SHIITAKE AND OYSTER MUSHROOM RECIPE RECIPES

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LONGEVITY NOODLES WITH OYSTER, SHIITAKE, AND ENOKI MUSHROOMS



Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms image

The longer the better to symbolize longevity, these spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat. A mix of torn and sliced mushrooms (also a symbol of health and longevity) adds a variety of textures and a bite of umami to this quick-cooking dish.

Provided by Danielle Chang

Categories     Asian Noodles

Total Time 35 minutes

Yield 6 to 8

Number Of Ingredients 13

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
2 tablespoons doubanjiang (Szechuan chile bean paste)
2 tablespoons rice vinegar
2 tablespoons neutral oil (such as vegetable oil), divided
1 medium-size yellow onion, thinly sliced (about 1¼ cups)
1 (2-inch) piece fresh ginger, peeled and minced (about 2 tablespoons)
1?½ tablespoons finely chopped garlic cloves
4 cups torn and sliced mixed mushrooms (such as fresh enoki mushrooms, fresh oyster mushrooms, and rehydrated dried shiitake mushrooms) (about 11 ounces)
1 pound fresh lo mein noodles, prepared according to pkg. directions
½ chopped scallions (white and green parts)
½ chopped fresh cilantro (optional)
Furikake (optional)

Steps:

  • Stir together soy sauce, sesame oil, doubanjiang, and rice vinegar in a small bowl; set aside.
  • Heat 1 tablespoon neutral oil in a large wok over high until shimmering and fragrant. Add onion, ginger, and garlic; stir-fry until mixture is fragrant and onion begins to soften, about 30 seconds. Transfer mixture to a small bowl; set aside. Do not wipe wok clean.
  • Add remaining 1 tablespoon neutral oil to wok over high. Add mushrooms; stir-fry until softened, about 1 minute and 30 seconds. Add cooked noodles, soy sauce mixture, and cooked onion mixture; cook, tossing and stirring constantly, until noodles have absorbed sauce, about 2 minutes. Remove from heat. Transfer to a large serving dish; top with scallions and, if desired, cilantro. Garnish with furikake.

OYSTER-AND-SHIITAKE-MUSHROOM SOUP WITH SHRIMP RECIPE - NYT ...



Oyster-and-Shiitake-Mushroom Soup With Shrimp Recipe - NYT ... image

Provided by Molly O'Neill

Total Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

2 pounds medium shrimp
6 cups homemade or low-sodium chicken stock
1 cup white wine
1/2 pound oyster mushrooms
1/2 pound shiitake mushrooms
2 tablespoons unsalted butter
Kosher salt and black pepper to taste
5 tablespoons sherry
2/3 cup cooked rice
2 tablespoons olive oil
Chopped fresh chervil for garnish

Steps:

  • Peel the shrimp and place all the shells in a large kettle. Devein half the shrimp and split them in half lengthwise. (Reserve the rest of the shrimp for another use.) Set aside.
  • Add the stock and wine to the kettle with the shells and bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes.
  • Meanwhile, trim any tough end portions from the oyster mushrooms and add the trimmings to the pot with the stock. Cut the oyster mushrooms into pieces if they are large. Trim the stems from the shiitakes and add them to the pot. Slice the caps.
  • Melt the butter in a large skillet set over medium heat. Add the oyster mushrooms and the shiitake caps, season them to taste with salt and pepper and cook, stirring frequently, until the mushrooms are tender and lightly browned, about 10 minutes. Add 2 tablespoons of sherry and cook until evaporated. Transfer the mushrooms to a bowl.
  • Strain the stock through a fine-mesh sieve, pressing hard on the shells to force out as much liquid as possible. Discard the solids. Return the stock to the kettle and add the rice and half of the mushrooms. Working in batches, puree the rice and mushroom soup in a blender until it is very smooth. Return it to the kettle and stir in 1 tablespoon of the sherry. Set aside.
  • When ready to serve, heat a large skillet over high heat and add the oil. Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 3 to 4 minutes. Add the remaining 2 tablespoons of sherry and cook until evaporated.
  • Reheat the soup and season it with salt and pepper to taste. Divide among 6 serving bowls and garnish each with reserved mushrooms, shrimp and chervil. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 321, UnsaturatedFatContent 7 grams, CarbohydrateContent 18 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 28 grams, SaturatedFatContent 4 grams, SodiumContent 1268 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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