Tuesday, April 29, 2008

Mushroom growing kit, day 35, 36: dinner is served

We've gotten two more meals out of the mushroom growing kit! The one below was very simple...we fixed them plain, just to do a tasting of the oyster mushrooms by themselves. Without any seasoning, the flavor is mild, very faintly sweet. The texture of the thicker pieces actually is somewhat like shellfish or abalone as mentioned in the MSSF cookbook - chewy and slimy in a good way (?!?).

The following night, I prepared another recipe from the MSSF cookbook:

Stir-Fried Oyster Mushrooms

Serves 3 to 4 as a side dish

* 2 tablespoons peanut oil
* 1/2 tablespoon Asian sesame oil
* One 1/8-inch-thick slice fresh ginger, peeled and minced
* 3 garlic cloves, minced
* 1/2 pound oyster mushrooms, sliced or torn in even pieces
* 1 cup fresh or thawed frozen peas
* 2 tablespoons chicken broth
* Pinch of sugar
* 2 Chinese-style (firm) tofu cakes, cut into cubes
* 2 tablespoons soy sauce or more

Using a wok or skillet, heat the peanut and sesame oils together until bubbling. Add the ginger, garlic, mushrooms, peas, and sugar and quickly stir-fry for 2 to 3 minutes. Add the broth. Cover and simmer for 3 to 5 minutes. Add the tofu and soy sauce. Cook uncovered for 3 minutes. Serve immediately over rice. --Louise Freedman

Prepping the ingredients:

Into the pan:

Almost done:

This dish with its ginger, garlic, peas, and broth actually reminds me of a dish that R.'s mom makes that I enjoy, with shrimp, quail eggs, ginger, peas, and cashews.

This may be the last mushroom kit update for a while, if not indefinitely. The weather's getting warm, and the kit has been dormant for the last week!

Read the entire saga of the mushroom growing kit

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