Mushroom Recipe Trio

Mushroom season has been going on around here for a few months now.  I’ve been doing more cooking than writing and here are a few recipes that I have been working on to use up some of the bounty.

Shiitake and Cucumber Chow Chow

This recipe came about around the end of August when the first flush of shiitakes really produced an overload.  It just so happened that there were also more cucumbers in the garden than we could eat.  The recipe is for a large amount, but it can easily be cut down to fit whatever you have. Likewise, the flavors can be adjusted to suit any taste.

Yield: a lot

Amt.	Meas.	Ingredient
4	Lb	Shiitake mushrooms, cleaned
2	tbsp	Soy sauce
1	tbsp	Sesame oil
2	tbsp	Olive oil
4	Lb	Cucumber, peeled, seeded, diced
1	Lb	Carrot, peeled, diced small
8	Oz	Red onion, peeled, minced
2	ea	Jalapeno, cleaned and diced small
4	cup	white vinegar
1	cup	sugar
3	tbsp	salt
½	cup	Grated fresh ginger
2	tbsp	Chopped fresh garlic
1	tbsp	Red chili flake
1	tbsp	Sesame oil
1/2	cup	Chopped fresh cilantro

Method:

1. Clean and chop the mushrooms. Toss with soy sauce, sesame oil and olive oil.
2. Spread the mushrooms on a baking sheet and place in a 375° oven.
3. Roast 30-45 minutes, turning occasionally, until mushrooms begin to dry on edges.
4. In a sauce pot, mix vinegar, sugar, salt, ginger, garlic, red chili and sesame oil. Bring to a boil over medium heat. Simmer for about 8 minutes or until sugar is all dissolved.
5. Place the cucumber, carrot, red onion and jalapeno into a large mixing bowl.
6. When mushrooms are done, add to mixing bowl.
7. Pour vinegar over mixture over the vegetables and mix together.
8. Serve with roasted meats or on sandwiches or hot dogs or wherever a little flavor is needed.
9. Can in jars or keep refrigerated for up to two weeks.

 

Mushroom and Asparagus Wrap

This is a super simple vegetarian wrap that is super delicious.

Yield: 4 wraps

Amt.	Meas.	Ingredient
1	tbsp	olive oil
8	oz	fresh mushrooms( preferably shiitake and/or oyster), cleaned and chopped
8	oz	fresh asparagus
2	tsp	minced garlic
		salt and pepper
1/2	cup	sharp provolone, shredded
4	ea	10″ flour tortillas
1	cup	hummus
1	cup	mixed lettuce

Method:

1. In a saute pan, heat oil then add mushrooms and asparagus.
2. Cook, stirring occasionally, until mushrooms are softened and asparagus is tender.
3. Add garlic and season with salt and pepper to taste.
4. Lay tortilla on a plate and sprinkle with a quarter of the cheese. Heat in microwave about 25 seconds to warm tortilla and melt cheese. Alternatively, place tortilla on a griddle or pan to melt cheese.
5. Repeat using all tortillas and cheese.
6. Divide mushroom and asparagus mixture over tortillas.
7. Divide hummus over tortillas.
8. Divide lettuce over tortillas.
9. Arrange all items in a line across the center over the tortilla, leaving an inch or so on the sides.
10. Fold in the two sides and then fold the bottom over using it to shape the wrap, then roll over the top.
11. Can be messy, so enjoy carefully!

 

Green Beans and Mushrooms

An easy way to turn green beans into something special.

Yield: 4 servings

Amt.	Meas.	Ingredient
1	pound	green beans, stemmed and cleaned
2	tbsp	olive oil
1/4	cup	slivered yellow onion
1/2	pound	fresh mushrooms (preferably shiitake and/or oyster), cleaned and sliced
2	tbsp	minced garlic
		salt and pepper

Method:

1. Place green beans in a pot and cover with water.
2. Bring to a boil, reduce to a simmer and simmer 10 – 15 minutes until tender.
3. In a large saute pan, heat the olive oil, add the onion and saute until softened.
4. Add the mushrooms and cook until softened and liquid from mushrooms is almost gone.
5. Add the garlic to the mushrooms. Saute briefly.
6. Drain green beans when cooked and add to mushrooms.
7. Mix all together and season to taste with salt and pepper.