Kombu with Garlic and Mushrooms - Pressure cooker Macrobiotic Cooking

[Guest guest]

Kombu with Garlic and Mushrooms

 

10-3 inch pieces of dried kombu

water

1 TB sesame oil

2 cloves of garlic - minced

2 cups crimini mushrooms - sliced

5 dried shiitake mushrooms - soaked and sliced, can also use fresh shiitake

1 TB shoyu

 

1. Rinse the kombu and soak in water just to cover. In a separate dish, rinse

and soak the shiitake mushrooms.

2. When the kombu is soft, cut into 1/2 - 1 inch squares and place with the

soaking water into a pressure cooker and pressure cook for 10 minutes.

3. In a skillet, heat the sesame oil and saute' the garlic, crimini and shiitake

mushrooms. Add 1 TB of shoyu and saute for 3-5 minutes.

4. After this, add the soft kombu squares and 1/2 cup fresh water and simmer

with the lid closed for 15 more minutes. Adjust the shoyu seasoning.

 

Source: http://www.macrobioticmeals.com/recipes_winter4.html

 

 

[Guest guest]

What is Kombu?

 

Jen

 

Alyssia <deechun_sa_ngop wrote:

Kombu with Garlic and Mushrooms

 

10-3 inch pieces of dried kombu

water

1 TB sesame oil

2 cloves of garlic - minced

2 cups crimini mushrooms - sliced

5 dried shiitake mushrooms - soaked and sliced, can also use fresh shiitake

1 TB shoyu

 

1. Rinse the kombu and soak in water just to cover. In a separate dish, rinse

and soak the shiitake mushrooms.

2. When the kombu is soft, cut into 1/2 - 1 inch squares and place with the

soaking water into a pressure cooker and pressure cook for 10 minutes.

3. In a skillet, heat the sesame oil and saute' the garlic, crimini and shiitake

mushrooms. Add 1 TB of shoyu and saute for 3-5 minutes.

4. After this, add the soft kombu squares and 1/2 cup fresh water and simmer

with the lid closed for 15 more minutes. Adjust the shoyu seasoning.

 

Source: http://www.macrobioticmeals.com/recipes_winter4.html

 

 

[Guest guest]

Jen

 

Kombu is one of several seaweeds used for cooking.

 

Nori is another popular seaweed used for wraping 'rolls' in the Japanese

style ... ergo .. the Nori Roll.

 

Agar ... another sea vegetable that is chrystalized and used extensively for

it's binding qualities as well as nutritional value

 

Wakame is another of the seaweeds that are available and healthy for you

 

Caution...

 

Do not over eat seaweeds. small amounts are great. Too much may be

harmful

 

 

 

 

-

" Jen " <jenstk06

 

Friday, January 05, 2007 3:30 PM

Re: Kombu with Garlic and Mushrooms - Pressure

cooker Macrobiotic Cooking

 

 

> What is Kombu?

>

> Jen

>

> Alyssia <deechun_sa_ngop wrote:

> Kombu with Garlic and Mushrooms

>

> 10-3 inch pieces of dried kombu

> water

> 1 TB sesame oil

> 2 cloves of garlic - minced

> 2 cups crimini mushrooms - sliced

> 5 dried shiitake mushrooms - soaked and sliced, can also use fresh

> shiitake

> 1 TB shoyu

>

> 1. Rinse the kombu and soak in water just to cover. In a separate dish,

> rinse and soak the shiitake mushrooms.

> 2. When the kombu is soft, cut into 1/2 - 1 inch squares and place with

> the soaking water into a pressure cooker and pressure cook for 10 minutes.

> 3. In a skillet, heat the sesame oil and saute' the garlic, crimini and

> shiitake mushrooms. Add 1 TB of shoyu and saute for 3-5 minutes.

> 4. After this, add the soft kombu squares and 1/2 cup fresh water and

> simmer with the lid closed for 15 more minutes. Adjust the shoyu

> seasoning.

>

> Source: http://www.macrobioticmeals.com/recipes_winter4.html

>

>

[Guest guest]

Ok- thanks!

 

I'm so new to this, I have no idea what I'm talking about half the time LOL!

 

Jen

 

Alyssia <deechun_sa_ngop wrote:

Jen

 

Kombu is one of several seaweeds used for cooking.

 

Nori is another popular seaweed used for wraping 'rolls' in the Japanese

style ... ergo .. the Nori Roll.

 

Agar ... another sea vegetable that is chrystalized and used extensively for

it's binding qualities as well as nutritional value

 

Wakame is another of the seaweeds that are available and healthy for you

 

Caution...

 

Do not over eat seaweeds. small amounts are great. Too much may be

harmful

 

-

" Jen " <jenstk06

 

Friday, January 05, 2007 3:30 PM

Re: Kombu with Garlic and Mushrooms - Pressure

cooker Macrobiotic Cooking

 

> What is Kombu?

>

> Jen

>

> Alyssia <deechun_sa_ngop wrote:

> Kombu with Garlic and Mushrooms

>

> 10-3 inch pieces of dried kombu

> water

> 1 TB sesame oil

> 2 cloves of garlic - minced

> 2 cups crimini mushrooms - sliced

> 5 dried shiitake mushrooms - soaked and sliced, can also use fresh

> shiitake

> 1 TB shoyu

>

> 1. Rinse the kombu and soak in water just to cover. In a separate dish,

> rinse and soak the shiitake mushrooms.

> 2. When the kombu is soft, cut into 1/2 - 1 inch squares and place with

> the soaking water into a pressure cooker and pressure cook for 10 minutes.

> 3. In a skillet, heat the sesame oil and saute' the garlic, crimini and

> shiitake mushrooms. Add 1 TB of shoyu and saute for 3-5 minutes.

> 4. After this, add the soft kombu squares and 1/2 cup fresh water and

> simmer with the lid closed for 15 more minutes. Adjust the shoyu

> seasoning.

>

> Source: http://www.macrobioticmeals.com/recipes_winter4.html

>

>

[Guest guest]

, " Alyssia "

<deechun_sa_ngop wrote:

>

> Caution...

>

> Do not over eat seaweeds. small amounts are great. Too much may be

> harmful

 

Could you please elaborate?

 

Thanks,

-Erin

www.zenpawn.com/vegblog