Showing posts with label oyster mushrooms. Show all posts
Showing posts with label oyster mushrooms. Show all posts
Monday, January 30, 2012
SAFFRON EDAMAMÉ RISOTTO WITH OYSTER MUSHROOM SAUTÉ
Sometimes on our walks on Denman Island we are lucky enough to discover wild edible mushrooms (ones that we are familiar with, I hasten to add). That’s what inspired this particular recipe— one spring morning we discovered oyster mushrooms growing on a fallen log. We picked quite a few on our way back to the house. I love finding gourmet ingredients in the wild!
I served the sauté on top of the following colorful saffron risotto studded edamamé (green soybeans), and creamy with vegan cheese.
I cook risotto in a microwave oven. (Afraid of microwave ovens? Click this link.) We love risotto, but I must admit that we would hardly ever have it if I had to stir it for half an hour. Barbara Kafka, one of America's most renowned food writers and for many years a columnist for Gourmet magazine, writes in her book “Microwave Gourmet”: "If anything could convince the true cook, or even the ardent eater, that the microwave oven is a tool worth having, it would be that it makes risotto divinely, effortlessly, and relatively rapidly while the cook talks to the guests. From being a once-a-year treat, it can go to being an everyday delight." And: "The very idiosyncrasy of cooking that makes the microwave oven generally unacceptable for the cooking of floury dishes makes risotto work well. Starch absorbs liquid slowly in the microwave oven, and it also absorbs too much. That is exactly what you want the rice to do in a risotto."
Printable Recipe
Printable Recipe
BRYANNA’S MICROWAVE SAFFRON EDAMAMÉ RISOTTO WITH OYSTER MUSHROOM SAUTÉ
Serves 4 as a side dish or starter, 2 or 3 as a main dish
This is the exception to the rule that it isn't really a time-saver to cook rice in a microwave oven. With this method, you can have creamy, savory risotto in under 20 minutes, with little or no stirring. Another advantage is that you can cook it right in the serving dish, so you have no dirty pot. And it saves energy, as do most countertop appliances.
Have ready the Oyster Mushroom Sauté described above.
For the Risotto:
1 Tbsp. olive oil
1 Tbsp. olive oil
1 small onion, chopped
1 cup arborio rice (or other Italian superfino rice)
2 3/4 cups hot chicken-style vegetarian broth
pinch Spanish saffron
1/4 cup dry sherry (or more broth-- 3 use cups liquid in total)
Additions:
1 cup thawed frozen (shelled) edamamé (green soybeans)
a large handful of mozzarella-style vegan cheese
Freshly-ground black pepper to taste
Add the olive oil to a medium-to-large-sized microwave-safe casserole. Cook on High power for about 30 seconds. Add the onion, cover and cook on High power for 1 1/2 minutes. Add the rice, and stir well. Cook UN-covered on High power for 1 1/2 minutes, then add the liquids and saffron and stir well.
Cook uncovered on High power for 7 minutes. While the risotto cooks, you can make your sauté to top off the risotto. It doesn't have to be what I described above; it can be your own invention.
After 7 minutes, add the edamamé to the risotto and microwave on High power about 7 minutes longer. Stir the "cheese", stirring well but carefully, until it melts.
The rice should slightly sauce-y. I don’t like it too “soupy”, but that’s up to you. Taste the rice for doneness-- you may need to cook it for another minute or so— this will depend on the power of your microwave.
Serve very hot on a heated soup or pasta plates, with the Oyster Mushroom Sauté placed decoratively on top. Add a sprig of fresh herb, if you have some in your garden.
Serve very hot on a heated soup or pasta plates, with the Oyster Mushroom Sauté placed decoratively on top. Add a sprig of fresh herb, if you have some in your garden.
Enjoy!
Monday, June 11, 2007
A FIND ON OUR MORNING WALK-- WILD OYSTER MUSHROOMS!
Oyster mushrooms we harvested off of an alder stump on Denman Is.
Sorry I have been blogging so seldom lately! I have alot of things on the go, not the least of which is starting on a new book with co-author David Lee of Fieldroast. I traveled to Vancouver this last weekend to meet with and work with David, which was really fun! But that's another story!
I wanted to do a short blog on our wild oyster mushrooms, which we are sometimes lucky enough to find this time of year. We only found a small batch this year, but that was enough to inspire a couple of yummy meals!
UPDATE: Both will be in my new book "World Vegan Feast
" coming out Sept. 2011.
Homemade vegan rapini and "mascarpone" ravioli with oyster mushroom "cream" sauce
Pasta with Creamy Sun-Dried Tomatoes and Oyster MushroomsEnjoy!
