ironchef
Executive Chef
Looks like a lot of ingredients and prep but it really isn't. Many people who cook fairly often should have many of the ingredients already in their pantrys or refrigerators.
Miso-Sesame Shiitake and Trumpet Mushroom Relish
Yield: Approx. 3 cups cooked relish
Ingredients:
Relish:
2 c. Shiitake Mushrooms, julienned
1 c. King Trumpet Mushrooms, julienned (sub. Oyster mushrooms)
1/2 c. Red Onion, finely diced
1/4 c. Red Bell Pepper, finely diced
1/4 c. Yellow Bell Pepper, finely diced
2 Tbsp. Garlic, finely chopped
1 Tbsp. Ginger, finely chopped
1/2 tsp. Red Chili Flakes
1/4 c. Sherry
2 Tbsp. Garlic Chives, finely Chopped
2 Tbsp. Canola Oil
3 Tbsp. Unsalted Butter
2 tsp. Kosher Salt
Fresh Cracked Pepper to taste
Vinaigrette:
1/3 c. White Miso Paste
1/3 c. Rice Wine Vinegar
1 Tbsp. Yuzu or Lemon Juice
1 Tbsp. Dark Soy Sauce
1 Tbsp. Ginger, minced
1/4 c. White Granulated Sugar
2 tsp. Sesame Oil
1 1/2 Tbsp. Smooth Peanut Butter
2 tsp. White Sesame seeds, lightly toasted
2 tsp. Black Sesame seeds, lightly toasted
3/4 c. Canola Oil
Kosher Salt to taste
Method:
In a large sauté pan, heat the oil and butter until lightly smoking but do not brown the butter. Add the garlic, ginger, and chili flakes, and cook about 1 minute. Add the mushrooms and salt, and cook until the mushrooms are cooked through and browned. Add the onion and bell pepper, and cook until the vegetables are just cooked through but still crunchy, about 2 minutes. Deglaze with the sherry, and cook until the liquid evaporates. Remove from the pan, fold in the chives, and season with fresh cracked pepper if needed. Reserve and let cool.
Meanwhile, in a food processor or blender, combine first eight ingredients in the vinaigrette. Slowly add in the canola oil until the dressing is emulsified. Season to taste with the kosher salt. Stir in the sesame seeds and reserve. This can be stored in an airtight container in the fridge for at least 1 week.
Fold enough vinaigrette into the mushroom mixture so that it is well moistened. Season to taste with salt if needed and serve with desired dish.
Miso-Sesame Shiitake and Trumpet Mushroom Relish
Yield: Approx. 3 cups cooked relish
Ingredients:
Relish:
2 c. Shiitake Mushrooms, julienned
1 c. King Trumpet Mushrooms, julienned (sub. Oyster mushrooms)
1/2 c. Red Onion, finely diced
1/4 c. Red Bell Pepper, finely diced
1/4 c. Yellow Bell Pepper, finely diced
2 Tbsp. Garlic, finely chopped
1 Tbsp. Ginger, finely chopped
1/2 tsp. Red Chili Flakes
1/4 c. Sherry
2 Tbsp. Garlic Chives, finely Chopped
2 Tbsp. Canola Oil
3 Tbsp. Unsalted Butter
2 tsp. Kosher Salt
Fresh Cracked Pepper to taste
Vinaigrette:
1/3 c. White Miso Paste
1/3 c. Rice Wine Vinegar
1 Tbsp. Yuzu or Lemon Juice
1 Tbsp. Dark Soy Sauce
1 Tbsp. Ginger, minced
1/4 c. White Granulated Sugar
2 tsp. Sesame Oil
1 1/2 Tbsp. Smooth Peanut Butter
2 tsp. White Sesame seeds, lightly toasted
2 tsp. Black Sesame seeds, lightly toasted
3/4 c. Canola Oil
Kosher Salt to taste
Method:
In a large sauté pan, heat the oil and butter until lightly smoking but do not brown the butter. Add the garlic, ginger, and chili flakes, and cook about 1 minute. Add the mushrooms and salt, and cook until the mushrooms are cooked through and browned. Add the onion and bell pepper, and cook until the vegetables are just cooked through but still crunchy, about 2 minutes. Deglaze with the sherry, and cook until the liquid evaporates. Remove from the pan, fold in the chives, and season with fresh cracked pepper if needed. Reserve and let cool.
Meanwhile, in a food processor or blender, combine first eight ingredients in the vinaigrette. Slowly add in the canola oil until the dressing is emulsified. Season to taste with the kosher salt. Stir in the sesame seeds and reserve. This can be stored in an airtight container in the fridge for at least 1 week.
Fold enough vinaigrette into the mushroom mixture so that it is well moistened. Season to taste with salt if needed and serve with desired dish.
