Oyster mushrooms

Another Eastern recipe, where rice graciously embraces all sorts of bright ingredients: oyster mushrooms, ginger with garlic, red onion and soy sauce, sesame oil and chili. This rice is good on its own and as a side dish for chicken , so it is an ideal meal that can be cooked in a house where there are both fasting people and those who eat everything.

Recipe from the brand chef of the Chang restaurant Denis Prokhorov.

Andrey Shmakov, chef of the Savva restaurant, shared the recipe with us.

Pork in beer is a true reflection of Czech gastronomy, where simplicity meets depth of flavor. This recipe has roots in traditional taverns of Prague, where aromatic meat dishes are perfectly complemented by a mug of fresh beer. Tender pork neck infused with malty notes of light beer gains remarkable softness and richness of taste. Oyster mushrooms add a light earthy bitterness, while onions highlight the sweet and caramelized tones of the meat. Crispy potatoes fried to a golden crust make an ideal side dish, and fresh pickled cucumbers and juicy cherry tomatoes finish the composition with a light tanginess. This dish not only delights the palate but also offers a sense of comfort and traditions of old Europe, making every dinner special.

Fried mushrooms with cilantro in the Georgian style is a refined dish where the aroma of forest mushrooms combines with the rich spice of cilantro. Inspired by Georgian culinary traditions, this recipe blends the earthy flavor of oyster mushrooms, the intensity of dried porcini, and the spiciness of Svan salt. The mushrooms are first sautéed in butter and vegetable oil to create a crispy golden crust and then infused with garlic and red wine vinegar aromas. Cilantro adds freshness and vibrant character to the dish, making it an ideal complement to meat or a standalone snack. The dish captivates with its rich flavors and unusual texture, creating a harmony of spices and ingredients characteristic of Georgian cuisine.

Toast with oyster mushrooms for breakfast is an elegant combination of tenderness and richness. Mushrooms sautéed in ghee acquire a pronounced, slightly nutty aroma, while the creamy flesh of avocado adds softness and freshness to the dish. Crispy bread serves as the perfect base for a harmony of textures. Pepper subtly enhances the flavor, adding a light spiciness. This dish is the quintessence of simplicity and sophistication. It evokes relaxed morning hours when one wants to savor the moment. Suitable not only for breakfast but also for a light snack, it makes for an exquisite start to the day or a pause filled with taste and comfort.

Mushroom tartare is an exquisite dish of European cuisine that combines the tenderness of mushrooms with the creamy texture of Brie cheese. This recipe is inspired by classic tartare appetizers but uses a fragrant mushroom mixture instead of raw meat. The mushrooms are sautéed with garlic and onion, then mixed with mayonnaise and coconut cream, acquiring a rich, slightly sweet flavor. The final touch is the addition of Brie cheese, which adds creamy richness when melted. It is recommended to serve the tartare chilled, shaped into a neat ring and garnished with herbs. Its delicate taste and velvety consistency make it an ideal appetizer for gourmets, especially when paired with crispy toasts or fresh vegetables.

Miso soup with mushrooms is a classic Japanese dish symbolizing the harmony of flavors and nutritional properties. Its history traces back to ancient Japan, where miso paste was used as a base for many traditional soups. The deep, rich flavor of the broth enhanced by the umami of white mushrooms, shiitake, and enoki pairs beautifully with tender chicken and fresh kale greens. The light tang of pickled radish adds zest while nori gives a sea note. This dish warms and nourishes, making it perfect for cold days or a light dinner. Its rich flavor highlights the art of Japanese cuisine where every detail plays an important role. It is served with rice that complements the textural variety creating a complete and balanced meal.

