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InvisibleDavidReishi
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Registered: 10/07/15
Posts: 1,333
Re: Recipe Thread [Re: Napkin] * 1
    #22770668 - 01/12/16 04:29 PM (5 years, 1 month ago)

DavidReishi's Awesome Raw Maitake & Baby Bok Choy Soup. Serves two.

Ingredients:

- Grifola frondosa, baseball to softball size cluster, or 1 to 1.5 cups edible pieces
- Baby bok choy, 3-6 units, or 4 cups chopped
- Thai young coconut, water and flesh
- 6 tablespoons raw soy sauce or "Nama Shoyu"
- 4 tablespoons olive oil
- 1 tablespoon raw coconut sugar (optional)
- Ginger, 1 inch piece finely chopped
- Garlic, 1/2 teaspoon minced
- 1/2 teaspoon jalepeno sauce or fresh chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt to taste
- Spring water, a couple cups

1. Rinse and chop into large pieces the baby bok choy. Toss with 3 tablespoons raw soy sauce and 2 tablespoons olive oil, then lay out on a cookie sheet. Place cookie sheet over a light heat source for 3 hours, covered loosely with foil and tossing a couple times during the wait. The cookie sheet surface should never get too hot to hold your finger to it. This will soften the bok choy without cooking it and destroying important enzymes such as myrosinase. (In pics 2 and 3, which are before and after, there's a glass bowl between the cookie sheet and the heater.)




2. Slice or chop the hen-of-the-woods mushrooms to your liking, and marinate for 30 minutes in 3 tablespoons raw soy sauce, 2 tablespoons olive oil, and, if you like a little sweetness, 1 tablespoon raw coconut sugar (or 1/2 the amount of regular sugar), tossing frequently.




3. In the meantime, remove the coconut water from the young Thai coconut. (It should yield around a cup.) Add spring water to make 2.5 cups total. Then open the coconut and remove all the flesh with a spoon, being careful to pick off any non-flesh specks or pieces.




4. Place coconut water and flesh, along with ginger, garlic, jalepeno, turmeric and cumin, into a blender, preferably a Vitamix type, and blend until smooth and perhaps the blender container is a tad warm to the touch. Remove to serving bowls and stir in sea salt to taste. Don't be shy, get the saltiness just right for your taste. Then stir in baby bok choy and drained mushrooms, add a little garnish if you like, and enjoy!



:heart:  :heart:  :heart:  :heart:  :heart:  :heart:  :heart:


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Offlineflugelizor
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Re: Recipe Thread [Re: DavidReishi]
    #22770753 - 01/12/16 04:48 PM (5 years, 1 month ago)

That looks delicious.
I love Asian soups.
But I have never run across a young Thai coconut in my life, so, bummer.


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Offlinedhype773
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Re: Recipe Thread [Re: flugelizor]
    #22773307 - 01/13/16 06:20 AM (5 years, 1 month ago)

https://www.google.com/url?sa=t&source=web&rct=j&url=http://allrecipes.com/recipe/219091/chef-johns-mushroom-gravy/&ved=0ahUKEwjd05WmrKfKAhWMOT4KHe_uDqgQFgg5MAk&usg=AFQjCNF_V2Pyv63VTija4tYYt5PqEgLoFA&sig2=0wr7159oz6WUNrluW1A0_Q

I made this mushroom gravy the other night with a mix of shiitake amd gray oysters that I sliced rather thin (no stems).  I was using it for chicken,  so I made up doom chicken stock instead of beef.  Amd I used this to make the stock:

It's way better then using boulion cubes.


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


Edited by dhype773 (01/13/16 11:48 AM)


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InvisibleDavidReishi
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Re: Recipe Thread [Re: flugelizor]
    #22776477 - 01/13/16 10:36 PM (5 years, 1 month ago)

Quote:

flugelizor said:
That looks delicious.
I love Asian soups.
But I have never run across a young Thai coconut in my life, so, bummer.




Thanks! Out here in CA you can get 'em at Safeway for 2 or 3 bucks a pop. But Whole Foods has frozen young Thai coconut meat, and it's easy to find young Thai coconut water.


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Offlinedurk
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Registered: 06/18/14
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Re: Recipe Thread [Re: DavidReishi]
    #22862034 - 02/04/16 12:20 AM (5 years, 1 month ago)

Yay Coconut Water


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Offlinedurk
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Re: Recipe Thread [Re: durk]
    #22862044 - 02/04/16 12:22 AM (5 years, 1 month ago)

Delicious


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Offlinegeneralsherman55
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Registered: 09/05/13
Posts: 1,291
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Re: Recipe Thread [Re: DavidReishi]
    #22862110 - 02/04/16 12:36 AM (5 years, 1 month ago)

Quote:

DavidReishi said:
DavidReishi's Awesome Raw Maitake & Baby Bok Choy Soup. Serves two.

