In the last post, I said I was going to make a Southern style barbecue with a mushroom, and I did. Here’s what happened:
I laid out my ingredients:
For the cole slaw:
- Onion (that’s how I like my cole slaw)
- Olive oil
- Apple cider vinegar
For the “pulled mushroom barbecue”:
- A maitake mushroom
- Eastern North Carolina barbecue sauce (ACV, black pepper, red pepper flakes, hot pepper sauce)
Then I sat in front of the TV and pulled strands of maitake mushroom forever. (Honestly, there must be an easier way!) At last, I pulled the last strand, and put the mushroom bits in a large plastic bag to marinate with some barbecue sauce. Set that aside.
I cut half of the head of cabbage and half of the onion, and put them in the food processor (I like my cole slaw in little bits – so much easier and neater to chew!)
Then I mixed up the cabbage with black pepper and just enough oil and vinegar to dampen it but not drown it.
By this time, I was wavering between starving and bereft of appetite for having worked so hard on that maitake. I decided I was starving, so I ate a delicious bowl of cole slaw.
Then I decided that the maitake really did not need to be so very marinated, and I took some out of the bag, put it in a bowl, put some cole slaw on top, and…… well, it was tasty and filling, and different from my usual fare, and sort of almost like barbecue. Good enough at that point in time. (in the lead-up to this momentous project, I always known that I would probably need a couple of tries to get it right, but this definitely was better than no barbecue. I mean, it was good enough that I am looking forward to eating the rest of it just as soon as I finish this post.)
Posted in ARCHIVES, AS IT IS, BARBECUE, barbecue sauce, MAITAKE, MARINATED MUSHROOMS, MUSHROOMS, SOUTHERN BARBECUE
Tagged BARBECUE, MARINATED MUSHROOMS, MISCELLANEOUS, MUSHROOMS, SOUTHERN BARBECUE
Yesterday, I scored a nice maitake mushroom, 2 lbs of lentils (for sprouts!), a zucchini, a nice big cabbage, and 2 tomatoes. I think the zucchini and the tomatoes can wait until tomorrow, but I really do want to try to make a pulled mushroom “barbecue” dish, replete with cole slaw tonight. I have a traditional vinegar/spices (no sugar) barbecue sauce to play with.
Meanwhile, I can’t find my sprouter lid for my mason jars, so I’m off to check out a couple of healthy food markets down the avenue. Somebody should have them, right?
Posted in ARCHIVES, BARBECUE, barbecue sauce, MAITAKE, MARINATED MUSHROOMS, MASON JARS, MUSHROOMS, SOUTHERN BARBECUE, sprouts
Tagged BARBECUE, LENTIL SPROUTS, MAITAKE, RECIPES, SOUTHERN BARBECUE, SPROUTER LID
Woo hoo!! My room-mate kept bringing home this mushroom dish that I could see and taste was raw. I saw the price on the pot and decided that I could make a “reliable” (as in, I know exactly what is in there– duh! I read the ingredients!) version. Last night, I took some of the “baby ‘bellas’” I had in the refrigerator, and sliced them up thinly, put them in a bowl, sprinkled them VERY lightly with salt (ha! You’re seeing that I actually can use salt when forced to!), and added some sesame oil and sesame seeds.
I tried the mushrooms last night, right after I’d made them, and believed they tasted good. I put them in the refrigerator. Believing that my Japanese room-mate has a different “taste”, I fed the mushrooms to her tonight, and she said that they taste much better than the store-bought ones. I was happy.
Okay, I’ll share with you exactly what I did (the measurements are approximate)
- 6 large baby bella mushrooms
- 2 T sesame oil
- 1 t sesame seeds (or more, to taste)
- 1/8 C carrot (sliced paper thin)
- Sprinkle of sea salt
- Remove the stems of the mushrooms (save them for something else – chopped into salad, blended into soup, or shredded for another mushroom recipe)
- Slice the mushrooms thinly- @1/8” (I used the wider width on my adjustable mandolin, but when I came too close to the ends, I sliced the mushroom ends by hand with a very sharp knife)
- Place sliced mushrooms in a large bowl.
- Lightly sprinkle on sea salt, and toss, to mix.
- Add sesame oil and sesame seeds and toss to thoroughly mix (you can see when the mushrooms are coated with the oil.
I did not make my experiment with the carrot, but they were in the Korean version I was copying – they will likely add a sweet note to the dish)
I tasted these about 30 mins after I made them and they were good.
After they had been in the refrigerator for 1 day, I gave them to the room-mate. She said they were better than the “Korean-style” ones from the Japanese market. (That is all I needed to hear)