Stir-fry Mushroom Blend


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Product Description

This blend is a mild-flavored combination that may be sued with any meat, fish or vegetable. It is also good added to bean and grain dishes.

Ingredients:  Dried Cloud Ear mushrooms, Oyster mushrooms, sliced White mushrooms, shredded Woodear mushrooms and sliced Shiitake mushrooms

*Reconstitute in water before adding to stir-fries.  See Instructions For Using Dried Mushrooms.

Store in a dry, cool place in a tightly-sealed container.  Place in the freezer for long-term storage.


RECIPE:  Mushroom Barley Soup

1 ounce STIR-FRY MUSHROOM BLEND; reconstituted, reserving the soaking liquid

8 ounces fresh mushrooms

1 large onion, chopped

3 tablespoons butter

1 quart water or stock

1 teaspoon salt

½ cup pearl barley, rinsed


1 quart whole milk

Roughly chop the larger pieces of reconstituted mushrooms; set aside.

In a soup kettle, sauté the fresh mushrooms and onions in the butter until soft.

Add the water/stock along with the reconstituted mushrooms, mushroom soaking liquid, salt and barley.  Cover and simmer for 1½ hours.

Stir in the white pepper and the milk; reheat and serve.

Yield:  8-10 servings


RECIPE:  Hot and Sour Soup

1 quart rich chicken stock

1 woman’s handful of DRIED STIR-FRY MUSHROOM BLEND, large pieces chopped

½ pound pork, julienned

8 ounces fresh white mushrooms, thinly sliced

1 bunch green onions, sliced

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 teaspoon dry sherry


1 tablespoon cornstarch

1 tablespoon water

1 egg, beaten

Boil the dried mushrooms in the stock for 10 minutes.

Add the pork, fresh mushrooms and onions; simmer 5 minutes.

To this add the vinegar, soy sauce, sherry and white pepper.

Make a paste by stirring the cornstarch and water together until smooth; stir into soup and cook until thickened.

Slowly add the beaten egg in a thin stream; do not stir.  Remove from heat and serve.

Yield:  6-8 servings







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