- Food and Cooking
Springtime Shiitake Mushroom Recipe
Looks like another mushroom recipe. While listening to NPR they mentioned the shiitake mushrooms would be blooming this week after the rain. Last year I missed them. We have a one-year old log out in the yard with some holes drilled and spores planted. What do you know? There was exactly one very nice size shiitake just waiting for me. One or two days more and it would have been on the way out.
Now, I have not read this anywhere, but I took it inside, filled a bowl with water and let it sit in there to get all the gills cleaned out in case there were bugs or insects roaming around. I also wished to remove any soil or grime.
While I prepared all the other ingredients, I was amazed to see the mushroom soak up the water and plump up really to a very large size. I sliced it up and put it in a bowl with all the other ingredients, spices, and oil. After tossing everything together, the bowl went into the fridge until I was ready to saute the entire combination of fresh veggies.
Unfortunately, I did not take any photos ahead of time because I did not realize my decision to share the outcome of this wonderful recipe until I tasted it.
Image Source: Wikipedia main mushroom image
Making this presentation took ten times longer than preparing the meal. I'm sure all you hubbers will appreciate the recipes you read on the social network the day you present one of these photo essay recipes. You will see a picture of each ingredient below. Basically, you clean, chop, grate or slice to your desired liking, toss everything together with the oil and wine to give some moisture, sprinkle with your favorite spices and saute in the pan. Very easy.
- One large shiitake mushroom
- Baby Bokchoy washed and sliced or quartered
- Onion, vadalia or any other variety broadly cut
- Broccoli head cut into flowerettes
- Two pieces artichokes quarter sliced
- Baby tomatoes quartered, optional if you've got them
- Black olives, toss them in to the mix
- Prunes, 4-5 as much as you like
- 1-2 tablespoons virgin olive oil
- 1 tablespoon white cooking wine
- 1/2 teaspoon turmeric
- Grind in fresh peppercorns
- Grind in spices from a mixed bottle
- Curry 1/4 teaspoon
- Nigella sativa, sprinkle in as you like
Basically, I opened the fridge and threw in whatever was there! Now that I wrote the recipe up, I didn't realize how many ingredients were in this stir-fry. Usually I count on the number three to make any dish. Maybe I went a little stir-crazy. Don't forget to use a couple of big spoons to fluff all the ingredients together with the oil, wine and spices. I'm not fussy about quantity, it's all done by a little of this and a little of that. The final photo does not do justice to the actual dish. I can tell you, it was very good!
The main ingredient actually was the shiitake mushroom, replacing a meat or chicken.
The World's Healthiest Foods
A High Nutrient Organic Plant Crop
Shiitake mushrooms, like many mushrooms, have anti-cancer properties. George Mateljan is a biologist, businessman and nutritionist who is most known for his best-selling book The World's Healthiest Foods says that shiitake mushrooms are high in protein, dietary fiber, and Vitamin C.
I am now growing two logs, by inserting the spores into holes drilled into the natural wood in a warm, moist, chemical-free environment. In Japan, where shiitake originated 6000 years ago, mushrooms were cultured on Japanese cedar and oak trees while those in other countries test their native trees as culture mediums.
Ingredients on Hand
Do you keep most of these ingredients in the cupboard or fridge? The mushroom would be seasonal.
Nueva Vizcaya farmers can supply high-quality shiitake mushrooms
Story | Phillipine Island Bayombong, Nueva Vizcaya — The Japanese Organization of Industrial, Spiritual and Cultural Advancement (OISCA) imports large quantities of shiitake mushrooms to farmers and tribe members who have found planting the highly prized shiitake quite profitable in upland areas helping to improve economic stability.
Day 22 of the 30-Day Challenge
As you can imagine, I've now been counting down instead of up. Looking forward to the release of self imposed pressure to publish every day for a month. Thinking about whether I will write just one article a week, or biweekly once this challenge ends.
I'm sure many of you have other things you'd like to accomplish. I shall be evaluating the benefits of this activity on the last day, but have already realized quite a few. As I was writing this, the Hubpages Weekly arrived which tells me how the hubs were rating. You can see both Hub and Profile views went up.
I bet all you on-lookers who did not take up the challenge are wondering if you could hang in there and write an interesting original piece each day? Possibly, finding out the answer to that question will be a reason to jump in on the next Hubpages challenge. Signing out for tonight. I still have not managed to do my writing in the morning. Perhaps I'm not meant to, because the ideas need to percolate during the day, so that I find out what I need to say.
Springtime air and rain
sprout tender mushrooms and shoots
light evening saute
About the Author
Debby Bruck, CHOM founded Homeopathy World Community social network. Debby believes that homeopathy is the wave of the future that provides hope and healing to those who have tried every other approach. Follow Debby on Twitter.
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