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debianlinux
Myconerd - DBK



Registered: 12/09/02
Posts: 8,334
Loc: Over There
Last seen: 7 months, 1 day
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Enoki or Maitake
#5906380 - 07/27/06 07:04 PM (17 years, 6 months ago) |
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I've recently been able to obtain several "exotic" species of mushrooms at a local grocer. Morels, enoki, maitake, bluefoot, etc.
I have never tried either enoki or maitake and am interested in some recipes that go beyond the typical fried-in-a-pan that is standard fare for practically every edible.
I'm looking for a dish or two that really showcases the mushrooms.
TIA.
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Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
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mushroom miso soup.
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soochi
Chef


Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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enokis don't have that much substance and tend to be used mainly for soups and raw in salads, they're very light in taste. Maitake's (hen of the woods) are nice sauteed, have delicate woodsy shroomy flavor and also fair well in soups.
The way I saute shrooms is more like pan frying, using more oil than you would think you need, and using an extremely hot pan (also don't over crowd, do them in batches with a clean pan everytime deglazing and saving the fond in between), this get's the ends crispy and golden brown. at the end I add finely diced shallots and chopped fresh thyme, u can also add some small diced and fried slab bacon or pancetta, eat as is or add a flavorful liquid or white wine and use it as a sauce for veal scallopini (thinkin marsala) grilled chicken breast or whatever, add more liquid, puree, add some dairy and you have cream of mushroom soup. Bluefoots also have a nice flavor almost like porcini's, morels are excellent stuffed, and sauteed, quite expensive but I always try to buy even a just a couple when they're season rolls along (we're at the butt end of it now)
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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GabbaDj
BTH


Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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Re: Enoki or Maitake [Re: soochi]
#5926680 - 08/02/06 08:01 PM (17 years, 5 months ago) |
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Ill have to say, Mushroom fried rice...
Make some rice today and stir fry it all tomorrow with a bunch of Mushrooms and adda bit of chicken, or better yet, lobster.
-------------------- GabbaDj FAMM.ORG
Edited by GabbaDj (08/02/06 08:06 PM)
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falcon


Registered: 04/01/02
Posts: 8,005
Last seen: 10 hours, 41 minutes
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Maitake has the best texture, of all the mushrooms IMO. You can saute them and add them to just about any thing. The flavor is mildly mushroomy to almost flavorless depending on the age of the mushroom. It blends well with most things. It's good in soups, stews, with meat, mixed with vegetables, I'm really fond of it in chili.
My favorite though is this:
Cook in a pan just covered with water the shelves of the maitake, pull them apart before you put them in the water. Bring to a boil then simmer for about 10 minutes. Drain and then add Italian seasoning and vinegar and olive oil and put it in the fridge for a couple of days. This stuff is really good.
Use the maitake in vinegar as addition to other salads or just eat them as is.
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