Sauteed Oyster Mushrooms and Broccoli

First recipe post for the year, yay!!! Humabol pa sa last day of January. Anyway, I did not plan to make a full blog feature on this but a few friends asked for the recipe coz I kept them guessing on my Instagram post here.  So here's a quick one for all of you.

This was a spur-of-the-moment dish when I decided to add another ulam for our dinner tonight, served with embotido and leftover BBQ. It so happens that all my orders of organic produce arrived today, including a pack of fresh oyster mushrooms and broccoli.

I wasn't able to take photos of all the ingredients and a step-by-step which I normally do, kasi nga none of this was really planned, hehe... so I will just describe what I did here. As usual, no measurements 'coz tancha-tancha lang ako lagi when I cook.

SAUTEED OYSTER MUSHROOMS AND BROCCOLI

5 cloves garlic, minced

oyster mushrooms, sliced (cut off the hard tip)

broccoli florets and stem

2-3 tablespoons oyster sauce, diluted in about 5 tablespoons water

ground black pepper

pinch of sugar

wansuy/coriander, optional

spring onions, optional

toasted garlic bits (bottled)

Boil water in a small pot.

Blanche broccoli and add 1 teaspoon of salt. Boil for 2 minutes and drain. Set aside.

Heat some oil in a pan and sauté minced garlic until lightly browned.

Add mushrooms and quickly sauté.

Pour diluted oyster sauce, pepper and sugar. Heat through. Add blanched broccoli.

Make sure the sauce gets absorbed by the greens and continue to cook for a minute or two.

Add some chopped spring onions and wansuy for extra flavor. Stir well.

Feel free to add a little more oyster sauce (very salty) to suit your taste.

Plate and garnish with lots of garlic bits. Serve immediately.

Enjoy!
___

In other news, this happened after dinner.

"The rare Super Blue Blood Moon is finally here!

A Blue Moon, a total lunar eclipse and a supermoon all at the same time! It's the first total lunar eclipse since 2015 and the first Blue Moon Blood Moon visible from the U.S. since 1866!"

https://www.space.com/39208-super-blue-blood-moon-guide.html

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Garlic-Lemon Roast Chicken

Because we all love garlic and we all eat chicken, I always have these in my kitchen. Always. While there are sooooo many ways to cook this staple meat at home, I always end up serving the most simple ones to prepare. Siyempre, nandiyan lagi ang pambansang manok - Magnolia Chicken, whole dressed chicken or in choice cuts for specific dishes I plan to cook.

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Healthy cooking will always be the goal of any homemaker and cooking mama. It's a bonus if the dishes are quick and easy to prepare. To achieve that goal, it's a must to have the best and freshest ingredients you can find. In my pantry, staples include premium sauces and oils which are the usual base for most of my cooking. And for today's recipe, only fine aromatic olive oils can enhance the flavor of this very simple pasta dish.

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Over the weekend, J and I headed to S&R to grab a few items, including his frozen peeled shrimps/prawns. His stir-fry shrimps was a hit so he got inspired to cook it again. While he got his pack, I saw these jumbo sea scallops that I've been eyeing for the longest time but was scared to buy. It's pricey, so I wanted to make sure I can find a good recipe and be able to cook it right to avoid wasting these beauties. But what the heck, I was so tempted and craving already, so J agreed to just go for it and buy a pack. Bahala na kung anong luto! =)

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Foodie Friday: Garlicky French Beans

First Friday of the month:  Mom-Cook / Recipes 

Aside from broccoli, chayote (sayote), and okra, French beans is one of the girl's favorite vegetables. Everyone in the family, save for the boy, loves this dish - simply sautéd in garlic and seasoning.  This is one of the easiest, no-brainer ulam I often prepare.

One time, there's this elderly lady who asked me how I cook this when she saw me getting a couple of packs from the grocery.  So, here's how I do it.

I usually give you a recipe format for my Mom-Cook, but this is too simple and I don't even have the measurements for the ingredients since I just drizzle and eyeball everything for this one.

GARLICKY FRENCH BEANS

French Beans
Minced garlic, lots
Olive oil
Bragg Liquid Aminos
Butter

Heat non-stick pan and sauté garlic in oil until fragrant.  Toss in washed beans and season with Bragg (or whatever seasoning you want). Cook for about 6 minutes or until cooked, slightly wilted and tender, but not soggy.

You will notice the garlic and beans will be browned with the seasoning, then add butter - about a tablespoon, which is approximately 1 thin slice from the brick. Mix until well coated and serve immediately.  Great with steamed rice!

Bon appétit! =)

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
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I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again!
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First Friday of the month:  Mom-Cook / Recipe

We are big pasta eaters, and I'm glad.  Creating pasta dishes are some of the easiest meals to prepare, and the variety is endless.  It can have the authentic Italian taste, or infused with Asian and Filipino flavors to make it unique and more interesting.  My kids enjoy their pasta dish in tomato sauce, either with meat or seafood.

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Foodie Friday: Garlic Mushrooms

First Friday of the month:  Mom-Cook / Recipes


"Oooh, my favorite... mushrooms!"
That's what you'll hear from my girl whenever I serve this super simple starter.  Well, we actually eat this with plain steamed rice!

Whenever I am short of one more viand to serve, or when I feel that what I've prepared were not enough, I can always, always, depend on this quick and yummy mushroom dish. So this is gonna be a short quick food post too! :)

This is one of my "instant" recipes since it does not require much time to prepare and cook. Plus, you only need a few ingredients for a juicy and tasty dish that can go as an appetizer or simple side dish. That's why I always keep stock of canned mushrooms. I just wouldn't know if this would work with other edible fungi. If you have tried others, do share.

GARLIC MUSHROOMS

1 can whole button
2 tablespoons olive oil
4-5 cloves garlic, minced
1 teaspoons Knorr seasoning
1/2 teaspoon Balsamic vinegar
1/2 teaspoon Lea & Perrins Worcestershire sauce
pepper
Spanish paprika
parsley, chopped (optional)
cayenne pepper, chili flakes (optional)

To prepare:
Mince garlic. Set aside.
Heat pan and pour in oil.
Open and drain a can of whole button mushrooms.
Slice in half if mushroom pieces are large. This will help absorb the flavors more.

To cook:
Saute garlic in oil until lightly toasted, then add mushrooms.
Season with Knorr, balsamic vinegar, worcestershire sauce, pinch of paprika and ground pepper.
Add ground cayenne pepper or chili flakes if you prefer hot and spicy.
Saute for just another minute or 2, making sure the mushrooms are well coated and evenly flavored.
Toss in parsley.

Serve immediately.
Good for 2 to 3.

ALL my measurements above are approximate as I just eyeball everything while I cook this. I season straight from the bottles. So adjust taste to your liking -- especially the saltiness, while some may want more balsamic vinegar.

Quick, simple, mouthwatering. Just the way we like it!

This dish was inspired by a favorite order from Dulcinea, a local cafe.

If you like this dish, you might wanna try this pasta gambasetti!
Get more simple recipes here.

Happy express cooking!

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
Get instant updates:
My Mom-Friday on Facebook
Follow me on Twitter
Also on Google Friend Connect, or Subscribe Via Email.
I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again!

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