Papillote Of Kumu With Basil Seaweed And Shiitake Mushrooms Food

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

SHIITAKE MUSHROOMS AND BROWN RICE EN PAPILLOTE

Shiitake Mushrooms and Brown Rice En Papillote image

Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 7

Ingredients

2 cups cooked brown rice
4 cups thinly sliced shiitake mushrooms
8 sprigs fresh thyme
Coarse salt and pepper
1/4 cup olive oil
1 cup fresh greens
Lemon wedges

Steps:

Heat oven to 425 degrees. Cut 4 pieces of parchment paper, 12 by 16 inches each. Divide brown rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with olive oil.
Bake on a rimmed baking sheet until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Serve with greens divided among plates and squeezed with lemon wedges.

Nutrition Facts : Calories 282 g, Fat 15 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g

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