Wasabi Spring Rolls With Warm Asparagus And Shiitake Mushrooms Food

WASABI SPRING ROLLS WITH WARM ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• In a small bowl dissolve miso in 2 tablespoons warm water. Mix in rice wine. Set aside.
• Cut each asparagus spear in half. (Or hold a spear in both hands, closer to the tough, woody end than to the tip. Bend the stalk until it snaps.) Heat walnut oil in a large cooking pan over medium-high heat and swirl to coat pan. Add shiitake mushrooms; saute until softened, about 1 minute. Add asparagus spears; saute until heated through, about 1 minute. Stir in miso mixture. Remove from heat; let cool.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Spread about 1 teaspoon wasabi paste horizontally just below the center of the wrapper. Top the wasabi with 2 tablespoons of the spring-roll filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Serve fresh rolls whole or cut in half, with Lime and Soy Dipping Sauce.

MUSHROOM AND LEEK SPRING ROLLS

Steps:

• In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
• Mix all ingredients in a small bowl.

WILD MUSHROOM SPRING ROLLS

Steps:

• Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.
• Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool.
• Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.
• Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.
• Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.;

YUMMY SPRING ROLLS WITH SHITAKE MUSHROOM FILLING

Steps:

• Mix the cornstarch, soy sauce, and 1/3 cup water in a small bowl. Set aside.
• Heat the oil in a wok or a wide skillet. When a haze appears, add the mushrooms, scallions, ginger, and carrot and stir fry for about 3 minutes. Add the cabbage, sprinkle with 1 teaspoons salt, and stir fry until bright green and starting to turn limp, about 2 minutes.
• Stir in cornstarch mixture and stir fry until the veggies are coated and the pan is dry, 1-3 minutes. Turn off the heat. Taste for salt and move the vegetables to a bowl to cool.
• Form the spring rolls by laying the egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 2 tbls. of the filling crosswise, near the base. Cover it with sprouts before rolling. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic, until ready to cook.
• To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. Serve hot with or without dipping sauce. Enjoy!

LIME AND SOY DIPPING SAUCE

Steps:

• Combine ingredients in bowl. Cover and chill. Keeps up to a week.

MUSHROOM SPRING ROLLS IN LETTUCE CUPS

Steps:

• To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.
• To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
• Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.
• In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
• Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 minutes.
• Add the wine, if using, and cook until the pan is nearly dry.
• Adjust the heat so the rice cooks at a slow simmer.
• Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
• Stir in the thyme, mushrooms, and sliced asparagus tips.
• Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

ROASTED ASPARAGUS & SHIITAKE MUSHROOMS

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
• Sprinkle with the coarse salt.
• Spread the vegetables on two cookie sheets so they are not touching.
• Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
• Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
• Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
• Serve warm or at room temperature.