Mad about Mushrooms . . .

September 2019's Recipe of the Month: Milk Street's Udon Noodles with Shiitake Mushrooms and Spinach

An entree doesn't have to be elaborate or bursting with exotic flavors to be simply divine, as this month's recipe proves.  Sometimes, the simple, straightforward recipe is the way to go to ensure the delicious factor in your presentation.

Milk Street's Udon Noodles with Shiitake Mushrooms and Spinach clearly illustrates this message.  Give this dish a try, and we guarantee that it will quickly become a family favorite.

OK, we will admit that there are times when we sneak a little protein into an otherwise meatless pasta dish.  Here we found that the addition of shrimp was indeed welcome.

August 2019's Recipe of the Month: Cook's Country Beef, Shiitake, and Carrot Stir-Fry

When it's the middle of summer and the early evening heat is turned on high, it's usually time for us to forage for mushrooms at the green grocers, picking over the several varieties of fresh mushrooms so beautifully displayed on the store's shelves, rather than fruitlessly wandering the woodlands in search of high country boletes (or even less likely early chanterelles).

Please don't get us wrong.  We do enjoy the experience of mushroom hunting, however, when we're thinking of mushrooms for the cooking pot in August, we are practical enough to think that it's high time to be considering store-bought mushrooms.

The weather here on the mountain is at last heating up, and we wanted to spend our time recreating rather than preparing an elaborate dinner.  That's probably why we were smitten by the simplicity of this recipe.  It called for several of the Asian ingredients that we love so much, and the remainder of the ingredients were either pantry items or convenient to acquire, such as the shiitake (which seem to be everywhere these days!).

Thus, we're sharing this recipe with you, and suggesting that it may best be served leisurely to family and friends on the deck, with the sounds of summer and laughter providing the backdrop for a perfect evening.  No fussing, just relaxing and an emphasis on those with whom we're sharing this meal.

 

The only mushrooms that we've been finding in the woodlands
are of the inedible LBM (little brown mushrooms) variety!

July 2019's Recipe of the Month: David Tanis' Mushrooms on Toast

Hats off to David Tanis for embracing simplicity and creating a straight-forward recipe for mushrooms which allows the true flavor of the fungi to take center stage. 

Mr. Tanis is not unfamiliar with applause. and accolades.  His publication, Market Cooking, was named a Best Cookbook to Give and Get by Food & Wine, Martha Stewart Living, the Boston Globe, the Chicago Tribune, the Houston Chronicle, the Minneapolis Star Tribune, and Eater.  His A Platter of Figs and Other Recipes was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.).  Pretty impressive for a chef who prides himself on simple, seasonal home cooking.

We particularly love this Mushrooms on Toast recipe, which welcomes and makes more exceptional the wild mushrooms that we collect, thanks to its delicate seasonings and addition of the richly flavored crème fraîche.

 

 

In case you are unfamiliar with creme fraiche, it can best be described as quite similar to plain sour cream but slightly less sour.  If you can't find it at your local market and if you are feeling rather patient, make your own crème fraîche by stirring 1 tablespoon cultured buttermilk into 1 cup heavy cream.  Pour the mixture into a glass container and cover with cheesecloth.  Allow to sit at room temperature for 12-24 hours.  Remove cheesecloth and either use the crème fraîche or refrigerate for future use.

June 2019's Recipe of the Month: Celebration Peking Meat Sauce Noodles

We're celebrating the recent visit of our Asian "daughter" and her new husband with this month's recipe, Celebration Peking Meat Sauce Noodles.   Yes, the long-awaited visit of the duo last month was and is certainly a cause for jubilation. 

Theirs was a whirlwind journey starting in China, then leap-frogging to Los Angeles, then over to Las Vegas, then North to Brightwood and concluding in Seattle where the couple began their long journey back home to Nanning.  The visit was a time filled with touring and festive occasions, most noteworthy of which was their marriage at Mt. Hood's historic Timberline Lodge, with its new beginnings and promises made memorable by their commitment and affection for each other.

So, it is that we offer a recipe in tribute to our Chinese loved ones, and to all those who love and have loved others.

The culinary finale of the wedding at Timberline was
a tiered wedding cake festooned with fresh roses.

May 2019's Recipe of the Month: Lamb Tumble Salad with Shiitake Mushrooms

Sometimes I think that I may be a little obsessive about retaining information. For example, I have a tendency to spreadsheet anything and everything. Nothing escapes the spreadsheet: the contents of my upright freezer, the Asian condiments in my cupboards and refrigerator, what foods I've served our house guests ... yes, I’m sure you’d agree that no proper hostess would ever want to serve friends and family the same dish on subsequent visits.

