2 ways to make super delicious sautéed mushrooms with lemongrass and turmeric, perfect for the whole family

Prepare the Ingredients

Green onions, after buying, you remove the roots, wash them thoroughly. Then chop the green parts finely, and cut the white onion tops to about the length of one finger for decoration. For the tops, you should split them into 4 parts and soak them in a basin of salted water to make them look nice.

Fresh chili, remove the stems, then rinse briefly with water and cut into long, thin slices.

For the king mushrooms, use a knife to scrape off the brown skin at the end of the stalk. Then you can cut them in half or in thirds lengthwise if the mushrooms are too large, and then cut into bite-sized pieces about 1 – 2 finger lengths long.

After preparing the mushrooms, place them in a basin of cold water, add a slice of ginger, and soak the mushrooms for 15 minutes. Then, rinse the mushrooms again and let them drain.

Caramelizing Sugar

You put 1 tablespoon of sugar into the pot. Then place the pot on the stove, set the heat to low, and stir continuously in a circular motion until the sugar dissolves.

When you observe that the sugar turns a brown color, add 1/2 cup of filtered water (rice bowl) into it. Then continue to stir the mixture well.

After 2 minutes, turn off the stove and pour the sugar into a bowl.

Making sautéed mushrooms

You can use the pot you just cooked the caramel sauce in. Add 1 tablespoon of cooking oil to the pot. When the oil is hot, add garlic and sauté until golden. Then add the caramel sauce and simmer on medium-low heat.

Next, add the king mushrooms and proceed to season the pot with: 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, 1/2 teaspoon of ground pepper, 1 tablespoon of chili paste, then stir well.

Simmer for about 3 minutes on low heat for the mushrooms to absorb the seasoning, then sprinkle some chopped green onions and stir, adjust the seasoning to taste, and turn off the heat.

Final product

The dish has an appealing golden color, with crunchy mushrooms that absorb the seasoning, making it a great accompaniment to white rice, ensuring everyone enjoys their meal. This will definitely be a wonderful dish to change the taste and avoid monotony.

Prepare the ingredients

Fresh shiitake mushrooms after purchasing, soak in diluted salt water for about 10 minutes, then rinse with clean water.

Remove the dirty ends of the chicken thigh mushrooms, then soak them in diluted salt water for about 3 minutes, rinse clean, and cut into bite-sized pieces.

For the straw mushrooms, peel off the stems, soak in diluted salt water, and then rinse with clean water. Next, drain and cut the mushrooms into slices about 1/2 finger thick.

Peel the carrot, rinse clean, and cut into bite-sized pieces.

Wash the lemongrass, then finely chop 3 stalks of lemongrass.

Marinate the mushrooms

Put the types of mushrooms into a clean bowl, then add 1 teaspoon of salt, 1 tablespoon of vegetarian seasoning, 1/3 teaspoon of five spice powder, 2 tablespoons of turmeric powder, 2 tablespoons of soy sauce, 2 tablespoons of chili sauce, and 1 tablespoon of vegetarian satay. Mix well and marinate for about 5 – 10 minutes.

Cook the mushrooms

You put a pot on the stove, add a little oil, then add 15 grams of julienned ginger and 3 minced lemongrass stalks and sauté until fragrant.

Next, add the marinated mushrooms, 3 crushed lemongrass stalks, 1.5 liters of fresh coconut water, and half a carrot into the pot and simmer for 15 minutes.

Finally, add the sliced onion and turn off the stove.

Finished product

The dish of mushrooms cooked with lemongrass and turmeric is delicious with the fatty taste of coconut milk, the natural chewy sweetness from various mushrooms and vegetables. You can enjoy this dish with noodles or rice, both are very delicious and appealing.