Ingredients:

- Grifola frondosa, baseball to softball size cluster, or 1 to 1.5 cups edible pieces
- Baby bok choy, 3-6 units, or 4 cups chopped
- Thai young coconut, water and flesh
- 6 tablespoons raw soy sauce or "Nama Shoyu"
- 4 tablespoons olive oil
- 1 tablespoon raw coconut sugar (optional)
- Ginger, 1 inch piece finely chopped
- Garlic, 1/2 teaspoon minced
- 1/2 teaspoon jalepeno sauce or fresh chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt to taste
- Spring water, a couple cups

1. Rinse and chop into large pieces the baby bok choy. Toss with 3 tablespoons raw soy sauce and 2 tablespoons olive oil, then lay out on a cookie sheet. Place cookie sheet over a light heat source for 3 hours, covered loosely with foil and tossing a couple times during the wait. The cookie sheet surface should never get too hot to hold your finger to it. This will soften the bok choy without cooking it and destroying important enzymes such as myrosinase. (In pics 2 and 3, which are before and after, there's a glass bowl between the cookie sheet and the heater.)




2. Slice or chop the hen-of-the-woods mushrooms to your liking, and marinate for 30 minutes in 3 tablespoons raw soy sauce, 2 tablespoons olive oil, and, if you like a little sweetness, 1 tablespoon raw coconut sugar (or 1/2 the amount of regular sugar), tossing frequently.




3. In the meantime, remove the coconut water from the young Thai coconut. (It should yield around a cup.) Add spring water to make 2.5 cups total. Then open the coconut and remove all the flesh with a spoon, being careful to pick off any non-flesh specks or pieces.




4. Place coconut water and flesh, along with ginger, garlic, jalepeno, turmeric and cumin, into a blender, preferably a Vitamix type, and blend until smooth and perhaps the blender container is a tad warm to the touch. Remove to serving bowls and stir in sea salt to taste. Don't be shy, get the saltiness just right for your taste. Then stir in baby bok choy and drained mushrooms, add a little garnish if you like, and enjoy!



:heart:  :heart:  :heart:  :heart:  :heart:  :heart:  :heart:




im thinking we should cook together now!


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


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OfflineSnazz
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Registered: 11/24/15
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Re: Recipe Thread [Re: DavidReishi]
    #23213924 - 05/11/16 12:50 PM (4 years, 9 months ago)

Quote:

DavidReishi said:
DavidReishi's Awesome Raw Maitake & Baby Bok Choy Soup. Serves two.

Ingredients:

- Grifola frondosa, baseball to softball size cluster, or 1 to 1.5 cups edible pieces
- Baby bok choy, 3-6 units, or 4 cups chopped
- Thai young coconut, water and flesh
- 6 tablespoons raw soy sauce or "Nama Shoyu"
- 4 tablespoons olive oil
- 1 tablespoon raw coconut sugar (optional)
- Ginger, 1 inch piece finely chopped
- Garlic, 1/2 teaspoon minced
- 1/2 teaspoon jalepeno sauce or fresh chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt to taste
- Spring water, a couple cups

1. Rinse and chop into large pieces the baby bok choy. Toss with 3 tablespoons raw soy sauce and 2 tablespoons olive oil, then lay out on a cookie sheet. Place cookie sheet over a light heat source for 3 hours, covered loosely with foil and tossing a couple times during the wait. The cookie sheet surface should never get too hot to hold your finger to it. This will soften the bok choy without cooking it and destroying important enzymes such as myrosinase. (In pics 2 and 3, which are before and after, there's a glass bowl between the cookie sheet and the heater.)




2. Slice or chop the hen-of-the-woods mushrooms to your liking, and marinate for 30 minutes in 3 tablespoons raw soy sauce, 2 tablespoons olive oil, and, if you like a little sweetness, 1 tablespoon raw coconut sugar (or 1/2 the amount of regular sugar), tossing frequently.




3. In the meantime, remove the coconut water from the young Thai coconut. (It should yield around a cup.) Add spring water to make 2.5 cups total. Then open the coconut and remove all the flesh with a spoon, being careful to pick off any non-flesh specks or pieces.




4. Place coconut water and flesh, along with ginger, garlic, jalepeno, turmeric and cumin, into a blender, preferably a Vitamix type, and blend until smooth and perhaps the blender container is a tad warm to the touch. Remove to serving bowls and stir in sea salt to taste. Don't be shy, get the saltiness just right for your taste. Then stir in baby bok choy and drained mushrooms, add a little garnish if you like, and enjoy!



:heart:  :heart:  :heart:  :heart:  :heart:  :heart:  :heart:




I have a variant of this that I make all the time.

Braised pork shoulder for meat

Add corriander seed
Add tamarind pulp reconstituted from brick
Add Kaffir lime leaf, lemongrass, galangal
Add thai chilis (red)
And some black vinegar and palm sugar

Minus coconut

Hot and sour soup version with same veg


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Offlinegeneralsherman55
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Registered: 09/05/13
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Loc: yay area
Last seen: 2 years, 6 days
Re: Recipe Thread [Re: DavidReishi]
    #23220144 - 05/12/16 09:52 PM (4 years, 9 months ago)

wait i thought you were on the west coast?

how are you getting fresh maitake?


