Fungus! May 14, 2019.
for may dinner, diva S invited the divas to have fun with fungus! though there is at least one mushroom hater in our midst, diva S pointed out that wikipedia defines fungus as "any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms." so not just mushrooms and truffles. fungus is also used as a leavening agent for bread and in the fermentation of products including wine, beer, and soy sauce. plenty of delicious options to work with, and the divas did!
this recipe utilized the fungus in beer & soy sauce to marinate chicken breasts, and then the salad came together based on what veggies were in my fridge/looked good at eastern market (bonus fungus of beer bread croutons and blue cheese not pictured). -N
Beer & Soy Sauce Chicken
1 c. soy sauce
1 c. beer
1 c. water
2 large garlic cloves, minced
4 chicken breasts
salt & pepper
Beer & Soy Sauce Chicken
1 c. soy sauce
1 c. beer
1 c. water
2 large garlic cloves, minced
4 chicken breasts
salt & pepper
- Season chicken breasts with salt and pepper.
- In a large bowl, mix the soy sauce, beer, water, and garlic. Place chicken in the bowl, cover, and marinate in the refrigerator 8 hours/overnight. Turn chicken once while marinating.
- Remove chicken from marinade and cook as usual.
Huitlacoche Risotto
(It's British- sorry about the conversions!)
Ingredients
(It's British- sorry about the conversions!)
Ingredients
- 3 cobs of huitlacoche corn, galls removed as described
- 1 large onion, finely sliced
- 1 mild chilli, finely sliced & seeds removed (optional)
- 3 garlic cloves, chopped
- 3 litres vegetable stock
- 1 glass of red wine (could be white for a lighter flavour)
- 200g brown cap mushrooms, chopped (optional)
- 500g risotto rice
- 50g Parmesan, grated
- 4 tbsp olive oil
- 40g butter
- De-husk and de-silk the corn cobs.
- Next, stand the cob on its base and slice downwards, using the back of a knife to remove the kernel galls.
- Discard any that have gone brown or slimy. Don’t worry if the galls burst as you remove them, though equally if some of the smaller ones retain their integrity, this will give texture to your dish.
- Set aside and, using the sharp side of the knife, remove any healthy yellow kernels and put to one side, separate to the galls.
- Discard any that have not matured to a plump golden yellow.
- Using a heavy bottomed pan, gently fry the onion and chilli in the olive oil until soft.
- Bring the stock to a simmer. Add the garlic to the onion and chilli and fry for another 2 minutes.
- Add the corn galls and cook for 3-5 minutes, until they collapse. Lightly season, then add the rice and cook for another 5 minutes, constantly stirring. Add the wine and stir until absorbed.
- Add the simmering stock, one ladle at a time, stirring until absorbed, before adding the next.
- After about 10 minutes add the healthy yellow sweetcorn if you had any (optional, and only if you want that corn flavour) and the mushrooms (again optional).
- When the rice is firm and creamy but before the stodge stage, remove from the heat, stir in the Parmesan and butter.
- Season to taste and serve, perhaps with a sprinkle (or few sprigs) of parsley to set off the blackness.
Porcini and Pecan Pate
1 cup pecans
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 pound portobello mushrooms,
stemmed
2 tablespoons tamari
2 tablespoons extra-virgin olive oil
1/2 tablespoon nutritional yeast (see
Note)
1/2 tablespoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso
2 dry-packed sun-dried tomato halves
Salt
Toasted baguette slices, for serving
How to Make ItStep 1 Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.
Step 2 Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
Step 3 Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.
Step 4 In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
Step
Step 5 In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
Step 6 Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.
Step 7 Transfer the pâté to a crock and serve with toasted baguette rounds.
Make AheadThe pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.
1 cup pecans
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 pound portobello mushrooms,
stemmed
2 tablespoons tamari
2 tablespoons extra-virgin olive oil
1/2 tablespoon nutritional yeast (see
Note)
1/2 tablespoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso
2 dry-packed sun-dried tomato halves
Salt
Toasted baguette slices, for serving
How to Make ItStep 1 Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.
Step 2 Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
Step 3 Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.
Step 4 In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
Step
Step 5 In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
Step 6 Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.
Step 7 Transfer the pâté to a crock and serve with toasted baguette rounds.
Make AheadThe pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.