Tag: shiitake mushrooms

Udon Noodles with Sesame Pork

I love, love noodles.. here is another yummy recipe.

1 pound ground pork
1 tablespoon tamari
4 garlic cloves, grated
1 inch fresh ginger, grated
1 tablespoon Shaoxing wine

Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.

Sauce

2 tablespoons tamari
1 tablespoon Shaoxing wine
2 tablespoons oyster sauce
¼ cup Asian sesame paste
1 tablespoon rice vinegar
1 teaspoon honey

Mix all the ingredients and set aside.

2 tablespoons peanut oil
2 to 3 baby bok choy, chopped, whites and greens separated
½ cauliflower head, chopped
1 cup shiitake mushrooms, sliced
1 teaspoon Szechuan peppercorns, ground
1 pound Udon noodles, prepared according to package directions
1 ½ cups chicken broth

Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.

Korean Style Noodles with Sausage and Bok Choy

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

12 ounces any style noodles, cooked according to package directions, keep aside
2 tablespoons peanut oil
4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
2 cups Cremini and Shitake mushrooms, sliced
4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

2 tablespoons gochujang paste (Korean spicy paste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 tablespoons water
3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Pasta Primavera with Wine Sauce

Meatless Monday continues with this delicious pasta primavera I made with a wine sauce. I served it on top of healthy whole wheat spaghetti! It was yum!

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme
1 cup Cremini mushrooms, cleaned and chopped into quarters
1 cup Shiitake mushrooms, cleaned and chopped into 2 inch pieces
1 medium red pepper, chopped
Salt
2 garlic cloves, grated
1 cup zucchini, chopped
1 cup dry red wine
3 cups homemade or store brought tomato sauce
½ pound whole wheat spaghetti, cooked al dente
Parmigiano Reggiano cheese, grated

Heat a large frying pan with the butter and oil. Add the thyme and both the mushrooms. Saute on medium heat for 4 to 5 minutes. Add the red pepper, salt and garlic. Saute for 2 to 3 minutes and add the zucchini. Saute for a minute and transfer the vegetables to a plate. Deglaze with wine and scrape all the brown bits off and cook the wine down to about half a cup. Add the tomato sauce and bring to a boil and cook for 10 to 15 minutes. Add the vegetables back and check for seasonings. Serve on top of spaghetti and top with cheese.

Roasted Tomato and Shiitake Mushroom Pasta

1 pound cherry tomatoes
Drizzle of olive oil
Sprinkle of salt

Preheat oven to 400 degrees.

Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
2 cups Shiitake mushrooms, sliced
½ pound rigatoni, cooked with ½ cup pasta water to spare
Salt
½ cup fresh parsley, chopped

Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.

Mushroom Pasta with Marsala Sauce

I’ll start off the New Year with a delicious mushroom pasta- my daughter loves, loves mushrooms- she sneaks away some as I am slicing them to prepare the dish… she loved this one…

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
10 ounces shiitake mushrooms, stemmed and sliced
10 ounces Cremini mushrooms, stemmed and sliced
Salt
Pepper
2 tablespoons fresh thyme, minced
2 garlic cloves, minced
½ cup Marsala wine
1 cup chicken/mushroom or vegetable broth
1/3 cup heavy cream
½ pound farfalle, cooked al dente with ½ cup pasta water spared
½ cup Parmigiano Reggiano cheese, grated
½ cup parsley, chopped

Heat a large frying pan with butter and olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the Cremini mushrooms and sauté on medium heat for 6 to 7 minutes. Add thyme, garlic, salt and pepper. Saute for another 2 to 3 minutes. Transfer the mushrooms to a bowl. Add the Marsala wine and scrape off the brown bits from the bottom of the pan. Add the broth and bring to a boil. Take off heat and add the cream and mix well. Adjust seasonings with salt and pepper. Add the cooked pasta, cheese, mushrooms and parsley and cook over medium heat until pasta absorbs most of the liquid, about a minute or two. Adjust consistency with spare pasta water. Taste for seasonings and serve.

Rigatoni with Mushrooms and Ricotta Cheese

2 tablespoons butter
2 tablespoons extra virgin olive oil

2 cups Cremini mushrooms, sliced
1 cup Shiitaki mushrooms, torn
1 cup Chanterel mushrooms, sliced
3 garlic cloves, crushed
2 tablespoons fresh thyme, chopped
½ cup pine nuts
1 cup fresh ricotta
½ pound whole-wheat rigatoni pasta, cooked with 1 cup pasta water
Salt

Heat a large frying pan with the butter and oil. Saute the mushrooms on high heat for 4 to 5 minutes or till golden brown. Lower heat to medium and add garlic, fresh thyme and pine nuts. Saute for 2 minutes. Add the cooked pasta and pasta water. Add salt to taste and the fresh ricotta. Mix well and taste for seasonings and serve.