Posts Tagged ‘Mushrooms’

* Lor Hon Chye “Buddha’s Delight” with Shiitake and Enoki Mushrooms

Posted on February 13th, 2010 by Linda. Filed under Chinese, Cuisine, Entree, Mushrooms, tofu, vegan, Vegetarian.

My family eats this dish for lunch on the first day of Chinese New Year for the “opening of the year” meal.  It’s all vegetarian, so I guess it’s to set us up for good karma for the year for not killing any animals, even if it’s only one meal a year.  Well, if that >1 billion Chinese all over the world skip meat for just one meal, that’s a lot of animals not killed.  In non-Asian places, the dish is aka Buddha’s Delight – although it really has nothing to do with the Buddha, but it sure is a delightful dish despite its somber colors!  Anyhoo, this chye choy is very delicious with a mix of mushrooms and soy derivatives, and makes a great vegan offering.

Chef’s tip:  The “fatt choy” are those little black strands you see in the picture.  (no worries, its not hair!  We do respect food safety standards.)  It’s a kind of seaweed.   But with a name like “fatt choy” like in Kong Hee Fatt Choy, eating it brings you good luck!  Happy year of the Tiger.

8 oz shiitake mushrooms, sliced or halved
4 oz Nameko mushrooms, whole, trimmed
4 oz crimini, halved
1 cup cloud ears mushrooms, fresh or reconstitute ½ cup dried
1 cup tiger lily buds, fresh or reconstitute ½ cup dried
1 cup enoki mushrooms

3 Tablespoon canola oil
6 cloves garlic, minced
4 cups Napa cabbage, sliced

8 cubes fermented bean curd
3 Tablespoon canola oil
1 cup water

2 cups fried tofu puffs
1 large piece yuba, fresh or reconstituted, cut into 2 inch strips
2 oz gingko nuts, shelled
2 Tablespoon soy sauce
2 oz mung bean noodles, soaked
1/2 cup “fatt choy” seaweed

  1. Soak dried mushrooms (if not using fresh) and lily buds in hot water for 15 minutes.  Trim hard ends off lilies.  Tie a knot through each bud.
  2. Thinly slice shiitake and cloud ears.
  3. Slice napa cabbage.
  4. Heat a large wok.  Add 1 Tablespoon oil and 1/3 of the minced garlic and fry till it sizzles.  Add cabbage, fry for a minute until wilted.  Remove and set aside.
  5. Add 1 Tablespoon and remaining garlic and fry till it sizzles.  Add fermented bean curd.  Add the shiitake, and the remaining mushrooms, except for the enoki.  Saute until mushrooms are soft, about 5 minutes.  Add water and bring to boil.
  6. Add tofu puffs and yuba and gingko nuts.  Cook 1 minute.  Add soy sauce to taste.
  7. Add mung bean noodles and seaweed, bring to boil, or until noodles are translucent.

Serves: 6

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* King Mushroom Coins with Rosemary Honey Vinaigrette

Posted on October 18th, 2008 by Linda. Filed under Appetizer, Cuisine, Fusion, Japanese, Mushrooms, Rosemary, Sides, Vegetarian.

Using the same vinaigrette as the one for Lamb Tataki, the flavorful rosemary vinaigrette works just as well with these seared mushrooms.

Chef’s tip:  Select large king trumpets, save the top for other uses such as a mushroom ragout.  Use a high heat oil like grapeseed oil searing the mushrooms.  Sear in batches so as not to crowd the mushromms, maintaining a high heat environment, otherwise, the mushrooms will start to sweat.

