MARINATED SHIITAKE MUSHROOMS
Steps:
- In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and tir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.
MISO-GLAZED MAITAKE MUSHROOM BURGERS
Steps:
- Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.
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- Preheat the oven to 375°F. Slick the cut sides of the squash with a little oil, then set them cut side down on a baking sheet and roast them until they are soft, about 45 minutes to 1 hour.
- While the squash is roasting, bring the stock to a boil and add the dried mushrooms. Cover and turn off the heat. Let this steep for about 20 minutes. When the mushrooms are soft, remove, squeeze out excess moisture back into the bowl, and chop the mushrooms finely. Set the mushrooms aside. Strain out any debris from the stock and reserve the stock.
- Once you have the squash in the oven, lube up the mushroom steaks and salt them lightly. Let them sit on the cutting board while the squash cooks.
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