Crispy Duck Ramen with Porcini Mushrooms | Tried and True Recipes (2024)

FAQs

Can you use porcini mushrooms in ramen? ›

This mushroom ramen is the perfect warming dish. Ramen broths can take hours but by using Dried Porcini Mushrooms it can be made in under 8 minutes!

Sautéing mushrooms is a popular method for cooking them for ramen. It helps release their natural flavors and create a rich, umami taste. However, you can also boil mushrooms if you prefer a softer texture or want to incorporate them into the ramen broth directly.

Oyster mushrooms work particularly well in this recipe, but almost all mushrooms will make a flavorful ramen including regular button mushrooms (white and brown), maitake, shimeji, lion's mane, and enoki.

Mushroom broth ramen🍜🍜✨ by@Lucy 💡 rehydrating dried mushrooms makes a quick and umami rich stock ♻️don't throw away the water used to rehydrate - we're using that for the soup base 🔥fry off ginger, chilli, garlic and spring onion to add to the soup 🍜 garnish with sriracha mayo, sesame seeds, loads of lime juice and ...

But before we dive in, just a quick deviation into how to prepare them for cooking. Dried porcini mushrooms need to be reconstituted with water before you can use them, and this produces two wonderful things: the mushrooms themselves and their flavorful soaking liquid. Both of which can be used in cooking.

Cooking Porcini Mushrooms

And Italians have made an art of cooking with porcini, both dried and fresh. The cap and stem of this mushroom are equally tasty, but the texture of the stem is slightly tougher than the cap.

Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

2Heat the olive oil in a large, wide skillet over medium heat. 3Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. 4Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.

Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter.

In a large frying pan, heat ½ tbsp vegetable oil over a high heat. Add half the mushrooms and stir-fry for 4 mins until golden. Transfer to a plate; repeat with another ½ tbsp oil and remaining mushrooms, then set aside. Reduce the heat to medium, add another 1 tsp oil, then add the ginger, chilli and garlic.

What are the crunchy mushrooms called? ›

Enoki mushrooms are a long, thin, white mushroom with a mild flavor and crunchy texture, which are popular in Japanese, Chinese, and Korean cuisines.

Kikurage, wood ear mushroom, is a common topping on Japanese ramen. This is because it adds a chewy texture and absorbs the flavors of the ramen noodles and of the ramen broth.

What is Kikurage? Kikurage is a kind of edible mushroom that's popular in traditional Japanese ramen, and in a variety of Japanese and Asian dishes. Also known as the “wood ear mushroom”, kikurage is a traditional topping that has retained its popularity in the global ramen scene.

To cook with dried mushrooms, you first have to rehydrate them by soaking them in boiling water and waiting until they come to room temperature. If you're not in a rush, try soaking them in room temperature water for several hours until soft. The slow soak keeps more of the flavour in each mushroom.

It's full of rich and earthy mushroom flavor and can be added to stews, soups and sauces or risotto. If you're lucky enough to find fresh porcini, brush or gently rinse the mushroom caps to get rid of any dirt. From there, you can chop and sauté them, add them to soup, or even grill them whole.

Kikurage is a kind of edible mushroom that's popular in traditional Japanese ramen, and in a variety of Japanese and Asian dishes. Also known as the “wood ear mushroom”, kikurage is a traditional topping that has retained its popularity in the global ramen scene.

Remove the stems from the cremini mushrooms and thinly slice them. Set a large pot over medium-high heat, add olive oil and add the sliced mushrooms. Cook for 5 minutes until tender. Add the vegetable broth, miso paste, soy sauce, and chili sauce.