Sweet Potato And Shiitake Mushroom Roll Recipes

SWEET POTATO AND SHIITAKE MUSHROOM ROLL

Sweet Potato and Shiitake Mushroom Roll image

I am always on the look-out for interesting lunch wraps. I thought this one was very tasty and certainly unique.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1/2 lb shiitake mushroom, stems removed,caps sliced
1/4 cup diced shallot
1/8-1/4 teaspoon dried thyme leaves
1 tablespoon flour
2/3 cup vegetable stock
2 tablespoons dry sherry
salt and pepper
2 large burrito-size flour tortillas, warmed
1 large sweet potato, baked,peeled,and cut in half lengthwise
4 leaves escarole, tough spines removed

Steps:

Melt butter in a skillet over medium heat.
Add in the mushrooms, shallots, and thyme.
Saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent.
Add in the flour and stir 1-2 minutes.
Add the stock and sherry.
Cook and stir 3-5 minutes or until the sauce thickens and is reduced to 1/3 cup; season to taste with salt and pepper.
Lay heated tortilla on work surface.
Smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire.
Top with half the escarole and mushroom sauce (make sure to keep the ingredients from coming all the way to the edge of the tortilla).
Fold up burrito-style--fold in the two sides and roll up bottom to top; cut in half on the bias.
Repeat same process with the second tortilla.

Nutrition Facts : Calories 404.7, Fat 11.8, SaturatedFat 5, Cholesterol 15.3, Sodium 495.2, Carbohydrate 63.5, Fiber 7.1, Sugar 6.9, Protein 10.3

PORK, SWEET POTATO AND SHIITAKE MUSHROOM RAMEN

Pork, Sweet Potato and Shiitake Mushroom Ramen image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
8 ounces ground lean pork
2 cups small-diced sweet potatoes
1 cup sliced shiitake mushrooms
2 teaspoons grated ginger
3 cloves garlic, minced
Salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon brown sugar
1/2 teaspoon celery seed
2 packages ramen noodles (throw out the seasoning packets!)
4 eggs, over easy or poached
Sriracha, for garnish
Fresh cilantro, for garnish

Steps:

In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper.
Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes.
Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.

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