2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 2 teaspoons red-wine vinegar 6 tablespoons olive oil 2 lb large oyster mushrooms, stems trimmed 1/2 teaspoon coarse sea salt (preferably Sicilian)
Instructions
1. Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
2. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
3. Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.
4. Cooks' notes:
5. • If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
6. • If you're unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.
Tree Oyster Mushroom Ginger Soup
6 cups chicken broth, low-fat, low-sodium 1 tsp sesame oil 1 cup fresh tree oyster mushrooms, or shiitake mushrooms 1 cup sliced white mushrooms 2 cloves garlic, minced 2 tbsp minced green onions 1 tbsp minced ginger fresh ground white pepper
Heat 1/2 cup of the broth and the oil in a stockpot over high heat. Add both kinds of mushrooms and saut‚ for 5 minutes. Add the garlic and saut‚ for 1 minute.
Add the green onions, the remaining broth, and the ginger. Simmer for 15 minutes. Sprinkle with fresh ground white pepper and serve.
NOTES : 6 servings/Serving size: 1 cup
Sabaw sa Kabute Ingredients:
1/2 k. fresh mushrooms 2 cups medium-size shrimps, shelled 1/2 tsp. ground pepper 1/2 tsp. salt 1 can cream of mushroom soup 6 cups water 1 head garlic, minced 1 small onion, chopped cooking oil
Sabaw sa Kabute Procedures:1. Heat oil and saute the garlic, onion, shrimps and mushroom. 2. Add water and cream of mushroom soup. 3. Season with salt and pepper. Allow to boil for 15 minutes. Cool a little before serving.
KEBABS - no meat, but great tasting
Kebabs are common in the mid-east. They are normally bulghur and ground lamb or goat, with flavoring made into a paste and cooked on a stick. They are not the same as kafta, doner, or the Russian sashlick, which are all pieces of meat on a stick.
Our recipe is intended to make a dish that like the regular kebabs, is rich in protein, but is richer in vitamins and is tastie.
Notice that the mushrooms must be dry to allow us to get in enough of their goodness.
1/2 cup bulghur 1 oz dried oyster mushrooms
1 Tbs melted butter
1 Tbs soy sause
1 Tbs lemon juice
1/4 tsp fresh-ground black pepper
1/4 tsp cinnamon
1/4 cup onions, chopped
1/4 cup black olives, chopped
1/4 cup pine nuts
Cover the bulghur with water and allow it to soak an hour or more in the refrigerator. When it has swollen and is soft, squeeze out the excess water, but save the water to be used if the paste needs to be softer to work. Add all other ingredients, except the pine nuts and grind them togeter in a meat grinder. Next kneed the paste, so that it is well mixed and grind once again. kneed in the pine nuts.
Even with raw meat, it is common to serve raw, but it is really better cooked. Form it into small, weiner-like shapes, either around skwers then grill, or just put the weiner-like pieces into a skillet with a little butter and fry slowly until they are brown, then serve.
Oyster Mushroom Omelet
A great omelet needs a recipe, but skill is also a big part of it. In our experience, a properly seasoned cast iron skillet is the only acceptable cooking utensil. They are much more reliably non-stick than Teflon and there is no organic halogen (as in teflon and DDT). Omelets are cooked one at a time and I prefer several one-egg omelets to one large omelet. The following is for one omelet, multiply the mushrooms, lemon, onions and peppers times the number of omelets – of course you will want to do all of the chopping and marinading first. 1 Heaping Tbs. Oyster mushrooms, chopped ¼ tsp. Lemon juice 1 Heaping Tbs. Onions, chopped 1 Heaping Tbs. Bell peppers, ripe (red, yellow or orange) chopped 1 Egg 1 Tbs. Water salt and fresh-ground black pepper to taste ¾ Tbs. Butter
Marinade the mushrooms in the lemon juice for 10 to 20 minutes. Put the egg in a small bowl, add the water, salt and black pepper, beat until smooth with a whisk. Heat an 8 inch skillet, add the butter. When it begins to bubble, pour in the whisked egg, so that the bottom of the skillet is covered. Sprinkle the onions and the marinaded mushrooms on one half of the egg. After a short time, the bottom of the omelet will be firm, fold the half with no mushrooms and onions over the side with them. Continue to cook until the entire omelet is firm. Place on a warm plate, cover with the bell peppers and serve with catsup, or your favorite sauce.
MUSHROOM LENGUA 1 Kilo Fresh Oyster Mushroom 1 Glove Garlic 1 Bulb Onion 1 tetra pack All Purpose Cream 1 Can Whole Kernel Corn 1/4 Butter 1 Ground Pepper
Preparation: On skillet place butter and cooked garlic, onion till light brown. Add oyster mushroom petal mix together. Add all purpose cream and stir. Then add kernel corn and seasoning.
Adobong Kabute
Mushroom cooked as adobo is not new, my grand parents used to cook wild mushrooms that grew at bamboo trunks. My version uses three types of the most common mushrooms button, oyster and enokitake. Cooking procedure is basically the same with my other vegetable adobo, the only difference is the minimal use of vinegar. The mushroom is stir cooked with garlic, onion soy sauce and little vinegar. The mushrooms are stir fried until it renders its own juices. Here is the recipe.Ingredients: 200 grams oyster mushroom, cut to pieces 200 grams button mushroom, sliced 150 grams enokitake, needle mushroom, stem trimmed 1/2 head garlic, crushed 1 small size onion, chopped 2 tbsp. cup soy sauce 2 tbsp. vinegar 2-3 stalks spring onions, chopped (optional) 1-2 pcs. bay leaf (optional) salt and pepper cooking oil
Heat butter in pan and saute lemongrass, ginger and garlic until golden brown. Add the rest of the ingredients and continue sausteing until done. Add coconut cream.
