So, one day at Farmers Market I saw them, and thought, why not, the whole region has the flu, and it was after Christmas, when we were likely exposed, who couldn't use all the immunity they can get? So I submit to you the Shiitake Mushroom. Which I pronounce like "She-I ( a soft schwa e or i) tock- a (long a or ee)... or like "she-a ta(l)k-ie too much"...whatever, it is Japanese I think, and they have their own soft-spoken polite way of saying words, but either way the first half of the word is not pronounced like something you do in an outhouse, though, done on a daily regular basis, that too is good for immunity...LOL
I brought these critters home, and dumped them out on the counter, they seemed clean, but I washed them as I would a button mushroom, with my wonderful soft mushroom brush which is shaped like a mushroom. then I trimmed the stems because they would be too chewy. Knowing what I know now, next time I prepare them, I will pop those stems in a bag, and freeze them for use in making clear veggie stock. Ok, so as not to freak anyone out, because these are ugly mushrooms, I sliced the tops thinly, say and 8th of and inch, then cut the rows of slivers in half, before anyone (picky eaters) here saw me. I believe that this mushroom would be too chewy to leave whole. or eat raw, but some do, but not for me. I admit I was slightly afraid of them being poisonous. I usually like my mushrooms to be white and scrupulously cleaned and trimmed. I ate some first, just in case. LOL!
The first time I made them, I was considering only having broth that evening, as tummy aches had been hitting this one and that, so my plan was for a dual dinner, broth for me, and an oriental stir fry for the others, in a miso-like reduction of either braggs amino acids, or wheat free tamarii sauce...I can't remember, and it may have used both. First I sauteed the little mushrooms sliver in as little oil as possible, tasting them i realized that i had had this before, these mushrooms to my taste seem to have a flavor as if they have been lightly marinated in garlic, so I quickly added pressed garlic and an onion, and sauteed these three...that The combination was so dark and flavorful. I then added water to make my broth, which I boiled while cutting up vegetables for stir fry.
While the sauteed mix boiled to extract broth, I sauteed lean slivers of organic beef which had marinated in wheat free tamarii over night. Once the meat was done through, I added 1/8 inch carrot "pennies" cut on the diagonal to make ovals, not circles...because presentation is important to me, especially when introducing something new. To the wok, i added sliced water chestnuts and a large sliced onion...then I strained my broth, and added the solids to the stir fry, and then added a little more wheat free soy sauces.
The broth seemed like something cooked up by an Elf to heal Hobbits, but it tasted phenomenal and rich, almost "beefy." So I now know if I am make vegetarian "beef broth" that these will form a good base...along with potato and carrot peels....will start "banking" these in a container in the freezer....Mmmm and oh so healthy!!!) I drank the both and my tummy felt so good, I was able to eat dinner with the family with no repercussions...it was warming and soothing and healing and good! If you want to read about the proven benefits of Shiatke Mushrooms a simple Internet search will do! They are immune boosting, super anti-inflammatory, and full full full of vitamins, like B vitamins, which I would by FAR rather get from foods than form a pill, which seems to be hard on my kidneys and makes pee too yellow and smelly...TMI< but everybody knows what B-complex pills do to your pee, and if you are trying to keep it clear, then that messes with the ability to observe your hydration throughout the day.
Now the second time I bought Shiitake Mushrooms, it was to re-create a dish I had at a farm to table restaurant. I knew when I tasted them the first time, that that was a foundational flavor in the dish I had ordered at our fave restaurant, on our last anniversary. WE rarely go, but every time we do, I am inspired by the meal, and try to re-create it at home, because I must repeat it, but cannot afford to got there but once a year...anniversary...Ok yeah, we have to pinch pennies here. As a result, I CAN live on love. Ha!
I have no title for this dish. Which reminds me of the awful parenting I would resort to when my kids would ask what was for dinner. I was always making something up, but basically we eat poultry and potatoes or rice, with vegetables, in some combination or another...so if the kids asked me, and I had no really good answer, I would say one of to things, "Does every meal have to have a name? (ie a title) or I would just reply, "festering roadkill" and hoping nobody would ask me again, because I was either being lazy and making some boring thing, or being creative and did not want to be boxed, or held to my word about what I was making for supper, usually a combination of both of those, but I digress.
The dish was a vegetarian main dish using spaghetti squash, and small bits of flavorful vegetables, and in the restaurant, pistachios sprinkled on top. it was phenomenal, (yep, i used that word again...I am tryna get this recipe down, before I forget, if I get famous, I will have to severely edit...yep) and my mouth is watering just thinking about it. Mine own version turned out exceptionally well too, thought I did not have or use pistachios, I used a toasted sunseeds and raw green pepitas, or pumpkin seeds, and that nailed the pistachio flavor. Added those at the very end, so they did not become water-logged.
So, machete a spaghetti squash in half lenghtwise,remove the seeds and "guts" and palce it cut side down in water, about one half to one inch, and bake it for an hour or tow, depending on what else I have going on...once baked, and I like to bake it soft, so it even gets a little browned, I scoop out the strands and tossed them with just a little bit of olive oil, maybe even a hint of real butter, and a little salt. For the stir fry, I make the same shiitake and pressed garlic, and diced (small) onion...mushrooms first, then add the others...layering the flavor. Remove the mix to a bowl, dump the bowl of tossed squash into the saute pan, or wok, to "de-glaze" it while tossing spoonfuls of the veggies back in to the pan...then finally freshly toast the sun seeds and sprinkle those on top, then add the green pepitas for color, and interesting texture, and there is a full flavored, no carb, macro-nutrient-rich vegetarian dish, that you too will nee to repeat at intervals....
Mmmm....I had some side dishes for those who needed meat and potatoes, but I cannot recall what they were, because this to me was a hearty meal in itself.
And that is what I have to say about Shiitake Mushrooms. You body will thank me for this recipe.
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