Text 15995, 88 rader
Skriven 2008-11-01 12:07:00 av Michael Loo (1:18/200.0)
  Kommentar till text 15866 av Hap Newsom (1:123/140)
Ärende: shitake's 151
=====================
 -=> Hap Newsom said to Carol Shenkenberger <=-

 ->  > Shiitake and Brie "Pizzas"
 ->  > 1 package (3 + ounces) Oakshire Shiitake Mushrooms
 -> Hehe ok, thats 3 oz out of the 20 lbs....
 HN> Grin, I'd have used a WHOLE lot more than that!

Bearing in mind that 3 oz fresh is the equivalent of like
1/4 oz dried (and much less in flavor), I'd tend to agree
with you there, though the rubber tire mushrooms are among
the varieties that encourage me to bleed.

 HN> But then I like mushrooms a lot and Brie too!

Over the years, I've come to tolerate some of the soft
ripened cheeses, such as Camembert and Brie - not exactly
liking them, but you might say I'm sort of half Brie'd.

 -> FYI, 10 lbs went in the dehydrator so they wouldnt be wasted.  About 1 lb
 -> managed to magically fall in a butter-garlic pan and there was no way to
 -> rescue them back out, so they died enmasse.  Another lb or so leapt into a
 -> pot of tomato sauce with leeks and chiorzo.  Some managed to run away in
 -> fear, and there are some 6 lbs shivvering as they await their fate ;-)

What an awful, Halloweeny way of looking at things. And the vegetarians
say we're cruel for eating meat!

 HN> I'd probably dry that last 6 pounds too...then grind 
 HN> them into small bits to add flavor to your many 
 HN> dashi broth concoctions!

Dried have so much more concentrated a flavor (as with many kinds
of mushrooms, including the regular buttons).

What I'd do is trim the stems off and dry these separately, using
them to grind into small flavor bits; the whole caps go nicely in
stir-fries.

Abalone slices with oyster sauce
cat: appetizer, shellfish
servings: 12

1 lb abalone
- or other light-flavored ready-to-eat protein
8 lg Chinese black mushrooms, soaked until soft
3/4 lb bamboo shoot
3/4 lb bok choy, lettuce, or other green vegetable
oil
1/4 t salt
1 scallion
6 ginger slices
oil
1 c stock
1 T oyster sauce
1 t soy sauce
1/2 t sugar
1 t MSG, optional
1 t sesame oil
1 T rice wine or sherry
1/2 T cornstarch
1 T water
sesame oil for garnish

** may substitute for the abalone: roast or poached chicken,
cooked fish, or pressed bean curd

Cut abalone, mushrooms, and bamboo to make 24 thin slices of each.

Saute vegetable until limp in oil, and salt to taste. Arrange around
the edge of a serving plate.

Saute ginger and scallion in oil for a few seconds. Add all flavorings
except cornstarch and water. Bring to a boil. Remove and discard
ginger and scallion. Add mushroom slices and cook 2 min. Add bamboo
and abalone and cook 30 sec.

Remove abalone, bamboo, and mushrooms and arrange in the center of the
serving plate.

Heat the same liquid to a boil, add the cornstarch (dissolved in the
1 T water first) and let it thicken. Pour over the dish and flick a
few drops of sesame oil over the top.

Wei-Chuan's Cook Book, adapted
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
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