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Tricholoma Recipes

Mushroom Recipes

   Matsutake mushrooms are said to be the king of all because of the great aroma and flavor. This heavy white or brown meaty delight has a thick cottonlike partial veil. The surface is smooth and dry, the stem short and broad. With age, the cap and stem develop rusty stains where bruised. But it is the odor that identifies this mushroom. It is very spicy and clean, like no other foodstuff. Matsutakes blend well with chicken or fish. Even when frozen for a whole year, they retain most of their original zesty flavor. Fresh or frozen mushrooms may be used interchangeably in all recipes. The flavor of matsutakes suffers when subjected to drying, although they may still add interest to culinary dishes. Matsutake mushrooms are cooked in various ways: steamed, grilled, fried, and more. Matsutake in sukiyaki and tempura are very popular. Also, matsutake rice and dobin mushi (steamed in a teapot), and soup are also delicious dishes.
Chicken and Matsutake in Parchment
Servings: 2
1 bunch green onions, trimmed
1/4 cup sake, or dry white wine
1 tablespoon soy sauce
2 boneless, skinless chicken breasts, about 8 ounces each
2 ounces matsutake mushrooms, brushed clean, trimmed and thinly sliced
Cooking Instructions:
Cut the green onions into about 3-inch lengths, then cut those pieces lengthwise into julienne strips. Put the green onion strips in a small bowl and drizzle with the sake and soy sauce. Toss gently to mix and set aside for 5-10 minutes. Preheat the oven to 425 degrees. Cut 2 pieces of parchment paper about 18 inches long. Fold each piece in half lengthwise and trim the paper into an oversized heart shape. Lift out about half of the green onion strips from the sake-soy mixture, allowing excess liquid to drip back into the bowl, and put them on one half of the parchment paper heart, just in from the folded edge. Set a chicken breast over the green onions. Repeat for the second sheet of parchment. Drizzle the remaining sake-soy mixture evenly over the chicken breasts, then lay the matsutake slices on top. For each packet, fold the other half of the parchment heart over the chicken breast. Starting at the top of the heart at the folded edge, begin making short folds that overlap slightly, working all around the open cut edges to fully seal them. If the edge doesn't seem well-sealed, and you have ample paper, you can go back around and do the same again. Set the parchment packets on a baking sheet and bake for 18 minutes. Take the pan from the oven and carefully transfer the packets to individual plates. Either snip open the top of the packet with kitchen shears or simply tear the packet open with your fingers, careful to avoid that first puff of hot steam that will rise up along with the wonderful cooking aromas.
Gomoku Rice
Servings: 4-6
3 tablespoons sake
3 tablespoons soy sauce
2 tablespoons sugar
1/2 cup water
1 large single chicken breast, skinned, boned, and diced
1/4 pound matsutakes, thinly sliced
1/2 cup thinly sliced bamboo shoots
1 large carrot, thinly sliced
1/4 cup fresh or thawed frozen peas
1 cup short-grain rice
1 small strip nori
Cooking Instructions:
Place the sake, soy sauce, sugar, and water in a saucepan. Add the chicken and simmer for 7 to 10 minutes or until the chicken is tender. Add the mushrooms and bamboo shoots, and cook a few more minutes. Gently steam the carrots and peas together for 3 minutes. To cook the rice, in a saucepan rinse the rice two or three times. Measure the amount of water to add to the rice by placing your middle finger on the bottom of the pan and adding water to the first finger joint. Cover and cook for 5 minutes. Immediately after the rice is cooked (before it starts to steam), add the chicken and its cooking liquid, mushrooms, bamboo shoots, steamed carrots, and peas. Cover the rice and continue to steam for about 10 to 15 minutes. Just before serving, mix the ingredients with a wooden spoon. Toast the nori over an open flame with a fork until it becomes green and crisp. Let cool, then crush it in your hand and sprinkle it over the rice and serve.
Ling Cod with Matsutakes
Servings: 4
4 thick fillets of ling cod or other white fish, scored with a knife
4 green onions, sliced
One 1/8-inch-thick slice fresh ginger, peeled and shredded
1/4 pound snow peas
1/2 pound broccoli, cut into florets
1 zucchini, thinly sliced
1/2 pound matsutakes, cut into matchstick-sized pieces
1/4 cup dry sherry
Salt and pepper
Tamari or soy sauce
Lemon wedges
Cooking Instructions:
Place the fish in a cooking pot that fits into a steamer. Top with the onions, ginger, vegetables, mushrooms, sherry, and salt and pepper to taste. Steam over boiling water for 20 minutes, or until the fish is flaky and tender. Serve with tamari sauce and lemon wedges.
Matsutake and Saffron Custard

