Currently viewing the tag: "oyster mushrooms"
Since the main components of this dish are large, this is a knife and fork dish. It can serve as a base for something larger like fish, or you can use it as a side. Add some slices of pork and some noodles and it can be a one-pot full meal.
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Tagged with: bacon • braise • choi • mei quin • mei quin choi • mushrooms • oyster mushrooms • pork • scallions
This is a nice and light dish with bright flavors. If you have green garlic, be sure to use some of that in the filling. Button mushrooms will work fine in lieu of oyster mushrooms, but avoid shiitake as they will take over the dish.
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Tagged with: chard • egg • green garlic • herbs • leeks • Meyer lemon • mushrooms • oyster mushrooms • pasta
Definitely a fusion dish drawing on India and Southeast Asia for inspiration, with some pure California thrown in as well.
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Tagged with: carrots • cilantro • curry • leeks • mei quin choi • Meyer lemon • mushrooms • nuts • oyster mushrooms • shiitake mushrooms • tofu
This light soup celebrates spring. If you have asparagus, add some 1/8th inch bias cut slices and you have all the local vegetable harbingers of the season. This recipe is more of a guideline, really. Feel free to play with it. You could just add the chard stems to the liquid, but the sautéing brings out sweetness in the stems, and wilting the chard in a separate pan gives a lighter, cleaner flavor to the broth. The fava greens are the tips of the plants, including some of the flowers. Add mushrooms, carrot shreds, whatever you find.
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Tagged with: chard • cheese • farro • fava beans • fava greens • green garlic • leeks • mushrooms • oyster mushrooms • soup • spring
There actually are no roasted mushrooms in this dressing. It gets its name from the fact that the trimmings from a recipe for roasted mushrooms are what is used to give this dressing its flavor, although you could roast the trimmings instead of sautéing them if you wish. This dressing would be nice on grilled or roasted fish topped with roasted oyster mushrooms and this dressing, with some baby mustard greens, mizuna, or arugula tossed in.
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“Lemon Roasted” because Meyer lemon juice is used in the marinade for these. This is a dish that was designed for a cabbage and chicken salad, but could be used in soups, noodles, on fish, omelets, you name it. Try to find larger mushrooms for this, and using your hands to shred them means you will have rough edges that will caramelize beautifully. Trim the ends and any base clumps and save for making Roast Mushroom Dressing.
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This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to this dish. A Ben-Riner or other fixed blade slicer makes this dish a lot easier to prep. Thin slices help keep cooking time down.
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This is a satisfying main course salad with plenty of crunch and lots of umami flavor, thanks to the roasted mushrooms and the roasted chicken. This recipe is based around the roasted chickens you find at the store or any leftover chicken you have on hand. Using a Ben-Riner or other fixed blade slicer makes the prep for this salad fly. You could even slice the vegetables the day before and bag or box them until needed. Tearing the mushrooms with your hands is quick and leaves lots of edges to crisp up and add texture to the dish.
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Tagged with: cabbage • carrots • celery • chicken • lemon • lettuce • Meyer lemon • mushrooms • oyster mushrooms • salad
This recipe involves cooking tomatoes, onions, and garlic down to a jam-like consistency and tossing blanched broccoli in the sauce to coat. The recipe may make more than you need for the broccoli, and if that is the case, just freeze the remainder and use it on pasta, other vegetables or use it coat roasted chicken, fish, or shrimp.
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Although this dish originally was made to stuff chicken, it is quite good on it’s own as a side dish. The goat cheese is a nice option, but the dish is fine without it. Pine nuts work well in lieu of pistachios. This stuffing works great in whole chickens, chicken breasts, pork chops, fish, or even big pasta shells.
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For when you want something rich with big flavors. This is not a “diet” dish by any means. The recipe looks long, but it really does not take all that long to do this. You could cook all the components and make the custard the day before and then combine them and bake them just before dinner when you need them.
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INGREDIENTS:
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
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