Saucy Stuffed Mushrooms

As many of you who read my blog know, I like to cook mushrooms. They are so easy and versatile that who wouldn't enjoy cooking them?

Well this time, I upped the recipe I used for Stuffed Mushrooms. Yes, it could be done and was so.

Ingredients:
Large White Button Mushrooms
Green Onions(Scallions)
Lemongrass
Anaheim Peppers
Garlic Cloves
Ground Black Pepper
Sake
Soy Sauce
Teriyaki Sauce
Asian Hot Sauce

For the Mushrooms:
You will start with your saucepan on medium high, about 1/2 inch deep filled with Sake, Soy Sauce, Teriyaki Sauce, and Ground Black Pepper.
In this you will place the mushroom caps face down, flipping every few minutes until cooked to your preference.

For the Stuffing:
I used a food processor for this part, seemed the easiest thing to do. You grab the stalks from your mushrooms and dice them up before putting in the food processor. On top of that you grab your Lemongrass, which is just like chives for appearances. Dice up a good sized handful and throw it in. On top of this, add 2 diced up cloves of Garlic. Throw in a dash or two (or three if you don't work the next day) of Sake. Puree it until it's almost soupy, but has a bit of texture left to it.

(Green Onions will be cut into small portions as evidenced by the pictures, do not need to put them in anything)

Once the Mushroom Caps are done, arrange on plate. Use a spoon to scoop some of the stuffing out and place in the caps. Top them with some Green Onions and use some Asian Hot Sauce to complete out the meal.

Stir Fry

After procuring a Wok the other day, I decided to cook some stir fry...it might have gone the other way around. Either way, I have a wok and want to cook some Stir Fry. Who doesn't like Stir Fry?

I would like to say that I was able to throw everything together out of nothing and make this amazing dish, however I used frozen stir fry mix of vegetables. Sad I know, however I do like it since I was unable to find bamboo shoots, baby corns, and the like very easily today.

So I have the stir fry mix, along with some snow peas and snap peas. I start by coating the Wok with some peanut oil. Once that starts simmering, I add in the frozen vegetables. You might need to toss in some water to steam the vegetables a bit so they can cook properly. It's what I did. Put some Sesame Seed Oil in now if you have it.

Put in the Snap Peas and Snow Peas. I do this a little bit later since they are not frozen and won't have to defrost and all.

So after a few minutes of cooking, make sure to stir around a bunch, I grabbed my sauces. Yes, plural. I used a healthy 2 spoonfuls of Stir Fry sauce and 2 spoonfuls of Sweet Sour sauce. I cleared a spot in the middle of the Wok and added those two in. I then stirred so the sauce would be even throughout. After that, I added in a dash of Teriyaki Sauce and Low Sodium Soy Sauce.

Once done, take out and enjoy. You could even cook up some rice and put the Stir Fry on top.

Indian Spice, Oriental Nice

So in addition to the Portobello's cooked tonight, I found some large White Button mushrooms causing trouble in my kitchen. They had to be cooked unless total anarchy break out!

I grabbed my cutting board and quickly severed the stems from the mushrooms by hand, placing the stems on the cutting board and caps to the side. Once this was done, I grabbed one of my kitchen knives and proceeded to chop up the stems into small pieces.

At this point, I grabbed my large saucepan (freshly cleaned for some odd reason?) and lined up the liquid portion of what they will be cooked in...sake, soy sauce, teriyaki sauce, lime juice, and a small portion of spicy mustard. This all goes into the pan right as I turned on the burner to just above medium. Add the spices in and stir to make sure it mixed properly. Give it about thirty seconds before next step.

Add the diced up mushroom stems, stir into mixture of spices and such.

Leave the stems alone in there and grab your mushroom caps. Place these all gill side down. Cover saucepan. Proceed to have a drink or water (or something stronger perhaps?) because cooking is hard work!

Ok, your minute is up. Now uncover the mushrooms and flip them over so the gills face upwards. Leave it uncovered and enjoy the aroma fill your kitchen and beyond.

Let them cook this way until they are spongy, then take off to serve. The stems you mix in with the caps either on top of them or to the side, either way they will be tasty.

Spice Mix:
Oriental Hot Mustard Powder
Ground Tumeric Powder
Ground Black Pepper
Curry Powder
Shredded Tarragon Leaves
Smoked Hot Spanish Paprika
Garlic Salt