In order to use dried mushrooms, you must imperatively rehydrate them

I swear, these are beefy and meaty! Close your eyes and taste a bite. You'll swear your eating a quality cut steak!I was only able to use 2 different types of mushrooms tonight - White and Baby Portabellas - [wind storm] but this dish is unforgettable with a myriad of different types of mushrooms. Especially wild ones, Shitake, Sorrels and Portabellas.I used about 8 large, quartered white mushrooms and 8 large Baby Portabella mushrooms in this dish.Use caution when picking your own mushrooms. Some can be poisonous, even deadly, so be smart about it.

If you don't prep your cauliflower immediately after buying it, it'll develop a terrible color. So let's boil it while it's still fresh.If you cut it apart with a knife and then boil it, you'll get these small bumps and it'll make for a terrible shape. So boil the entire head, and then break apart the florets with your hands.I add the vinegar to keep it a nice color when boiling. If you don't have vinegar, you can substitute it with a small amount of wheat flour or lemon juice.Depending on the flavor of the cooking you're going to do after boiling it, it might be a good idea to break it up and use it in different ways. Recipe by Honoono ryourinin

If you want a lovely brown crust on your mushrooms, use high heat (preheated pan of course) and a reasonable amount of oil (or a combination of oil and butter), place your mushrooms in a thin, even layer over the entire cooking surface (it's ok if you have a tiny little bit of stacking - they don't have to be perfectly arranged), and let them sit long enough on one side to form that crust before you redistribute them, then repeat.

I got some requests for easier ways to make big batches of cooked vegetables to use in other dishes, so I came up with this. It's really convenient to buy lots of mushrooms and marinate them since you'll have them on hand.Of course, these are good in pasta or salads. They're really good for kenchin soups or simmered dishes too!Remove the stems from the mushrooms, and pull them apart without washing them. If you wash them, they'll get soggy. If they're dirty, you can lightly wipe them off with a paper towel. Feel free to use olive oil instead of vegetable oil, if that's what you'd prefer. The dish will turn out delicious either way. Please adjust the amount of pepper to taste. Recipe by Hokutokinoko

Ever since I saw something like this on a TV program, I've been doing it myself. Enoki mushrooms are inexpensive anyway, but I buy them when they are on sale in bulk and process them in bulk, so that they're ready to use.If you try to brush all the enoki mushrooms at once, you'll pull out the edible parts, too! Divide it into small clumps before brushing it.You can process brown enoki mushrooms in the same way. It's easy.I've heard that the umami in mushrooms increases when you freeze them...?If you add finely-chopped enoki mushrooms to soup, it will thicken the soup slightly. Recipe by Nekoyanagi shouten

I bought a bunch of mushrooms since they were on sale. I steam-fried them and mixed in my favourite spicy ketchup.Please use your favorite mushrooms.Please adjust the flavur and steaming time to suit your liking. Recipe by Yagirinonegichan

I love mushrooms! Unfortunately I do not see variety of them here. So I cooked different way this time. I like to have these with melted gouda and rocket salad, but it's good for sandwiches or even by itself!

I've been making this ever since I started living on my own (about 20 years ago), so I don't even remember how this recipe came about. The marinade may be on the "sour" side. I always change the amounts or add spices and so forth depending on my mood, so the recipe isn't really fixed. It's delicious with a little ginger or garlic added, and herbs, chili peppers and curry powder work too. You can use bottled salad dressing as the marinade instead.Please use mushrooms of your choice. This is delicious made with shimeji, shiitake or maitake mushrooms too! It's better if you combine 2 to 3 types of mushrooms rather than using just one.Since the marinade contains vinegar, it keeps well, so it's handy to make a big batch at once.You can just microwave mushrooms in a heatproof container and store them as-is. For 2 to 4 servings. Recipe by Mitsuzou

I love making these one bite explosions of flavor ppl can't resist these mushrooms are just that I hope you guys love them

These nametake mushrooms will keep you coming back for more! Adding konbu increases the flavor!!When enoki mushrooms are cheap, I buy a lot and make this.These are completely different and so much better than the store bought kind. Recipe by Cooking S Papa.

I love mushrooms and always have them at hand. I bought the pork tenderloin since it was on sale.I made a healthy dish. Tenderloin is really tender!You can replace the soup stock granules with soy sauce.You can use all shimeji or all maitake mushrooms. Enoki mushrooms are good too. The amounts aren't precise. Use a lot of mushrooms since they will shrink a lot when they are cooked. Recipe by ete88