Check out these Mushroom recipe images:
Image by LadyDragonflyCC – >;<
The mushroom’s shape and lateral stem make it look suitable for woodland spirits, the dryads of Greek mythology, to ride. I’ve found plenty of dryad’s saddle in the woods, but I’m still looking for the nymph!
The entire mushroom smells like watermelon rind, something no other species (except for watermelons) can do. Dryad’s saddle grows on living and dead hardwoods, mostly in Eastern North America, but occasionally in the west. You can find it in the spring and fall, often year after year in the same location, recurring until it depletes its food source.
The mature mushroom is much too leathery and bitter to eat, but any part of the immature cap that you can cut with your fingernail is edible.
Marinate broad slices overnight in 2 parts olive oil and 1 part wine vinegar, with some garlic, thyme, rosemary, tarragon, and tamari soy sauce. Drain, and bake 20-30 minutes over a cookie sheet on racks, in a preheated 350 degree oven. Pat dry with paper towels and enjoy as is, or add to any savory recipe.
Japanese styled glazed tofu balls
Image by Smaku
A pretty simple and straightforward recipe, but tastes great. Works well by itself or with white rice.
Yields: 15-20 tofu balls depending on size
Two cubes of semi-firm tofu
Half of an onion, finely chopped
5-6 dried shiitake mushrooms
~450g lean ground beef
Japanese rice wine
water, about equal parts to the rice wine
sugar to taste
2-3 tbspn corn starch dissolved in water
1) Prepare your ingredients. Soften dried shiitake mushrooms in hot water. Chop into fine pieces. Finely chop onions. Use about two cubes of semi-firm tofu.
2) In a large bowl, mix all ingredients together with the ground beef.
3) Using your hand, mix thoroughly. Use a plastic glove so you can really dig in there and mix it up so that the firm tofu crumbles into smaller pieces (4).
5) Once mixed, take spatula and scrape around the edge of the bowl making sure to get everything.
6) Roll this into a desired sized ball using the palms of your hand.
7) Fry these in a pan. Some liquid will seep out from the tofu, but don’t worry too much about this excess liquid as some will evaporate and the rest will mix with the sauce.
8) In a small bowl, dissolve about two-three tablespoons of corn starch in water. In another sauce pan, mix in some sugar (to taste), rice wine, and water. Mix in the corn starch mixture. As the sauce heats up, it will eventually thicken.
9) Once desired thickness is reached (about 7-10 min.), add in the fried tofu balls and make sure you cover each ball with the sauce.
10) Your finished product should look something like this.