Do you all maintain piles of *crucial issues* round? Payments, notes, journal clippings – that kind of factor? I do, however inevitably, a very powerful paperwork disappear into the depths of the piles. Due to this, I’ve taken to taping issues to the partitions of my home. It is a final ditch effort to maintain essential issues in my line of sight and any flat floor is honest recreation – partitions, cabinets, doorways. Typically I discover actual gems! Together with the inspiration for this sake mushroom recipe.
Sake Mushrooms: The Inspiration
Whereas leafing by way of my kitchen “stack” the opposite day, I found a be aware to self. It was a recipe to strive. The be aware merely mentioned: large mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter — Bruce Cole through Hank Shaw. Now I can not keep in mind if I encountered it on Bruce’s instagram feed (in all probability), however it gave the impression of an amazing concept.
I used my little be aware as a leaping off level. The mushrooms got here collectively shortly, and I served them as half of a bigger bowl. I tossed some cilantro with a little bit of olive oil and shoyu, after which added toasted pine nuts as a salad element. A little bit of tempeh was steamed whereas the mushrooms have been cooking.
All in all, this resulted in an extremely satisfying meal. The mushrooms grow to be golden-crusted, tender fleshed cash of extra, please. They’re the kind of factor you would possibly use to high a salad, or a tangle of soba noodles, or, if you wish to enterprise out on the decadence spectrum, a dip in a bowl of yuzu aioli would do the job.
There are a variety of nice different suggestions and variations down within the feedback. Take a look for different concepts alongside the same line.
Sake Mushrooms: What To Serve Them With
You’ll be able to serve the mushrooms in a bowl alongside just a few strips of tempeh steamed for five minutes, drizzled with a contact of shoyu (or soy sauce), and a cilantro salad. The cilantro salad was made with a very vibrant bunch of cilantro trimmed of any ragged ends, and picked over for any wilted leaves. Wash and dry nicely, toss with a splash of olive oil, a drizzle of shoyu or soy sauce, and sprinkled with a handful of toasted pine nuts. They’re additionally nice as a part of a rice bowl, on high of a bowl of creamy polenta, as a topping on baked potatoes, or rather than the tofu in these vegan fish tacos.
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