Vegan Day: 2 mushroom recipes (x-posted to elf)

[Guest guest]

Mushroom Salad

Stuffed Shiitake Mushrooms

 

Here are two recipes from Miyoko Nishimoto Schinner, owner of Now and

Zen Gourmet Cuisine. (They make the UnTurkey.) She prepared these in

a cooking demonstration; they are delicious.

 

Ellen C.

* Exported from MasterCook Mac *

 

Mushroom Salad

 

Recipe By : Miyoko Nishimoto Schinner, Japanese Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Salad Dressings

Salads Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Dressing/Marinade:

1 tablespoon soy sauce

1/3 cup balsamic vinegar

1/3 cup rice vinegar

3 tablespoons chopped garlic

3 tablespoons olive oil

cayenne pepper -- to taste

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6 ounces enoki mushrooms

8 ounces shimeji (oyster mushrooms)

4 ounces button mushrooms

15 shiso leaves

 

" Mashurumu to Shiso no Salada "

 

To make the dressing, combine the soy sauce, vinegars, and garlic,

then whisk in the olive oil in a steady stream. Add a dash of cayenne

pepper.

 

Trim the bottom of the enoki mushroom clump, and separate into

individual or small clumps of mushrooms. Trim the bottoms of the

oyster mushrooms, and separate into small sections by hand. Thinly

slice he button mushrooms.

 

Stack the shiso leaves, roll them up, then sliver with a sharp knife.

Combine with the mushrooms in a bowl. Toss with the dressing and

allow to marinate for 30 minutes before serving.

 

From Ellen C. <ellen

 

 

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Per serving: 178 Calories; 7g Fat (30% calories from fat); 6g

Protein; 28g Carbohydrate; 0mg Cholesterol; 304mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 Vegetable; 1 Fat

 

NOTES : This marinated salad can serve as an easy and delicious

appetizer on a bed of greens. Alternatively, it can be an

accompaniment to a meal.

 

Or serve it on toasted bread slices or pita.

---

 

I'm not a mushroom fan, but I loved this salad. The dressing is great

and would work on most any salad, even without the mushrooms.

 

Use any variety of mushrooms you can find. Or marinate other veggies

in the dressing.

 

Shiso is an herb related to basil. It has a slight minty taste, and I

really liked it. I strongly recommend you try it. You should be able

to find it in Japanese or Asian grocery stores. It is also,

reportedly, easy to grow.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4321 0 87 0 0

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* Exported from MasterCook Mac *

 

Stuffed Shiitake Mushrooms

 

Recipe By : Miyoko Nishimoto, The Now and Zen Epicure

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Oriental

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces lowfat frozen tofu -- to 14 oz

8 large shiitake mushrooms -- to 10

- fresh or dried and soaked

1 medium onion -- chopped

1 large garlic clove

2 tablespoons olive oil

1 tomato -- chopped

1/2 teaspoon rosemary

1/3 cup ground walnuts

- or almonds or pecans

2 teaspoons mellow white miso

2 tablespoons tomato paste

salt and pepper -- to taste

- 8-10 shiso leaves -- optional

 

Serves 4-8.

 

Defrost the tofus, squeeze dry, and crumble. Saute the onion and

garlic in the olive oil until tender. Add the finely crumbled tofu

and saute another five minutes. Add the chopped tomato and rosemary,

and continue cooking for ten minutes,until the mixture is fairly dry.

Add the ground nuts, miso, tomato paste, salt and pepper to taste,

and an additional few drops of live oil if the mixture seems too dry.

 

Cut of the stems from the mushrooms and mound the mixture into them

the caps with a spoon, pressing firmly with the inside of the spoon

to form a smooth mound. Bake at 350F for 15 - 20 minutes until

browned. Place on a shiso leaf and serve either hot or at room

temperature.

 

From Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 59 Calories; 4g Fat (52%

calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol;

87mg Sodium

Food Exchanges: 1 Vegetable; 1/2 Fat

 

NOTES : Here is something to serve the skeptical non-vegetarian

guest. The frozen tofu takes on the texture of meat and the ground

nuts add richness. These can made a day or two in advance, and baked

before serving time, or baked several hours in advance and re-heated

or served at room temperature. If you can get shiso leaves from a

Japanese grocery store, place them under the mushrooms, as they not

only look pretty, but can be eaten - a delicious experience.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 905 0 0 0

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