Chipotle-Oyster Mushroom Tacos

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 “Yesterday’s oysters are today’s tacos! “ 😉 The meaty texture and flavor of the oyster mushroom 🍄is perfectly highlighted in these succulent chipotle tacos from the #isadoesit cookbook , our faithful kitchen companion!


 Serves: 6 Tacos

 Ingredients:

For the Filling:

  • 1 tbsp olive oil

  • 1 medium red onion, thinly sliced

  • ¼ tsp salt, plus a pinch

  • 3 cloves garlic, minced

  • 10 oz oyster mushrooms, cut into 1-2 inch pieces

  • 1 medium tomato, chopped

  • 3 tbsp chipotle in adobo sauce, seeded

  • ¼ cup chopped fresh cilantro

  • 1 tsp ground cumin

  • 1 (15 oz) canned pinto beans, rinsed and drained ( 1 ½ cups)

  • 2tbsp fresh lime juice



 For the Slaw:

  • 6 oz cabbage, shredded, (about 3 cups)

  • 1 tbsp olive oil

  • 2 tbsp fresh lime juice

  • 1/8 tsp salt

 For Serving:

  •  6 (8 inch) soft tortillas of your choice

  • diced avocado

 Prepare the Filling

Preheat a large pan over medium heat and add the oil. Sautee the onion in the oil with a pinch of salt for about 3 min, just until slightly softened. Add the garlic and sautee for 30 more seconds

 Add the mushrooms and sprinkle with the remaining ¼ tsp salt. Sautee until lightly browned and releasing moisture ( about 5 min) Add the tomatoes, chipotles, cilantro and cumin, turn up the heat, cooking for th 5 more minutes. The tomatoes should break down a bit, everything should appear juicy.

Lower the heat, add the pinto beans and lime juice, and heat through for about two minutes.  Taste for salt and keep warm until ready to serve. 

Prepare the Slaw

Simply toss all the ingredients together in a a small bowl, making sure to coat the cabbage. 

To Assemble 

Lightly toast the tortillas a large pan or microwave briefly (15 seconds or so ) just to warm through. Stuff with fillings and fixings and serve!

Be sure to check out more recipes from the talented Isa Chandra Moskowitz at https://www.isachandra.com/

 


BBQ shredded chicken of the woods

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If you're reading this hopefully you hit the motherload and need to figure out what to do with all your chicken! We found this simple and delicious recipe on beeteater.com that really lets the chicken of the woods mushroom shine, check it out below or click here to visit the site: http://www.beeteater.com/chicken-woods-shredded-barbecue-sandwich/http://www.beeteater.com/chicken-woods-shredded-barbecue-sandwich/

Serves: 4 sandwiches

Ingredients

  • 2 cups of fresh chicken of the woods mushroom

  • ¼ to ½ cup of prepared barbecue sauce

  • 4 buns or 8 slices of bread

  • 8-12 pickled jalapeños

  • 8-12 dill pickle slices

  • 2 cups vegan cole-slaw (I recommend my homemade Zuc' Slaw)

Instructions

  • Wash the chicken of the woods mushroom, and pull it apart with your fingers into fine shreds to resemble shredded chicken.

  • Water-fry the mushroom in a fry-pan over medium-high until it is cooked all the way through.

  • Stir about ¼ to ½ a cup of barbecue sauce into the mushrooms over low-heat until the sauce begins to bind to the surface of the mushrooms

  • Toast your bread or hamburger buns and set aside.

  • Assemble your sandwich. Top your bread with about ½ cup of cole slaw, about ½ cup of barbecue mushrooms, 2-3 pickle chips and 2-3 pickled jalapeños.

Soy Ginger Pickled Shiitakes

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This recipe comes from Saveur.com and is a must try when preserving your shiitakes all winter long. We like to eat these pickled shiitakes over fish, tempeh, or any rice/noodle bowl. What is your best way to enjoy these tasty bites?


makes About 6 Cups

Ingredients

4 cups dried shiitake mushrooms (about 1⁄3 oz.) or 2 lbs fresh, stemmed

1 cup light or dark soy sauce

1 cup sherry vinegar

3⁄4 cup sugar

2 3" pieces fresh ginger, peeled

Instructions

Put mushrooms into a medium bowl, cover with 5 cups boiling water, and press mushrooms down with a plate to keep them submerged. Let steep for 15 minutes. Strain mushrooms through a sieve set over a medium bowl, reserving 2 cups liquid.

Combine mushrooms, reserved liquid, soy sauce, vinegar, sugar, and ginger in a 4-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, about 30 minutes. Remove pan from heat; let cool. Transfer ingredients to a 1 1⁄2-qt. container, cover, and refrigerate for up to 2 weeks.

Shiitake Hazelnut Pâté

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Nearing the end of our warm weather shiitake flush, it is nice to preserve some for future shiitake craving. Here is a great recipe for preserving and gifting, if you feel like sharing ;)

This recipe comes from Farming the Woods book by Stephen Gabriel and Ken Mudge. This book can be found here if you are interested in learning how to farm your own woods.


4 oz of shiitake mushrooms

1 clove garlic   

2 Tbsp butter 

1/8 tsp thyme    

1/4 tsp salt  

1/8 tsp pepper

1 tsp parsley   

1/4 cup toasted hazelnuts (almonds can be substituted)              

3 oz cream cheese (for vegan use avocado or blended tofu)        

2 tsp dry sherry (for nonalcoholic use, use plum or apple cider vinegar)

In a food processor, blend mushroom caps and garlic. In a skillet melt butter. Add garlic and mushroom mixture, saute for five minutes, stirring in spices. Blend parsley and hazelnuts in food processor, adding in cream cheese until smooth. Add in sherry and mushroom mixture and process until uniformly mixed. Chill in a covered dish for at least one hour. Makes 1 cup (multiply recipe by four for a party size serving).

