Seasonal recipe March - Fried king oyster mushrooms with noodles and garlic
In our series, which revolves around cooking and baking, guest author Tanja frommein Ideenreichpresents a new SoSUE seasonal recipe every month. Look forward to treats from her private cookbook and get inspired. Enjoy your meal!
As a working mom, I always have a few recipes in mind that are quick and easy. Today I want to show you a delicious dish that usually pleases everyone and whose ingredients you can get anywhere and all year round.
Among my little and also big gourmets, king oyster mushrooms are very popular. They taste similar to the king of mushrooms, the porcini. Unlike the latter, they are available all year round and are significantly cheaper. Due to their cultivation, they contain no radioactive substances or heavy metals, unlike some other mushroom varieties.
Photo @Meinideenreich
King oyster mushrooms are very healthy!
It is rich in vitamins B3 and B5, which benefit the nervous system. It is also high in protein, making it very interesting as a meat substitute for vegetarians and vegans. Due to its high fiber content, it makes you feel full quickly and for a long time. King oyster mushrooms can also be eaten raw and still taste very good from the freezer. It's best to slice them first and then freeze. They keep for up to eight months there. In the fridge, they can be stored for up to 10 days.
Fried king oyster mushrooms with noodles and garlic
Ingredients for 2-3 people
250 g spaghettini or ribbon noodles
300 g king oyster mushrooms
2 tbsp olive oil
a few sprigs of thyme
2 garlic cloves
2 tsp granulated organic vegetable broth
2 tsp onion powder
a little salt
Preparation
1. Cook the pasta al dente in salted water according to the package instructions.
Tip: Save a small coffee cup of pasta water.
2. Clean the king oyster mushrooms with a brush (do not wash) and cut into slices.
3. Finely chop the garlic and put it with 2 tablespoons of olive oil into a large frying pan.
4. Add the king oyster mushrooms and fry them golden brown over medium heat for about 5 minutes, possibly adding a little more oil.
5. Only now season the mushrooms with the soup broth, stir, and continue frying.
(Since broth contains salt, it would draw water from the mushrooms and frying would no longer be possible.)
6. Then sprinkle the mushrooms with the onion powder.
Note: The onion powder adds extra flavor and absorbs the moisture from the mushrooms.
7. Remove the fine thyme leaves from the stems and sprinkle them over the mushrooms.
Tip: This works best if you run two fingers against the grain (from top to bottom), then they come off very easily.
8. Now add the cooked pasta, season with salt, and stir everything once.
9. If the dish is too dry, just add a few tablespoons of pasta water, or round it off with a little more olive oil.
As always, I look forward to feedback on whether you liked the recipe.
Stay healthy, yours Tanja
About the author:
There is something that connects us all: food. It can mean so much: sociability, enjoyment, conversation, home, homeland, distance, romance, etc. Everyone associates a certain dish with something, e.g. a trip, a person, or a childhood memory, etc.
Food also determines our health and our appearance. You are what you eat. That's why I, especially as a mother, pay attention to healthy and balanced nutrition. Even today – despite the variety – it's not always easy to eat properly because we all lack time. That's why I (working myself) keep trying to create recipes that are healthy, simple, delicious, and quick. On weekends or for guests, it can be a bit more elaborate. And sweet indulgences are, of course, also on my menu.
I am Tanja, over 40, mom of a boy, married, and a native of Munich.
