What a spectacular addition to our appetizer table! Colorful and flavorable and bursting with bold flavors! We found Roxanne Chan's submission to our recipe contest to be particularly intriging.
The wild iris will soon be bursting
into bloom on the Southern Oregon coast.
Last year Steven captured this charming shot
of a ladybug enjoying an iris.
Szechuan Shitake Spread
8 ounces shitake mushrooms, finely chopped
2 green onions, minced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2 tablespoons sesame oil
1 tablespoon seasoned rice vinegar
1/3 cup sesame paste (tahini)
2 tablespoons plain yogurt
2 tablespoons finely chopped roasted almonds
2 tablespoons snipped cilantro
Garnish: chopped red bell peppers
Dippers: red and white radishes and green bell peppers
-
In a large non-stick skilled over medium heat, saute the mushrooms, onions, garlic, and red pepper in the sesame oil for 10 minutes.
-
Stir in vinegar, sesame paste, yogurt, almonds and cilantro until well combined.
-
Spoon into a serving bowl and place on a platter.
-
Garnish with red bell peppers and surround with dippers.
-
Serves 6.
Comments