Shiitake or Maitake Clear Soup

2 tblsp. miso 1/2 oz. dried mushrooms

1 1/2 cups mushroom broth (or 1/4 lb- fresh mushroomi)

2 cups water 1 tub tofu

Soak cut or broken mushrooms in 2 cups cold water for 15 minutes. Drain off broth and save. Cover mushrooms with more cold water and soak for another 20 minutes .Add saved mushroom broth back into preparation and boil it for a few minutes. Season soup with soy sauce and miso. Add chopped tofu, onions and/or other vegetables. (If needed add 1-2 cups more water.) Bring back to a boil for 1-2 minutes and turn down heat. Allow to simmer for 5 minutes. Serves four people.

Shiitake Hazelnut- Vegetarian Pate*

* Credit for this recipe is gratefully given toTimmer, Pershern & Miller's "CookingAmericanwiM an Oriental Favorite-Recipe evelopment with.Shiitake Mushrooms"from Shiitake Mushroom^ANanonaSymposucmTr^e Show University of Minnesota Center for Alternative Plunt and Animal Products College of Natural Resources, College of Agriculture, St. Paul, Minnesota, May 3-5,1989.

4 oz. Shiitake Mushrooms 1/8 tsP thyme

3 tblsp. butter 1/4 tsP'salt

1 clove garlic, minced 1/8 tsP- PePPer

1/4 cup toasted hazelnuts 2 tsp. dry sherry

3 oz. Neufchatel cheese 1 tsp. fresh parsley leaves

Trim and discard woody ends from mushrooms. In a food processor, finely chop mushroom caps and stems In medium skillet, melt butter. Add mushrooms and garlic and saute for at least 5 minutes Stir in thyme, pepper, and salt. In food processor, chop parsley. Add hazelnuts and process. Add Neufchatel cheese and process until smooth. Add sherry and mushroom mixture. Process until well mixed Spread or mole in serving dish. Cover. Chill at least 1 hour. Serve with crackers. Yielc : 1 cup.

Other mushrooms can be substituted for, or combined with Shiitake. My variation on this recipe is to first sauté the mushrooms before adding them to the food processor.

1 oz.. dried Maitake or 1/3 lb. fresh Maitake 1/3 lb. flour (2 cups)

1/2 cup cold water 2 eg§s vegetable or canola (rape seed) oil tempura sauce

If using dried Maitake, soak cut or broken mushrooms in 2 cups cold water for 15 minutes. Di: card water Cover mushrooms with more cold water and soak for another 20 minutes. Drain and discard water. In a separate bowl, mix flour with eggs and cold water. Dip and rc the mushrooms into the flour/egg mixture. Deep fry the Maitake mushrooms in hot oil (356° F. = 180° C.)) for one minute Remove any damp excess oil with paper towel. Serve with tempura sauce. This recipe can also be used as a base to make tempura shrimp, white fish, and/or assorted vegetables such as zucchini, potato's, onions, etc.

MUSHROOM RECIPES 441

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