Minced Oyster Mushroom

1)Fried Rice Oyster Mushroom Recipe

Finely dice carrot and onion. Finely chop ginger and garlic. Cut scallions in fine rings and oyster mushrooms into bite-sized pieces.
Heat vegetable oil in a large frying pan over medium heat and fry garlic and ginger for approx. 2 minutes. Add cooked rice and toss in order to coat every rice grain with oil. Sprinkle some brown sugar on top and keep frying for 5 minutes before adding soy sauce and mirin. Afterwards keep frying for approx. 10 minuten or until the fried rice is almost crispy.
In the meantime, use a second frying pan and heat some oil in it. Fry onions for 2 – 3 minutes until they are translucent. Then add carrots, oyster mushrooms and soy sprouts and fry for approx. 8 minutes. Add frozen peas, fresh spinach approx. one third of the scallions. Fry for 5 minutes and season with salt and pepper to taste.
Serve fried rice with vegetables, season with salt and pepper to taste and sprinkle remaining scallions over it and drizzle some sesame oil on top.

Mix chopped mushrooms,potatoes and bread crumbs. Add half of the spices(red chilly powder,coriander powder),salt and chopped coriander. Mash well and roll it into equal sized small balls.
Heat oil in a wok/kadai. Add the kofta balls one by one. Fry them until golden brown. Keep it aside.
Heat oil in a pan and add onions,ginger,garlic cloves. Cover and cook for 2 minutes until soft. Add chopped tomatoes and salt. Cook till tomatoes soften, mixing with a spatula.
Add cashews to the gravy. Add stock powder and mix well. Cook for 5 minutes.
Blend the gravy with 1 cup water. Heat the gravy ,along with koftas. Garnish with coriander. Serve with rice or roti or any flat bread.

Pulse parsley, cilantro, scallions, lemon juice, chiles, and ice cubes in a food processor until roughly chopped, about 10 pulses. With processor running, pour oil through food chute, processing until mixture is smooth, about 15 seconds. Transfer mixture to a bowl; stir in salt and pepper. Set aside until ready to use, or refrigerate in an airtight container up to 2 days.
Preheat grill to medium-high (400°F to 450°F). Whisk together oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined; set aside. Thread oyster mushrooms evenly onto 2 (9-inch) metal or wooden double-prong skewers; thread king trumpet mushrooms evenly onto similar skewers.
Brush mushrooms with some of the garlic-oil mixture; sprinkle evenly with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Place mushroom skewers on oiled grill grates; grill, uncovered, until lightly charred, about 10 minutes, turning once or twice and basting with remaining garlic oil. Add cashews to the gravy. Add stock powder and mix well. Cook for 5 minutes.
Serve mushrooms with salsa verde, labneh, warm pita, and sunflower seeds.