Tag Archives: MUSHROOMS

Sort-of Southern Barbecue & Cole Slaw – It’s almost close enough!

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:

  • Cabbage
  • Onion (that’s how I like my cole slaw)
  • Pepper
  • 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.)


POTLUCK: My Dishes Were Hits! (I felt like a star! thank you thank you)

POST #886
So, I went to the potluck last night. As I last reported, I had planned to take mushrooms there.

After I made the mushrooms, I began worrying that there might be some finicky folks there who didn’t want to eat mushrooms, so I put them in the refrigerator, and made up a simple seaweed salad, using a Japanese seaweed mix, carrot shavings, chopped onions, sesame oil, a dash or two of Tabasco, and some apple cider vinegar. That made, I put it in the refrigerator to marinate some. At that point, I became overcome with the idea that nothing but nothing would do but to take the cashew/kale cheese, so I set a cup of cashews to soak and dashed off to the market to pick up a bunch of kale. Yesterday morning, I got up at 5am, and, even before my morning ablutions, I made up the cashew/kale cheese. Then, I decided to take everything to the potluck.

Good thing I did take everything, because it was all a hit. There I was feeling proud as a peacock (as close to a star as I have ever felt)  as people came up to me and asked about how I had made things. (It could have just been that mine was the only real *food* there – most people just brought fruit and dropped it on the table. True, one  young man brought an interesting apple sauce, a Russian guy did make a fabulous apple tart, and his Russian girlfriend made a grim “zucchini pasta dish” that tasted like “earnest health food made by beginner vegetarians”: Please note: Even 30 years ago, before all these designer raw food dishes you find in raw restaurants and recipe books, my dishes were flavorful. Oh! And the woman who’d said that she would bring a kale salad, which was the reason I had not made my famously fabulous marinated kale, picked up a box of chopped kale salad at Whole Foods)

I came away worrying a lot about the raw future of these people, if they don’t even know how to make nice delicious *food* food that will appeal to even non-raw people. (Raw food does not have to taste like you are on a special diet, and it doesn’t even have to taste like a salad!)

RAW FOOD MEET-UP ON SUNDAY – finally decided on marinated mushrooms

POST #885
I’m going to a meet-up raw food potluck on Sunday evening (if you haven’t tried meetup.com, you should! It’s a great way to find other people who are interested in what you are interested in!)

Anyway,when I heard this meet-up potluck was in my neighborhood (sort of — it may end up being a half-hour walk from home), I just had to sign up. Then I had to figure out what to make. Even though my marinated kale is out of this world, I decided not to do it, because kale seems to be everyone’s fall-back. I make crackers (I think I have enough sunflower seeds, and I just got 2lbs of flax seed) and a dip, but I’m feeling broke right about now, and I could be eating those crackers, and, anyway, that does not really sound like a dinner food. So, I’ve decided to make the Korean mushrooms again.
I decided to go to Fairway, where they have a large selection of mushrooms and you can buy them by the pound (as opposed to Costco, where you have to buy a huge box). When I went to Fairway, I saw they had whole baby bellas in a box, but then I noticed that the baby bellas look just like the criminis, and I recalled an article that I’d read that said that they are the same mushrooms, so I got the criminis, because they were cheaper by the pound.
I found sesame oil in the oil section, and then, shortly afterwards, I found more sesame oil, cheaper, but I did not choose that one because, although it said it was sesame oil, it did not list the ingredients (sesame oil), so I wasn’t sure I could trust it for such an important dish as mushrooms for a meetup potluck.
I didn’t buy carrots at Fairway, so I walked a way down Broadway and got some organic carrots at Trader Joe’s (they did not have any kind of sesame oil!)

Now, I’m good to go. I want to make theses mushrooms ahead of time so they can marinate well, and, also, so, if I eat too many of them, I can go make some more fo the potluck!

Of course, me being me, I’d really like to make something that everyone would ooh and aah over.


POST #870
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.
  • Wait.

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)

11/17/10 CSA SHARE – What we got and what I went home with and what I plan to do- BUSY WEEKEND!

Here is the breakdown of what they said we would get, what we actually got, and what I ended up taking home.


