mushrooms
Korean BBQ Oyster Mushrooms
Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there
Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.
Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.
We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan
Lions Mane y Salsa
No idea what else to call this dish. It is 100 percent inspired by the tempeh y salsa recipe in La Vida Verde by Jocelyn Ramirez which I would never even have glanced at it had it not been for the amazing chicharrones en salsa at El Mirasol that Jim used to devour breakfast lunch or dinner back when we ate red meat. My dish started out with a batch of Rancho Gordo Buckeye beans made “the Rancho Gordo way.
I think took about 8 ounces of Lions Mane and did a fine dice and sautéed it until it became crisp but not burnt
I took half the finished drained buckeye beans and mashed them and then gave them the refried beans treatment with olive oil not lard and a splash of Mexican oregano.
I took two poblanos (1 for each of us) and seeded them by just a slit along the top. These were put in the toast setting on the airfryer on the medium setting. Once warm and pliable I stuffed them with leftover white rice that I flavored with Rancho Gordo Felicidad Chipotle Sauce. I set these in a warm oven to get themselves warm and let the flavors mingle.
Meanwhile I decided this was a good time to try the Adonis Spritz recipe found in Bon Appetit recently which I made in Ken whiskey glasses made as a collab with Mattel and Dragonglass
The plating went together like this:
Warm beans on the bottom of the pasta bowl, the chili stuffed with rice on top. I had put just a dab of cheese on both to melt while in the warm oven. I sprinkled the Lions Mane pieces (my chicharrones) on top, then drizzled a fire roasted salsa, then drizzled some Chema with sliced avocado on the side. Garnished with some tomato and cilantro
With the drinks and the rose from the yard…
This one will get made again!
BBQ Pink Oyster Mushroom Sandwiches
Last weekend the Palm Springs Farmers Market granted me Pink Oyster Mushrooms from Canyon Creek Mushrooms. I was lucky as we slept in and they had two bags of mushrooms left—one was the pink. After hunting recipes I settled on the caramelized bbq sandwiches
I loved these! Carmelize them in a hot pan with some spicy seasonings…and toss in bbq sauce and then sauté them quickly again.
Here’s how they start:
Here is the last sauté before they hit the toast:
I used my favorite bbq sauce from We Love Jam
And I plated these beauties with a coleslaw
I’m gonna do this again. It’s a lot of low and slow time getting a nice caramelization but well worth it!
White Chili
This white chili came out a little yellow thanks to homemade low sodium “chicken broth.” It can be made vegan my omitting the sour cream and cheese or by swapping in plant based version.
I cooked my beans and assembled my ingredients (note, I saved my bean cooking broth for use back in the chili).
Not pictured is my broth blend and the mushrooms. I sautéed onion chopped onion in olive oil, adding in one yellow bell chopped, one anaheim chopped with some salt, the pepper blends shown and a touch of the oregano Indio. After everything sautéed I added 1/2 the bag of corn and 8 ounces of chopped mushrooms and let it all sautéed until the mushrooms were cooked. Then I added in my bean broth, my low sodium “chicken” broth and water. Here I added in another teaspoon or so of the oregano Indio and let it simmer about 30 minutes. Garnished with radish, cilantro, cheese and sour cream.
One note about the oregano Indio.
This treasure of from my newly discovered Rancho Gordo in Napa. This oregano is grown for them as a partnership with an organization in Mexico. It’s more earthy than Mexican oregano and lacks the citrus notes. I like it.
Gluten free mushroom grilled cheese with sauteed mushrooms
Im so so so behind…busy and sick and here i am (plus then i managed to clog the sink in the kitchen and that had to wait for the plumber since i failed at non invasive treatments!)
So with a counter full of goo and my sink back in operation i went simple.. Grilled cheese.
I didnt catch pics of the bread label or the cheese (its my usual from northern california)…the bread is a new brand ive been trying out—this week the long cut was on sale.
Mushrooms sautee with some olive oil, tamari, and worcesthire
Nice hydroponic lettice leaves
Butter beans with penzeys greek blend and olive oil with red wine vinegar
Fun food finds 1/2/16
We were Santa Monica farmers market bound today and since winter is usually bland I wasn’t taking any pics until I ran into this this thing so I started with the food pics….
Having no idea what it was, I bought some. Wikipedia and several sites have cleared up my lack of knowledge…Mountain yams are a Asian tuber that turn into goo if you grate and get mucilaginous plus have an itchy skin that needs soaked in water and vinegar to neutralize…sounds like a winner here :-p
Kohlrabi are also in season as I found baby ones last weekend
Sun chokes have been about for a month or so but few in attendance this week–one vendor said the ground was too frozen to harvest
Sweet limes…which I always look at but never buy….and they aren’t green!
Unhusked walnuts which I haven’t seen in person since I used to have to collect them from my grandpas yard
Mushrooms! Including white truffle which I passed on hoping for black truffle soon…but I picked up some hedgehogs
My favorite cheese vendor provided me with a raw 1year aged white cheddar
Jim found giant macaron that are gluten free at the newly opened Lemonade
And I picked up the foodies coloring book at Barnes and noble!
Brian and Jim Eat 