your wishes, these salads can be either hot or cool. Moreover, even if they stand in the refrigerator for a day, they will only become better, fully soaked and infused. In this way they resemble borscht, which becomes tastier over time.
It should be noted that mushrooms grow 5-8 times when soaked.
After soaking, it is necessary to cut off the so-called root part (the base with which they are attached to the tree). It is hard and unsuitable for food.
In Korea and China, tree mushrooms are simply fried in a frying pan with various spices (cilantro, red pepper, etc.). They can be used as noodles, cut into strips.
These mushrooms mix well with potatoes, rice, funchose, meat, and vegetables.
Almost all oriental salads contain garlic. If someone does not like spiciness, but at the same time wants to give up its smell, the garlic should be fried in a frying pan and mixed with soy sauce.
This product makes very tasty sauces that have a slightly sweet taste; they are great for meat dishes.
The product can be stored fresh in the refrigerator for no more than 72 hours. But in dried form - ad infinitum. Soaked mushrooms should not be kept for more than 2 days.

The video shows another fascinating recipe for salad with tree mushrooms:

Oriental tree mushroom salad

Almost everyone comes across Chinese wood mushrooms in the store, but they don’t know what they are or what they can be eaten with. In fact, it is tasty and very useful. There are a lot of options for using it - from salads to soups. Now I will present to you a spicy tree mushroom salad. There is a similar recipe on the website, but in a shorter version and without photos. This is my debut on Povarenka. Please love and favor me. So, let's go.

Ingredients for “Oriental Tree Mushroom Salad”:

Mushrooms - 4 pcs.
Carrots (I have a large one, you can use 2 medium ones) - 1 pc.
Onions (Medium, I have 2 small ones) - 1 pc.
Garlic - 2 teeth.
Soy sauce - 80 ml
Sugar - 1 tsp.
Vinegar (9%) - 1 tsp.
Red hot pepper - 1 tsp.
Vegetable oil - 4 tbsp. l.
Water (Boiling water) – 600 ml
Spices (Adinomoda (if available)) - 1 tsp.
Sesame - 1 tbsp. l.

Production time: 25 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 905.2 kcal	proteins 19.6 g	fat 66.1 g	carbohydrates 59.8 g
Portions
kcal 150.9 kcal	proteins 3.3 g	fat 11 g	carbohydrates 10 g
100 g dish
kcal 80.8 kcal	proteins 1.8 g	fat 5.9 g	carbohydrates 5.3 g

Recipe for “Oriental tree mushroom salad”:

Let's grate the carrots. I have a Korean carrot grater. You can use an ordinary large grater.

Pour boiling water over the mushrooms in advance and after 30 minutes you will see this

Cut the onion into half rings and add to the heated oil; when it starts to become transparent, add sesame seeds and sauté for a little while longer.

Add carrots, fry

Add mushrooms, fry briefly and reduce heat

Add soy sauce, sugar, adinomoda, red pepper and garlic pressed through a garlic press. Simmer for 5 minutes. Then add vinegar, mix well and simmer for 10-15 minutes

The mushrooms should remain crispy.
You can serve it right away, like a hot salad, but it’s better to leave it for a couple of hours to infuse. Bon appetit.

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October 25, 2015 Samanta_Jones # (recipe creator)

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Recipes Tree mushroom salad

Dark mushroom salad

garlic – 1 clove

soy vinegar – 1 tsp.

a pinch of ground sea salt

2 tsp. sesame oil

1 tbsp. l. aromatic oil

70 g dried dark wood mushrooms

Pour warm water over the mushrooms for 2 hours. Then sort, peel, and let sit for 30 seconds. in boiling water. Remove with a slotted spoon and rinse with cool water. Peel the garlic, chop, mix with sesame oil, soy vinegar, sugar, aromatic oil and sea salt. Pour the acquired mixture over the mushrooms and let stand for 10 minutes. and serve.

Tree mushroom salad

Carrots – 1 piece

Bell pepper – 1 piece

Soy sauce – 3 tbsp. spoons

Dried wood mushrooms – 25 G

Garlic – 3 cloves

Vinegar – 1 teaspoon

Spices - To taste

Vegetable oil – To taste

1. Before starting cooking, mushrooms need to be soaked in slightly warm water for at least 5 hours! Then we wash them in clean water and leave to dry.