Baby Spinach
Sweet Potatoes
Baby Turnips what turnips?
Toscano Kale
Red Radishes
Batavian Lettuce traded for kale
Broccoli traded for kale

I am, of course, excited with what I made away with!  I’ve just found a recipe for spinach-cashew cheeze, as well as a new kale cracker recipe (I found it listed as kale chips, but it looks to be more like a cracker!)  Of course, I would love to make my favorite kale chips, but I really want to try these new recipes!
I’m planning a market run tomorrow afternoon to pick up cashews,  corn (this time of year, I’ll probably end up with frozen organic),  red bell peppers, onions (must have!),  and mushrooms! (I haven’t had mushrooms for months! If I can find some shiritakes, I can make “barbecue” with my Virginia barbecue sauce recipe!)  I will also need to pick up some oranges, lemons and dates for my Thanksgiving sweet potato and pumpkin recipes, and some avocados (if they have good ones!) for my traditional “avo-turkey”.
The good thing about my raw Thanksgiving recipes is that, even though they do take time, they take way less time than cooking a real turkey!

DINNER TONIGHT! “Pulled” Mushroom Barbecue (just like pulled pork!)

Boy do I wish this were Tuesday! I’ve got access to a computer for the next two hours. Facebook is down, and, if it were Tuesday, I could tell you what we are supposed to get in our share and be done with my minimal posting for the week!  No go!  It is Monday!

I was sick again last week, so I just drank water and ate nothing at all for about 4 days, and only drank water (I tried a green smoothie the first day, but it just made things worse. Even apple juice caused problems).  Never mind…. I spent the time reading recipes and dehydrating what food I had from my CSA, so as not to lose it.  Now, I am eating food again, and I am hungry for delicious things.

Okay, Let me think here…. Aha! What am I going to do tonight for dinner?  Ah, yes!

A few weeks ago, I went to a meet-up at Rawkin’ Raw, a fairly new restaurant in Brooklyn (New York).  I probably would have never motivated myself out there on my own, but… the opportunity to meet other people interested in a raw lifestyle, at a time that I was available, was just too irresistible.  I went… I ate…. I liked it a lot!  Actually, of all the people at my table, I was the only one who was very happy with what I had ordered (Southern “pulled mushroom” barbecue – it was made with maitake mushrooms, but, I have learned, not the kind your average Japanese room-mate brings home.  I found the right mushrooms at the Union Square farmers’ market, and brought them home and got the right texture but not the right taste.  Today, I went back and got more maitake, and I absolutely know what I need to do to get what I want – at least, I think I do!)  What I did not like about Rawkin’ Raw was that they do not tell you on the menu what is in the dishes, so you have to ask a lot of questions about each dish if you are allergic to or avoid certain foods, or if you are into food combining, as I am.  I decided to just eat one thing, and drink water, and then I was thinking about having a dessert, but, when I asked one of the owners what was in it, he said something like “strawberries, nuts, etc.” (which does not help much).  I thanked him and told him that, since he did not want to tell me the ingredients, I did not want to eat the seemingly scrumptious dessert (I have no desire to go through hours of digestive distress for a few bites of heaven), and then he changed his mind and started telling me ingredients, but I was already turned off.

Never mind!  The barbecue was most fantastic!  It was more on the order of a Texas version of pulled pork, very sweet, very tomato-y, while I prefer a Southern Virginia/Northeastern North Carolina style, but, still, it was the closest I’ve had to my beloved barbecue in 30 years.  The texture was amazingly like the real thing!  Fortunately, the other owner was willing to tell me that it was made with a mushroom called “ma… ma… ma- something” which is a super-food. Armed with that much information, I found the darling in the farmers’ market.

As the old song goes, “tonight’s the night”.  I have some wilted-y parsnips (they were so cheap) soaking to spruce them up to make “rice” (no time for buns), I have some cabbage to make coleslaw, and I am going to make a good North Carolina pulled-pork barbecue-style dish with these mushrooms.  A feast tonight!  Yumm!

I am going to try to use the greens from the parsnips in a greens dish (they are rather wilted – if I can revive them, I’ll use them).  I also have some fresh corn, for a side of some sort. And, of course, you cannot have barbecue without coleslaw!


With luck, I will be able to post the results tomorrow (or even tonight, if I can borrow a computer).  Stay tuned!