Sesame Roasted Mushrooms And Scallions Food

SESAME NOODLES WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
• Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
• Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.

MUSHROOM AND SCALLION RICE NOODLES

Steps:

• To a wok/ pan, add oil and let heat for a few seconds on high flame. Add mushrooms and cook until browned and caramelised.
• While the mushrooms are cooking, cook the rice noodles as per package instructions (or soak in hot water)
• In a large bowl, mix all ingredients listed under "sauce".
• To the cooked mushrooms, add cooked/ soaked rice noodles, spring onions and sauce.
• Cook for a few minutes until the sauce has nicely evaporated and the noodles are well coated in the sauce and look glossy.
• Serve hot and enjoy!

SESAME ROASTED MUSHROOMS AND SCALLIONS

Steps:

• Combine everything down to mushrooms, then add mushrooms and scallions; toss to coat. Put in a sprayed roasting pan.
• Roast at 450 degrees, stirring once or twice, until browned, about 25 minutes.

ROASTED COD WITH SESAME MUSHROOMS

Steps:

• In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes.
• Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
• Preheat the oven to 400°. In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes.
• Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
• Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
• Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
• Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
• Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.

SAUTéED OYSTER MUSHROOMS WITH SCALLIONS AND ONIONS

Steps:

• Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
• Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
• Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
• Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
• Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.