Preparation: Large cooking pan, fry garlic, onion in hot olive oil then add 2 liters water and pre soaked sweet sticky rice till to boil. Then add fresh oyster mushroom. you can add cooked hard boiled chicken egg or hard boild quail egg. Add lime and hot spices optional. Serve while hot.
GOTONG KABUTE
MAGALANG MUSHROOM BURGER/PATTIES
Oyster Mushroom Burger
Sangkap: 1/2 kilo kabute pamaypay tinadtad na mapino 50g Bread crumbs 1 kutsarang kahit anong seasoning 3 kutsarang walang cholesterol mantika 2 pirasong itlog na binate 4 kutsara harina 1 pakete pang gisa mix 1 pirasong sibuyas
Pagluluto
1. Igisa ang sibuyas sa mainit na mantika. Idagdag ang kabuteng pamaypay. Haluin at hayaan maluto.
2. Idagdag ang iba pang mga sangkap maliban sa harina at itlog. Haluing mabuti.
3. Hanguin at ilipat sa isang malaking lalagyan. Hayaang lumamig.
4. Idagdag ang harina at itlog. Haluin ng mabuti. Ihugis ng pabilog upang makabuo ng mga patties at iprito sa mainit na mantika.
5. Patuluin ang mantika matapos iprito. Gawing palaman ng hamburger bun o anumang tinapay. Lagyan ng letsugas at kamatis kung nais.
KABUTENG INUYAT
INUYAT PREPARATION: 1 KILO FRESH OYSTER MUSHROOM 1 KILO MUSCUVADO SUGAR DISTILLED WATER
RATIO OF MIXING IS 1:1, COOK UNTIL TURNS STICKY LIGHT BROWN. YOU MAY ADD OTHER FLAVOR IF DESIRED.
MUSHROOM SISIG KABUTE WITH TOFU Half a package of firm Cabel tofu - drained, patted dry, and cut into small cubes (If, beforehand, you drain the tofu and freeze it overnight, when you thaw and use it the next day, it will be chewier in texture and more absorbent.)
Approx. 1/2 cup crimini mushrooms - rinsed, patted dry, and evenly chopped (Method: Twist caps off gently to separate from stem and use both parts for dimension in texture.)
Combine garlic, onion, ginger, sili, peppercorns, bay leaf, pineapple juice, soy sauce, vinegar, and lemon (or calamansi) juice in a bowl.
In a nice, heavy-bottomed skillet, heat up your vegetable fat until its melted and evenly coats the bottom of the pan. When it reaches high heat, add the cubed tofu, and spread it flat across the surface. Do not disturb until one side achieves golden brown texture (if you use frozen tofu, watch closely, because it will burn more quickly). Flip pieces over with spatula and begin to fry the opposite sides. After one minute, add in your chopped mushroom. Distribute pieces uniformly and do not mix. After another minute, stir to combine mushroom and tofu, immersing mushroom in hot oil. At this point you can choose to add a pinch of coarse salt, which will help "sweat" the mushrooms. When mushrooms are dark and glistening, introduce your sauce. Lower heat and bring to a nice simmer. Stir periodically. After 5 minutes or so, you will still have a lot of liquid left in your pan. Turn up the heat to high to reduce the sauce into a thick-ish glaze. When most of the water has evaporated, remove from heat and serve over white rice.
Mushroom Sisig
Ingredients:
1/2 kilo Mushrooms (Chopped) 4 ea Cloves of garlic (Chopped) 1/2 ea Onions (Chopped) 1/2 cup Pistachio Nuts (Toasted and Chopped) 1 ea medium firm tofu 2 tblsp Oil (canola) To Taste Salt and Pepper
Method:
Sauté mushrooms in a pan with oil, garlic and onions for 5 minutes or until the mushrooms brown. Be sure not to add any liquid that will prevent the browning to happen quickly. Remove from heat and place into a mixing bowl add nuts and tofu mix well and season. On a hot plate add butter and top it off with the mushroom mixture.
Oyster Mushroom Broth 3 cups Water
½ oz Dry, 3 oz fresh Oyster mushrooms
1 Tbs Lemon juice
¼ cup Onions chopped
1 cube Chicken bouillon
1 Tbs Mirin (Japanese cooking wine)
Shred mushrooms, dry mushrooms should soak in the cold water for at least ten minutes. Add all other ingredients, except mirin and boil for about 3 minutes. Add mirin and cook for about 30 seconds more, serve. 2 to 3 servings.
MUSHROOM TEMPURA
1 kilo Whole Fresh Oyster Mushroom1/4 Kilo Bread Crumbs2 Eggs1/4 Cornstarch1 Bottle Vegetable Oil Mix bread crumbs with 2 scramble eggs and cornstarch. Heat vegetable oil in fry pan. Dip whole mushroom and fry until cooked serve 7 servings.