Top 9 Asian Mushroom Dishes

Matar mushroom is a traditional dish made with mushrooms and green peas as the main ingredients. Other ingredients include onions, tomatoes, ginger-garlic paste, green chili peppers, cumin, oil, garam masala spices, turmeric, coriander, and red chili powder. The gravy is prepared first, while the peas, mushrooms, and turmeric are added to the pot near the end of cooking. The combination is simmered until done, and the dish is often garnished with chopped coriander leaves. It’s recommended to serve this vegan dish with jeera rice and roti or chapati flatbread on the side. Matar mushroom can be prepared in two versions – dry curry or gravy, depending on personal preferences. It’s especially popular during winter, when fresh peas are in season.Expand

Buseot bokkeum is a South Korean side dish (banchan) that is made with stir-fried mushrooms. It is typically made with oyster, shiitake, or button mushrooms, but the choice is optional. The preparation starts with sliced mushrooms that are usually stir-fried along with garlic and onions. The dish is typically seasoned with salt, pepper, and sesame oil and is then served garnished with toasted sesame seeds. Optionally, it can also include sliced peppers, carrots, or green onions. Buseot bokkeum can also be used as a bibimbap topping.Expand

Samaroq is a traditional dish originating from Afghanistan. It's usually made with a combination of mixed mushrooms, tomatoes, onions, hot peppers, garlic, oil, salt, and spices such as cinnamon, cumin, coriander, and cardamom. The garlic, onions, and chili peppers are sautéed in oil over high heat, and then mixed with the tomatoes and salt until a sauce forms. Mushrooms are added to the pot and cooked until the liquid evaporates, and samaroq is then typically served hot with rice or naan flatbread on the side.Expand

Kinoko nabe is a traditional dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of mushrooms (shimeji, maitake, nameko, shiitake), Japanese eggplants, cabbage, leeks, mustard greens, spinach, tofu, dashi stock, miso, mirin, and sake. The ingredients are simmered in the hot pot for a long time because the longer the mushrooms are cooked, the more umami is released. This flavorful hot pot dish is especially popular in autumn, when mushrooms are in season in Japan.Expand

Dhingri mutter or dhingri matar is a traditional dish. Although there are many variations, it's usually made with a combination of button mushrooms, peas, tomato purée, turmeric, garam masala, red chili powder, ginger, garlic, cashews and poppy seeds paste, oil, coriander, and salt. The ginger and garlic are fried in oil and mixed with the tomato purée and turmeric. The mixture is cooked for a few minutes and then mixed with the peas and mushrooms until tender. The rest of the ingredients are added to the pot, the dish is seasoned with salt, garnished with coriander leaves, and it's then served warm, ideally with naan flatbread on the side. If desired, add some cream or yogurt to dhingri mutter for extra creaminess.Expand

Mushroom do pyaza is a traditional dish that’s especially popular in northern parts of the country. This semi-dry dish is made with a combination of button mushrooms, onions (double the amount of mushrooms), tomatoes, ginger-garlic paste, chili peppers, oil, and powders made from red chilis, turmeric, coriander, and cumin, along with garam masala spices. The ingredients are sautéed, then cooked with chopped mushrooms until the water evaporates and the combination becomes semi-dry. Once prepared, mushroom do pyaza is often served with Indian breads such as paratha or fresh salads on the side.Expand

Mushroom kurkure is a traditional dish consisting of stuffed and grilled mushrooms. The mushrooms used in kurkure are usually of the button mushroom variety. Although there are variations, the stuffing is usually prepared with a combination of mawa, hot chili peppers, tomatoes, salt, pepper, and cumin. The stuffed mushrooms are dipped in a batter of flour, cumin, salt, and water, then grilled or deep-fried in oil. Once prepared, the stuffed mushrooms are served hot as an appetizer, ideally with chutney on the side.Expand

Shamu datshi is a flavorful Bhutanese stew consisting of various types of mushrooms stewed in a combination of water, oil, and green chilis. Cheese is added in the end and left to melt slowly with other ingredients. When served, it is recommended to pair shamu datshi with hot rice or crusty bread on the side.Expand