1/2 a medium sized matsutake
1/4 cup double cream
1/4 cup heavy cream
2 strands of saffron
1 whole egg plus one yolk
1 t tarragon finely chopped
1 T unsalted butter
Salt to taste
Cooking Instructions:
Preheat oven to 300F. Clean the mushroom and remove the base of the stem. Then very thinly slice a few shavings from the mushroom using a very sharp knife. The shavings should be a bit less than 1/4″ each. Set aside. Add the creams to a heavy bottomed sauce pan, and whisk lightly together. Heat the cream mixture to just below the boiling point, and remove from heat. Add the saffron and give it a quick stir. Beat the egg and yolk together with a whisk and stir in the tarragon. Add a touch of salt, and set aside. Heat a heavy bottomed skillet on high heat. When hot, reduce the heat to medium and add the butter. When the butter is melted, add the mushrooms evenly distributed in the pan. Let the mushrooms sear on one side before moving them, about one minute. Then, using tongs, gently flip over each mushroom slice. Cook for another minute and then remove from the heat. The room should be smelling pretty amazing at this point. Whisk the egg and cooled cream mixture together until smooth.
   Place your cups or ramekins in a deep casserole dish, and add water to the bottom of the pan until it covers the bottom half or so of the cups. Spoon in enough of the custard to fill about half of the cup. Add a few slices of mushroom, and then top with more custard. Repeat with the other cups, reserving one slice of mushroom for each cup. Bake for 25 minutes, and then carefully place the reserved mushrooms on the top of each custard. Bake for another 5 minutes or until the custards are set. They should still be a bit shaky in the center. Makes 2 to 3 small custards.
Matsutake Cabbage
Servings: 4-5
4 tablespoons butter
Two 3 inch-diameter matsutakes, cut into julienne strips
1 head cabbage, cored and cut into 8 wedges
2 tablespoons water
Cooking Instructions:
Melt 1 tablespoon of the butter in a sauté pan or skillet and add the matsutake strips. Be sure to coat the strips with butter. If not well coated, add more butter. Cover and cook over low heat, stirring occasionally, until golden brown. This should take about 20 to 30 minutes. While this is cooking, melt 3 tablespoons of the butter with the water in another sauté pan or skillet and add the cabbage. Cover and simmer over low heat for about 15 minutes. Serve the cabbage topped with the matsutake strips.
Matsutake Dobinmushi

3 and 1/3 cups dashi soup stock
1 tsp soy sauce
1 tsp salt
4 medium shrimp, shelled and deveined
2 tbsps Japanese sake
1 matsutake mushroom
8 small chunks of chicken thigh
4 slices of lime
Cooking Instructions:
Wash matsutake and tear it thinly in lengthwise. Put dashi soup stock, soy sauce, sake, and salt in a pan and bring to a boil. Divide chicken pieces, shrimp, and matsutake into four Japanese earthen teapots. Pour soup into the teapots. Steam the teapots in a steamer for 15 minutes. Serve a slice of lime on the side.
Matsutake Gohan

2 1/2 cups Japanese rice
2 1/2 cups water
1-2 matsutake mushrooms
1 abura-age (fried tofu)
4 tbsps sake rice wine
4 tbsps soy sauce
Cooking Instructions:
Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander. Put rice and water in a rice cooker and set aside for 30 min. Shred matsutake mushroom lengthwise. Cut aburaage into strips. Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start.
Matsutake Stir Fry