When I examine my “Dinner for Guests” spreadsheet, one thing that jumps out is how often Lamb Tumble Salad with Shiitake Mushrooms is the featured entree. "Countless" would not be an exaggeration. Why this entrée? The layering of rice, lettuce/cabbage, and ground lamb enriched by simple seasonings and the flavor of earthy, slightly smoky shiitake mushrooms (Lentinula edodes) produces a unique and memorable dish that draws applauds. 

Please allow me to share it with you, dear reader!

This recipe may just inspire you to start your own
herb garden, anchored by mint, a popular
and easy to grow plant in the family Lamiaceae.

 

April 2019's Recipe of the Month: New York Times Longevity Noodles with Chicken, Ginger and Mushrooms

Steven is hooked on the New York Times Digital Edition.  How wonderful!  For he has found it to be a great source of unbiased information and thought-provoking articles. 

It appears that their motto ("All the News That's Fit to Print") also applies to food related articles as well.  For me, the NYT has revealed itself as a splendid source for new and innovative mushroom - and other - recipes.  For example, this month's Incredible Edible features their Chinese noodle dish that's as appropriate for New Years celebrations as other momentous occasions, such as birthdays, or simply the arrival of Spring!

Be aware that tradition dictates that when preparing a dish with longevity noodles that it's best for the cook not to break or cut the noodles - for if the noodles are left intact and eaten without biting through the strands, the celebration becomes even more auspicious!

 

For the ultimate shiitake experience, grow your own.
They first appear as little nobs as shown in this photo!

March 2019's Recipe of the Month: Our 2019 Recipe Contest Winner - Chef Yoshiharu Sogi's Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce

This is the 12th year of our annual recipe contest, and every year we wonder and worry about how the creativity of recipe submissions to our annual contest can possibly top those of previous years.  Can there really be a recipe that hasn't arrived in our e-mailbox before?  Well, there was certainly a new approach this year, thanks to Chef Yoshiharu Sogi, who presented us with his gustatory delight, Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce. 

 

The judges were smitten by the lightly smoked slices of orange marinated mahi-mahi, edamame and mushrooms - we chose shiitakes for their meaty, already slightly smoky flavor - all of which was folded into egg roll wrappers, fried and then smoked again for an even more exotic presentation.  The somewhat sweet and spicy dipping sauce further enhanced these cylindrical, savory rolls of perfection.

 

Perhaps like you, at first the judges were a little anxious about the time that would be required to put these rolls together.  Yet, they quickly found there was no need to be concerned, much to their relief.  For, understandably, they wanted to spend their time eating - not preparing - the egg rolls!

Kudos to Chef Sogi for his
innovative and scrumptious spring rolls!

February 2019's Recipe of the Month: Puff Pastry Triangles with Ground Lamb and Shiitakes

We find that these lovely pastries are delightful both as an appetizer and as a light entree.  Frankly, whatever the occasion, we're convinced that they're sure to be appreciated by all, thanks to their ease of preparation and their noteworthy flavorings of not only the earthy shiitake but also the sweet blending of cinnamon, nutmeg, and cardamom.

Bundled up, reclining on our deck near snowy Mt. Hood,
nibbling on puff pastries - nirvana!

January 2019's Recipe of the Month: Sara Moulton's Asian Grain Bowl

We're often amazed at Sara Moulton's kitchen creativity, and never more so than with this yummy bowl.  After a mere 45 minutes of active prep time, you are rewarded with a scrumptious meal that is bursting with a kaleidoscope of colors and flavors and chock-full of healthy, straight forward ingredients.  Who could ask for anything more after the excesses of the holiday!

 

Mushrooms delight us
with a rainbow of colors.
 

December 2018's Recipe of the Month: Michael Kraus' Chicken Paprikash

Since Steven started his subscription to the The New York Times, I've been the recipient of a host of recipes with little notes like:  "sounds yummy," or "let's try this!"  I have to agree that most of the time he's spot on; they're delicious sounding recipes.  Occasionally, when prepared, the dish will miss the mark, but that's quite rare.  

This month's recipe, Chicken Paprikash, hit the mark.  The resulting dish is a festival of colors, and is easily prepared with pantry staples.  

Of course, being fond of mushrooms, we had to add a handful of dehydrated oyster mushrooms which we'd collected and processed last year.  What made the seemingly mundane oyster our choice?  We tend to favor oysters in a recipe like this because of their ability to pick up surrounding flavors.  As far as the paprika is concerned, we selected smoked paprika, believing that its distinctly smokey notes would compliment the earthy tones of the oysters. 

Oysters are a frequent guest, enjoying the
downed logs and moist environment that
characterizes our landscape.