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


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Offlineanthiawe
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Re: Recipe Thread [Re: RogerRabbit]
    #23469544 - 07/23/16 03:47 PM (4 years, 7 months ago)

oysters - fry with oil for 15 - 20 minutes then add salt. enjoy


--------------------
TEK compendium


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OfflineRiverGoddess
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Registered: 07/30/16
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Loc: Canada
Last seen: 4 years, 6 months
Re: Recipe Thread [Re: anthiawe]
    #23496259 - 07/31/16 05:47 PM (4 years, 7 months ago)

Last season I made two dishes that were absolutely amazing...

Fettucini Alfredo with garlic-sauteed Chantrelles & Lobster mushrooms in it, (picked them ourselves)

and my fave:

Thin crust pizza with venison and pine mushrooms

You have no idea how delicious this is... we used local deer and local pine mushrooms (again, picked 'em ourselves!), and organic white cheese. This was one of the most delightful things I have ever eaten in my life... I think we made it like, four times. hahaha


Edited by RiverGoddess (07/31/16 05:49 PM)


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: RiverGoddess]
    #23498602 - 08/01/16 03:52 PM (4 years, 6 months ago)

Quote:

RiverGoddess said:
Last season I made two dishes that were absolutely amazing...

Fettucini Alfredo with garlic-sauteed Chantrelles & Lobster mushrooms in it, (picked them ourselves)

and my fave:

Thin crust pizza with venison and pine mushrooms

You have no idea how delicious this is... we used local deer and local pine mushrooms (again, picked 'em ourselves!), and organic white cheese. This was one of the most delightful things I have ever eaten in my life... I think we made it like, four times. hahaha





goddamn! that sounds hella good. did you snag any pics? id love to see them. are you PNW?

some recent mushrooms pizzas:

crust from scratch, marnina, morels, porvolone and mozz, and fresh arugula

basically the same pizza but with olive oil base for sauce instead of marinara, and theres goat cheese alongside the provolone and mozz.

olive oil base, honey baked ham, morels, mozz, goat cheese, fresh oregano, and then when it was baking i added raw eggs so that they partially cooked on top. when you cut it the yoke runs everywhere. its really yummy

rosemary morel pizza

i really like make your own wild mushroom pizza events like this. ill make the dough. assemble the toppings. and let folks roll out their own dough and create their own personalized wild mushroom pizza. and then we all share. they all always turn out hella good.


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


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: generalsherman55]
    #23498695 - 08/01/16 04:19 PM (4 years, 6 months ago)

matsutake infused sake. basically matsutake sake put in jars of sake and infused for three years. this is one of the best mushroom things ive ever had. period. it works really well together

lamb cooked in the sous vide

sous vide rare lamb with morel orzo a in turmeric and cream sauce, asparagus, and matsutake sake to wash it down

leftover morel orzo with fried eggs fresh from the chickens

morel pizza with lambs foot, salame, and fresh tomatoes

candy cap coconut thai curry with sous vide goat shanks, morels, and potatoes, kale, onions, garlic, bell pepper with spicy cardamom rice, and an extra dry matsutake vodka martini to wash it down.


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


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OfflineRiverGoddess
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Re: Recipe Thread [Re: generalsherman55]
    #23500652 - 08/02/16 05:19 AM (4 years, 6 months ago)

Those pizzas look AH-MAY-ZINNNGG
Yum.

I didn't take pictures, but now that I have found this forum, and other mushroom lovers like myself, I will definitely take pics of the feasts I create.

Yep, I'm in British Columbia. The area I live in is abundant with morels, chantrelles, lobsters, and pines, among many other lesser known edibles. I have made wild mushroom feasts on many occasion. Oh so delightful :smile:


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: RiverGoddess]
    #23500653 - 08/02/16 05:20 AM (4 years, 6 months ago)

im driving back through BC come sept. we should go hunt


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


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Offlineberberin
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Re: Recipe Thread [Re: generalsherman55]
    #23560963 - 08/20/16 08:16 PM (4 years, 6 months ago)

Lawd what great looking pizzaaaaa!!!


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OfflineFlamingPig
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Re: Recipe Thread [Re: berberin]
    #23589215 - 08/29/16 08:21 AM (4 years, 6 months ago)

Holy crap so many recipes!! I will be trying some of these this weekend.


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OfflineKleegman
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Re: Recipe Thread [Re: FlamingPig]
    #23684349 - 09/27/16 08:41 PM (4 years, 5 months ago)

not worth posting really but oyster mushrooms fried in butter with a sirloin and fried potatoes. bloody marvellous


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OfflineKleegman
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Re: Recipe Thread [Re: Kleegman]
    #23684353 - 09/27/16 08:43 PM (4 years, 5 months ago)

prosciutto mushroom pizza pretty bloody delicious,

or a beef wellington with mushroom and Worcestershire sauce inside the pastry


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OfflineVisions710
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Re: Recipe Thread [Re: Kleegman]
    #23842706 - 11/17/16 06:28 PM (4 years, 3 months ago)

Anyone know any good recipes?  Simple preferred?





Maynardjameskeenan just helped me identify them. 

North American matsutake!


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


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