Boil fresh straw mushrooms for 5 minutes after boiling with medium boiling water.
How to cook straw mushrooms
You will need – straw mushrooms, water for cooking, salt
1. Sort straw mushrooms, cut off dark places and rinse.
2. Put the straw mushrooms in a saucepan.
3. Pour the mushrooms with water – so that the straw mushrooms are completely immersed in it.
4. Add salt and pepper to taste.
5. Put the pan on a large fire.
6. Cook straw mushrooms for 5 minutes after boiling.
7. Remove the pan from the burner, put the mushrooms in a colander, let the water drain and use as directed.
How to pickle straw mushrooms
Straw mushrooms – 400 grams
Water – 500 milliliters
Vinegar (7-9%) – 1-1.5 tablespoons
Garlic – 3 cloves
Bay leaf – 2 pieces
Black pepper – 10-15 peas
Salt – 1 tablespoon
Sugar – 1 teaspoon a spoon
How to pickle straw mushrooms
1. Rinse the mushrooms with water, cut them into halves.
2. Peel the garlic cloves and chop with a fine grater or garlic press.
3. Pour 500 milliliters into a saucepan, put 2 bay leaves, add a few black peppercorns, 1 tablespoon of sugar and 1 teaspoon of salt and put on high heat.
4. When the marinade boils, reduce the heat, pour the straw mushrooms into the pan and cook them for 10 minutes.
5. Add crushed garlic to the mushrooms, while pouring 1 tablespoon of vinegar into the marinade.
6. Remove the pan from the heat and leave to cool.
7. After the pickled mushrooms have cooled, put them in the refrigerator for at least 12 hours.
Straw mushroom, or headfang, is one of the most common mushrooms in Thailand. In the countries of Southeast Asia, it is grown on farms using open beds covered with rice straw. Hence the name of the mushroom. In order for the mushroom to grow, it needs a moist, warm environment with an air temperature of at least 28 degrees Celsius. Such farms can be found in Thailand, Vietnam and southern China.
– Straw mushrooms taste and smell like European champignons, and their appearance is unusual, almost like a toadstool. In appearance, the straw mushroom is most similar to a quail egg. More precisely, the leg of a young straw mushroom grows from this “egg” or bulb. On farms, they are harvested at the stage of unhatched “eggs”.
– Straw mushrooms that do not hatch from the “egg” are called unpeeled. When choosing mushrooms in the store, preference should be given to this particular variety of mushrooms, they are much stronger and more useful than their open counterparts. According to scientists, “unpeeled” mushrooms are richer in amino acids, which allows them to better compensate for the lack of protein present in Asian cuisine.
– Straw mushrooms do not smell like mushrooms. They can be boiled, fried, stewed and marinated. In addition, straw mushrooms can be eaten raw and do not need to be boiled for a long time before pickling.
– Pickled straw mushrooms are crispy and elastic , they do not have an oily silky surface. They have a sweet taste and a pleasant aftertaste.