Mushroom Soy Sauce Food

MUSHROOMS WITH A SOY SAUCE GLAZE

Steps:

• Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

MUSHROOM SOY SAUCE

Steps:

• In a large pot bring the soy sauce just to the boiling point. Do not boil or reduce.
• Add the pound of dehydrated shiitakes and let sit until the soy sauce has come down to room temperature.
• Strain the soy sauce through folded cheese cloth.
• Squeeze out as much soy sauce from the mushrooms as possible; using the cheese cloth makes this much easier.

PORK, MUSHROOM AND SOY SAUCE MEATBALLS

Steps:

• Preheat the oven to a moderate heat.
• Heat the oil in a sauté pan (preferably non-stick), add the onion and garlic, and sauté, while stirring, until the onion and garlic are soft but not browned.
• Add the chopped mushrooms and sauté, while stirring, until the mushrooms are just soft.
• Allow the onion, garlic and mushrooms to cool. If you transfer the onion/garlic/mushroom mixture to a plate (which is at room temperature), 5-10 minutes cooling time is ample.
• Combine the cooled mushroom mixture, minced veal/pork, egg, breadcrumbs, soy sauce, Greek seasoning and ground ginger in a bowl and mix until the ingredients are well-combined.
• Roll the mixture into balls, slightly larger than a walnut and slightly smaller than a golf ball. You should get about 60 meatballs from the mixture.
• Place the meatballs on lightly greased oven trays, turning them over once after you place them on the trays so that they are lightly oiled on the top.
• Cover the trays loosely with aluminium foil and bake the meatballs in a moderate oven for about 45 minutes, or until they are cooked all the way through.
• Add to soup or serve with your favourite spaghetti sauce over pasta.
• Chef's Note: These meatballs can be frozen. And unless you have a super-large ravenous family or you're feeding half the neighbourhood, you may well want to freeze some of the meatballs.

MUSHROOM SAUCE

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

MUSHROOM ADOBO

Steps:

• Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don't walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.
• Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
• Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
• Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
• Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.
• Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.
• Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using). Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.

SAUTEED MUSHROOMS

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.