Welcome to my Dinner! Here is your seat:
Shiitake-Genmaicha Tea
½ ounce Dried Shiitake Mushrooms
Genmaicha Tea, loose or bags (I could only find bags)
Honey or Sugar to taste.
Bring 2 cups of water to boil, reduce to a simmer and add Shiitake, allow to simmer 30 minutes. Strain, reserving liquid. (Save mushrooms for something else)
When ready to serve, reheat Shiitake liquid to steeping temp and pour into 2 cups, add the tea and allow to steep. Add honey and sugar to taste.
Critique: Shrek doesn’t like tea, never has. He said, “Not bad.”
It wasn’t one of my favorite things, but it did have unique mushroom flavor, slightly sweet from the sugar I stirred in. The one on the left, in the picture, has more of the mushroom broth in it, the one on the right, less.
Bunashimeji Soup (Beech Mushroom)
3 ½ ounces Bunashimeji Mushrooms, trimmed, leave whole
3 green onions, trimmed and cut in 2 inch pieces
1 med carrot, trimmed, julienned - about ¼ cup
1 red jalapeno, trimmed and diced
2 cups Dashi, hot
4 Teaspoons Miso paste
1 tablespoon toasted sesame seeds
Sauté Mushrooms lightly, until just cooked. Sauté onion, carrot and pepper. Divide evenly into two bowls, add 2 teaspoons of Miso paste to each bowl and ½ of the sesame seeds. Just prior to serving, heat Dashi till hot and pour over veggies. Stir to mix in Miso.
Critique:
From Shrek: “Needed more onion flavor, very good. Little dash of heat from the jalapeno and the color was great. It didn’t need anything to further season.”
I really enjoyed it and made up some extra with the leftover veg for my lunches next week.
Shiitake-Genmaicha Tea
½ ounce Dried Shiitake Mushrooms
Genmaicha Tea, loose or bags (I could only find bags)
Honey or Sugar to taste.
Bring 2 cups of water to boil, reduce to a simmer and add Shiitake, allow to simmer 30 minutes. Strain, reserving liquid. (Save mushrooms for something else)
When ready to serve, reheat Shiitake liquid to steeping temp and pour into 2 cups, add the tea and allow to steep. Add honey and sugar to taste.
Critique: Shrek doesn’t like tea, never has. He said, “Not bad.”
It wasn’t one of my favorite things, but it did have unique mushroom flavor, slightly sweet from the sugar I stirred in. The one on the left, in the picture, has more of the mushroom broth in it, the one on the right, less.
Bunashimeji Soup (Beech Mushroom)
3 ½ ounces Bunashimeji Mushrooms, trimmed, leave whole
3 green onions, trimmed and cut in 2 inch pieces
1 med carrot, trimmed, julienned - about ¼ cup
1 red jalapeno, trimmed and diced
2 cups Dashi, hot
4 Teaspoons Miso paste
1 tablespoon toasted sesame seeds
Sauté Mushrooms lightly, until just cooked. Sauté onion, carrot and pepper. Divide evenly into two bowls, add 2 teaspoons of Miso paste to each bowl and ½ of the sesame seeds. Just prior to serving, heat Dashi till hot and pour over veggies. Stir to mix in Miso.
Critique:
From Shrek: “Needed more onion flavor, very good. Little dash of heat from the jalapeno and the color was great. It didn’t need anything to further season.”
I really enjoyed it and made up some extra with the leftover veg for my lunches next week.
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