Broccolini And Shiitake Mushrooms Recipes

BROCCOLINI AND SHIITAKE MUSHROOMS

Steps:

• Combine all sauce ingredients in a small bowl, set aside.
• In a medium saucepan with salted boiling water, blanch the broccolini until bright green and tender, about 2 minutes.
• Drain, wash with cool water to stop the cooking process and set aside.
• Heat 1 tablespoon of vegetable oil over medium-high heat in a wok or large sauté pan.
• Add the mushrooms and sauté for 3 minutes or until tender.
• Add red bell pepper to the pan and sauté for 1 minute.
• Add the cooked broccolini, and cook for 1 minute.
• Reduce the heat to low and add the sauce, toss the vegetables and cook for 2 minutes. Season with salt and pepper as desired.
• Transfer vegetables to a dish. Pour some of the sauce over the top and garnish with green onions and toasted sesame seeds.

BROCCOLI RABE AND SHIITAKES

Steps:

• Cook 2 bunches chopped broccoli rabe in boiling salted water until tender, 5 minutes; drain. Heat 2 tablespoons olive oil with 2 sliced garlic cloves and a pinch of red pepper flakes in a skillet over medium-high heat. Add 1/2 pound sliced shiitake mushroom caps and cook until golden, 2 minutes. Add 2 more tablespoons oil and the broccoli rabe; cook, stirring, 5 minutes. Season with salt.

CHICKEN BROTH WITH SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Combine chicken wings, chicken stock, dried shiitake mushrooms, onion, thyme, and peppercorns in a medium saucepan. Cover; bring liquid to a boil. Reduce heat; simmer gently, with lid slightly ajar, 1 hour.
• Strain the broth through a fine sieve set over a heat-proof bowl, and discard the solids. Let the broth cool to room temperature, and cover bowl with plastic wrap. Transfer broth to refrigerator, and chill.
• Heat oven to 400 degrees. Wrap garlic head in aluminum foil, and cook until cloves become very soft, 35 to 45 minutes. Set roasted garlic aside to cool.
• Using a spoon, skim off all fat from chilled broth; discard the fat. Transfer the broth to a medium saucepan, and warm over medium-low heat. Add the fresh shiitake mushrooms; continue warming soup.
• Remove the roasted garlic from each clove, and transfer to a small bowl. Using a fork, combine until a puree forms. Set aside.
• Place a steamer basket in the bottom of a large saucepan containing 1 inch of water. Place broccoli florets in steamer. Cover, and bring to a boil over high heat. Reduce heat to medium low, and steam, until broccoli is fork tender, 1 to 3 minutes. Remove broccoli from the steamer.
• Add steamed broccoli to the soup. Season with salt and pepper. Divide soup among four soup plates, and garnish each with 1/2 teaspoon roasted-garlic puree. Serve.

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Steps:

• Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
• Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
• Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
• Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.