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LCD Mushroom, Tiaong (2026)

07/07/2021

What's up fellas!
-New batch of mushroom atchara is now available!

-Try our delicious home-made atchara made from freshly harvested mushrooms.

Just pm the page for your orders.

Limited stock only.

03/07/2021

Hello!
Available na ulit ang ating Mushroom Atchara, very limited stock lang, kaya first come first serve basis tayo.
Just pm the page for orders.
Thank you!

23/05/2021

Oyster Mushroom Recipe

(Credits: https://okonomikitchen.com/chashu-mushrooms/)

CHASHU OYSTER MUSHROOMS

DESCRIPTION:
Meaty oyster mushrooms with the flavoured with chashu– perfect for a bowl of vegan ramen!

INGREDIENTS
*3–4 king oyster mushrooms (about 350-400g)
*1 tbsp oil, optional
*1/4 cup soy sauce (60ml)
*1/4 cup sake (60ml)
*1/3 cup + 1 tbsp water (100ml)
*1 ½ – 2 tbsp sugar (22g)
*2 scallions, chopped into 1 1/2 inch pieces
*15g ginger, sliced
*3 garlic cloves, smashed (9g)
*Drop of liquid smoke, optional

INSTRUCTIONS:
1. Remove the caps of the oyster mushrooms (don’t throw it out! add it to another dish or stir fries). Score it with a knife or poke holes on both sides with a fork.

2. Add the soy sauce, sake, water, liquid smoke, sugar, oil, scallions, ginger and garlic to a medium pot and stir together.

3. Add the mushrooms and then bring it to a boil. Reduce it to a gentle simmer over medium-low heat and cover.

4. Let it simmer for 7-10 minutes. Rotate the mushrooms and then continue to simmer for 7-10 minutes.

5. Once the mushrooms are deep brown in colour, remove the lid and increase the heat to medium-high.

6. Reduce the sauce by half, until slightly thickened.

7. Remove the mushrooms from the pot and slice into rounds. Serve and enjoy!

Optional:
Brush the remaining sauce on the mushrooms and torch or broil it for 1-2 minutes on a wire rack (or until charred).

05/05/2021

Oyster Mushroom Recipes

Ginger Chicken with Oyster Mushroom and Snow Peas

Ingredients:
*400 gm chicken breast (Cut into Small Cubes)
*200 gm Oyster Mushroom
*100 gms Peas Snow
*1 red bell pepper small
*4 tbspns all purpose flour
*1 cup chicken stock
*¼ cup honey
*¼ cup soy sauce
*1 tbspn ginger Grated
*½ tbsp garlic Minced
*½ tspn red chilli flakes
*1 onion Medium
*2 tbsps vegetable oil
*2 tbsps Seasame Seeds Toasted
*salt to taste

Instructions:
1. In a small bowl mix chicken stock ,Soy sauce, Honey,2 tbsp flour, chilli flakes. Keep aside

2. In a bowl take chicken cubes, add a dash of soy sauce, remaining 2 tbsp all purpose flour. Toss well.

3. Heat 1 tbsp of oil in a heavy bottom pan preferably cast Iron pan. Fry chicken cubes in 2-3 batches on medium-high heat for 2-3 minutes until they are browned. Take out and keep aside.

4. In the same pan add remaining 1 tbspn oil. Add chopped Ginger and garlic. Fry for a minute on medium heat. Add Sliced Onion. Fry for 2-3 minutes.

5. Add mushroom, Snow Peas and Red bell pepper. Fry on medium-high heat for 2-3 minutes. ( The vegetables needs to tender and crisp.Don't overcook).

6. Add chicken stock mixture. Boil for 2-3 minutes. When the Vegetable sauce mixture starts to thicken, toss in fried chicken cubes. Mix well. Season with salt if required. Switch off gas.

7. Garnish with toasted Sesame seeds. Serve hot with white rice.

Credits: (https://theflavoursofkitchen.com/ginger-chicken-with-oyster-mushroom-and-snow-peas-recipe/)

03/05/2021

Oyster Mushroom Recipe

Bok Choy and Oyster Mushroom Stir-Fry Recipe

Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Servings: 12 (1/2 cup each)

Ingredients
¾ pound oyster mushrooms
3 pounds bok choy
2 tablespoons peanut or canola oil
2 tablespoons toasted sesame oil
3 fresh garlic cloves
1 tablespoon ginger root, peeled and minced
2 tablespoons water
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar

Preparation:
1. Trim off only the very bottom 1/2-inch of the mushroom clusters where they were attached to the growing medium. Tear the mushrooms, including the stems, into bite-sized pieces.

