Shiitake Mushrooms Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Selecting: Choose firm, fleshy mushroom, particularly ones that are
dark, domed and dappled (a white bloom is normal). Thin, pallid
mushrooms often have a taste to match. Symmetry and size have little
bearing on eating qualities. Shiitake should be dry, but not
leathery, and have a distinct aroma. The heavy tough stems should be
well trimmed or small. Among the most flavorful and rare are
cold-weather strains with small cracks and fissures. Occasionally
"baby" shiitake or "buttons" show up. Small, deep brown, tender (even
the stems) and intense, they are worth the extra dollars.
Keeping and Cooking: Store shiitake in the refrigerator in a basket
covered with a slightly damp towel. they lose their special flavor if
kept more than a few days, although their appearance may change very
little.
Clean them with a soft brush. Remove the stems for stock.
Alternatively, slice the stems and cook in a little liquid until
soft, then combine with the dish being prepared.
Although shiitake can be used in all the ways you would use common
mushrooms (except raw), they contain less liquid and therefore burn
and dry out easily. The satiny texture and meaty flavor develop when
simmered in liquid. Or quick-cook in hot broth for a slightly tart,
pungent effect. Brush with favored or nut oil to grill or broil. When
stir-frying or sauting, use lower heat than for common mushrooms.
For seasoning, think of pepper, star anise, chili, garlic, soy sauce,
shallots, chives, lemon zest, rosemary, thyme, savory and ginger.
Dried Shiitake: Also called Chines black or Oriental mushrooms, there
are two main types. One is flat, thin, dark
and widely available.
The other is meatier, paler, more flavorful
and found only in
Oriental shops.
Break off stems; use in stocks or grind fine for seasoning powder.
Soak caps for
hour in hot water or stock with a drop of oil. Lift
out gently; strain liquid for soup, sauce or the dish being prepared.
Cook caps in a stew, stock, soup or casserole.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95
Title: Lamb Osso Buco
Categories: Meat, Main dish, Vegetable
Yield: 6 servings
2 tb All-purpose flour 2 Garlic clove(s)
1 ts Salt -finely chopped
1/2 ts Black pepper 1 1/2 c Tomato sauce
3 lb Lamb shanks 1 1/2 c Dry white wine or vermouth
-trimmed of fat 1 tb Basil; chopped or
-sawn into 1 1/2" pieces 1 ts Dried basil
1 tb Olive oil 1 1/2 ts Thyme, chopped or
1 Onion(s), diced 1/2 ts Dried thyme
2 Carrots; diced 1 Bay leaves
1 Stalk celery, diced 1 tb Parsley, chopped
Preheat oven to 350
F. In a shallow dish, combine flour, salt and
pepper. roll lamb pieces in the flour mixture and shake off excess.
Heat
tbs of the oil in a Dutch oven or heavy ovenproof skillet over
medium-high heat. In two batches, brown the lamb on all sides, about
8-10 minutes per batch, using the remaining
tbs oil for the second
batch. Remove lamb to a bowl and set aside. Reduce heat to medium,
add onions, carrots and celery to pan and cook, stirring, until
softened, 3-5 minutes. Add garlic and cook until aromatic, about 30
seconds.
Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add
reserved lamb and return to a simmer. Cover and bake for about 1
hours, or until the lamb is tender, turning the meat once after 45
minutes. Discard the bay leaf, taste and adjust seasonings.
The recipe can be prepared ahead. Cover and refrigerate for up to 2
days or freeze for up to 6 months. Thaw, if necessary, and heat on
stovetop or in a 350
F oven for about 30 minutes. Sprinkle with
parsley and serve.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95
Source from luhu.jp
dark, domed and dappled (a white bloom is normal). Thin, pallid
mushrooms often have a taste to match. Symmetry and size have little
bearing on eating qualities. Shiitake should be dry, but not
leathery, and have a distinct aroma. The heavy tough stems should be
well trimmed or small. Among the most flavorful and rare are
cold-weather strains with small cracks and fissures. Occasionally
"baby" shiitake or "buttons" show up. Small, deep brown, tender (even
the stems) and intense, they are worth the extra dollars.
Keeping and Cooking: Store shiitake in the refrigerator in a basket
covered with a slightly damp towel. they lose their special flavor if
kept more than a few days, although their appearance may change very
little.
Clean them with a soft brush. Remove the stems for stock.
Alternatively, slice the stems and cook in a little liquid until
soft, then combine with the dish being prepared.
Although shiitake can be used in all the ways you would use common
mushrooms (except raw), they contain less liquid and therefore burn
and dry out easily. The satiny texture and meaty flavor develop when
simmered in liquid. Or quick-cook in hot broth for a slightly tart,
pungent effect. Brush with favored or nut oil to grill or broil. When
stir-frying or sauting, use lower heat than for common mushrooms.
For seasoning, think of pepper, star anise, chili, garlic, soy sauce,
shallots, chives, lemon zest, rosemary, thyme, savory and ginger.
Dried Shiitake: Also called Chines black or Oriental mushrooms, there
are two main types. One is flat, thin, dark
and widely available.
The other is meatier, paler, more flavorful
and found only in
Oriental shops.
Break off stems; use in stocks or grind fine for seasoning powder.
Soak caps for
hour in hot water or stock with a drop of oil. Lift
out gently; strain liquid for soup, sauce or the dish being prepared.
Cook caps in a stew, stock, soup or casserole.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95
Title: Lamb Osso Buco
Categories: Meat, Main dish, Vegetable
Yield: 6 servings
2 tb All-purpose flour 2 Garlic clove(s)
1 ts Salt -finely chopped
1/2 ts Black pepper 1 1/2 c Tomato sauce
3 lb Lamb shanks 1 1/2 c Dry white wine or vermouth
-trimmed of fat 1 tb Basil; chopped or
-sawn into 1 1/2" pieces 1 ts Dried basil
1 tb Olive oil 1 1/2 ts Thyme, chopped or
1 Onion(s), diced 1/2 ts Dried thyme
2 Carrots; diced 1 Bay leaves
1 Stalk celery, diced 1 tb Parsley, chopped
Preheat oven to 350
F. In a shallow dish, combine flour, salt and
pepper. roll lamb pieces in the flour mixture and shake off excess.
Heat
tbs of the oil in a Dutch oven or heavy ovenproof skillet over
medium-high heat. In two batches, brown the lamb on all sides, about
8-10 minutes per batch, using the remaining
tbs oil for the second
batch. Remove lamb to a bowl and set aside. Reduce heat to medium,
add onions, carrots and celery to pan and cook, stirring, until
softened, 3-5 minutes. Add garlic and cook until aromatic, about 30
seconds.
Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add
reserved lamb and return to a simmer. Cover and bake for about 1
hours, or until the lamb is tender, turning the meat once after 45
minutes. Discard the bay leaf, taste and adjust seasonings.
The recipe can be prepared ahead. Cover and refrigerate for up to 2
days or freeze for up to 6 months. Thaw, if necessary, and heat on
stovetop or in a 350
F oven for about 30 minutes. Sprinkle with
parsley and serve.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95
Source from luhu.jp