I was in the Farmer's Market and saw these fabulous yellow oyster mushrooms at one of the stalls. I bought a bag. Yes, a paper bag filled with the mushrooms. I now had to figure out what to do WITH those mushrooms as well as the 3 other kinds that were in the fridge at home!
I was going to attempt a moo sho mushroom recipe that I saw on NYTCooking site, but opted instead to free-hand it and put whatever I came up with over rice.
I had some dried cloud ear mushrooms, some sliced baby bellas, some gray oyster mushrooms, and some king mushrooms. The cloud mushrooms got soaked and then sliced into thin strips, the king mushrooms got sliced lengthwise into 3 or 4 planks, and the oyster mushrooms were torn into bitesized chunks. Add to the mix slivered ginger, crushed garlic, sliced serrano pepper, 1/2 onion, 1 leek, and leftover green beans. The onions, garlic, ginger were first sauteed for a bit with a teaspoon of shrimp paste, then the mushrooms and serrano were added and mixed about, and finally a pint of mixed bone stock I made the day before. (I labeled it Brodo! It is really delicious and oh so gelatinous.) I flavored it with some gochujang paste, some rice vinegar, green beans, and fish sauce. An asian mishmash of flavors.
It had a definite kick and both Bill and I were sniffling through dinner, Thank goodness I made lots of rice! The gochujang is sneaky, it starts out tasting sweetish, and then, wham, the heat hits full force. Yum, pass the tissues, please.
Dinner ready and delicious.
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