GROWING GOURMET - Anto2ni.it

440 MUSHROOM RECIPES
Shiitake Hazelnut Vegetarian Pate*
* Creditfor this recipe is gratefully given to Timmer Pershern & Miller's "Cooking American with an Oriental
Favorite: Recipe Development with Shiitake Mushrooms "from Shiitake Mushrooms: A National Symposium Trade
Show, University of Minnesota Center forAlternative Plant andAnimal Products College ofNatural Resources,
College ofAgriculture, St. Paul, Minnesota, May 3-5, 1989.
1/8 tsp thyme
4 oz. Shiitake Mushrooms
1/4 tsp. salt
3 tblsp. butter
1/8 tsp. pepper
1 clove garlic, minced
2 tsp. dry sherry
1/4 cup toasted hazelnuts
1 tsp. fresh parsley leaves
3 oz. Neufchatel cheese
Trim and discard woody ends from mushrooms. In a food processor, finely chop mushroom caps
and stems. In medium skillet, melt butter. Add mushrooms and garlic and saute for at least 5 minutes.
Stir in thyme, pepper, and salt. In food processor, chop parsley. Add hazelnuts and process .Add
Neufchatel cheese and process until smooth.Add sherry and mushroom mixture. Process until well
mixed. Spread or mold in serving dish. Cover. Chill at least 1 hour. Serve with crackers .Yield: 1 cup.
Other mushrooms can be substituted for, or combined with Shiitake. My variation on this recipe is
to first sauté the mushrooms before adding them to the food processor.
1 oz. . dried Maitake or 1/3 lb. fresh Maitake
1/2 cup cold water
vegetable or canola (rape seed) oil
Maitake "Zen" Tempura
1/3 lb. flour (2 cups)
2 eggs
tempura sauce
If using dried Maitake, soak cut or broken mushrooms in 2 cups cold water for 15 minutes. Discard
water. Cover mushrooms with more cold water and soak for another 20 minutes. Drain and
discard water. In a separate bowl, mix flour with eggs and cold water. Dip and roll the mushrooms
into the flour/egg mixture. Deep fry the Maitake mushrooms in hot oil (3 56° F. = 1800 C.)) for one
minute. Remove any damp excess oil with paper towel. Serve with tempura sauce. This recipe can
also be used as a base to make tempura shrimp, white fish, andlor assorted vegetables such as zucchini,
potato's, onions, etc.
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