2. Fry onion and garlic in vegetable oil, add all sorts of spices to taste (ginger, coriander, red pepper). When ready, add soy sauce and vinegar and heat everything together.

Snow-white tree mushroom salad

Woody white mushrooms

Red or dark pepper (optional)

Meat (pork without fat, maybe chicken)

Spices (optional, you can “for carrots in Korean”)

Cover the mushrooms with cool water for 4-6 hours. Then cut into small pieces.

Cut the meat into strips, simmer with vegetable oil under the lid.

Cut the onion into half rings and sauté.

Chinese tree mushroom salad.

9. Hot pepper flakes

1. White tree mushrooms

3. Fresh cucumber

2. Dark wood mushrooms

5. Oyster sauce

I would like to say right away that I add all the sauces, vinegar and hot pepper by eye, to taste, if not too much, I add more.

Dry mushrooms, soak in water for 2-3 hours

Place on a sieve to drain all the water.

Pour olive oil into a frying pan, heat it up and add hot pepper, then cut the garlic and cucumber and paprika into strips, fry for almost a few minutes.

Chinese tree mushrooms muer

Garlic – 2-3 cloves

Dried wood mushrooms, packs – 2 pieces

Canned corn, can – 1 piece

Vegetable oil – 2 tbsp. spoons

Soy sauce – 100 ml

1. On the package of mushrooms there are {instructions} on how to soak these mushrooms. Soak the mushrooms in hot water and leave for about 20 minutes, covered with a napkin. After this, remove the unusable parts. If the mushrooms seem large to you, cut them in half. Wash the mushrooms after soaking.

2. Peel the onion and cut into half rings. Heat the oil in a deep frying pan for .

Oriental tree mushroom salad

Reddish hot pepper – 1 tsp.

Onion – 1 pc.

Soy sauce – 80 ml

Vegetable oil – 4 tbsp. l.

Let's grate the carrots. I have a Korean carrot grater. You can use an ordinary large grater.

Pour boiling water over the mushrooms in advance and after 30 minutes you will see this

Cut the onion into half rings and add it to the heated oil; when it begins to become transparent, add sesame seeds and a little more sauté.

Salad with a mix of Japanese aquatic plants and tree mushrooms

Aquatic plants – 120 g

Soy sauce – 2 tbsp. l.

Petiole celery – 180 g

Chili pepper – 1/2 pcs.

Sesame oil – 2 tbsp. l.

Mushrooms – 2 briquettes, pour boiling water over them and leave to swell.

Dark mushrooms are more similar to our simple ones, but the taste is completely different.

Snow-white mushrooms are not unusual in appearance, but very tasty.

Cut celery, cucumber and radish into strips.

Add sliced mushrooms and thinly sliced chili peppers.

Meat salad with wood mushrooms, Video

Vegetable oil (For frying) - 25 ml

Pork (pulp) – 400 g

Soy sauce - 3 tbsp. l.

Mushrooms (compressed wood) - 2 packs.

Carrot (Large) – 1 pc.

Corn (Canned) – 300 g

1. Wood mushrooms need to be poured with boiling water and covered with a lid, about 30 minutes is enough for them to swell (the video shows how these mushrooms look).

2. Cut the meat into strips, grate the carrots on a large grater.

3. When the mushrooms swell, wash them well in running water, and then cut the caps into small pieces, cutting off the stems.

Chinese salad with carrots and mushrooms

Spice mixture – 0.5 tsp.

Onion – 1 pc.

Sweet syrup – 1 tbsp. l.

Greenish pepper – 0.5 pcs.

Soy sauce – 3 tbsp. l.

Vegetable oil – 2. 3 tbsp. l.

Pour almost boiling water over the mushrooms and leave for 20 minutes. Dry and chop coarsely, removing the roots.

Peel the carrots and onions. Chop the onion thinly along the onion. Cut the carrots into narrow strips or grate them on a Korean grater. Cut the pepper into slices or strips, chop the garlic.

Wash the spinach, dry well and chop coarsely.

Heat the Olei oil in a wok.

Salad “Heihe”

Soy sauce – 2 tbsp. l.

