bits and pieces

Tuesday, February 15, 2011

Ginger Steamed Shiitake Mushrooms

Nom nom nom. Everyone should like mushrooms. From cremini, to oyster, to chanterelle, to trompette, to psychedelic. Everyone should have a favourite. I just wikipedia-ed edible mushrooms and discovered some delightfully named 'shrooms like the dryad's saddle, or the sulfur shelf. Canada, I have discovered is the 8th largest mushroom producer in the world (behind US, China, Netherlands, Poland, France, Spain and Italy). Thankfully the days of everything coming with a portobello mushroom have ended (soooo 90's) and restaurants and consumers are embracing more variety in their fungal foods (I regret typing that).

Last night for dinner I made ahi tuna and wanted some similarly asian inspired sides. I saw fresh shiitake mushrooms at the store, and bam! I had a sidedish. These were super easy to make, and kept well (I made them about an hour before I got down to tuna cooking, and warmed them up in the oven). Shiitake mushrooms are high in vitamin D and are also apparently given out in a giant chalice as a prize in bimonthly Japan Sumo Association tournaments. Fun fact of the day! So grab a pot, grab your sumo costume (don't lie, everyone has one), and get steaming!

shiitake mushrooms! I had about 2.5 cups worth
3-4 inch sized pieces of fresh ginger, minced or pressed
1 cup of water
1 tsp oil (canola for normies, 1/2 canola 1/2 sesame for extra azn flava flav)
pinch of salt
fresh ground black pepper
pinch of garlic powder

things you will also need:
frying pan
garlic press
  1. Prep your mushrooms. This means wash 'em and cut 'em in half (lengthwise obviously). Trim the stems if you'd like (they're the chewiest bit), but I'm fine with them on.
  2. In your pot place your cup of water, and your minced ginger. Bring to a boil. This will be a very shallow amount of water.
  3. Add your mushrooms to the simmering bit of water and cook them for a few minutes until they've loosened up a bit. About 3-4 minutes. Remove from heat.
  4. On medium-high, heat your oil in your pan. Add your shiitakes and sprinkle with garlic powder (just a liiiitle bit), and black pepper. Toss.
  5. Pan fry for a few minutes until they start to brown. Remove from heat and sprinkle with a tiny bit of salt (shiitake mushrooms are pretty robust in themselves, so you don't want to drown them with seasoning).
  6. Mow them. Possibly alongside your ahi tuna.

No comments:

Post a Comment