Type what you have

Ingredients

• ✓ beech mushroom
• soy sauce
• rice wine vinegar
• sesame oil
• honey
• cornstarch
• sriracha sauce
• peanut oil
• celery
• onion
• shiitake mushroom
• green onion
• enoki mushroom
• garlic
• ginger

Instructions

1. 1 Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
2. 2 Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
3. 3 Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
4. 4 Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.

By France Cevallos

Ingredients

• ✓ beech mushroom
• vegetable oil
• oyster mushroom
• shiitake mushroom
• chicken stock
• salt
• water
• cornstarch
• red bell pepper
• green onion
• white pepper

Instructions

1. 1 Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
3. 3 Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
4. 4 Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
5. 5 Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

By Tao,RN

Ingredients

• ✓ beech mushroom
• sweet sausage
• chicken breast
• salt
• black pepper
• cayenne pepper
• olive oil
• red onion
• white wine
• butter
• parsley

Instructions

1. 1 Place sausage in an oven-safe skillet over medium heat; poke holes into sausage with a fork. Cook until browned and firm, 5 to 7 minutes, turning as needed. Transfer to a plate; cool to room temperature, then refrigerate until ready to use.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Season chicken breasts with salt, black pepper, and cayenne pepper.
4. 4 Heat oil in the same oven-safe skillet over medium-high heat. Add chicken breasts, skin-sides down; sear until browned, 5 to 6 minutes. Flip; sear on opposite side, 2 to 3 minutes. Transfer to a plate; set aside.
5. 5 Meanwhile, cut off mushrooms' base; separate into individual segments. Dice cooled sausage.
6. 6 Add red onion, sausage, and mushrooms to the skillet; season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Off heat, return chicken to the skillet, skin-sides up. Transfer skillet to the oven.
7. 7 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
8. 8 Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine; simmer until reduced by about half, about 2 minutes. Reduce heat to low. Add butter and 1 tablespoon parsley; stir until butter melts.
9. 9 Spoon sausage-mushroom sauce over chicken. Garnish with remaining 1 tablespoon parsley.

By John Mitzewich

Ingredients

• ✓ beech mushroom
• green onion
• corn syrup
• date
• chestnut
• carrot
• potato
• sesame oil
• rice vinegar
• garlic
• red pepper flakes
• brown sugar
• soy sauce
• garlic
• ginger
• onion
• beef short rib

Instructions

1. 1 Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
2. 2 Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
3. 3 Make slits in each short rib to remove or cut away excess fat.
4. 4 Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
5. 5 Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

By mykoreaneats