Baked Marinated King Oyster Mushrooms

A wonderfully surprising dish.

How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking –  forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.

I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.

King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii. 

Similar dishes include King Oyster Mushrooms with Special Miso Sauce, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”

Crispy Salt and Pepper King Oyster Mushrooms

These baked, sliced oyster mushrooms, liberally seasoned, were an eye opener the first time I made them. They are salty, peppery and crispy, and are highly highly addictive. They make a great afternoon snack, but also have quite a few other uses.

Top salads with them, or hot bowls of soup. Crumble them and sprinkle over salads or fritters, or roasted vegetables. Put them into sandwiches and burgers and wraps. Place on top of a thick lentil dish. Break into pieces and mix through a salad.

And best of all, make yourself a cuppa and snack on the mushrooms in the afternoon sun.

Similar recipes include Baked King Oyster Mushrooms, Caramelised, Marinated King Oyster Mushrooms.

Browse all of our King Oyster Mushroom recipes and all of our Snacks. Or browse our Mid Autumn dishes.

Continue reading “Crispy Salt and Pepper King Oyster Mushrooms”

BBQ’d Vegetables with Peppery Dressing

Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.

This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.

This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!

Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.

Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.

Continue reading “BBQ’d Vegetables with Peppery Dressing”

Soba Noodles with Quick Pickled Mushrooms

In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.

This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.

Yotham says:

Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.

I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!

Similar recipes include Mushrooms with Barley and Preserved Lemon, Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.

Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.

Continue reading “Soba Noodles with Quick Pickled Mushrooms”

Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic

Spinach is often paired with butternut pumpkin and it is a perfect match. We’ve been cooking this recipe for ages. Over time it has changed, simplified, adapted to the food fashions of the time. But the main ingredients have stayed the same – spinach or similar greens, butternut or jap pumpkin, mushrooms and a couple of spices. In this recipe, any greens that cook up like spinach or chard and can handle spices can be used – try some of the Asian greens and Indian greens also.

At our place we often need a quick way to use up greens from the garden – spinach, bok choy, chard, silver beet and others. Our garden can get over-run with these! This is a great dish to use them up.

The butternut pumpkin is sauteed until almost cooked before the greens are added, and the finished dish is topped with roasted or sautéed mushrooms and some roasted garlic. Delicious.

Similar dishes include Roasted Mushrooms with Burrata, 50 of our Best Garlic Recipes, Eggplant, Spinach and Sweet Potato Curry, Daikon and Golden Pumpkin Curry, Sweetcorn and Spinach Bhauri, and Chinese Style Greens.

Or browse all of our Spinach recipes and our Pumpkin dishes. Explore our Mid Spring collection of recipes.

Continue reading “Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic”

Quick Pickled Shimeji Mushrooms

Shimeji Mushrooms are those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.

The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.

Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific,  and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.

*mushies is Australian slang for Mushrooms

Similar recipes include Chinese Cold Cucumbers, Carrot and Kombu Quick Pickle, Celery Quick Pickle with Chilli, and Cucumber and Radish Quick Pickle.

Browse all of our Mushroom recipes, and all of our Quick Pickles. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

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Udon and Shimeji Mushrooms with a Miso Mushroom Broth

Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.

Similar dishes include Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Hot and Sour Soup, Slow Cooked Creamy Mushrooms, Mushrooms for Toast, and Caramelised King Oyster Mushrooms.

Browse all of our Mushroom recipes and all of our Noodle dishes. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

Continue reading “Udon and Shimeji Mushrooms with a Miso Mushroom Broth”

Miso Vegetables and Rice with Sesame Dressing

Oh my, this miso flavoured bowl of rice and vegetables is gorgeous. We have made it with noodles too, with equal success. Vegetables are poached in a mixture of miso, soy, mirim and vegetarian dashi for a high flavoured stock. They are served on rice (or noodles) and dressed with sweet rice vinegar, peanuts and sesame seeds. Highly gorgeous.

