Shiitake Fettucini
4 oz. fresh Shiitake mushrooms (sliced) OR 1/2 oz. dried Shiitake (rehydrated and sliced)
1/2 small onion, chopped
2 cloves minced garlic
1/4 tsp. ground white pepper (or to taste)
1 Tbsp. butter or olive oil
Sautée over moderate heat: garlic, onion, and white pepper in olive oil or butter until onion is softened. Then add Shiitake mushrooms and sauté for two more minutes. Do not overcook.
1 lb. cooked fettucini
1 cup Alfredo sauce
1 Tbsp. grated parmesan cheese
Drain pasta, toss with Alfredo sauce, and add sautéed mushrooms while hot. Sprinkle on parmesan cheese, serve, and enjoy!
Carpetbagger Steak
4 thick beef filets
8 medium Shiitake mushrooms
20 small oysters
2 Tbsp. red wine
salt, pepper and butter
Clean the mushrooms. Remove and discard the stems and cut the caps into thin slices. Sauté them lightly in butter and reserve.
Trim the fat from the edges of the beef fillets. In one side of each, cut 5 deep pocket shaped incisions. Partly fill each pocket with some of the sautéed mushrooms. Insert one oyster into each incision. The beard of the oyster should project from incision.
Heat butter in frying pan. Over a high heat, sear both sides of filets. Ideally they should be almost be burned on both sides and still quite pink on the inside. Season with salt and pepper. De glaze the pan with red wine and pour the pan juices over the steaks before serving. Serves 4.
Sirloin Pasta Pleurotus
8 oz. uncooked linguine
1 Pound boneless beef top sirloin steak, 1" thick
1 Tbsp. olive oil
2 large cloves of garlic, crushed
salt & pepper
1 more Tbsp. olive oil
1/2 large onion
8 oz. oyster mushroom caps, cut into 1/4" slices
1 medium red, yellow or green bell pepper, cut into 1/8" strips
2 Tbsp. thinly sliced basil leaves
1/3 cup grated romano or parmesan cheese
Cook the linguine according to directions on the package, drain and keep warm. Trim the fat from the steak and cut the steak in half lengthwise and then into 1/8 inch thick strips. In a large skillet, heat 1 tablespoon of olive oil over medium to high heat until hot. Add beef and garlic and stir-fry 1 to 2 minutes or until the outside of the beef is no longer pink. Remove from skillet and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Using the same skillet, heat 1 tablespoon of olive oil until hot. Add the onion, mushrooms, and pepper strips and stir fry until the mushrooms are tender (3 to 4 minutes). Return the beef to the skillet add the basil and toss. Serve the mushroom/beef mixture over the pasta and sprinkle with cheese. Serves 4.
Phoenix Fritters
1 quart corn oil, for frying
18 large whole oyster mushrooms
1 egg
1/3 cup half-and-half
½ tsp. salt
1 tsp. soy sauce
½ cup all-purpose flour
dash of cayenne pepper
chipotle pepper salsa
Heat the corn oil in a 4-quart saucepan to 400° F. Clean the mushrooms. Combine the egg, half-and-half, salt, soy sauce, flour, and cayenne pepper and whip with a whisk until smooth. In small batches, submerge the mushrooms in the batter but keep them separated. Place mushrooms in hot oil 2 to 3 at a time, keeping them well separated, and fry until golden brown, about 30 seconds. Remove from oil and set on a paper towel to drain. Serve immediately. Serve with chipotle pepper salsa. Serves 4.
Oyster Mushroom Omelet
8 eggs
1/4 cup water
1/2 lb. fresh oyster mushrooms
1/2 small onion, chopped
2 cloves garlic, crushed or chopped
1/2 cup cashews
2 Tbsp. canola oil or butter
1 cup cheddar cheese, grated
salt and pepper to taste
Mix the eggs and water in a large bowl and beat well. Sauté the mushrooms in a frying pan with oil over medium heat until dry. Add onions and garlic. Cook for one minute, then add cashews. In medium-sized skillet, put a thin coat of oil or butter, add egg mixture, and cover for one minute. Add a layer of cheese. Pour mixture mushrooms mixture over the layer of cheese. Fold over and cook for 2-3 minutes.
Garlic Fries
from Garlic World
Oil for frying (peanut or canola)
4 Russet potatoes or 12 oz bag of frozen pre cut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 tblsp black pepper
1 tblsp dried thyme
2 tblsp extra virgin olive oil
Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a
French mandolin set it to its thickest setting). Heat the oil in a cast
iron pot or any heavy duty pot to 360 degrees. Heat the olive oil in a frying pan then add the minced garlic for 30 seconds.
Remove from pan and add to a mixing bowl with the salt, pepper, and thyme.
Mix well.
The potatoes must be fried three times for best results. I n batches, if
necessary, place the raw fries into the oil for 90 seconds. Remove and let
drain. Drop fries again for another 90 seconds. Remove and let drain.
Drop fries in again this time for 60 seconds or until crisp and golden brown.
While the fries are still warm toss them with the garlic seasoning.
Garlic Chili Verde
from CDKitchen http://www.cdkitchen.comServes: 8 | Difficulty Level: 3 | Ready In: > 5 hrs
2/3 pounds lean pork
1 1/3 large onion -- coarsely chopped
1 1/3 large green bell pepper -- coarsely chopped
10 cloves garlic minced
1 1/3 can (4 oz) diced green chiles
2 2/3 jalapenos sliced
5 1/3 medium tomatillos
2 2/3 teaspoons oregano
1 1/3 teaspoon dried red chili peppers
2 2/3 teaspoons sage
1 1/3 teaspoon cumin seeds black pepper
2/3 cup beer salt and pepper -- to taste
Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Add to the crockpot along with the green chilis and tomatillos. Trim off excess fat from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Add to crock. Add seasonings and beer. Cook on low for 8 hours or on high for 5 hours.