Tag Archives: mushroom

Original Champignon mushroom


The most delicious food is the simplest to cook.

A few years ago we were in a Korean BBQ restaurant in Tianjin, China. The owner came to our table and showed us how to BBQ champignon mushrooms: she took off the champignon’s stem, and placed the cap upside down onto the barbecue. 1 Or 2 minutes later, the champignon’s cap filled up with water. The owner said: “Add a little bit of salt, drink it’s water first, then eat it”. We did, and never forgot it!

Even though now is not the BBQ season, we still can cook these champignon mushrooms in a simple way.


What we need:

- Some champignon (or common) mushrooms
- Some salt
- Some black pepper

How to do it:

First clean the mushrooms and take off their stems.
Heat some butter in a frying pan, and wait for it to melt. Then, place the champignon hats upside down into the pan and cook on small fire. After about 1 minute,  the champignon’s water begins to come, two more minutes as water almost fills the “champignon’s bowl”, turn off fire, sprinkle salt and black pepper.


Tip: you also can use a cover to cover the pan after you put all champignons in it, 1 or 2 minutes. This way is more fast, and champignons will become more softer.

Stir fried chicken with shii take

shii take kipI have prepared a wonderful lunch with white rice, chicken and fresh shii take mushrooms. This dish is fast and easy to make, but is of restaurant quality!

shii take kipIngredients:

  • Fresh shii take (1 box of 120 grams)
  • chicken breast (200 grams)
  • Garlic (3 cloves)
  • Dried chili (or fresh ones if you like it more spicy)
  • Soy sauce light (1 tablespoon)
  • Rice wine (or Shaoxing wine) 1 tablespoon
  • Oyster sauce (3 tablespoons)
  • Corn starch (1 tablespoon)
shii take kipPre-prep:

  1. Cut the chicken and shii take in cubes of about 2×2 cm
  2. Chop the garlic in small pieces
  3. Marinade the chicken with 1 spoon of oyster sauce, 1 spoon of rice wine en let it sit in the fridge for 10 minutes
  4. Then add 1 spoon of corn starch to the chicken and mix it well


  1. Heat oil in a cooking pan or wok
  2. Fry the chicken cubes until golden brown
  3. Then add the shii take, garlic and 2 table spoons of oyster sauce and stir fry 3 more minutes on high fire

That’s all! Serve with a bowl of white rice