The play of the crispy veg with the soft rice and of the sweet and tart flavours of the sauce and dressing, the contrast of the dark sauce flavours with the freshness of the herbs and veg, the rubberiness of the mushrooms with the crisp veg, crunchy nuts and soft rice – all make this a dish worth the effort. Each veg has to cooked briefly, the rice is cooked, the sauce is reduced, the dressing is made, and, if you are making your own dashi, that needs to be made too. A comforting and nourishing dish indeed, but one that needs some time devoted to it.

The vegetables used are broccolini, carrots, shimeji mushrooms, cucumber and snow peas. It is a perfect balance of flavours and textures. It is best to use this combo the first time that you make it. It is an experience. For future dishes, if you need to change out some of the veg, consider substituting small broccoli florets, asparagus spears, enoki mushrooms etc. We have added sliced, rehydrated shiitake mushrooms too (delicious), and even the carrot can be substituted with jicama or kohlrabi if necessary. It is a versatile dish – sometimes we also add a few small leaves of Asian greens, blanched quickly in the stock. But the very very best combo of veg is the one specified by Ottolenghi.

The recipe is an Ottolenghi one from Plenty More, his recipe collection that never fails to delight! Use a rice that is a little sticky. He suggests sushi rice, and that is easily available.

If you are not familiar with using miso, read about the different types.

Similar dishes include Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Udon and Shimiji in Mushroom-Miso Broth, Malaysian Lemak Vegetables, Okra with Sambal and Coconut Rice, and Miso Sesame Dressing.

Browse all of our Rice dishes. All of our Ottolenghi dishes are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book.  Or browse our Late Summer recipes.

Continue reading “Miso Vegetables and Rice with Sesame Dressing”

Mushrooms with Black Glutinous Rice

Black glutinous rice, available from Asian groceries, is actually a very deep burgundy colour. It is gloriously nutty in taste, beautiful to look at and has a soft, starchy texture that is slightly al dente, because each grain retains its integrity when cooked. Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It’s also why it takes longer to cook than many other rices, and needs to be soaked before cooking.

Black glutinous rice works in both savoury and sweet dishes. It’s a popular pudding rice in South-East Asia where it is cooked with water, coconut milk and pandan. It is best known for this delicious dessert. However it can be used in savoury ways too, particularly as a striking alternative to other short-grain rices.

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Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads

Black barley is a terrific find, it is nutty and dark in flavour and cooks easily in 35 – 45 minutes. I came across it at Goodies and Grains in Adelaide Central Market while I was stocking up with a few items. It is an African barley just becoming available more locally. It is excellent in soups, salads, vegetarian “stews” (let’s call it a ragout) like our recipe today, and even with tostadas and such like. As a base for other ingredients, it is excellent – try Black Barley with this Charred Okra dish.

Today we are using it to replace pearl barley (you can do that in any recipe). Ottolenghi has a recipe for Barley and Mushrooms in his book Plenty. We first made this around 2011, when my daughter and her family came back from London. There was much celebration. Barley and mushroom is a soothing combination – it is well known in Italy where a type of risotto, orzotto, is made from barley and mushrooms. The delight of the dish is mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. This recipe uses 3 types of mushrooms, and today we used porcini, shiitake and pearl mushrooms, as I had pearl mushrooms left over from making a Soba Noodle and Mushroom dish.

Ottolenghi’s recipe also has some roti-like flatbreads made from wholewheat flour and mixed with yoghurt. These are rolled out and cooked on a tawa, flat griddle or frying pan. They are super easy to make and go with any dish similar to this one. You can also use any Mexican or Middle Eastern flatbread to compliment the barley if you are out of time to make your own. Or some frozen roti from your Indian Grocery.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

It is a very wintery dish – perfect for brisk Autumn days through to Winter.

Similar recipes include Mushrooms with Black Glutinous Rice, Charred Okra with Barley, Barley and Porcini Risotto, and Barley Pilaf with Mushrooms.

Browse our Black Barley recipes, all of our Barley dishes and our Mushroom recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through his Plenty More book. Or explore our Early Autumn dishes. Continue reading “Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads”