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Shroom, Daikon and Carrot Stir Fry
Shroom, Daikon and Carrot Stir Fry
2 TB Peanut Oil
1/4 cup thinly sliced onion
4 medium carrots, thinly sliced
1 medium Daikon, thinly sliced (about 3 cups)
1/4 lb. mushrooms, thinly sliced
2 TB water
3 TB soy sauce
1 1/2 tsp powdered ginger
2 tsp maple syrup
1/4 teaspoon hot chili oil, or more to taste (optional)
Heat oil in a wok or skillet over high heat. Add the onion and carrot; stir-fry for 2 minutes. Add the Daikon and mushrooms; stir-fry for 1-2 minutes. Add the water and continue to stir-fry until all the water has evaporated. Add the soy sauce, ginger, syrup and chili oil. Stir vigorously for 30 seconds. Transfer to a warm bowl and serve.
This stir-fry can be easily adapted for a main meal by adding tofu or meat (ground pork or chicken come to mind). Begin by heating 1 to 2 TB of oil in the pan. Stir-fry tofu or meat for 2 to 4 minutes (until desired doneness), then remove and reserve. Add the meat/tofu back in just before the soy sauce and syrup.
Greens with Wild Ginger-Maple Vinaigrette
Greens with Wild Ginger-Maple Vinaigrette
Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe in The New American Cooking by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.
1 cup dressing
3 TBSP Peeled, minced wild ginger, or 2 TBSP store bought
pinch of salt
2 cloves garlic
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp sherry
1 tbsp rice wine vinegar
1 1/2 tsp dijon mustard
fresh ground pepper
1/4 c maple syrup
1/4 c oil
2 tbsp toasted sesame oil
Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.
6 C mixed salad greens
a few thinly sliced mushrooms
thinly sliced half-moons of salad turnip
1 pound roasted beets, carrots, etc
Toss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper
Now for dessert...
Strawberry Clafouti
This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.
Butter a 10 inch baking dish, like a pie plate. Preheat oven to 375
Battter:
3/4 c flour
2/3 c maple sugar
3 eggs
1 1/4 c milk
Thai Green Curry with Potatoes, Mushrooms and Choi
Thai Green Curry with Potatoes, Mushrooms and Choi
The purple potatoes really brighten up this green curry, but feel free to use yellow if you prefer. Adding the tofu makes a tasty side into a delicious main course perfect for a hectic weekday evening. Serves 4.
2 TB sunflower oil
1 large onion, thinly sliced
6 oz oyster or shiitake mushrooms
2 TB Thai green curry paste
1 can coconut milk
2 TB fish sauce
2 TB honey
1/4 tsp salt
1 lb potatoes, unpeeled, scrubbed and cut into 1/4 slices
12 oz firm tofu, halved lengthwise, then cut into 1/2 strips (optional)
2 small heads (or 1 large) pac choi, roughly chopped (feel free to mix in some tatsoi)
2 TB limejuice
2 cups cooked rice
Heat oil in a large, deep skillet or wok over medium-high heat. Add onion and cook, stirring frequently for 3 minutes. Add mushrooms; continue to stir for another 2 minutes. Add the curry paste, toss with the veggies and cook for about 30 seconds. Stir in coconut milk, fish sauce, honey and salt. Add potatoes and tofu, if using, and toss to coat. Bring to a simmer. Cover, reduce the heat and simmer for 10 minutes. Stir in pac choi. Cover and simmer for 5 minutes longer. Remove from heat. Stir in limejuice. Serve over rice.
Asian Chicken Cabbage Rolls
Asian Chicken Cabbage Rolls
Here's a recipe I found on a Canadian Poultry Marketing Board website. I've changed it around a bit already, but feel free to substitute ground pork or turkey or crumbled tofu for the chicken. Makes 6 servings
1 head napa cabbage
1 # ground chicken
1 tbsp oil
2 cloves garlic, minced
2 tbsp minced chives
1 tbsp grated fresh ginger
1 c sliced mushrooms
pinch red pepper flakes
3/4 c cooked rice
2 tbsp soy sauce
1 egg, beaten
Heat oil in a skillet and add garlic, ginger, mushrooms, and chives. Saute until liquid evaporates. Add chicken and red pepper flakes. Cook until no longer pink, breaking it up into crumbles with a spoon. Stir in soy sauce and rice. Remove from heat, mix in egg.
Meanwhile, dunk napa into a large pot of boiling water just to wilt it, then rinse in cold water. Remove about 12 individual leaves and blot dry. Place a scoop of filling in the stalk end, then roll up. You don't have to worry too much about tucking in the ends. Place rolls in a steamer and steam about 10 minutes, until tender. Do this in a couple batches. Serve with a sauce made up of soy sauce, ginger, chives, garlic, maple sugar and a pinch of red pepper flakes.
Mixed Grains Pilaf
Mixed Grains Pilaf
Here's a delicious sounding recipe from members Al and Pam from last share.  As some of you may need ideas for the mixed grains, and we have mushrooms again, it seemed like a good recipe to include  The other idea I had for using the grains is to cook them until tender and use as you would bulghur to make tabouli type salad. Rather than parsley, I used a mixture of minced chives and bunched greens.1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 tbls (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)
Saute grains in 4 tblsp butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 tblsps butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.
Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve.
Stir-Fried Spring Vegetables
Stir-Fried Spring Vegetables
This is based on a recipe from “A Year in a Vegetarian Kitchen†by Jack Bishop. It is one of my vegetarian friend's favorite cookbooks. Serve over white rice or cooked barley. Serves 4.
3/4 ounce dried shiitake mushrooms
2 cups boiling water
4 medium scallions, all but the dark green parts, thinly sliced
4 medium garlic cloves, minced
1 TB ginger root, minced
1/2 tsp hot pepper flakes
3 TB soy sauce
2 TB rice vinegar
2 tsp cornstarch
3 TB cooking oil
5 oz fresh shiitake or oyster mushrooms, sliced
1/4 tsp salt
1 large (or 2 small) head pac choi, chopped
3 medium parsnips (about 12 ounces), peeled, quartered, cored, and cut into 3/4†dice
3 medium carrots (about 8 ounces), peeled and sliced
2 TB minced fresh cilantro leaves
Place the dried mushrooms in a bowl and cover with the boiling water. Let soak 15 minutes. Finely chop the mushroom caps (discard the stems), and add to a bowl along with the scallions, garlic, ginger and pepper flakes. Pour the soaking liquid through a strainer lined with a paper towel into a measuring cup. Whisk the soy sauce, rice vinegar and cornstarch into the strained liquid until smooth.
Heat 1 tablespoons of the oil in a large non-stick skillet over high heat until shimmering. Add the fresh mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until nicely browned, about 6 minutes. Scrape the mushrooms into a bowl.
Add another tablespoon of oil to the hot pan and sauté the choi until crisp-tender, about 3 minutes. Remove and reserve with the mushrooms.
Heat the remaining 1 tablespoon of oil in the empty pan. Add the parsnips and carrots and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the rehydrated mushroom mixture and cook, stirring constantly, until aromatic, about 1 minute.
Add the soy sauce mixture to the pan and bring to a boil. Reduce the heat, cover, and simmer until the root vegetables are tender but not mushy, 6 to 8 minutes. Return the browned mushrooms to the pan and cook just until heated through, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.
Maple Grilled Tempeh Recipe
Maple Grilled Tempeh Recipe
From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.
8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans
Garnish: fresh herbs of your choice, crumbled feta cheese
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.
Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.
Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.
Mediterranean Orzo
Mediterranean Orzo
The combination of feta, lamb and tomato is classic. If you are not a lamb-eater, try throwing in some mushrooms, kalamata olives and pine nuts instead. Serves 4.
1 lb. ground lamb, crumbled, or good lamb sausage sliced into half-rounds
2 TB olive oil
1/2 sweet onion, chopped
2 garlic cloves, minced
1 head broccoli or cauliflower separated into small florets
salt and pepper
1/2 cup chicken stock
1 TB chopped fresh oregano or 1 tsp dried
1 large tomato chopped
3/4 lb orzo
6 oz feta cheese crumbled
salt and pepper to taste
Put a large pot of salted water on to boil. Cook lamb in a large heavy-bottomed skillet over medium heat until cooked through. Reserve the cooked lamb and drain the skillet. Heat the oil in the same skillet over medium heat. Add the onion, saute for one minute, then add garlic. Saute onion for another minute or two, then add the broccoli or cauliflower, salt and pepper. Toss to combine. Add the chicken stock and oregano. Bring to simmer, reduce heat and simmer covered for 5 minutes.
Meanwhile, add the orzo to the pot of boiling water and cook according to packaged directions. Add the cooked lamb and chopped tomato to the skillet and simmer one more minute. Drain the orzo reserving 1/4 cup of the cooking liquid. Toss the orzo with the lamb and vegetables, adding reserved pasta water if necessary. Toss in the feta. Serve warm.
Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
This recipe is adapted from the aforementioned A Year in a Vegetarian Kitchen, by Jack Bishop. Serves 3-4.
Tomatillo-Chile Salsa
1 pint tomatillos, husked and washed
2-3 medium jalapenos
2 TB chopped fresh cilantro leaves
Salt
Quesadillas
4 tsp extra-virgin olive oil
8 oz oyster mushrooms, thickly sliced
salt to taste
3 medium garlic cloves, minced
freshly ground black pepper
6 8-inch flour tortillas
4 ounces goat cheese
Preheat oven to 450F. Roast the whole tomatillos and chiles in a rimmed baking sheet on the middle rack of the oven, turning the veggies once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer the tomatillos to a food processor. Cut off the stems of the chiles and add, (seeds and all, for extra heat), to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.
Lay 3 tortillas flat on a work surface. Sprinkle goat cheese on top, leaving a 1/2 border around the edges. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve the remaining salsa on the side.
Wild Mushroom and Caramelized Onion Pizzas
Wild Mushroom and Caramelized Onion Pizzas
The method for baking off these pizzas varies slightly from Andrew's recommendations above. But, I would be afraid to get these beautiful mushrooms too close to the broiler element. Makes two 8 pies.
2 tablespoons butter, divided
2 tsp olive or sunflower oil
1 large onion, halved lengthwise, thinly sliced crosswise
.5 lb assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp minced fresh rosemary
salt and pepper to taste