Friday, April 7, 2006
RECIPES AND MORE IMPRESSIONS FROM THE VEGETARIAN AWAKENING CONFERENCE
It's going to take me a few entries to tell you all of my impressions of this event because I'm still digesting everything (if you'll pardon the unintentional pun!). It was a truly amazing event, highlighted by the outstanding generosity of the organizer, Chef Kevin Dunn, the Hospitality Education Program Director, Randy Sahajdack, and all of the staff and students. I just can't say enough about them! They showered us (the presenters) with gifts, good food, and all the help we needed. We had student volunteers as our assistants. I had 5 in my team, led by Ashley, a senior student who was so well-organized and competent that I forgot to be nervous!
They housed us at the truly magnificent Amway Grand Plaza Hotel (the bed was so nice, I actually got some sleep!).
I got to meet four of my Vegan Feast newsletter subscribers, plus some others who have corresponded with me, so that was super fun! I had breakfast a couple of times with Howard Lyman, the "Mad Cowboy"(a 4th generation cattle farmer turned vegan), who is coming to my area in June, so I hope to be able to cook a meal for him and his wife at that time! His speeches were so right on and funny and serious at the same time.
I only got to see one demo because I spent all of Monday preparing for and giving my demo. I chose to see Chef Ken Begeron, whom I greatly admire for his talent, and who is so kind and calm, whatever challenges he faces in the kitchen! His recipes were all about using sea vegetables for flavor. He prepared and served a Sea Vegetable Bisque, which was out of this world; Maple Glazed Kelp Carrots and Onions; Mesclun Mix with Smoked Dulse; Sea Czar Dressing; Fusion Tartar Sauce; and the two recipes below. I had never heard of smoked dulse before, and I don't know whether I can get it where I live, but I plan to try smoking dulse in my stovetop smoker!
CHEF KEN BERGERON’S SERENDIPITY SMOKED DULSE AND RED MISO DRESSING
“Prepared by participants at a vegan cooking workshop, this ‘accidental’ version of SeaCzar Dressing [from his book ‘Professional Vegetarian Cooking’] uses smoked dulse and a variety of red miso.”
1/2 cup eggless mayonnaise (Ken used Veganaise Original)
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1/2 tsp. prepared mustard
1/2 tsp. crushed garlic
1 tsp. red miso
1 Tbsp. smoked dulse, chopped finely (see photo above)
Pinch of sea salt
2 Tbsp. water
Whisk all ingredients together. If using a blender, add the dulse after all other ingredients, as over-mixing can discolor the dressing.
CHEF KEN BERGERON’S OYSTER FRIED MUSHROOMS
(This recipe has been cut down to serve 2-3)
From his book “Professional Vegetarian Cooking”.
These are sooooooo delicious! (Fortunately, I had tried them before, because I didn't get any! I got sidetracked chatting and they were all gone by the time I got out to the tasting area!) Ken says that he sometimes uses the same breading and method on round “plugs” of tofu (not frozen) that have been soaked in sea vegetable “juice” (I guess water in which sea vegetable has been simmered), to make “vegan fried scallops”. Have to try that!
5 oz. oyster mushrooms, rinsed and kept slightly moist
olive or peanut oil for frying
Flour Mix:
1 Tbsp. nori flakes, pulverized in a coffee grinder or blender
1/4 cup + 2 tbsp. white flour
1/2 tsp garlic powder
pinch of salt
Liquid Mix:
2 Tbsp. Flour Mix (above)
1/2 cup water
Bread Crumb Mix:
1 1/4 cups fresh bread crumbs (unseasoned)
2 Tbsp. dulse flakes
1/4 tsp. garlic powder
Small pinch salt
Small pinch pepper
In separate bowls, thoroughly mix ingredients for each of the three mixes, in the order that they are given.
Cut or break the clusters of mushrooms to about 2” long by 1” wide. Cut large ones in half or leave small ones attached.
Just before beginning the breading, rinse off the mushrooms quickly and shake off excess moisture.
Heat the oil to 350°F. (Use a deep-fry thermometer or electric deep-fryer.)
Dredge the mushrooms first in Flour Mix and shake off excess. Dip mushrooms into the Liquid Mix and shake off excess. Dredge mushrooms in Bread Crumb Mix. Set aside on a pan until they are all done.
Fry the breaded mushrooms four to five at a time for about one minute, until golden brown,being careful that the breading doesn't get beyond golden. Drain mushrooms on a towel covered plate. Allow a minute between batches for oil to re-heat. Mushrooms may be kept warm in a 250°F oven.
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Well, that's all I can write for today! Stay tuned for more!
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