TEMPURA KALE SALAD WITH SHIITAKE MUSHROOMS, RAISINS, AND ALMONDS
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the whole kale bunch-stems and all.
Provided by Katherine Sacks
Categories Salad Kale Fry Almond Mushroom #WasteLess Raisin Vegetarian Wheat/Gluten-Free No Meat, No Problem
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then coarsely chop; set aside.
- Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.
- Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.
- Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.
- Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.
- Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.
- Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.
- Do Ahead
- Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.
EXOTIC MUSHROOM TEMPURA
Mushroom Tempura is a traditional Japanese meal, it can be served as a starter or be eaten as a main meal with sticky rice as an accompaniment. It is an ideal dinner party dish as it looks attractive and the taste is exquisite! For this dish, we have used Livesey Bros Shiro Shimeji, Buna Shimeji, Shiitake and Enoki mushrooms. For more Exotic Mushroom Recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Separate the Buna Shimeji and Shiro Shimeji into quarters, carve an X into the caps of the Shiitake (helps the heat pass through) and break the Enoki into 4 bunches
- Next, prepare the Tempura mix. Add the cold water to the batter mix but do not mix thoroughly, just stir the water in with two turns of the spoon. There will still be lumps of flour and the consistency will not be smooth, but this is key for a lighter, crispier batter
- Heat the oil in a large pan for frying but do not let it boil, just bring to a simmer
- Coat the mushrooms in the batter and place into the oil to fry
- Fry the mushrooms for 2-3 minutes until the batter is crispy and golden- keeping the Tempura warm is essential so once fried, transfer to a warm oven
- For the dipping sauce, grate the ginger and radish and set to one side. Heat the mirin for about 2 minutes, again not allowing it to boil! Then add the soy sauce and mix together.When the sauce is mixed, pour into dipping pots along with the radish and ginger
- Serve the tempura with some sticky rice and the dipping sauce, for an authentic Japanese style meal
CREAMY KALE SALAD
I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!
Provided by QueenDump&Pour
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix kale, red onion, and raisins in a large bowl.
- Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 10.7 g, Cholesterol 3.5 mg, Fat 6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 65.2 mg, Sugar 4.7 g
SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS
Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
- Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
- Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams
RAW SHIITAKE KALE SALAD
The other night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman's chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well). http://www.elanaspantry.com/raw-kale-shiitake-salad/
Provided by Elanas Pantry
Categories Vegan
Time 10m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine kale and olive oil.
- Massage the kale for a couple of minutes until it looks slightly wilted.
- Add mushrooms, vinegar and sesame oil.
- Sprinkle with salt and sesame seeds.
- Serve.
Nutrition Facts : Calories 137.2, Fat 10.5, SaturatedFat 1.4, Sodium 70.8, Carbohydrate 9.7, Fiber 2.6, Sugar 0.7, Protein 3.6
TEMPURA MUSHROOMS
Tempura, the technique of cooking vegetables quickly in a light crispy batter, originated in the Far East. Whether you eat a formal meal with separate courses, or whether you follow the example of many vegetarian and combine several dishes at the same time, something to start with is always welcome in our house.
Provided by Scandigirl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
- Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
- Heat 1 inch oil in a deep skillet.
- Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
- Drain on paper towel and keep warm while cooking the remaining mushrooms.
- Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.
Nutrition Facts : Calories 350, Fat 27.7, SaturatedFat 4.1, Sodium 276, Carbohydrate 9.8, Fiber 1.6, Sugar 3.1, Protein 4.9
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