Special thanks to Jacqualine who kindly passed me these YiFon mushroom pots to sample!
All six of them stacked high.
I was on a mission, to share some of the dishes that the Mom whipped up with these pots of mushrooms. Easy peasy and definitely, tasty! I have taken the liberty to introduce the various types of mushrooms so a mushroom is not just a mushroom anymore.
Assorted whole mushrooms, sliced to moderate thickness.
She made Ipoh Horfun and sprinkled them on top, albeit slightly lacking in taste but very wholesome.
Nameko mushrooms according to Wiki are small, amber-brown mushrooms with a slightly gelatinous coating that is used in Japanese cuisine.
The spicy after tones lit up the bland tofu dish, nice!
Bailing mushrooms next! These are a new star in the edible mushroom family, is so named because of its beautiful pure white body and its similarity in shape with Glossy Lanzi. (Credit: http://www.5903.tradebig.com/)
These mushrooms were thickly cut and had a lovely bite. I like mushrooms without the shroomy texture, so Bailing nailed it for me. Great with stir fried veggies.
Teatree mushrooms were mostly stems though.
Great with homemade glutinous rice too!
Golden Mushrooms up next!
Paired with stir fried vegetables and beef, loved the spicy kick that it gave!
Convenience has long over taken the need for food cooked from scratch, especially when time is no longer on your side. Great alternatives to the freshly cooked.