Text 3042, 78 rader
Skriven 2006-07-08 15:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Mushrooms
=================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Query, I got some mushrooms in a fresh pack and I've always just
 CS> called these 'mushrooms' but i dont recall seeing them before Asia.
 CS> They taste just like standard button mushrooms but have 30-40 little
 CS> heads out of a thick center body mass of mushroom flavor.  I know they
 CS> have a specific name, but not sure  what it is.

Use Google's Image function and search for enoki. That may well be what
you have.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck-Noodle Salad
 Categories: Salads, Duck, Noodles
      Yield: 8 Servings
 
      2 oz Cellophane noodles
           Shredded meat from two
      5 lb Roasted ducklings
    1/4 c  Finely sliced green onions
      1 tb Rice vinegar
      1 tb Minced ginger root
    3/4 c  Mayonnaise
      1 ts Sesame oil
      8 oz Water sliced chestnuts;
           Drained
           Salt and pepper
           Red leaf lettuce
           OR romaine
           OR bibb lettuce
           Enoki mushrooms
           Crisp-cooked duck skin;
           Cut into small pieces
 
  Cook the noodles in boiling salted water just until tender; they
  should still be firm. Drain and rinse in cold water. Cut into 3-inch
  lengths with scissors. Drain well.
  
  Combine the duck meat, green onions, noodles, vinegar, and ginger
  root. Blend in the mayonnaise and sesame oil. Add water chestnuts,
  season to taste with salt and pepper, and toss until well blended.
  Chill until ready to serve.
  
  To serve, mound the duck salad on a large platter and surround with
  the red lettuce and enoki mushrooms. Sprinkle the salad with crisp
  duck skin.
  
  TIP: To prepare crisp duck skin, remove the skin from the roasted
  ducks, cut into small pieces, and pan-fry in a small amount of duck
  fat (if necessary) until well browned and crisp.
  
  VARIATION: Substitute rotisserie chicken.
  
  Notes: "This recipe came about when we were looking for some sort of
  new and different pasta salad to serve at the height of the pasta
  craze in the mid-eighties. It turned out to be a perfect choice for an
  al fresco buffet."
  
  Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES
  
  From: Kitpath
 
MMMMM
 
 

Cheers

Jim, in Yellowknife




... The Gourmet Club will sample exotic mushrooms at its final banquet.
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