1 oz. Matsutake mushrooms
2 carrots, sliced
1 cup cabbage, sliced
1 Tbs. red miso
1 Tbs rice vinegar
1 Tbs. peanut oil
1 tsp. ground cumin
Juice from 1/2 lime
1 potato, diced
1 onion, chopped
2 small zuchini, sliced
2 Tbs. soy sauce
1 tsp. toasted sesame oil
1 tsp. tumeric
1/8 tsp cayenne
3/4 cup water
Cooking Instructions:
In bowl, pour heated water or stock over coarsely chopped Matsutake mushrooms and let sit for one hour. In separate bowl, add soy sauce, miso, vinegar, lime juice, Matsutake soaking water and spices, and mix to a smooth consistency. In wok, saute vegetables and Matsutake in peanut and sesame oil. (Add cabbage, zucchini and garlic last, so they are just heated through.) Use miso mixture to moisten vegetables frequently as they saute, to form a rich sauce. Serve over rice.
Pickled Matsutakes
Servings: 4
1 pound matsutakes, cut into 3/8-inch slices
4 green onions, minced
3 tablespoons dry sherry
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 tablespoon tamari or soy sauce
1/2 teaspoon salt
Cooking Instructions:
Preheat an oven broiler and broil the mushrooms until brown. Combine all the other ingredients in a small saucepan and boil for 5 minutes. Cool. Place the mushooms in a glass or ceramic baking dish, pour the liquid over, and store in the refrigerator at least 1 day before serving.
Sauneed Matsutake with Shallots and Herbs
Servings: 4
1 teaspoon olive oil
1 pound matsutakes, wiped clean and cut into 1/2-inch pieces
1 teaspoon salt
2 shallots, minced
2 teaspoons unsalted butter
1/4 cup minced fresh tarragon, chives, chervil and flat-leaf parsley
1/2 teaspoon freshly ground black pepper
Cooking Instructions:
In a 12-inch skillet, heat the oil over medium-high heat. Add the mushrooms and season with salt to dry out the moisture. Cook and stir for 2-3 minutes. Add the shallots, butter and herbs. Cook for 1 additional minute. Season with the pepper and serve.
Sukiyaki with Matsutake
Servings: 4
2 cups beef stock
1/2 cup sake
1/4 cup soy sauce
1 bunch green onions, trimmed
1 piece beef suet, about 2 inches long, or 2 tablespoons unsalted butter
1/2 small yellow onion, cut into 1/2-inch wedges
8 ounces green cabbage, cored and shredded
8 ounces matsutake mushrooms, brushed clean, trimmed and sliced
8 ounces shirataki (taro noodles), cut into 5-inch pieces
1 package (about 11 ounces) firm tofu, cubed
1 1/2 pounds very thinly sliced marbled beef, preferably wagyu-style
2-3 tablespoons sugar, optional
Cooking Instructions:
Combine the stock, sake and soy sauce in a large saucepan and warm over medium heat. Thinly slice enough of the green onion tops to make 1/4 cup; set aside for garnish. Cut the remaining green onions in half crosswise. Heat a wok or a large heavy skillet, such as cast iron, over medium-high heat. When hot, rub the beef suet over the surface of the pan to evenly coat it with fat, then remove, or simply add the butter and let it melt. Add the green onion pieces, yellow onion, cabbage, and matsutakes and stir-fry until they begin to soften, 3-5 minutes. Transfer the vegetables to the broth mixture, add the noodles and tofu cubes, and keep warm over low heat. Add 3-4 of the beef slices to the wok and cook quickly, just until nicely browned, 30-60 seconds on each side, drizzling about 2 tablespoons of the warm broth and 1 teaspoon of the sugar over when you turn the meat. Press these pieces to one side of the wok and continue with the remaining meat, which will gently simmer in the collecting liquids. When all of the meat has been cooked, take the wok from the heat. To serve, ladle the hot broth, mushrooms, tofu and vegetables into individual bowls, top with beef slices and drizzle some of the cooking liquids over. Sprinkle with a final garnish of green onion and serve right away.

Mushroom Recipes

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