Guest guest Posted November 23, 1999 Report Share Posted November 23, 1999 I wrote to shiitake-ya.com about the " where to buy " page and to include USA and CAN ... got a thank you note back: said they would let manager know of our request. I'm sending a recipe to try for mushroom + potato + black eyed peas. Idea from Mr Death by chocolate. with menu. I found another - shiitake hazelnut burger with blackbeans and tofu and brown rice. will format and send. The potatoes use that Japanese rotary slicer - potato spaghetti. -pat *Shiitake Mushroom Burger with *Black-Eyed Pea and Roasted Pepper Salad and *Crispy Potato Cakes * Exported from MasterCook * Shiitake Mushroom Burgers With Menu Recipe By :Marcel Desaulniers, chef, Trellis Restaurant, Williamsburg, VA Serving Size : 8 Preparation Time :0:00 Categories : Menu Idea Restaurants Chefs Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried black-eyed peas -- picked over 1 quart cold water 1 large Idaho potato 3 tablespoons extra-virgin olive oil 2 shallots -- minced 2 pounds fresh shiitake mushrooms Salt -- to taste Pepper -- to taste 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme ACCOMPANIMENTS: Black-Eyed Pea And Roasted Pepper Salad Crispy Potato Cakes BEPs: Rinse the peas. Soak the black-eyed peas overnight in 1 quart cold water. Rinse and drain the soaked peas. Place in 2-quart saucepan and cover with 1 quart lightly salted water. Bring to a boil over high heat, and allow the peas to simmer until very tender, about 35 minutes. Drain the peas. Transfer to a dinner plate and place uncovered in the refrigerator to cool. POTATO: In a 2-quart saucepan, cover the potato with 1 quart cold water. Bring to a boil over high heat, adjust the heat and allow the potato to simmer until cooked through, about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour. MUSHROOM MIXTURE: Stem and thinly slice the mushrooms. Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. When hot, add the shallots and saute for 1 minute. Add the shiitakes mushrooms, the season with salt and pepper. Adjust the heat to medium-high and saute until very tender, about 7 to 8 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool. POTATO BEP MUSHROOM BURGER: Peel and grate the thoroughly cooled potato. Combine 8 ounces grated potato (the whole peeled potato may yield slightly more; use only the specified 8 ounces) with the cooked black-eyed peas, sauteed shiitake mushrooms, parsley and thyme in a 5 quart stainless steel bowl. Season with salt and pepper. Mix well using your hands (be certain to thoroughly combine the ingredients, squashing some of the peas while mixing). EIGHT PATTIES: Gently form the mushroom mixture into 6 ounce, 1 1/4 inch thick burgers. Cover the burgers with plastic wrap and refrigerate until needed. COOKING: Preheat the oven to 350F. Heat the large nonstick saute pan that has been lightly brushed with the remaining 1 tablespoon olive oil over medium-high heat. Sear 4 of the burgers in the hot pan until crispy and golden brown, about 2 minutes on each side. Transfer the burgers to a baking sheet. Repeat the procedure with the remaining 4 burgers, then place on the baking sheet with the other burgers and bake until heated through, about 12 to 14 minutes. TO SERVE: Portion Black-Eyed Pea and Roasted Pepper Salad onto 8 dinner plates. Place Crispy Potato Cakes in the centers of the salads, then set the burgers on the potato cakes. Serve immediately. Description: " Mushrooms, Black-Eyed Pea and Potato Burgers with menu " Source: " 1997-99 Idaho Potato Commission Site: http://216.92.80.22/recipesearch/ipcfs/FS_ShiitakeMushroomBurger.html " S(Edited by): " kitpath on 11/23/99 " Yield: " 8 pieces " - - - - - - - - - - - - - - - - - - - Per serving: 767 Calories (kcal); 34g Total Fat; (36% calories from fat); 20g Protein; 113g Carbohydrate; 3mg Cholesterol; 368mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Shiitake Mushroom Burger with Black-Eyed Pea and Roasted Pepper Salad and Crispy Potato Cakes NOTES : Make ahead: prepare and chill the potatoes, and blackeyed peas, and the mushroom mixture hours or the day before. Assemble and bake. The menu is efficient: cook enough black-eyed peas and potatoes for use in all the recipes. Nutr. Assoc. : 0 0 0 0 0 901365 0 0 0 0 0 0 0 * Exported from MasterCook * Black-Eyed Pea And Roasted Pepper Salad Recipe By :Marcel Desaulniers, chef, Trellis Restaurant, Williamsburg, VA Serving Size : 8 Preparation Time :0:00 Categories : Beans Restaurants Chefs Salads and Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dried black-eyed peas -- picked over VINAIGRETTE: 1 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons whole-grained mustard 1 teaspoon salt 1 teaspoon cracked pepper SALAD: 2 large bell peppers -- roasted 2 heads curly endive -- see directions BEPS: Rinse the peas. Soak the black-eyed peas in 1 quart cold water overnight. Drain and rinse the soaked peas. Place in a 2-quart saucepan, and over with 1 quart lightly salted water. Bring to a boil over high heat. Adjust the heat and simmer the peas until very tender, about 35 minutes. Drain the peas, transfer to a dinner plate, and place uncovered in the refrigerator to cool. VINAIGRETTE: In a 5-quart stainless steel bowl, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. SALAD: Remove the peel from the peppers; seed, and cut into 1/4 inch pieces. Add the cooled black-eyed peas and red bell pepper pieces to the bowl containing the vinaigrette. Use a rubber spatula to combine thoroughly. Cut endive into 2 inch pieces, washed, and dried. Add the curly endive pieces to the slad and toss to coat the greens. Serve immediately. Description: " Dressed with a mustard-balsamic vinaigrette. " Source: " 1997-99 Idaho Potato Commission Site: http://216.92.80.22/recipesearch/ipcfs/FS_ShiitakeMushroomBurger.html " S(Edited by): " kitpath on 11/23/99 " - - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 28g Total Fat; (82% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 343mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : The salad may be stored tightly covered in the refrigerator for several hours. Nutr. Assoc. : 0 0 0 0 943 0 0 0 0 0 * Exported from MasterCook * Crispy Potato Cakes Recipe By :Marcel Desaulniers, chef, Trellis Restaurant, Williamsburg, VA Serving Size : 8 Preparation Time :0:00 Categories : Restaurants Chefs Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Idaho potatoes -- divided use 1 large egg -- lightly beaten salt and pepper -- to season 2 tablespoons olive oil TO COOK THE BINDING POTATO: In a large 2-quart saucepan, cover 1 of the potatoes with 1 quart cold water, and bring to a boil over high heat. Adjust the heat, and simmer the potato until cooked through about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour. TO MIX COOKED POTATO AND EGG: Peel and grate the thoroughly cooled potato into a 5-quart stainless steel bowl. Add 2 tablespoons beaten egg (an average large egg will yield about 4 tablespoons), season with salt and pepper, and stir well to combine. Store in the refrigerator until needed. POTATO SPAGHETTI: In a 6-quart saucepan, heat 4 quarts of lightly salted water to a boil. While water is heating, thoroughly wash the remaining 3 potatoes (do not peel). Trim the ends of the potatoes so that they are flat. Cut the potatoes, one at a time, into long, thin strands on a Japanese turning slicer fitted with a medium-tooth blade. Immediately place the potato strands in cold water. Drain potato strands in colander. Lightly blanch the potatoes by placing them into the boiling water for 60 seconds. Drain the blanched potatoes and place them on the baking sheet that has been lined with paper towels. Place uncovered in the refrigerator to cool. When thoroughly cool, remove any excess moisture from the potatoes by patting them with paper towels. Gently but thoroughly combine the potato-egg mixture with the blanched potato strands. Form the potatoes into eight 3 ounce, 1/2 inch thick cakes. The cakes may be cooked immediately or covered with plastic wrap and stored in the refrigerator for up to 24 hours. COOKING: Preheat the oven to warm (200F). Heat a large nonstick saute pan that has been lightly brushed with olive oil over high heat. Season the cakes with salt and pepper. When the pan is hot, pan-fry the cakes, 4 at a time, until golden brown and crispy, about 9 to 10 minutes on each side. keep the cakes warm in the oven while repeating the cooking procedure with the remaining 4 cakes (or if you have 2 large nonstick saute pans, do all 8 cakes simultaneously. Serve immediately. Source: " 1997-99 Idaho Potato Commission Site: http://216.92.80.22/recipesearch/ipcfs/FS_ShiitakeMushroomBurger.html " S(Edited by): " kitpath on 11/23/99 " Yield: " 8 pieces " - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 4g Total Fat; (40% calories from fat); 2g Protein; 11g Carbohydrate; 23mg Cholesterol; 11mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : A Japanese turning slicer is needed. (alt: finely grate long strands on a box grater.) Raw potatoes are cut into long " spaghetti " strands, blanched and combined with a grated cooked potato and egg; shaped into patties, and chilled overnight. The cakes may be fried and held warm in the oven (200F) for up to 45 minutes after being pan-fried. Nutr. Assoc. : 0 0 0 0 -:- Pat Hanneman (Kitchen Path recipes: http://home.earthlink.net/~kitpath/) Links to Holiday Recipe Sites McRn : MasterCook Resource Network Quote Link to comment Share on other sites More sharing options...
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