SHIITAKE MUSHROOMS WITH VERMICELLI
Provided by Craig Claiborne
Categories dinner, pastas, project, main course
Time 1h10m
Yield 8 or more servings
Number Of Ingredients 20
Steps:
- Combine tomatoes, tomato paste, balsamic vinegar, red-wine vinegar, thyme, herbes de Provence, sugar, salt, pepper and Tabasco sauce in a saucepan. Bring to a boil.
- Meanwhile, heat 1/4 cup olive oil in a heavy skillet and add onions. Cook, stirring, until wilted. Add to tomato mixture, and cook, stirring, about 30 minutes or until sauce is quite thick. Add 2 teaspoons garlic and stir.
- Cut mushrooms into thin crosswise slices. There should be about 10 cups.
- Heat 3/4 cup olive oil in a large, heavy skillet. Add half the mushrooms, salt and pepper. Cook, stirring often, until mushrooms are crisp, about 4 to 5 minutes.
- Drain mushrooms, but reserve oil. Return oil to skillet, and add remaining mushrooms, salt and pepper to taste. Add more oil if necessary. Cook until mushrooms are crisp. Drain mushrooms.
- Add mushrooms to tomato sauce, and stir to blend. Let stand until at room temperature.
- Bring a large quantity of water to a boil and add salt. Add vermicelli or capellini, and cook about 3 minutes or to the desired degree of doneness. Do not overcook.
- Drain vermicelli or capellini, and run under cold water until chilled. Drain thoroughly and pour into a bowl. Add remaining olive oil, scallions or chives, sesame oil, soy sauce, remaining 1/4 teaspoon garlic, ginger and five-spice powder. Toss to blend well. Serve.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 26 grams, Carbohydrate 28 grams, Fat 32 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 513 milligrams, Sugar 11 grams
SPICY GARLIC SHIITAKE MUSHROOMS WITH GLASS NOODLES
This spicy garlic shiitake mushrooms with glass noodles is another quick summer dish that you can whip up without too much time at the stove. It's vegetarian (as long as you sub in vegetarian oyster sauce), easy to make, and only has 10 ingredients!
Provided by Sarah
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil. Remove the stems from the shiitake mushrooms, and rinse them to remove any dirt.
- Add the minced garlic and chopped chilies to a small heatproof bowl. Set aside.
- When the water is boiling, add the mung bean vermicelli. You'll see them soften immediately when they hit the hot liquid. Remove the noodles with a strainer or pasta spoon, drain, and set aside.
- Add the mushrooms to the boiling water, and blanch until tender, about 2 minutes.
- Drain, and when they're cool enough to handle, use a paring knife to score the mushrooms with a crisscross pattern, cutting deep into the mushroom without slicing all the way through. Brush the mushrooms with oyster sauce or vegetarian oyster sauce.
- Take a small amount of the glass noodles, forming it into a nest around your index and middle fingers. Place on top of each mushroom.
- Heat the oil in a small saucepan until it's shimmering. Pour about 1 tablespoon of the oil over the garlic and chilies, and set the rest of the oil back on the stove to keep warm.
- Add the light soy sauce, hot water, and sugar to the garlic/chili mixture. Stir until combined, and spoon over the top of the noodles on each mushroom. Drizzle any remaining sauce evenly over the mushrooms as well.
- Heat up your oil again until it's shimmering, and carefully pour a small amount over each mushroom. Any garlic on the noodles should sizzle on contact. Sprinkle with cilantro, and serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 7 g, Protein 2 g, Fat 11 g, SaturatedFat 9 g, Sodium 629 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
VERMICELLI WITH THREE MUSHROOMS AND THREE ONIONS
"The smoky, earthy flavor of mushrooms gives this sauce a wonderfully satisfying quality, while soymilk provides richness without the fat of cream." From Vegetarian Times, November 2000. Serves 4. Vermicelli cooks quickly, so be careful not to overcook.
Provided by BeccaB3c
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring large pot of lightly salted water to a boil over high heat for pasta.
- Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic, leeks and both onions and cook, stirring often, 3 minutes. Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
- Add soymilk, oregano, rosemary, seasoned salt and pepper. Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes. Remove from heat; cover to keep warm.
- Add pasta to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain pasta; divide among plates. Spoon mushroom mixture over pasta and serve hot.
Nutrition Facts : Calories 476.2, Fat 7.8, SaturatedFat 1.1, Sodium 67.2, Carbohydrate 85.2, Fiber 6.4, Sugar 11.1, Protein 16.9
SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES
"We love the crispy noodles on top of this time-saving Thai dish, but roasted cashews are a wonderful complement as well." -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.
Nutrition Facts : Calories 238 calories, Fat 10g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 710mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
TAIWANESE STIR-FRY VERMICELLI (TSHá Bí-HúN)
Enjoy this classic Taiwanese noodle dish with friends at a big gathering. You can add more veg and omit the meat, if you like
Provided by Tiffany Chang
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Cover the rice vermicelli with cold water and soak for 30 mins. Rinse the dried shrimp and mushrooms, then tip into separate heatproof bowls. Cover the shrimp with 250ml boiling water from the kettle, and the mushrooms with 300ml. Set aside to soak for 20 mins. Meanwhile, fill a large wok or pot with 2 litres water and bring to a simmer over a medium-high heat. Add the cabbage and celery, and cook, stirring, for 1 min. Add the beansprouts, then turn off the heat and leave for 30 seconds. Drain and set aside. Dry the wok with kitchen paper.
- Drain the dried shrimp, reserving the liquid, and set aside. Squeeze the water from the mushrooms, pouring it into the reserved soaking liquid from the dried shrimp. Cut up the mushroom stems and thinly slice the caps. If the mushrooms are very large, slice in half horizontally, then thinly slice. You should have around 450ml of reserved liquid from the mushrooms and shrimp. If you have less, top up with water or vegetable stock.
- Set the wok over a medium-high heat, add 1 tbsp oil and heat until slightly glistening, about 1 min. Cook the pork belly undisturbed for 30 seconds, then stir-fry for about 30 seconds more. Add the carrots and stir-fry for another 30 seconds, then drizzle in another 2 tbsp oil and add the rehydrated mushrooms, dried shrimp, shallots and garlic. Continue to cook until fragrant, about 2-3 min.
- Splash the soy sauce around the side of the wok in a half-circle; you should hear it sizzle. Mix it into the other ingredients until everything is evenly coloured and smells slightly nutty and caramelised. Reduce the heat slightly if needed.
- Pour in two-thirds of the reserved soaking liquid, add ½ tsp of salt, the sugar and white pepper. Reduce the heat to low and taste for seasoning - the broth needs to be slightly salty, so add an additional ½ tsp salt if needed.
- Drain the rice noodles and add to the wok, gently tossing with a pair of chopsticks and spatula. Lift the noodles up to mid-air to loosen. Be gentle, and try not to break the noodles. Add the rest of the soaking liquid, tossing until all the noodles are coloured. The noodles are ready when al dente. Turn up the heat to medium and add the cabbage and celery mixture. Cook, covered and undisturbed, for 2 mins.
- Remove the lid and toss with the noodles again. Turn the heat to high and lift the noodles up high again to loosen; keep tossing, checking if there is liquid in the base of the wok. Once all the liquid has evaporated, turn off the heat, add the chives and cover for 1 min.
- Toss again, then tip onto a large serving platter. Garnish with crispy shallots and serve with black vinegar on the side for guests to pour on, if you like.
Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
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