Sesame Roasted Mushrooms And Scallions Recipes

SESAME BRAISED CHICKEN WITH SCALLIONS, DAIKON AND MUSHROOMS

Steps:

• Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
• In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
• Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
• Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

SESAME ORZO WITH CHARRED SCALLIONS

Steps:

• In a dry small heavy skillet cook sesame seeds over moderate heat, stirring, until golden brown, about 4 minutes, and transfer to a bowl.
• In a 3-quart saucepan bring 2 quarts salted water to a boil. Add orzo and cook, stirring occasionally, until al dente. Drain orzo in a colander and rinse under cold water. Drain orzo well and add sesame seeds.
• In an 8-inch non-stick skillet heat oil over high heat until hot but not smoking and sauté scallions, stirring occasionally, until lightly charred and tender, about 3 to 4 minutes. Stir scallion mixture into orzo and season with salt and pepper.

SESAME MUSHROOMS

Steps:

• In a heavy skillet cook the mushrooms in the oils over moderate heat, stirring frequently, for 6 to 8 minutes, or until the liquid they give off is evaporated and they are golden. Stir in 1 tablespoon water, the scallion greens, and salt and pepper to taste and cook the mixture, stirring, for 1 minute.

SESAME-LIME ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees.
• Place the mushrooms in a single layer on a rimmed baking sheet. Drizzle with olive oil to coat and season with salt and pepper. Transfer to oven and roast until edges are browned and crispy, the outer edges tender, and a knife inserted into the center has some resistance, about 20 minutes.
• Transfer mushrooms to a serving dish. Sprinkle with sesame seeds and parsley; serve with lime wedges.

WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS

Steps:

• In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
• Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
• Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.

SESAME ROASTED MUSHROOMS AND SCALLIONS

Steps:

• Combine everything down to mushrooms, then add mushrooms and scallions; toss to coat. Put in a sprayed roasting pan.
• Roast at 450 degrees, stirring once or twice, until browned, about 25 minutes.

ROASTED COD WITH SESAME MUSHROOMS

Steps:

• In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes.
• Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
• Preheat the oven to 400°. In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes.
• Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
• Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
• Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
• Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
• Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.