1/3 cup grapeseed oil or other nuetral flavor oils
1/2 tespoon dijon mustard
2 Tablespoons rice wine vinegar
2 Tablespoons honey
1 teaspoon soy sauce
1 teaspoon rosemary, finely chopped
1/4 teaspoon freshly ground black pepper

8 oz King Trumpet mushrooms, stems only, sliced into 1/4 inch thick rounds
1/4 cup grapeseed oil
2 cloves garlic, skin on, lightly smashed
1 teaspoon kosher salt
1 teaspoon black pepper

To make the Vinaigrette:
1.  Combine all ingredients in a glass bowl and whisk to combine well.  Set aside.
To make the mushroom coins:
2.  Heat a cast iron skillet over high heat.   Add the grapeseed oil and garlic and saute for 30 seconds until garlic is fragrat.
3.  Add the mushroom coins and sear the mushrooms until a caramelized crust forms and the mushroom is tender.   Transfer to a plate.
To Assemble:
4.  Drizzle with the vinaigrette, give it a few turns of black pepper from a mill and serve immediately.

Serves: 4

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* Wild Mushroom Blue Corn Quesadilla

Posted on October 8th, 2008 by Linda. Filed under Appetizer, Cilantro, Course, Cuisine, Entree, Latin, Mushrooms, Parsley, Vegetarian.

This quesadilla oozes robust, meaty wild mushrooms and is balanced by the rustic blue corn tortilla.  Served with a bright red tomato salsa, you can safely say you are eating your colors.

Chef’s tip: To grate cheese, pop the cheese into the freezer for about 10 minutes to firm up the cheese before grating.  A regular box grater works best for grating cheese.  Zesting citrus, however, is best done with a microplane which only lifts out the colored parts of the citrus where the essential oils are, leaving the often, bitter pith behind.

1 pound mushrooms, such as Shiitake, Chanterelle, Maitake, sliced 1/4 inch thick
4 Tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

1/4 cup pumpkin seeds
2 Tablespoons fresh oregano, chopped
3 Tablespoons cilantro stems, chopped
2 Tablespoons parsley, chopped
3 oz Cotija cheese, grated
3 oz Oaxaca, grated
2 oz aged, sharp Cheddar
1 teaspoon coriander seeds, roasted and crushed

4 Tablespoons olive oil
8 small blue corn tortilla

3 vine-riped tomatoes or dry farmed Early Girls, diced
1 clove garlic, peeled, sliced
1 sprig green onion, light green and white parts only, chopped
1 Serrano chile, seeded and coarsely chopped
2 cups cilantro, packed, including the stems
Zest of 1 lime
Juice of 1 lime
1 teaspoon rice wine vinegar
A few dashes of hot sauce
1/2 teaspoon cumin, ground
1 teaspoon kosher salt
1/2 tespoon fresh black pepper

2 Tablespoons extra-virgin olive oil

Roasting the mushroom:
1. Preheat oven 400F.  Toss sliced mushrooms with olive oil, and garlic.  Season with the salt and pepper; roast till soft and mushrooms start to brown, about 12 minutes.  Set aside.
Preparing the filling:
2.  Combine the filling ingredients together in a large bowl.  Toss to mix.
Preparing the quesadillas:
3.  Lay a tortilla on a clean, flat surface.  Spoon in about 3/4 inch thick of filling, leaving a 1/2 inch rim uncovered.  Cover with another tortilla, press gently to compact the filling and place on a baking sheet.  Repeat till you have formed 4 quesadillas.
4.  Heat a flat frying pan with little oil over medium heat.  Using a fish spatula, transfer the prepared quesadilla onto the pan, cook for a few minutes, while gently pressing on the quesadilla.  Gently turn the quesadilla and cook the other side for a a minute or two more.
6. Cut each quesadilla into 6 and serve with a salsa.
Preparing the salsa:
5. Add all tomatoes and garlic into a food processor.  Pulse several times till the tomatoes are cut into small dice.   Add green onion, cilantro and serrano and pulse a few more times.  Remove from food processor and add in zest, lime juice, vinegar, hot sauce, cumin, salt and pepper.  If needed, balance the acid with a touch of sugar.  Finish with extra virgin olive oil.

Serves: 4

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