Turkey soup with coconut milk is a refined dish of Pan-Asian cuisine that combines the tenderness of turkey, the creamy texture of coconut milk, and vibrant Eastern spices. Its roots trace back to traditional Thai soups like Tom Kha, where the harmony of sweet-sour and spicy notes plays a key role. The rich aroma of lemongrass, lime, and galangal adds freshness to the soup while Thai chili adds spiciness. Oyster mushrooms enhance the flavor richness and fish sauce adds depth. The perfect balance of salty, sour, and spicy makes this soup indispensable on cold days, nourishing the body and awakening taste buds. Served hot with cilantro leaves that enhance its freshness, this soup is a true culinary journey into the world of Eastern gastronomy.

Hummus with mushrooms and onions is an original variation of a traditional Middle Eastern dish deeply rooted in Jewish culinary culture. Creamy, velvety chickpea hummus enriched with the aroma of tahini and the freshness of lemon juice serves as the perfect base for juicy sautéed mushrooms and caramelized onions. Sumac adds a slight tanginess while cumin provides warm spice, creating a harmonious flavor balance. The finishing touch is olive oil that highlights the richness and depth of the dish. This hummus not only delights the palate but is also versatile: it suits both a hearty breakfast and a light dinner or appetizer for festive tables. It pairs perfectly with warm lavash or fresh vegetables, revealing a wealth of flavor nuances with each bite.

Quick beef soup in pho-bo style is a simplified version of the famous Vietnamese dish that warms the soul and fills it with Eastern aromas. Historically, pho-bo originated in the early 20th century in northern Vietnam and became a symbol of cozy home cooking. This version of the dish does not require long broth boiling while preserving a rich flavor thanks to the combination of boiled beef, fragrant meat broth, and exotic spices. Thin slices of meat, mushrooms, and wheat noodles harmoniously blend into a deep, enveloping taste complemented by cilantro, green onions, and fresh lime. The mild spiciness of chili pepper and the delicate saltiness of soy sauce make the soup even more vibrant. Perfect for a quick dinner, providing energy and warmth on cool evenings.

Pasta cazzarecce with mushrooms and truffle oil is an exquisite dish of Italian cuisine that captivates with its deep, rich flavor. Cazzarecce, a traditional pasta, perfectly holds the creamy mushroom sauce due to its shape. Oyster and champignon mushrooms add a forest aroma to the dish, while truffle oil adds a refined, slightly earthy note. Crispy garlic and thyme breadcrumbs complete the composition, creating a contrast of textures. This dish was born in regions of Italy where simplicity is valued without sacrificing flavor sophistication. It pairs perfectly with dry white wines and is great for both cozy dinners and special occasions. Serve hot, generously drizzled with truffle oil, and enjoy its rich and multifaceted taste.

Recipe by Andrey Zhdanov, chef of the Modus restaurant.

Egg noodles with beef in beer a la Stroganoff is an original variation of the classic dish that appeared in Russia in the 19th century. Here, tender pieces of beef are simmered in a rich beer sauce enriched with sour cream and spices. Dark beer adds depth of flavor, making the meat especially tender and aromatic, while paprika gives a slight spiciness. Oyster mushrooms and sweet peppers complement the composition with their earthy and fresh notes, while pickled cucumber refreshes and balances the taste. Serving on nests of egg noodles makes the dish not only convenient to eat but also aesthetically pleasing. It’s a great treat for a cozy family dinner or dinner with friends that combines the richness of Russian cuisine with the sophistication of European sauces.

Mushroom julienne with camembert is a refined dish of author cuisine that combines the tenderness of French cheese with the rich flavor of forest mushrooms. Camembert, soft and aromatic, reveals creamy notes under heat, enveloping juicy pieces of oyster mushrooms. Provencal herbs and a pinch of oregano give it a sophisticated Mediterranean aroma, while mayonnaise adds a light spiciness. Historically, julienne originated as a traditional French dish, but this version is a modern interpretation with a playful approach to the classic. It is perfect as an appetizer for a romantic dinner or festive table and is best served hot to enjoy the stretchy cheese texture and deep mushroom flavor.