Zucchini Wrapped Shrimp with Wild Mushrooms >· 16 large raw shrimp, peeled
· 2 shallots, minced
· 2 tablespoons goose fat
· 2 small, very firm, fresh zucchini (about 6 ounces), carefully scrubbed but not peeled
· 2 tablespoons peanut oil
· 2 tablespoons unsalted butter
· pinch fresh thyme leaves
· 8 ounces fresh chanterelle mushrooms, trimmed and brushed clean
· sea salt and freshly ground white pepper to taste
· 8 ounces fresh oyster mushrooms, trimmed and brushed clean
· 2 cloves plump fresh garlic, minced
· 2 tablespoons fresh flat-leaf parsley leaves, snipped with a scissors
· fresh chervil or flat-leaf parsley leaves, for garnish
With a vegetable peeler, peel the zucchini lengthwise into 16 thin, even slices. Rinse the shrimp and pat dry. Wrap a zucchini strip, spiral fashion, around each shrimp, securing it with a toothpick. Set aside. In a large nonstick skillet, heat the oil over high heat. When hot, add the chanterelle mushrooms. Season with salt and pepper, and add the shallots. Cook until softened, about 5 minutes. Transfer to a bowl, set aside, and keep warm. In the same skillet melt the butter over high heat. When hot, add the oyster mushrooms. Season with salt and pepper and cook until softened, 2 to 3 minutes. Return the chanterelle mushrooms to the skillet, add the garlic, and toss to blend. Sprinkle with the parsley. Transfer to a bowl, set aside, and keep warm. In the same skillet, melt the goose fat over high heat. When hot, add wrapped shrimp and cook until slightly firm, 2 to 3 minutes on each side. Season with salt, pepper, and thyme. To serve, remove the toothpicks and arrange 4 wrapped zucchini bundles in the center of each 4 warmed dinner plates. Spoon the mushroom mixture on either side. Garnish with the herbs and serve immediately.
Tabouli Salad
The primary base is bulghur, a cooked, then dried
cracked wheat. If you can not find it, cook cracked wheat
as you would rice and cool it in the refrigerator.
1 cup bulghur
5 oz of oyster mushrooms
1 medium or ½ large cucumber
2 medium tomatoes
½ large green bell pepper
½ large red, yellow or orange bell pepper, any
decorations may determine this.
¼ cup chopped onions
lettuce, enough to line your bowl
1 large bunch of parsley
¼ cup of chopped garden mint
2-½ teaspoons salt
½ cup salad oil
½ cup lemon juice
½ teaspoon of black pepper (this should be fresh
ground - a mortar and pestle)
Cover the bulghur with 2-½ cups of cold water,
refrigerate for at least one hour.
Wash all vegetables. Wait until you are ready to use
the mushrooms, to wash them.
Chop the cucumber into small pieces cover with
water and add two teaspoons of salt, refrigerate.
Remove the stems (at lest the large, old ones)
from the parsley, mint and mushrooms.
Chop all vegetables into small pieces. Remember
to reserve any you will use for decorations.
Cut any decoration that you plan with a very
sharp knife. For mushrooms a sharp point is particularly
helpful.
Squeeze excess water out of the bulghur, drain
the cucumbers. If you plan to decorate, reserve some
bulghur to “frost” the main part of the salad.
Mix all vegetables with the bulghur.
Make the dressing by shaking the lemon juice,
oil, black pepper and ½ teaspoon of salt in a covered
bottle. Then mix with all other ingredients.
Line your serving bowl with lettuce, put the
salad in the center and serve; or if you are decorating,
smooth the salad out, “frost” it with the reserved
bulghur and add the decorations.
cracked wheat. If you can not find it, cook cracked wheat
as you would rice and cool it in the refrigerator.
1 cup bulghur
5 oz of oyster mushrooms
1 medium or ½ large cucumber
2 medium tomatoes
½ large green bell pepper
½ large red, yellow or orange bell pepper, any
decorations may determine this.
¼ cup chopped onions
lettuce, enough to line your bowl
1 large bunch of parsley
¼ cup of chopped garden mint
2-½ teaspoons salt
½ cup salad oil
½ cup lemon juice
½ teaspoon of black pepper (this should be fresh
ground - a mortar and pestle)
Cover the bulghur with 2-½ cups of cold water,
refrigerate for at least one hour.
Wash all vegetables. Wait until you are ready to use
the mushrooms, to wash them.
Chop the cucumber into small pieces cover with
water and add two teaspoons of salt, refrigerate.
Remove the stems (at lest the large, old ones)
from the parsley, mint and mushrooms.
Chop all vegetables into small pieces. Remember
to reserve any you will use for decorations.
Cut any decoration that you plan with a very
sharp knife. For mushrooms a sharp point is particularly
helpful.
Squeeze excess water out of the bulghur, drain
the cucumbers. If you plan to decorate, reserve some
bulghur to “frost” the main part of the salad.
Mix all vegetables with the bulghur.
Make the dressing by shaking the lemon juice,
oil, black pepper and ½ teaspoon of salt in a covered
bottle. Then mix with all other ingredients.
Line your serving bowl with lettuce, put the
salad in the center and serve; or if you are decorating,
smooth the salad out, “frost” it with the reserved
bulghur and add the decorations.
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.
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.
Kebabs
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, weinerlike
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.
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, weinerlike
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 Omelette
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.
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.
Mushrooms Minsk
1-½ oz Dry or 10 oz Fresh Oyster mushrooms
½ cups Water, Plus 1 cup cold water for dry mushrooms
¼ tsb baking soda
¼ cup Vinegar
¼ tsp Salt
1 cup Chopped onions
1 small Eggplant, sliced
1 Tbs Butter
2 Tbs Flour
¼ Yellow bell (sweet) pepper ¼ Red bell (sweet)
pepper
¼ Green bell (sweet) pepper 1 cup Sour cream
Soak dry mushrooms in water, allow 1 hour
before cooking. After the dry mushrooms have soaked
10 minutes or immediately after washing the fresh
mushrooms, cut off all stems, and chop them very
fine. Place the stems in a small pan, add ¼ cup water
and baking soda, cover and simmer. Cut the peppers
into strips. Sauté the onions and eggplant, add salt,
mushrooms and stems, including all liquid (much
should have been absorbed). Continue heating, sift
flour in slowly, while stirring. As soon as the liquid is
smooth and thickened, add sour cream. Garnish with
peppers. Serves 6.
Variation: cooked carrots may be substituted for
some of the peppers.
½ cups Water, Plus 1 cup cold water for dry mushrooms
¼ tsb baking soda
¼ cup Vinegar
¼ tsp Salt
1 cup Chopped onions
1 small Eggplant, sliced
1 Tbs Butter
2 Tbs Flour
¼ Yellow bell (sweet) pepper ¼ Red bell (sweet)
pepper
¼ Green bell (sweet) pepper 1 cup Sour cream
Soak dry mushrooms in water, allow 1 hour
before cooking. After the dry mushrooms have soaked
10 minutes or immediately after washing the fresh
mushrooms, cut off all stems, and chop them very
fine. Place the stems in a small pan, add ¼ cup water
and baking soda, cover and simmer. Cut the peppers
into strips. Sauté the onions and eggplant, add salt,
mushrooms and stems, including all liquid (much
should have been absorbed). Continue heating, sift
flour in slowly, while stirring. As soon as the liquid is
smooth and thickened, add sour cream. Garnish with
peppers. Serves 6.
Variation: cooked carrots may be substituted for
some of the peppers.
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