Shiitake Bahn Mi

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This delicious easy recipe is from Isa Does it cookbook or you can find it at isachandra.com . I liked to eat it in sandwich form or you can eat it as a salad! The shiitakes make for a meaty experience without the meat! Love this one and I hope you do too.


For the pickled veggies:
1/2 cup rice vinegar
2 tablespoons sugar  sugar
Pinch salt

1 scant cup thinly sliced radishes
1 scant cup thinly sliced cucumbers

For the dressing:
4 tablesoons almond butter
3 tablespoons pickling liquid
1 tablespoon sriracha (or more to taste)
1 to 2 tablespoons water
Pinch salt

For the shiitakes:
1 tablespoon peanut oil
1/2 lb whole shiitakes, stems trimmed
2 cloves garlic, minced
1 tablespoon tamari or soy sauce

 

For the toppings:
12 oz crisp salad greens (like romaine)
1/2 cup mint leaves
1/2 cup cilantro


Prepare the veggies:
Stir together the rice vinegar, sugar and a pinch of salt. Toss in the radishes and cucumbers to coat. Let them rest for about an hour, giving them a stir with your hands every so often.

When the pickled veggies are done, prepare the dressing:
Mix together almond butter, 3 tablespoons of liquid from the pickles you just made, Siracha, 1 tablespoon water and a pinch of salt. Since almond butter varies from brand to brand, you may need a little more water to thin it out enough to coat the salad. You may also want to use more Sriracha, I actually used an extra teaspoon for a bit more spiciness, but it depends on your taste.

Prepare the shiitakes:
Preheat a large cast iron pan (or any heavy bottomed pan) over medium-high heat. Drizzle in the oil, then add the shiitakes. Cover and let the shiitakes cook for about 5 minutes, stirring occasionally. They should be softening up a bit and releasing moisture. Now uncover, and cook for 3 more minutes or so, until they are slightly browned in spots. Add the garlic and saute a minute more. Lastly, add the splash of soy sauce, and stir until it’s well incorporated.

Assemble:
Toss the greens with the dressing to coat. Plate the greens and top with the pickled veggies. Throw some herbs on top, and finish with the shiitakes. Serve immediately.

Korean BBQ Portobello Burger/Ribs

This Recipe was too good not to try! Taken from Isa Does it cookbook by Isa Chandra Moskowitz. You can find more of her recipes at The Post Punk Kitchen

You can substitute the portobello with our stropharia, hen of the woods, shiitake, or lion's mane mushrooms. We like it best on the meaty but tender stropharia. Let us know what mushroom you like best korean BBQ'd in the comments below!

Marinade:

1 cup water
1/4 cup light molasses (I left this out because I couldn’t find it)
1/4 cup maple syrup
1/4 cup tomato paste
1/4 cup soy sauce
1/4 red wine vinegar
2 tsp sesame oil
2 Tbsp liquid smoke
2 tsp sriracha
2 cloves garlic
1 tsp onion powder
4 portobello mushroom caps
Olive oil for grill

Directions:

Combine all of the marinade ingredients in a large, shallow bowl. Mix well. Marinate the mushroom caps for at least 15 minutes or up to 1 hour.
Preheat broiler to high. Cover a baking sheet with nonstick foil (or spray with cooking spray). Arrange the oven rack about 6 inches from the heat. Place each mushroom cap gill side up on the baking sheet and broil for 5 minutes on each side. (the longer broiled the more rib like you will get!) Spoon some marinade over the mushrooms after flipping.
To assemble, spread the bun with a little mayo. Place burger on bun and top with kimchi.

Oyster Mushroom Po-boy

One of our favorite recipes! This recipe is from hotforfoodblog.com. I have put the link below for anyone interested in following their blog. Let us know in the comments how your po-boy came out :)

** makes 4 large sandwiches

fried oyster mushroom marinade:

1/2 lbs oyster mushrooms (approx. 16 to 20 pieces)

2 tbsp ground flax

6 tbsp water

1 C non-dairy milk

1/4 C apple cider vinegar

2 tbsp vegan oyster sauce (or use vegan worcestershire sauce)

2 tsp garlic powder

2 tsp dried basil

1 tsp white pepper

1 1/2 - 2 C vegetable oil for frying 

breading:

1/2 C panko bread crumbs

1/4 C corn meal

1/4 C all-purpose flour

1 tsp sea salt

1 tsp cayenne

1 tsp garlic powder

1 tsp dried basil

1/2 tsp smoked paprika

1/2 tsp ground pepper

sandwich sauce:

1/2 C vegan mayonnaise

1 tbsp hot sauce

1 tbsp sweet green relish

1 tbsp pickle juice 

sandwich ingredients:

4 hoagie or kaiser rolls

2 1/2 C finely chopped romaine lettuce

3 vine tomatoes, thinly sliced

2-3 dill pickles, sliced into rounds

Mix together ground flax and water and let is sit in the fridge for 10 minutes to thicken.

Mix together non-dairy milk, apple cider vinegar, oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15-20 minutes.

Meanwhile mix together the breading ingredients and set aside.

You can combine the sandwich sauce ingredients together in a small dish in advance or while the mushrooms are marinating and leave in the fridge until ready to assemble.

Heat oil in a large iron skillet or heavy flat bottomed pan to 375 F just before the marinade time is up. Oil should be heated up to the right temperature just as you're about to bread the oyster mushrooms.

Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2-3 minutes, flipping half way through.

Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil.  Continue to bread the oyster mushrooms and fry in small batches. 

Cut rolls in half, spread the sauce on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!

For full recipe and video, follow the link below:

http://www.hotforfoodblog.com/recipes/2016/9/20/vegan-oyster-mushroom-po-boy