Vegetable oil – 2 tbsp. l.

White cabbage – 200 g

Chili pepper – 2 pcs.

Dry wood mushrooms, we will need half a pack (we sell them in small packages), fill them with warm water, leave them until they increase in size by 3-4 times. Then drain the water, carefully remove any solid bases and wash with clean water. Slice thinly

Starchy salad noodles should be poured with boiling water for 2-3 minutes. Then wash with cool water.

Chinese fried rice with beef and vegetables

Garlic – 4 cloves

Ginger – 2 plastics

Sugar - half a teaspoon

Lettuce leaves – 3 leaves

Rice wine – 1 tsp

Soy sauce – 2 tsp

Wood mushroom – 2 pcs

Oyster sauce – 1 tsp

Beef – 100 gr

Starch - half a teaspoon

Cut the beef into strips, finely chop the garlic and ginger and add to the plate with the meat. Then add half a spoon of starch and 2 tsp. soy sauce. Cut carrots, onions, tree mushrooms, lettuce, and Chinese cabbage into strips. Next, shake the egg, heat the frying pan, pour oil and pour out the egg and stir quickly for 30 seconds. Yay.

Chinese salad.

12. vegetable oil - 1 tablespoon

8. cabbage – head of cabbage – 100 g

1. bean noodles (glass) - 2 strings - 50 g

4. carrots - one medium

13. rice vinegar - 1 teaspoon

6. small sweet pepper - 1 piece

7. onion - 1 small head

10. chili pepper - flakes - or ground - to taste

2. tree oyster mushrooms - 1 bag

11. soy sauce - 2 tablespoons

3. meat-beef-150 g

9. garlic - 2 cloves

15. Chinese spices

14. sweet powder - half a teaspoon

5. fresh cucumber - 1 small piece

1. Pour boiling water over dried wood mushrooms for 5 minutes. After that, drain and soak in warm boiled water with a drop of vinegar for half an hour. During this period of time they will straighten out and increase in size... If there are no tree mushrooms. You can take lamellar ones without a strong aroma... the same oyster mushrooms - and boil them in slightly sour water with salt. Or no mushrooms at all.

Amazing Tree Mushroom Recipes

Tree mushrooms, often called muer, are intensively used in unique East Asian dishes. And this is logical, because this product contains a huge amount of essential microelements, which include calcium, phosphorus, iron and almost everything else.

Which ones are suitable?

Mushrooms are called arboreal because of their main distinctive feature - they penetrate the bark of a living or dead tree and, using special parameters, decompose it. Therefore, it is logical that they are edible and inedible.

More useful species in cooking are: shiitake, oyster mushroom, larch chaga, sulfur-yellow polypore, curly griffola, varnished polypore, winter honey fungus, Chinese dark mushroom or muer.

Preparing mushrooms for production

Cleaned mushrooms are left in a bowl of water for 2-3 hours. Now is enough time for them to absorb all the water and recover. If muers are prepared for stewing or frying, then they are soaked in the least amount of water. When making mushroom broth, the amount of water increases to seven times the amount.

Recipes with wood mushrooms

Wood mushrooms can be prepared using different methods. They make very tasty snacks and hot dishes.

Chinese tree mushroom salad

The taste of muer is considered one of the most inimitable, and it gains the greatest expressiveness in salads.

chicken fillet – 250 g;
onion – 0.5 pcs.;
garlic – 2-3 cloves;
Chinese tree mushrooms – 2 packs;
carrots – 1 pc.;
vegetable oil for frying;
Chinese seasoning "Malasian";
soy sauce - to taste.

First, prepare all the ingredients for the salad and a clean bowl for the muer. Then put the wood mushrooms in warm water.
Chop the chicken fillet and onion, grate the carrots on a large grater. Fry the chicken in a frying pan.
Chopped foods, soy sauce and Malasyan seasoning are added to the fried meat. Fry the mixture for 8-12 minutes.
Prepare wood mushrooms with chicken in a frying pan, squeeze out the garlic, mix well and add a little more soy sauce. Simmer for 4-6 minutes.
Mix all the products in a salad bowl.

Tree mushroom salad will amuse everyone in the household with its unique taste and smell!

