ROASTED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
- Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
- Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams
ROASTED CORN & SHIITAKE MUSHROOMS
Roasting brings out the sweetness of the corn and browns the shiitake mushrooms. Rice wine and soy sauce balance the flavors. Try it with grilled pork tenderloin.
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Toss mushrooms with 1 tablespoon oil in a medium bowl. Spread in an even layer on a baking sheet. Roast for 10 minutes.
- Stir corn and the remaining 1 tablespoon oil into the mushrooms; spread the mixture in an even layer. Return the baking sheet to the oven and roast for 10 minutes more.
- Meanwhile, combine Shao Hsing (or sherry), soy sauce and scallions in a small bowl. Add the mixture to the vegetables and stir to combine. Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more.
Nutrition Facts : Servingsize 3/4 cup, Calories 187 calories, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Carbohydrate 25 g, Protein 5 g, Sodium 290 mg, Sugar 8 g
MILLET WITH GINGER, SHIITAKE MUSHROOMS, AND CORN
Make and share this Millet with Ginger, Shiitake Mushrooms, and Corn recipe from Food.com.
Provided by Carol Bullock
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a small amount of oil in a deep sauce pan.
- Saute onion with ginger for several minutes, until onion is limp.
- Add shiitake slices and saute until thoroughly coated with oil.
- Add corn and stir well.
- Finally, add millet and water.
- Cover and bring to a boil.
- Add salt, cover, and reduce heat to low and simmer until all liquid is absorbed and millet is creamy.
- Stir gently to combine ingredients and then transfer to a serving bowl.
- Garnish with parsley.
Nutrition Facts : Calories 137.3, Fat 1.5, SaturatedFat 0.3, Sodium 36.7, Carbohydrate 26.7, Fiber 3.5, Sugar 0.8, Protein 4.2
ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO
Categories Food Processor Mushroom Rice Side Roast Sauté Parmesan Corn Spinach White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
- Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
- Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
- Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
- Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.
MUSHROOMS WITH ROASTED CORN AND MARJORAM
The combination of sweet, lightly smoked corn and rich, earthy mushrooms is one of the great flavor marriages of Mexican food. In this filling, inspired by one of my favorite salsa recipes in The Great Salsa Book, the fresh corn kernels are dry-roasted to capture the sweet corn flavor and infuse them with an appetizing, smoky perfume. Dry roasting is one of the great culinary techniques that give Mexican cuisine its distinctiveness and meaning, and one easily mastered at home. Very simply and effectively, it intensifies and concentrates flavors and imparts the smoky, primordial quality that is characteristic of so many Mexican dishes. Beyond corn, the technique is also used for garlic, tomatoes, and onions, for fresh and dried chiles, and for seeds and nuts.
Yield makes 6 tacos
Number Of Ingredients 15
Steps:
- Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
- Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat. Melt the butter in the pan, then add the mushrooms, garlic, salt, and pepper, and sauté until the mushrooms are golden brown and caramelized, 6 to 8 minutes.
- Remove the pan from the heat and stir in the corn, olive oil, chipotle puree, lime juice, cilantro, and marjoram. Serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and basil, fold, and eat right away.
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