Ingredient (english)

Mu Err Mushrooms

Mu Err Mushrooms

Mu Err mushrooms are also called Judas ears, Chinese morels, black fungus or cloud ears mushrooms. Mu Err mushrooms are mainly used in Asian cuisine. The dark brown Mu Err mushrooms are flat and wavy. They have a fine aroma and often take on the taste of other ingredients in dishes. The soaking water should be changed several times. After soaking, rinse Mu Err mushrooms thoroughly again, as sand likes to settle in their undulating structure. By soaking dried Mu Err mushrooms reach a multiple of their size.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
101 kcal
20 g
5 g
0 g

Recipes with Mu Err Mushrooms

Asian Noodle Salad
Asian Noodle Salad is prepared in a wok. Soak Mu Err mushrooms in cold water for at least 1/2 hour. ...
Chinese beef meat
Chinese beef meat Rinse the dried Mu Err mushrooms well and soak them in warm water for about 30 minutes. Boil Basmati rice. ...
Chinese beef meat dish
Chinese beef meat dish is prepared in the wok. Boil Basmati rice with 1/4 l water and a pinch of salt. ...
Chinese chicken
Chinese chicken is prepared in a wok. Soak the mushrooms in 0.1 l warm water for 30 minutes. ...
Chop Suey with beef meat
Chop Suey with beef meat is prepared in the wok. Cut beef fillet into strips and marinate in 1 tablespoon soy sauce. ...
Chop Suey Wok
Chop Suey Wok is served with Basmati rice. Season minced meat with 1 tbsp soy sauce and 1 tbsp sake. ...
Chow mine out of the wok
Chow mine out of the wok Chow mine from the wok is a Chinese specialty. There are different ways to prepare Chow mein, where the noodles are either fried softly in the wok, or fried crispy in the fryer according to the Chinese American way, as you can see in the picture above. ...
Mongolian Fire Pot Fondue Chinoise
Mongolian Fire Pot Fondue Chinoise Mongolian fire pot is a fondue in which the ingredients are cooked in meat broth. In China the dish known as Fondue Chinoise is called Mongolian fire pot. ...
Peking soup with bamboo sprouts
Peking soup with bamboo sprouts Peking soup with bamboo shoots tastes sourly hot. Sprinkle mushrooms with boiling water, soak for 30 minutes, drain and cut into strips. ...

(C)opyright by Marions Kochbuch