Spicy Noodles with Shiitake Mushrooms

Recipe courtesy of Suzie from Suzie the Foodie.

Prep Time: 15 mins. | Cook Time: 10 mins.

Ingredients

2 tbsp olive oil
1 cup of freshly cooked pasta, your choice which kind
1/8 of a brick of firm tofu, cut into 1/2″ squares (about 10 pieces)
1 cup de-stemmed shiitake mushrooms, chopped
3 tbsp cornstarch
3 tbsp soy sauce
A little Sriracha hot sauce
Some toasted nuts and a handful of spinach
Spicy Peanut Sauce
2 tbsp peanut butter
2 tbsp seasoned rice vinegar
1/2 tbsp soy sauce
Sriracha hot sauce (as much as you can handle, I just use a dot!)

Method

1. Bring small frying pan to medium heat. Add olive oil.
2. Combine soy sauce with a little tiny bit of Sriracha hot sauce. Gently toss tofu in mixture.
3. Coat tofu in a shallow bowl with cornstarch.
4. Add to hot pan and saute on all sides. The tofu will develop a delicious crust.
5. When tofu is mostly brown, add the shiitake mushrooms for at least five minutes.
6. In serving bowl, combine ingredients for peanut sauce. Whisk together. Will take a while but it will come together.
7. Add in tofu, mushrooms, spinach, nuts and pasta.
8. Stir to combine until everything is nicely coated.
If you prefer to have your spinach cooked, add one minute before the tofu and mushrooms are done to help wilt. To be able to absorb the iron from the spinach, make sure to have with either juice or a smoothie high in vitamin C.

Spicy Korean Fried Portobello Sandwich

A nice, plump portobello mushroom cap provides the perfect vehicle for this sandwich. Since it has a nice, meaty texture, it can hold up to the deep frying and still retain it’s shape and it’s the perfect size for a nice, crusty bun.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 40 mins. | Cook Time: 15 mins. | Makes: 4 sandwiches.

Ingredients

Mushrooms
4 large portobello mushroom caps, wiped clean
1/2 cup flour
1 tsp kosher salt and a few grinds black pepper
2 eggs, beaten
1/2 cup panko
2 tbls sesame seeds
scallion mayo
3 scallions
1/4 cup mayonnaise
Gochujang sauce
4 garlic cloves. grated
1” piece of ginger, grated
1/4 cup *gochujang
2 tbls dark soy sauce
1 tbls rice wine vinegar
3 tbls *brown rice syrup (or corn syrup)
2 tbls ketchup
1 tbls sesame oil
cucumber/daikon pickle
1/2 english cucumber, very thinly sliced
about a 3” length of daikon radish, very thinly sliced (you can sub in regular radish, until you have about 1/4 cup)
4 tbls sugar
1 tbls salt
1/2 cup white vinegar
For sandwiches: 4 crusty Portugese or Calabrese buns, *kimchi (optional)