2. Use a sharp knife to trim the ends off the bok choy stems and to separate the leaves from the ribs. Slice the ribs (stems) into 1/4-inch pieces. Stack the leaves on top of each other and roll them into a log. Slice them into 1-inch ribbons.

3. In a large skillet or wide saucepan with a lid, heat the peanut oil, sesame oil, and garlic cloves over medium heat. Adjust heat to hold at a simmer until the garlic begins to brown, then remove the garlic and reserve it for another use.

4. Add the ginger and sauté until it begins to brown. Add the mushrooms and bok choy. Turn the heat up to medium-high and stir-fry the vegetables for about 5 minutes, until they are wilted.

5. Add the water, soy sauce, and sugar. Cover the pot and bring the liquid in the bottom to a boil. Adjust heat to maintain a simmer and steam the vegetables for 3 minutes. If necessary, to prevent sticking, add another 1 or 2 tablespoons of water to the skillet.

Cooking and Serving Tips
1. Separate and rinse each bok choy leaf individually to remove any sand or soil that may be clinging to the base of the stems.

2. Brush visible dirt off the oyster mushrooms if necessary and give them a quick rinse before tearing them into pieces.

(Credits: https://www.verywellfit.com/bok-choy-and-oyster-mushroom-stir-fry-4144583)

27/04/2021

Oyster Mushroom Recipes

Buttermilk Fried Mushrooms

Prep:30 minutes
Cook:15 minutes
Total:45 minutes
Author:Sarah Bond
Calories:355kcal

This Buttermilk Fried Mushrooms recipe is about to revolutionize your vegetarian cooking. With fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken!

Ingredients
▢2 heaping cups oyster mushrooms 125 g
▢1 cup buttermilk 240 mL, see notes for vegan substitute
▢1 ½ cups all-purpose flour 200 g
▢1 tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin
▢1 Tbsp oil* 15 mL

Instructions
1. Marinate: Preheat air fryer to 375 degrees F (190 C). Clean mushrooms then toss together with buttermilk in a large bowl. Let marinate for 15 minutes.
2. Breading: In a large bowl combine flour and spices. Spoon mushrooms out of the buttermilk (save the buttermilk). Dip each mushroom in the flour mixture, shake off excess flour, dip once more in the buttermilk, then once more in the flour (in short: wet > dry > wet > dry).
3. Cook: Grease the bottom of your air fry pan well, then place mushrooms in a single layer, leaving space between mushrooms. Cook for 5 minutes, th½en roughly brush all sides with a little oil to promote browning. Continue cooking 5 to 10 more minutes, until golden brown and crispy.

Tips & Tricks
Make vegan buttermilk by combining 1 ½ Tbsp lemon juice + 1 ½ cups plain soy milk.
*To use less oil, spritz with cooking spray for even coverage and less overall oil.

Nutrition Information
Serving: 1serving Calories: 355kcal (18%) Carbohydrates: 57g (19%) Protein: 12.4g (25%) Fat: 9.7g (15%) Saturated Fat: 1.7g (11%) Cholesterol: 5mg (2%) Sodium: 1012mg (44%) Potassium: 491mg (14%) Fiber: 3g (13%) Sugar: 6.7g (7%) Calcium: 120mg (12%) Iron: 3.8mg (21%)

26/04/2021

Oyster Mushroom Recipe

Oyster Mushroom Tempura Recipe
Healthy and vegetarian version of the famous tempura!

Prep Time - 15 mins
Cook Time - 15 mins
Marinating Time - 30 mins
Total Time - 1 hr

Course: Main Course
Cuisine: Filipino, Japanese
Keyword: Mushroom
Servings: 3
Calories: 258kcal

Ingredients:
300 g oyster mushrooms
2 pcs eggs
8 cloves garlic, minced
½ cup all-purpose flour
½ cup cornstarch
½ tsp salt
¼ tsp black pepper
3 cups cooking oil, for deep frying

Instructions:
1. In a large bowl, combine the oyster mushrooms, eggs, minced garlic, salt and pepper.
2. Mix well and marinate for 30 to 60 minutes.
In a separate bowl, combine the flour and cornstarch. Coat the marinated mushrooms with this mixture.
3. In a cooking pot, pour-in and heat the cooking oil (enough to submerge the mushrooms) in medium to high heat.
4. Deep-fry the mushroom for 3 to 5 minutes or until golden brown.
5. Transfer to a serving plate and prepare a dip of your choice. Serve and enjoy!

