Featured Shiitake Recipe
Honey-Soy-Glazed Vegetables with Crispy Mushrooms
http://www.foodandwine.com/recipes/honey-soy-glazed-vegetables-crispy-mushrooms
INGREDIENTS
- 1/4 cup plus 1 tablespoon canola oil
- 1 pound medium turnips, cut into 3/4-inch wedges
- 1 pound medium radishes, quartered
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
- 2 tablespoons molasses
- 2 tablespoons water
- Salt
- 6 large shiitake mushrooms, stemmed and caps quartered
- 1/2 pound Asian rice crackers, pulverized
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.
In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.
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Featured Oyster Recipe
Crispy Oyster Mushroom
http://iloveicookibake.blogspot.com/2013/05/crispy-oyster-mushroom.html
Ingredients
4 cups fresh oyster mushroom
2 eggs (can use whites only)
1 tsp salt
150g plain flour
50g corn flour
5g baking powder
enough oil for deep frying
garlic salt
Method:
- Mix together plain flour, corn flour and baking powder
- Wash clean mushroom, cut lengthwise (remove the stem)
- Dip mushroom in the egg whites, drain
- Put in the mushroom in the flour mixture, make sure all are fully coated
- Heat oil in frying pan (lots of oil!) and deep fry mushroom til crisp
- Remove from heat and drain over kitchen towel, let cool
- Sprinkle with garlic salt and toss well
- Keep in airtight container
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Featured King Oyster Recipe
Crispy Vegan Smoked Mushroom “Bacon” Recipe
http://www.seriouseats.com/recipes/2014/02/crispy-smoked-mushroom-bacon-bits-vegan-recipe.html
- 8 ounces King Oyster (also sold as Trumpet Royale) mushrooms, cut lengthwise into 1/8th- to 1/6th-inch slices (see note above)
- 3 tablespoons canola or vegetable oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons maple syrup
- 1/8 teaspoon sugar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1 chunk applewood, hickory, or mesquite
Adjust oven rack to center position and preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Add 2 tablespoons oil and brush with a pastry brush to coat evenly. Lay sliced mushrooms on sheet in a single layer (you may have to work in batches or on two trays). Season with salt and pepper. Flip slices and season with more salt and pepper. Transfer to oven and cook for 20 minutes. Turn mushroom slices carefully with a thin metal spatula. Return to oven and continue cooking until well-browned and crisp, about 20 minutes longer. (Mushrooms will quickly overcook, so monitor them carefully.) Remove from oven and transfer mushrooms to a paper towel-lined plate to drain.
Transfer mushrooms to a bowl and toss with maple syrup, sugar, garlic powder, paprika, and remaining oil. Season to taste with more salt and pepper. Transfer mushrooms to the basket of a steamer insert and space evenly over bottom.
Ignite wood chunk over a burner or with a torch. Transfer to a large pot. Add steamer insert and cover pot with a tight-fitting lid. Let mushrooms smoke for ten minutes. Remove from pot. For crisper mushrooms, return to lined baking sheet and continue baking until sugars start to caramelize gently, about 5 minutes longer. Allow to cool completely before transferring to an air-tight container and storing at room temperature for up to a 5 days.