Method

1. You can make the gochujang sauce, mayo and pickle ahead of time but don’t make the veggie pickle too far in advance or you lose the crunch – 1 hour at most.
2. To make the pickle, heat the vinegar until warm in a pot or in the microwave and stir in the sugar and salt and keep stirring until dissolved completely and set aside to cool. Put the daikon and cucumber in a shallow dish and cover with the vinegar, and let it sit, stirring from time to time, until you need them for the sandwiches.
3. To make the mayo, chop the scallions and put them, with the mayo, in a food processor and whiz till smooth. Set aside.
4. Mix all of the ingredients for the gochujang sauce together in a food processor or blender and whiz until well mixed. Set aside.
5. Make your dredge station: 1 shallow bowl with flour, salt and pepper, 1 shallow bowl with egg and then the third shallow bowl with panko and sesame seeds.
6. Roll each mushroom cap in the flour until completely coated, give it a shake and then coat it in the egg. Let the excess drip off before putting it in the bowl of panko, turning it around in the crumbs until it’s completely covered and remove to a rack set over a baking sheet. Repeat until all four are breaded.
7. Meanwhile, you are heating a deep pan or a pot with 3” of vegetable oil over med high heat until it reaches about 350-370F. To test, you can put a couple of panko crumbs in the oil and it should start sizzling right away and turn brown immediately. Carefully lower a mushroom cap into the oil and deep fry for 3-4 minutes, until really golden brown, turning occasionally. How many you cook at once will depend on the size of the pan – don’t crowd them.
8. When they are done, remove them back to the baking rack to drain.
9. Now, cut all of your crusty buns in half , butter them and toast them, either under the broiler or on a grill pan.
10. Heat the gochujang sauce for about 45 seconds in the microwave to soften it up. If you really like spicy food, carefully toss each mushroom cap in some sauce until coated. Otherwise, you will just drizzle some sauce on the mushroom when you construct the sandwich.
11. Smear some scallion mayo on the bottom bun and put the mushroom cap on top (if you didn’t coat in sauce, drizzle the gochujang on top).
12. Add a layer of pickled cucumber and daikon.
13. Spread a spoonful of kimchee on the very top.
14. Top with the cap of the bun and dig in.
*brown rice syrup, gochujang and kimchi can all be found at any Korean or Japanese grocery store or online

Spicy Beef and Mushroom Udon Soup

The bite and chewiness of the asian udon noodles is perfectly complemented by the spicy and tender veal. Using a variety of vegetables, including fresh mushrooms, adds a lightness to the rich and salty beef broth. Top it with a hard boiled egg for a punch of colour!

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 1 hr. | Cook Time: 20 mins.

Ingredients

1 tbsp oyster sauce
1 tbsp honey
2 tbsp soy sauce
1 tsp hot red pepper flakes
1/2 lb. thinly sliced veal
4 cups sodium reduced beef broth
1 tbsp garlic, ginger & chili (in a jar)
400 g Udon noodles
4 green onions chopped, divided
1/2 cup thinly sliced carrots, divided
1/2 cup bean sprouts, divided
8 oz. crimini mushrooms, sliced
4 hardboiled eggs

Method

1. In a small bowl mix oyster sauce, honey, soy sauce, and pepper flakes. Place veal in ziploc baggy and pour over marinade. Marinate for at least 1 hour in the fridge.
2. In a large pot, simmer beef broth with garlic, ginger and chili. Add in udon noodles, half of the chopped green onions, half of the carrots and half of the bean sprouts.
3. In a frying pan, cook marinated veal over medium-low heat for 4-5 minutes. Remove from pan and transfer to pot of broth.
4. Using the same pan, deglaze with a splash of water and add mushrooms. Cook until mushrooms release most of their moisture, 4-5 minutes. Remove from pan and transfer to pot of broth.
5. Let pot simmer for 5-10 minutes, allowing for all the flavours to come together.
6. When ready to serve, ladle into bowls, top with raw sliced carrots, bean sprouts and hardboiled egg. Makes 4 large servings.

Spaghetti Squash with Meatless Mushroom Meatballs

This vegetarian meal is low in calories, fat, and sodium and is packed full of vitamins, minerals, and antioxidants! Meatless is the new delicious!

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 20 mins. | Cook Time: 30 mins.

Ingredients

1 medium sized spaghetti squash
1 shockingly large portabella mushroom (or 5-6 medium crimini)
1 egg
1/4 cup breadcrumbs
1 tsp herbs de provence
1 tbsp feta cheese
sprinkle of pepper
1/2 cup spaghetti sauce (your choice)

Method

1. Cut spaghetti squash in half (without cutting your finger tips off). Place cut side down on a baking tray, and bake in the oven on 425C for approx 20 minutes, or until softened enough to scrape out easily.
2. Meanwhile, finely chop mushroom in a food processor. Combine chopped mushrooms with egg, breadcrumbs, herbs, cheese and pepper. If mixture feels too dry, keep mixing it with your hands as the moisture will be released from the mushrooms.
3. Form mixture into palm-sized balls. Place on a greased baking dish, and bake in 425C oven for approx. 10 minutes or until outside is slightly crispy.
4. Scrape spaghetti squash into bowl. Top with desired amount of spaghetti sauce & mushroom balls. Top with a sprinkle of Parmesan cheese if desired.

