The taste and texture of mushrooms might not be everyone's cup of tea but considering the wide variety of mushrooms available now, their popularity is certainly increasing.
Chinese chef Liang Cheng, from The Oberoi, has combined the soft texture of different varieties of mushrooms with some of the best flavours of Oriental cuisine. Varieties like shiitake, golden mushrooms, fresh oyster mushrooms, black wood ear mushrooms and cloud ear mushrooms are presented with an oriental twist.
The golden mushroom broth with chicken is a good way to experience the flavours associated with the fungus. This particularly variety looks nothing at all like the typical image of a mushroom — it almost resembles a leafy vegetable. Each variety has its own story to tell; while some are used extensively in Chinese cuisine, others are an integral part of Japanese cuisine as well.
Fresh button mushrooms tossed in salt and pepper and served with chilli flakes is a tangy and delightful way to sample the fungus. What makes it really appealing is the hint of chilli and the aroma of pepper in the dish.
The stir-fried shiitake with peppers is equally delicious — a combination of soft and crunchy textures gives the dish a unique and delectable taste.
The main course too brings in a host of new flavours, along with a new set of mushrooms. These include dishes like steamed chicken with shiitake mushroom, stir-fried tenderloin and fresh mushrooms in black pepper sauce and stir-fried prawns with green peas and shiitake mushroom in butter garlic sauce.
They can be coupled with butter garlic rice, shimeji mushroom and braised noodles with fresh mushrooms. The addition of fresh herbs and some greens brings a different edge to the dishes, making them colourful and nutritious. Though filling, these are extremely easy on the stomach.
"These mushrooms are now available in India. They are grown on the outskirts of Delhi. Many people have started adding them to their food. Chinese and Japanese cuisines make extensive use of the fungus. I am sure people here will like it as well," says chef Cheng.
The mushrooms are quite a sight, even when raw. They are available in different shapes, sizes and colours and enhance the taste of the dishes thay are added to. The a la carte menu will be available till January 20.
Chinese chef Liang Cheng, from The Oberoi, has combined the soft texture of different varieties of mushrooms with some of the best flavours of Oriental cuisine. Varieties like shiitake, golden mushrooms, fresh oyster mushrooms, black wood ear mushrooms and cloud ear mushrooms are presented with an oriental twist.
The golden mushroom broth with chicken is a good way to experience the flavours associated with the fungus. This particularly variety looks nothing at all like the typical image of a mushroom — it almost resembles a leafy vegetable. Each variety has its own story to tell; while some are used extensively in Chinese cuisine, others are an integral part of Japanese cuisine as well.
Fresh button mushrooms tossed in salt and pepper and served with chilli flakes is a tangy and delightful way to sample the fungus. What makes it really appealing is the hint of chilli and the aroma of pepper in the dish.
The stir-fried shiitake with peppers is equally delicious — a combination of soft and crunchy textures gives the dish a unique and delectable taste.
The main course too brings in a host of new flavours, along with a new set of mushrooms. These include dishes like steamed chicken with shiitake mushroom, stir-fried tenderloin and fresh mushrooms in black pepper sauce and stir-fried prawns with green peas and shiitake mushroom in butter garlic sauce.
They can be coupled with butter garlic rice, shimeji mushroom and braised noodles with fresh mushrooms. The addition of fresh herbs and some greens brings a different edge to the dishes, making them colourful and nutritious. Though filling, these are extremely easy on the stomach.
"These mushrooms are now available in India. They are grown on the outskirts of Delhi. Many people have started adding them to their food. Chinese and Japanese cuisines make extensive use of the fungus. I am sure people here will like it as well," says chef Cheng.
The mushrooms are quite a sight, even when raw. They are available in different shapes, sizes and colours and enhance the taste of the dishes thay are added to. The a la carte menu will be available till January 20.