22/04/2021

Oyster Mushroom Recipe

VEGAN PULLED MUSHROOM TACOS

makes: 12 tacos
prep: 20 min
cooking: 40 min

INGREDIENTS:
*PULLED MUSHROOMS (for the best flavour, make a day ahead)
*400 g / 14 oz king oyster mushrooms
*2 tbsp olive oil
*1 small white onion, finely diced
*2 cloves garlic, finely diced
*1 heaped tsp ground cumin
*1 tsp smoked paprika
*1 tsp ground coriander
*1 tsp tomato paste
*1-2 tsp adobo paste (or chilli paste)
*2-3 tbsp soy sauce or tamari (for GF version)
*60 ml / ¼ cup stock (or water)
*1 tbsp maple syrup
*a good pinch white or black pepper

SALSA

*15 ripe plum tomatoes
*¼ red onion, finely diced
*½ small jalapeno chilli (adjust to taste), finely diced
*small handful of coriander, super finely chopped
*2 tsp lime juice
*1 tsp olive oil
*½ tsp maple syrup
*salt and pepper, to taste

REMAINING INGREDIENTS

*15 small tacos
*Romaine lettuce, shredded
*quick-pickled red onions
*small bunch of coriander
*vegan sour cream or creme fraiche

METHOD

PULLED MUSHROOMS

1. Wipe the mushrooms clean and cut off the caps. Slice the caps thinly.
2. Shred the stems using a fork to make incisions and then pull individual strands apart with your hands (see photos).
3. Heat up 2 tbsp of oil in a heavy bottom frying pan.
4. Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places.
5. Add the diced garlic and fry for another 2-4 minutes, until fragrant.
6. Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.
7. Mix in the tomato and adobo (or chilli) paste.
8. Add in all the mushrooms (caps and all). Coat them in what’s already on the pan.
9. Add soy sauce (I ended up using 3 tbsp, but you are welcome start off with 2) and 60 ml / ¼ cup stock.
10. Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed. Season with maple syrup and some pepper. You are welcome to add some more acidity, but for me, the tomato and adobo paste provided enough. Cook for another 5 minutes and allow the mixture to cool down. If making a day ahead, refrigerate overnight.
11. Just before you are ready to assemble the tacos, set the oven to 180° C / 355° F fan function (or 200° C / 390° F if your oven has a fan setting).
12. Spread the mushrooms pieces on a baking paper-lined baking tray and bake for about 15 minutes, depending on how browned you would like your end product.

SALSA

1. Chop your tomatoes very finely, optionally deseeding them as you go along.
2. Mix in the diced onion, jalapeno chilli and coriander.
3. Dress with lime juice, olive oil and maple syrup and season with salt and pepper.

ASSEMBLY

1. Assemble your tacos by putting pulled mushroom, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Dot with vegan sour cream.

Credits: lazycatkitchen.com

20/04/2021

Mushroom Recipe

Oyster Mushroom Chips

Ingredients:
*Half pound mushrooms
*2 tablespoons olive oil
*2 tablespoons flour
*1 teaspoon thyme
*Half a teaspoon fine salt

Procedure:
(See captions of each photo)

19/04/2021

Oyster Mushroom Recipe

Beef with Mushroom

Another mushroom dish is this beef with mushrooms. Like the other mushroom dish I’ve posted here, you can use varieties of mushrooms like button mushrooms, Shiitake mushrooms, straw mushrooms or oyster mushrooms. This dish is easy to prepare and cook so if you can’t think of any new recipe I’m sure you will like the taste of this dish.

Beef with Mushroom

Ingredients
*1 tsp. parsley finely chopped
*1 kilo lean beef
*2 Tbsp. cooking oil
*1 medium size onion chopped
*1/4 cup flour
*1 stalk celery chopped
*2 cups mushrooms sliced
*3 cups beef stock
*1 tsp. salt
*1/4 tsp. pepper

Instructions:
How to cook Beef with Mushrooms:
1. Cut beef into 1/2 inch cubes. Dredge with flour and heat oil in a skillet and fry beef until brown.
2. Lower heat and add remaining ingredients except mushrooms.
3. Cover and bring to a boil. Simmer until beef is tender.
4. Season with salt and pepper to taste and add mushrooms during the last five minutes of cooking time.
5. Serve hot. Good for 6 to 8 servings.

LCD Mushroom

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