Tag Archives: mushrooms

Thai Shitake Mushroom Coconut Chicken Stir-fry

Standard

stirfry3

Because what else is there to do after you run 7 miles with your soul sistah?!?! “We’re goin ta flavor town with this one!!” would be the response we’d get from Guy Fieri if he were interviewing my friend Sarah and me on DDD. SOLID post-run meal if you were wondering, and also good with white vino. I was telling someone the other day that it’s gonna be a longggg road before I feel comfortable recommending wine/spirits pairings with food, but hey, the cheapest bottom shelf Pinot Grigio at Whole Foods worked well here. So there you go.

If any of you out there have listened to the Parent Trap Pandora station, you’ll understand my confusion when the entire playlist throughout this cooking experience provided us with songs from the 1950s. To give those non-Parent-Trap-lovers some perspective, the classic was filmed in 1998. NEVERTHELESS, OLDIES BUT GOODIES. AHHH what a great night it was. And really, you should make this for a group of four. Preferably to impress them with your chopping skills because you’ll have some mastery after all these veggies go in.

Being all non-cultured with the appropriate seasonal vegetables, we were not aware that Whole Foods does not sell Napa cabbage this time of year. Luckily, savoy is a useful alternative my friends! Serve this recipe from EatingWell¬†circa 2010 over some simple short grain brown rice or rice noodles. You can’t go wrong! Honestly. In fact, if you’re nervous about cooking meat, just eliminate the chicken and throw in a few more mushrooms.

Can someone help me with my Thanksgiving pinterest board by the way?? I’m struggling big time. I seriously need some advice on sides?!

stirfry9

 

Props to Sarah you’re my chopping hero. We used chicken breasts and pounded them thin to get the pieces all tender!

stirfry8Friends all hangin out and whatnot – Scallions + Ginger + Jalapeno

stirfry1Mushrooms simmering away in coconut milk, fish sauce, and lime juice

stirfry6

Cabbage!

stirfry5

stirfry4We almost bought a basil plant to get this lil bit…but then we found some. The end.

stirfry2

Mushroom Spinach Wheat Crepes with Dill and Sherry

Standard

crepe2

 

I’m not sure if I’d try crepes again, BUT, I am so glad I made these, because the filling was bomb. Although this was a rich dish, I strayed away from adding cream because I wanted to really test a healthier version. The problem was, every single recipe I could find was either so creamy or it was super vegan. Always somewhere in the middle, what can you do.

So, I mushed some together and here’s what I came up with. Ingredients:

– 4-5 shitake mushrooms

– 1 lb button mushroom, sliced thinly

– 1 onion, thinly sliced

– a big ole handful of dill, chopped roughly

– 1/4 cup sherry

– 1/2 cup white wine

– 3/4 cup chicken stock

– 1-2 TBS butter

– 1/2 tsp dried thyme

– A whole bag of fresh spinach

– 1 TBS flour

– a few cloves of minced garlic

Steep the shitake mushrooms in hot water for 30 minutes. Strain and reserve liquid.

Make this recipe according to Alton Brown’s recipe, substituting white wheat for All Purpose if you have it. Set aside in the fridge while you whip up the filling.

Sautee your thinly sliced onion in butter on medium heat until the onions soften. Sprinkle with salt and pepp. Add garlic but cook only for a minute before adding mushrooms, as they can burn easily. Add sliced mushrooms and let them get a little brown and soft. Remember, mushrooms like their space so spread them out! Slice up your shitake too. Again, season with a bit of salt and pepp. Once the mushrooms are soft, add in your sherry and turn up the heat to high, cooking off the ALCH. Then add in your wine. These ingredients are based on what flavor you like, but I added a lot since I thought that without the cream it needed a big boost of flavor.

photo (71)

At this point I added the dried thyme, and let everything meld together before adding in the chicken stock. In addition to the chicken stock, I added a bit of the shitake mushroom cooking liquid. I let it boil, then wilted in the spinach and returned the heat to low. Simmer for around 15 minutes, and I added flour because I thought the sauce needed some more thickener. If you’d like to add cream, that’s an option as well! At the very end, with a few minutes left, add in the dill.

Get your bad self on with the crepes. After I had the sauce all simmering and bubbly, I set up the crepes right before eating. Ugh, I don’t think I can provide any advice on how to do this, but follow Alton’s directions!! I added in some chopped dill to my crepes to give them flavor. Serve with a big ole salad and some vino! Big point here is have everything ready with the filling so you can focus entirely on making the crepes that cook really quickly. If any other bloggers/experimenters/crepe lovers out there have any recommendations to help me in the future, share your crepe recommendations below s’il vous plait!!

crepey

crepe3