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Hero shot of Asian Mushroom Spread.
Asian Mushroom Spread
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Asian Mushroom Spread is not a traditional Japanese dish, but I decided to post it because it uses only Asian mushrooms. Asian Mushroom Spread is made from a mixture of different mushrooms with a hint of spice from chilli. See the video.

If you are vegan, use oil instead of butter.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Appetiser
Cuisine: Japanese
Keyword: Asian mushroom recipe, healthy dips, mushroom paste, sauteed mushroom recipes
Serves: 1 cup
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 300g/0.7lb mixed Asian mushrooms (note 1)
  • 2 cloves garlic
  • 1 dried chilli finely chopped (note 2)
  • ½ tsp salt
  • 1 tbsp oil
  • 1 tbsp butter
  • 2 tbsp dry white wine
Instructions
  1. Finely chop all the mushrooms. Flatten the garlic using the side of a kitchen knife.
  2. Heat oil and butter in a frying pan over medium heat.
  3. Add the mushrooms to the pan and sauté for 2-3 minutes, until the mushroom pieces start sweating.
  4. Add the garlic and continue to sauté for 5 minutes or until the mushroom pieces become wet (see the video).

  5. Add wine and cook for 15-20 seconds until the liquid almost evaporates.
  6. Add salt and chilli, mix well, then turn off the heat.
  7. Transfer the mushrooms into a tall and narrow container if you are using a stick blender like me, or in a food processer.

  8. Blitz until the mushroom becomes like a paste (note 3). Because the cooked mushrooms hardly contain liquid, you may need to push down the mushroom pieces stuck around the container wall a couple of times to make sure that all the mushroom pieces turned into paste.

  9. Transfer the paste to a serving bowl and smooth the surface.

Recipe Notes

1. I used 5 kinds of Asian mushrooms - shiitake mushrooms, king oyster mushrooms, shimeji mushrooms, enoki mushrooms, and pearl mushrooms (see the ingredients photo in the post).

You don’t need to have the same kinds of mushrooms as mine and the quantity can also vary as long as the total weight is as per the recipe.

Make sure that all the mushrooms are very fresh.

2. One chilli does not make the spread very hot, but if you are sensitive to chilli, you can omit it.

3. You can decide how smooth/coarse the paste should be. I made it like a paste so that you don’t see chunks of mushroom pieces, but the texture of the paste is a bit grainy. Some recipes purposely leave chunks in the paste.

4. Nutrition per serving, assuming that it is consumed by 8 people.

serving: 46g calories: 44kcal fat: 3.3g (5%) saturated fat: 1g (5%) trans fat: 0.1g polyunsaturated fat: 0.4g monounsaturated fat: 1.6g cholesterol: 3.8mg (1%) sodium: 161mg (7%) potassium: 135mg (4%) carbohydrates: 2.4g (1%) dietary fibre: 0.7g (3%) sugar: 0.6g protein: 1.2g vitamin a: 1% vitamin c: 0.9% calcium: 0.2% iron: 1.8%