Three Mushroom Mix
November 25, 2010 § Leave a comment
Q: Why was the mushroom so cool?
A: Don’t be silly, all mushrooms are hyphae*!
Q: What would a mushroom car say?
A: Shroom shroom…!
I’ll stop with the mushroom jokes if you forgive my long absence and read this post. I won’t even say the one about fun guys**, promise.
3 Mushroom Mix
serves 4 (as a side dish) | cook time: 15 minutes
Delicious and quick enough to make on a weeknight! So quick, in fact, that if I were a worn out single mother of two 8 year olds that forever bounced off the sticky walls of my trailer home, I would make this nutritious dinner for them instead of microwaving a frozen lasagna. Although frozen lasagnas do have their place in life, I think.
– 1 package fresh cloud ears, or two handfuls dried but soaked for two hours
– 1 cup shiitake mushrooms, sliced
– 1 package beech mushrooms (pictured below)
– 1 carrot
– 2 tbl vegetarian oyster sauce
– 1 tsp soy sauce
– 1/4 cup vegetable broth
– 1 tablespoon oil
– 3 cloves garlic, minced
– 2 slices ginger
– 1 spring green onion, for garnish
1. In a wok over high heat, saute the shiitake mushrooms in a little oil until browned. Evacuate into a bowl for later use.
2. Repeat step number 1 for the beech mushrooms.
3. Same wok, over med-high heat, saute the garlic and the ginger in some oil until browned, about 1-2 minutes. Add in the fresh cloud ears and the vegetable broth, then cover and cook for 10 minutes, or until the liquid has evaporated and the cloud ears are soft.
4. With a vegetable peeler, shred in the carrot, add the evacuated shiitake and beech mushrooms. Pour in the oyster sauce and the soy sauce. Mix all together and garnish with green onions!
*Not true actually, unicellular yeasts do not grow hyphae.
**In case you haven’t heard this one, I don’t want you to be left out, so here goes: A mushroom asks a girl out. She rejects him, and he responds, “Why not, I’m a fungi!”