GROWING GOURMET - Anto2ni.it

MUSHROOM RECIPES 437
Robert Rosellini's Broiled Rockfish in an
Oyster or Shimeji Mushroom & Ginger Sauce
The following recipe uses a yellow-eye rockfish from the Pacific Northwest which is firm and delicately
textured with a low fat content. The absence offat in this particular fish provides its "clean"
and pure quality. The following recipe is quick, simple, and easy for home preparation.
6 oz. of filet of rockfish 1 oz. white wine
1/4 lb. fresh, thinly sliced 1 oz. sweet butter (salted)
Oyster or Shimeji 1/2 oz. preserved ginger
Brush the filet of fish with oil and broil (or bake at 4500 F.) until the translucent flesh turns opaque
(7-10 minutes). Remove fish from broiling pan, place the same pan on oven burner at high heat, and
de-glaze pan with white wine. When wine has been reduced by 2/3, add sliced mushrooms and preserved
ginger. Saute for about 1 minute, add butter, and swirl ingredients together until butter forms
a smooth texture (about 16-20 seconds). Remove immediately and pour over fish filet.
Note: Achieving the smooth texture with butter requires practice to avoid breaking the butter. Once
this simple technique is accomplished, there are many variations of this recipe procedure. Butter
contains half the fat content of most oils, and thus these recipes should be consistent with low fat
dining strategies. Bon Appetit!
Cruz Stamets' Mushroom Sauté Supreme
1/2 lb. fresh Shiitake 2 tablespoons pesto
1 tarragon sprig 1 thyme sprig
1/2 cup canola oil 1/4 cup olive oil
3 garlic cloves 1 small onion, diced
1/8th cup water 2 tblsp. shaved almonds
Trim and discard stems of Shiitake, dice upper part of stems into small pieces, and put aside. Discard
lower stems. Then tear each Shiitake mushroom into six or more pieces. In medium size skillet
using 1/2 cup canola oil, bring heat up to high, then add mushrooms. Cook Shiitake until golden brown
on each side. Add pesto and olive oil. Lower heat to medium, add diced onions, tarragon, thyme,
garlic, almonds, and water. Salt and pepper to taste. Simmer for five to ten minutes. Once cooked,
this mixture can be:
1) mixed into white or wild rice.
2) mixed into pasta.
3) placed on top of salmon or white fish.
4) mixed in with tofu and cooked.
5) mixed into a quiche and baked.
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