Posts Tagged ‘Tastespotting’

The Mushroom Masters Lunch Row with La Fuji Mama

Mushroom Miso Ramen by La Fuji Mama

The Mushroom Masters continue this week with our next Team USA contender- the lovely and talented Rachael from La Fuji Mama.  A little bit about Rachael:

Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles.  She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.

Now just because Rachael’s one of the nicest people we know doesn’t mean she isn’t prepared to serve a warm, comforting bowl of second and third place to the competition with her Mushroom Miso Ramen.  Please take a moment to exercise your click click of support for Team USA and Rachael by heading over to Tastespotting to vote!

Spicy Mushroom Miso Ramen

Rachael of www.lafujimama.com

Mushroom Miso Soup by La Fuji Mama

Makes 3 to 4 servings

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

  • 8 small dried shiitake mushrooms
  • 8 square inches dried kombu (optional)
  • 4 ½ cups water
  • 4 teaspoons toasted sesame oil
  • 6 – 8 ounces cremini mushrooms, stems removed and sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
  • 1 ½ tablespoons shiro miso (white miso paste)
  • 1 ½ tablespoons aka miso (red miso paste)
  • 10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
  • Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

The Mushroom Masters Begins! Breakfast Battle by Shutterbean

The Mushroom Masters is back and we are kicking off National Mushroom Month and our month-long Tastespotting partnership with the most important meal of the day- all of them breakfast!

Team USA is  serving bruschetta for breakfast courtesy of Shutterbean in Week 1- we must really like you guys. If you are inspired by this especially tasty toast, if you’re feeling especially patriotic or both, please do click through to vote for the US and Tracy from Shutterbean over on Tastespotting this week.

A little bit about Tracy:

Tracy Benjamin is obsessed with good food and great photography, both of which are equally evident on her fun and colorful blog, Shutterbean. Completely self-taught, Tracy loves the intimacy and nurturing quality of sharing delicious meals with loved ones. As a busy working mom, she has made it her mission to serve up tasty, home cooked meals, without having to slave for hours in the kitchen.

And what you’ve all been waiting for…the recipe:

Caramelized Mushroom & Shallot Bruschetta

Makes 20-22 bruschette

For the caramelized shallots
-3 medium shallots, thinly sliced in rings (about 1 cup)
-1 tablespoon extra virgin olive oil
-1 teaspoon light brown sugar

For the mushrooms
-1 ½ cups crimini mushrooms, thinly sliced
-1 ½ cups white button mushrooms, thinly sliced
-3 tablespoons salted butter
-3 tablespoons dry sherry
-kosher salt & fresh ground black pepper
-red pepper flakes
-4-5 sprigs fresh thyme

For the crostini
-1 sourdough baguette, cut into ½ slices on the diagonal (about 20-22 total)
-1/4 cup extra virgin olive oil
-1 clove garlic
-4 oz. goat cheese, at room temperature
-aged balsamic vinegar

To make the caramelized shallots, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add shallots. Saute until translucent, about 5 minutes. Add 1 tablespoon of water and 1 teaspoon of brown sugar and continue to cook until shallots are browned and caramelized, about 10 minutes. Set shallots aside in a small bowl.

Heat 3 tablespoons butter in the same saucepan. Add the mushrooms and cook on medium- high heat to soften, stirring occasionally. After about 8 minutes, add sherry, salt, black pepper, a pinch of red pepper flakes and 3 sprigs thyme. Continue to cook for another 5-7 minutes, or until mushrooms are slightly caramelized and soft. Add the shallots to the mushroom mixture and set aside.

To make the crostini, put oven rack in upper third of oven and preheat oven to 350°F. Put bread slices on a baking sheet and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes. When crostini are cool to touch, rub a clove of garlic on the top of each crostini.

To assemble bruschette, spread 1 tablespoon of goat cheese on top, spoon the slightly warm mushroom mixture on top of goat cheese. Repeat until all crostini are topped. Plate the bruschette and sprinkle tops with reserved thyme leaves, a pinch of salt, and drizzle each bruschetta lightly with aged balsamic vinegar.

The Mushroom Masters Come to a Close

As September draws to a close, so then does National Mushroom Month and the inaugural Mushroom Masters competition. So many  gorgeous recipes and in the end, one winner: Australia.  We owe a staunch congratulations to our  counterparts down under- the winners of this year’s Mushroom Masters Tournament.

Canada put up a strong showing as well and in general we are just really appreciative to Tastespotting and all 12 of the bloggers who contributed their stunning photos and the sensational recipes that belonged to those  images.

That said, we are of course particularly proud of our own bloggers and thought we’d share another look at America’s submissions with links to the recipes themselves.

Week 1: Sprouted Kitchen made a Balsamic Portabella Salad for the Portabella Playoffs.

Week 2: Pithy & Cleaver made Buffalo and Blue Cheese Stuffed Button Mushrooms for the Button Battle.

Week 3: Sticky Gooey Creamy Chewy made Shiitake Dumplings in Mushroom Broth for the Shiitake Showdown.

Week 4: Kath Eats Real Food made Rosemary, Brie and Hazelnut Stuffed Mushrooms for our final week- Wild Card.

All in all, you made National Mushroom Month a particularly tasty time of year.  We’ll see you for a rematch next September!

Mushroom Recipe of the Week

We’re a day late for Wordless Wednesday but the Noshery’s Creamy Sage, Sausage and Mushroom Baked Tortellini was too beautiful not to mention.  The perfect dinner for the first week of fall!

As a reminder, there’s another gorgeous fall mushroom recipe that could use your vote over on Tastespotting.  It’s the last week of the Mushroom Masters and Kath Eats is our champion of champignons!

Mushroom Masters: Wild Card (Final Week!)

We have reached the final week of the Mushroom Masters and it’s going to be a wild one- wild card, that is.  We recruited an old friend to bring the competition home with a US win this week.

Please pledge some tasty support to the talented Kath of Kath Eats Real Food by voting for her gorgeous, autumnal wild card submission- Rosemary, Brie and Hazelnut Stuffed Mushrooms on Tastespotting!

From Kath:

Have you ever wanted to eat a mushroom for dessert? With this recipe you just might. These buttery stuffed mushrooms get their flavor from a marriage between creamy, stinky brie and toasty hazelnuts. Rosemary and cranberries add layers of festivity. A pinch of salt is key.

Triple cream brie tends to hold its shape better than softer versions, which might turn into a puddle inside your mushroom. And if you have the patience, toasting the hazelnuts prior to beginning would bring out even more deliciousness. Dried rosemary can be subbed in for fresh, and any fragrant oil, such as walnut or coconut oils, can be exchanged for the hazelnut oil.

This bunch would make an excellent party appetizer and aren’t all that rich either – consider this recipe the tastiest way to get in a vegetable possible!

Makes a dozen mushrooms (Serves 3-4)

Ingredients

12 cremini mushrooms, washed and dried

24 whole hazelnuts plus 1 tbsp crushed hazelnuts

2-3 ounces triple cream brie cheese

¼ cup dried cranberries or mixed dried berries

2 tbsp hazelnut oil

1 sprig fresh rosemary, chopped

¼ tsp kosher salt

Method

  • Preheat oven to 350*.
  • Remove stem from mushrooms by cutting around and twisting off.
  • Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
  • Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
  • Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).
  • Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
  • Top with 1-2 half-inch, thin slices of brie.
  • Top with cranberries.
  • Mix rosemary and salt evenly and sprinkle over mushrooms.
  • Return to oven for additional 5 minutes baking, depending on mushroom size.
  • You may wish to rest on paper towel for a moment to absorb moisture.
  • Serve hot.