Appetizer of tree mushrooms with funchose

To prepare funchose correctly and deliciously, you don’t need to go on a long journey through East Asia, because you can create such a snack at home.

dry wood mushrooms – 100 g;
carrots – 1 pc.;
funchose – 100 g;
onion – 1 pc.;
smoked chicken fillet – 200 g;
garlic – 1 clove;
cucumber – 1 pc.;
vegetable oil;
sugar, salt, soy sauce - to taste;

The onion is cut into thin rings, the carrots are grated on a large grater, the wood mushroom is coarsely chopped in Korean style and everything is fried in a frying pan in vegetable oil, stirring little.
Grind the chicken fillet into strips, boil the funchose, and grate the cucumber on a large grater.
When the funchose has cooled and the vegetables are ready, add all the ingredients to a common bowl.
The appetizer is seasoned with soy sauce, spices are added to taste and the garlic is crushed.
Place the snack in the refrigerator for a couple of hours.

Reference! This appetizer is perfect for a formal feast.

Udon with tree mushrooms

Udon is one of the common delicacies of oriental cuisine. The main difference between Korean noodles and all pasta products is the absence of eggs in the recipe. The product is often served as noodle soup in chicken broth along with shiitake mushrooms and mushrooms. But it comes out more spicy and savory with tree mushrooms and fresh vegetables as a side dish, according to the traditional recipe.

Reference! This dish is considered dietary. It is simply prepared at home and does not take much time.

udon noodles – 200 g;
a pack of compressed dried wood mushrooms;
carrots – 1 pc.;
ginger root – 30 g;
garlic – 4 cloves;
soy sauce – 2 tbsp. l.;
vinegar - 1 tbsp. l.;
reddish pepper – 1 pc.;
dark pepper – 1 pinch;
salt, olive oil;
cucumber – 1 pc.;
zucchini – 1 pc.;
beans – 50 g;
green onion – 3 feathers;
onion – 1 pc.;
sesame seeds for serving;
mayonnaise to taste.

Dry wood mushrooms are poured with chilled water and left to soak for 1 hour. During this period of time, the product becomes 2-3 times larger than before soaking and acquires a silver color. Then drain the liquid from the bowl.
Spicy food lovers can also marinate the mushroom mixture in soy sauce for 20 minutes. This method of making udon originates from China.
Grate the ginger on a small grater, and then add crushed garlic to the resulting mixture.
Chop the eggplant into circles 0.5 cm wide.
Tree mushrooms are coarsely chopped and sent to the eggplants along with ginger. Fry food in olive oil for no more than 5 minutes.
Cut the onion into medium-sized cubes. Chop the carrots into strips and crush the reddish pepper.
The green onion feathers are chopped coarsely.
Next, the noodles are taken out of the box and painstakingly soaked under running water. After this, boil the udon for 4 minutes.
Carrots, reddish peppers, onions, beans are sent to the stewed foods, thoroughly mixed and soy sauce and vinegar are added to bring out the taste of the vegetables.
At the last step, chop and add cucumber, green onions and sprinkle the finished dish with sesame seeds. Mayonnaise and dark pepper are added to taste.

Funchoza with beef, tree mushrooms in coconut milk

Lovers of sweet and sour dishes and real gourmets will be delighted by the meat funchose with Chinese muer in coconut milk.

compressed Chinese muer – 1 package;
beef or pork meat – 300 g;
coconut milk – 1 can;
funchose – 300 g;
onion – 1 pc.;
reddish pepper – 1 pc.;
dark pepper, salt, herbs - to taste;

The mushrooms are left to soak in cool water for 3 hours.
The beef is cut into strips, fried in a frying pan and sprinkled with seasonings. Then add onion cut into half rings.
Chinese dark mushroom is chopped into strips together with reddish pepper and sent to the frying pan. After this, coconut milk is poured into the resulting mixture and salted.
Simmer, stirring, over low heat for 20 minutes.
Funchoza is boiled for 4 minutes, then the water is drained and sent to the meat. Sprinkle with herbs.

Properly prepared dishes will delight everyone in the household with their unique taste and introduce them to the sophisticated world of Korean and Chinese cuisine.

How to Create a Savory Tree Mushroom Salad