Smoky Mushroom Crepes

Crêpes make a cook look good. People think they’re hard, but they’re really just very thin pancakes with a fancy French name. Eating them—at least neatly—is more of a challenge than assembling them. This version combines some of my favorite flavors in an irresistible although sometimes sloppy filling. Meaty mushrooms, smoked paprika, and a swirl of decadent cream all come together in a satisfying dish that’s rich but not too heavy.

Recipe courtesy of The Messy Baker from Charmian Christie ©2014. Photographs © Ryan Szulc. Published by HarperCollins Canada. All rights reserved.

Prep Time: 30 mins. | Cook Time: 10 mins. | Makes: 6-8 crepes.

Ingredients

Crepes
1⁄2 cup milk
2 eggs, at room temperature
1 tablespoon melted unsalted butter, plus more for frying
1⁄2 cup all-purpose flour
Generous pinch of fine sea salt

Filling

1 tablespoon unsalted butter
1 small onion, very finely chopped
1 clove garlic, grated on a microplane
1⁄2 teaspoon smoked paprika
1 teaspoon sweet paprika
2 tablespoons tomato paste
8 ounces sliced cremini mushrooms (about 4 cups)
1⁄4 teaspoon fine sea salt, or more to taste
1⁄4 cup heavy cream
1⁄4 cup sour cream
1 tablespoon fresh lemon juice
Fresh ground black pepper

Method

1. To make the crêpes: In a blender, puree the milk, eggs, melted butter, flour, and salt until smooth. Set the batter aside at room temperature for 30 minutes to 1 hour. (You can make the crêpe batter the night before. Just cover with plastic wrap and refrigerate. Before cooking, allow the batter to come to room temperature.) While the batter rests, make the filling.
2. To make the filling: In a medium skillet over medium heat, heat the butter until it melts and bubbles. Cook the onion until soft and just beginning to turn golden. Add the garlic and cook for a minute or two. Add the smoked paprika, sweet paprika, and tomato paste and cook until the spices and tomato paste have blended with the onion. Add the mushrooms and salt and cook until the mushrooms are soft. Add the cream, sour cream, and lemon juice, stirring to make a thick sauce. Taste. Add more salt if needed and a good grinding of black pepper. Remove the pan from the heat. Cover it to keep the sauce warm while you cook the crêpes.
3. Heat an 8″ nonstick skillet over medium-high heat. Brush with a bit of melted butter for the first crêpe. Pour 2 to 3 tablespoons of batter into the pan and tilt the pan in a circular motion so the batter covers the bottom in a thin layer. Cook for 45 to 60 seconds, or until the edge of the crêpe is brown and flecked with tiny bubbles and the middle looks dull. Turn and cook for 30 to 45 seconds.
The second side should be cooked but will not be as dark as the first side. (Consider the first crêpe a trial run. They rarely work out, so don’t panic. By the second or third, you should be turning like a pro.)
4. Place the crêpe flat on a plate. Scoop 1⁄4 cup of the mushroom filling into its center and spread down the length of the crêpe. Fold the sides over the filling. Drizzle some filling sauce on top for show. Repeat with the remaining batter. You may or may not need to brush the pan again with butter for subsequent crêpes. Eat while hot.

 

NOTE: Unfilled leftover crêpes can be stored between sheets of waxed paper and refrigerated for up to 4 days. Reheat in a hot skillet for a few seconds, fill, fold, and enjoy. The filling can be refrigerated in an airtight container for up to 3 days.

Tip Tip

Don’t have a microplane? Then crush the clove of garlic and put “microplane” on your shopping list. It’s worth the money and drawer space, as it can grate frozen ginger (see tip on page 62), zest citrus, turn block chocolate into fine shavings, and even grate hard cheeses like Parmesan.