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Tag Archives: mushroom

Little Roses Tortellini

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I decided to use ready-made dumpling wrappers for this in place of making my own dough.In retrospect, this was a mistake – most of the gyoza wrappers didn’t stand up the the sustained boiling.

The filling was made of grated beet, cashew cream, salt and nutritional yeast. To make the sauce I first pan-fried the mushrooms in olive oil, then wilted some spinach in the pan, before adding salt, black pepper, and oat cream.

Pretty little parcels, but overall not a success. The sauce was tasty, the filling was adequate, and the execution failed.

 

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Recycling Soup

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After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.

Cabbage-Mushroom Gyoza

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For the filling of the gyoza, I used one Chinese cabbage (just the leaves), 2 spring onions, 250 grams (dry weight) of rehydrated shiitake mushrooms, 3 cloves of garlic, a 1″ piece of ginger and 2 carrots. To this I added a bit of mirin (about 2 tablespoons), soy sauce (about 2 tablespoons), sesame oil (about 1/4 teaspoon) and salt (about 1/4 teaspoon).

I used pre-made dumpling wrappers. The gyoza were pan-fried on both sides, then I added some water and cooked them until it evaporated. I served them with spring onion, rice vinegar, soy sauce and chilli oil.

Any extra dumplings can be frozen before cooking to save them for later.

Black Pepper Mushroom Pasta in “Cream”

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To make this I pan-fried chestnut mushrooms and black fungus over low heat, then added oat cream and a liberal amount of fresh ground black pepper, plus salt to taste. After the pasta was cooked I added it to the sauce and cooked it a little more. It is topped with a bit of dried parsley.

Asian Greens Soup with Squash, Tofu, and Enoki Mushrooms

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I used this recipe, with some modifications. First, I fried the garlic instead of roasting it, in the same oil I later used for the tofu. Second, I used bok choy as the greens. Third, I used whole chillis which I later removed. Finally, I was unable to find mushroom broth, so I made my own. I took some black fungus and chestnut mushrooms and simmered them with black pepper, garlic, savory and a little tarragon. After some time I strained the broth and then continued with the recipe.

Kimchi Ramen Soup

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I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.

I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.

Vegan Kare Kare

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This recipe already adapts the dish to make it vegan, but I had to make further adjustments. First, I was only able to find banana blossom canned. Second, I chose to get cheaper green beans rather than long beans. Third, I thought I had puffed rice – but I didn’t – so the sauce is a little thinner. And finally I had annato seeds but not powder, so I wasn’t able to get as pronounced a colour when I soaked them.