Mushrooms are an expensive version of chicken in my village. We've always thought mushrooms were special especially if they were grown traditionally.
The things that nature could do in the past make me really miss them all. For example, I have various types of edible mushrooms that grow after the rain in agricultural fields. Or edible mushrooms that emerge from the haystack after harvest. All of that is beauty to be missed.
Types of edible mushrooms are currently - bred by farmers themselves, and it is very rare here to find mushrooms that are grown naturally. So I had to look for edible mushrooms in traditional markets. While in the modern market, several types of mushrooms are usually served for Japanese dishes or Western dishes.
I've often shared dish recipes here on HIVE using oyster mushroom ingredients, such as soup and stir-fried dishes. But, today I'm gonna share with you foodies oyster mushrooms with tomato puree recipe.
Behind The Plate of Mushroom Art
Well, I tried my best to make food art with edible mushrooms ingredients. But it's not easy for sure. I can only get supplies of local oyster mushrooms. That was a challenge for me.
That's because the texture of the local oyster mushrooms will be mushy when cooked later in my recipe. But it is the challenges that become challenges and challenges that make us grow. So, I gave myself a challenge.
I use additional ingredients as garnishes that will help the appearance of the final result. I use cucumber and celery as the garnishes. I hope you enjoy all my presentation through my food. Stay tuned!
THE INGREDIENTS
500 grams of mushrooms
A large tomato or two small tomatoes. You can use canned tomatoes if you have those in stock. Use about 150-200 grams of canned tomatoes.
5 cloves of garlic.
3 cm of ginger.
1 teaspoon of salt.
1 teaspoon of pepper
1/2 teaspoon of sugar (optional if the tomato sauce is too sour because the tomatoes are sour.
Water to taste if the tomato puree still lacks water.
For garnishes: cucumber and celery.
COOKING INSTRUCTIONS
STEP 1
Finely chop garlic and ginger. You can use copper or just using knife as usually. But for me, I save time by putting all the garlic and ginger in the chopper. Even though I used a manual chopper, it saved quite a bit of time and kept my hands from smelling like onions.
At least the chopper will help those women who want to also date after cooking. I'm serious about this though. Ehehe. It's because I often have a garlic smell in my fingers, and that's also what made me end up buying a copper to deal with this problem. Just work for me.
STEP 2
Because in this recipe I use tomato puree, so I have to make tomato puree first. Using a chopper, I made a tomato puree. The color is not totally red, but I love this color.
If you use canned tomatoes, you don't need to make tomato puree anymore, because usually the tomatoes will be softer in texture and we only need to heat them for a while to make a good puree for sauces.
STEP 3
After preparing the washed mushrooms, it's time to cook them. Heat a little oil for frying. Then stir-fry chopped garlic and ginger. Keep stirring until it smells nice and is a nice golden brown color.
STEP 4
Add tomato puree. Keep stirring and don't forget to add salt, pepper. And here I added a little sugar because I used sour tomatoes. Anyway, I rarely find sweet tomatoes in my area.
STEP 5
Add mushrooms after the sauce becomes boil. Cook the mushrooms for about 5 minutes, or according to your preference about the texture of mushrooms.
STEP 6
Remove until mushrooms correct taste. Then serve with your favorite garnishes. Here I will serve mushrooms with slices of cucumber and celery.
SERVED
First, I thinly sliced the cucumber. Then there is the cucumber that I roll up, there is also the cucumber that I serve as a sheet.
The result is quite good in my opinion. I'm happy with the challenge for myself this time. A plate of art of mushrooms that made my mind think again about the next ideas for serving food art.
How about the taste? I like the combination of savory with a little sour from the tomato sauce that I use. I will definitely serve this menu for side dishes with warm rice.
So, how about the recipe that I present this time? I hope you enjoy the taste even though I only convey it through my writing and photos. Until next on my next recipes!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
All pictures were taken using iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009