Mushroom Delight Food

BUDDHA'S DELIGHT (JAI, CHINESE VEGETARIAN STEW)

Steps:

• Prepare the dried lily flowers, shiitake mushrooms and wood ear mushrooms: Place each ingredient in a separate medium-sized bowl and pour boiling water on top to cover by at least 1" (2.5 cm). Press the ingredients down to submerge into the water. Rehydrate for 20 minutes, until they turn soft throughout.
• After the lily flowers turn soft, remove the tough ends if needed (*Footnote 1). If the lily flowers are very long, cut them in half lengthwise. Drain and set aside. Measure out 3/4 cup of the soaking water for later use.
• For the shiitake mushrooms, gently squeeze the water from the mushrooms, then slice into halves. Measure out 1/4 cup of the soaking water and pour into the same bowl with the lily flower rehydrating water.
• For the wood ear, mushrooms, once rehydrated, cut into small bite-sized pieces.
• Place the vermicelli noodles in a medium-sized bowl and add boiling water to cover. Let sit for 3 to 5 minutes (or according to the package instructions), until the noodles turn al-dente. Drain and set aside.
• Combine the sauce ingredients in a medium-sized bowl, stir to mix well and set aside.
• Mix the ingredients in a small bowl and set aside.
• Heat the oil in a large skillet (at least 13 inches) or a large dutch oven over medium-high heat. When oil turns hot but not smoking hot, add ginger and green onion. Stir a few times until fragrant.
• Add the carrot, lily flowers, and dried shiitake mushrooms. Stir and cook for 1 minute.
• Add bamboo shoots and wood ear mushrooms. Stir and cook for 1 minute.
• Add fried tofu and pour in the sauce. Add the napa cabbage and bok choy. Cover and cook over medium heat for 3 to 5 minutes, until the vegetables are cooked through. Uncover and stir in between, to mix the vegetables with the sauce.
• Add bean thread noodles and let them soak in the liquid. Stir and cook for another 30 seconds. Stir the cornstarch slurry again to dissolve completely and pour into the pan. Stir until the sauce thickens. Transfer everything to a large platter. Serve hot as a main dish.

MUSHROOM DELIGHT

Steps:

• 1-Cut mushrooms into 1/3 inch wide or even smaller cubes.
• 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes.
• 3-Stir mushrooms until all of their water is reduced.
• 4-In a small bowl, beat the eggs adding salt and black pepper.
• 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally.
• 6-Once the eggs are completely cooked, turn off the heat.
• 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture.
• 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat.
• 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top.
• 10-Season it with dried mint and serve.

RICE, MUSHROOM & BACON DELIGHT

Steps:

• Lightly saute bacon & mushrooms;drain.
• Combine with rice, onions & tomatoes.
• Add mayonnaise & toss lightly; season & chill.
• Serve in a lettuce lined bowl.

MUSHROOM SPINACH DELIGHT

Steps:

• Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan.
• Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan.
• Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry).
• As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir.
• Now add baby spinach to pan but do not stir.
• Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook.
• Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top.
• If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering.
• Serve immediately, with parmesan cheese on the table for those who want it.

MUSHROOM DELIGHT

Steps:

• Slice cheese into cubes.
• Put cheese and mushrooms in a sauce pan. Turn stove on low heat.
• Add milk, let cheese start to melt and make sure you stir constantly. Add flour slowly.