SHITAKE BUNS: VEGGIE AND DELICIOUS
During our catering stint, Lisa and I realized that we lived in San Francisco and that there may very well be vegetarians in the crowd; people who don't need the belly, but rather meaty thick slices of stewed shitake mushrooms in miso mirin sauce. I adapted some of David Chang's recipes and rolled them into one. These pieces of mushrooms are taste juicy and sweet and work astoundingly in a claypot or between buns.
SHITAKE BUNS (makes 16 Momofuku sized buns, 32 Peking duck sized buns)
SUMMARY: This is basically a recipe for braised shitake mushrooms. They can be done on the stovetop or in the oven, although stovetop may be easier to execute because you only need one pot that need not be completely oven prove.
WARE: A large braising pot. I used a Le Creuset.
TOTAL TIME: The actual mushrooms will take about 1 1/2 hrs. I you plan on making buns yourself, allot 5 hours. (Recipe below). These mushrooms are fantastic on rice.
INGREDIENTS
1. Heat a large pot on high heat. Coat the bottom of the pan lightly with oil and brown the shitake caps on both sides, 1-2 minutes each side. Make sure the shitakes are one layer only. Do them in separate batches if needed, with more oil.
2. Remove all the shitakes from the pan. Add a touch more oil, lower the heat to medium, and saute the onions to sweat them out, 3-5 minutes.
3. Add ginger and garlic and saute for another 3 minutes.
4. Add mirin, miso, soy sauce, and chicken broth and bring to boil. Simmer for 45 minutes until the sauce has reduced and coats the mushrooms.
5. Cool the pot, and remove mushrooms. Thickly slice and return to the pot to keep warm. Keep warm until ready to serve. Steam buns etc.
6. Assemble buns with accompaniments and enjoy! Do not use hoisin sauce unless 100% necessary... I think it is a conflict of flavor.
***** If you are not planning on making the buns, mix in the pea shoots or some chopped leafy greens (kale, chard, mustard greens) and eat over steamed rice. *****
SHITAKE BUNS (makes 16 Momofuku sized buns, 32 Peking duck sized buns)
SUMMARY: This is basically a recipe for braised shitake mushrooms. They can be done on the stovetop or in the oven, although stovetop may be easier to execute because you only need one pot that need not be completely oven prove.
WARE: A large braising pot. I used a Le Creuset.
TOTAL TIME: The actual mushrooms will take about 1 1/2 hrs. I you plan on making buns yourself, allot 5 hours. (Recipe below). These mushrooms are fantastic on rice.
INGREDIENTS
Shitakes(Begin to make the bun recipe at least 4 hours before making the mushrooms)
- 32 fresh shitake mushrooms
- 1-2 T oil
- 1 large onion, chopped
- 1 1/2 T finely chopped garlic
- 1 1/2 T minced ginger
- 1/2 c miso
- 1/2 c mirin
- 1/4 c soy sauce
- 1 c low sodium broth, chicken or vegi
Bun recipe (1 full recipe)
Accompaniment
- COLD thinly slices English cucumbers
- Pea shoots
- scallions
- Hoisin sauce (very optional - I prefer them without)
1. Heat a large pot on high heat. Coat the bottom of the pan lightly with oil and brown the shitake caps on both sides, 1-2 minutes each side. Make sure the shitakes are one layer only. Do them in separate batches if needed, with more oil.
2. Remove all the shitakes from the pan. Add a touch more oil, lower the heat to medium, and saute the onions to sweat them out, 3-5 minutes.
3. Add ginger and garlic and saute for another 3 minutes.
4. Add mirin, miso, soy sauce, and chicken broth and bring to boil. Simmer for 45 minutes until the sauce has reduced and coats the mushrooms.
5. Cool the pot, and remove mushrooms. Thickly slice and return to the pot to keep warm. Keep warm until ready to serve. Steam buns etc.
6. Assemble buns with accompaniments and enjoy! Do not use hoisin sauce unless 100% necessary... I think it is a conflict of flavor.
***** If you are not planning on making the buns, mix in the pea shoots or some chopped leafy greens (kale, chard, mustard greens) and eat over steamed rice. *****
i don't think d chang would like these vegetarian bunz
ReplyDeleteat what point do you add the mushrooms back in the pan (and do you slice them before or after)?
ReplyDelete