Champilège 3 : Fall fungi pie soup

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Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

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Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

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Bunapi and awabi-take.

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In a white wine chicken broth, with thyme.

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Sealed, and baked.

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Champilège 1 : Paris in salad, and Japanese mushrooms

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Mushroom of Paris . Mousseron de Paris.

A florilège is a book with a collection of poems. A champilège is a blog with a collection of mushroom dishes. It’s the full season, get ready for the series.

This Paris mushroom was one of the first cultivated from 19th century and it was produced in the underground tunnels of Paris. Besides the name “mousseron” used for the wild version passed into English as “mushroom”. So now that you are more knowledgeable, you can eat some…

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Sliced and sprinkled with lemon-juice (otherwise they turn dark, which is not bad, but not pretty). Add to your Autumn salads. On the first photo, they are topping shredded cabbage, and covered with a vinaigrette sauce.

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Family photo :
Maitake -Bunapi (shimeji)- Awabitake
Shiitake -Eringi

You will see them in the next 3 posts.
These are some of Japan’s mushrooms. All cultivated.
They are called kinoko or ~take. I think both are cute as “ki no ko” sounds like children of trees, and “~take” sounds like mount~ . So baby trees or mini-mountains for insects.
Some other Japanese fungi :
nameko

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kikurage

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shimeji

There is only one wild mushroom, that is very expensive :

matsutake

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Fall salmon pot pie

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A salmon and mushroom pie hidden in a pumpkin. That’s Halloween on the plate.

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This month :

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So let’s go for Japanese season produce and even tofu for a dairy free pie :

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Autumn/Fall is the season of kabocha pumpkin, salmon, mushrooms (shiitake).

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Kabocha pumpkin crust : 1/3 boiled kabocha flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt, chili flakes and enough of the squash cooking water to for a dough.

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The fresh ingredients.

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Gravy : I stir-fried onion, garlic, the feet of the shiitake with salt and black pepper. Then added the shiitake hats, the peas. To cream it, passed in the blender : 1/2 block of silky tofu, 1 glass of white wine, a tbs of potato starch. I’ve added the fish and parsley raw.
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Baked 45 minutes.

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The crust is perfectly cooked. The inside is a little curded (I should have added the wine to the onions to avoid it), but it looks nice.

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Cress and parsley pesto on the plate.

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Konnyaku and eringii in ginger nikomi

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An easy Japanese dish.

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Konnyaku (konjac). You can use blocks too, just cut them in slices or cubes.

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Eringi mushrooms, cut in cubes.

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Ginger. Minced. I put a good amount.

Kombu seaweed. A small cut. Later after cooking, I cut it into ribbons.
Soy sauce and mirin (or sake + sugar), 3 tbs of each. A little red hot chili if you want. Cover with water. Let simmer. I cooked 30 minutes.

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Reheat the next day. Enjoy as a rice topping, a side dish or in negiyaki.

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Mushroom ratatouille and mozuku

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An autumnal ratatouille and a Japanese sea weed. モズクmozuku is a sea weed from Okinawa that looks like small leaves in a jelly. They are sold already prepared or with a sauce aside like here.

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I had veggies to finish : onion, white aubergine, purple aubergine, sweet green peppers.

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Mixed dry Italian mushrooms including porcini.

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I soaked and stir-fried the mushrooms with garlic. Then cooked my veggies in the same oil.

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I completed with tomato paste, thyme.

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I mixed the mozuku sea weed with its sauce (sweet vinegar) and added a few pieces of ginger. That can be drunk like a little soup.

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Cabbage, konnyaku and natto.

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Brown rice.

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My lunch.

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Mouth refreshing “pickles”

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They are not really pickles… but how to say ? Small bits siding a dish.

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Eringi tsukemono.

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Spicy tomato agar.

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スダチ sudachi is a small green citrus from the area of Tokushima. It is thought to have lots of medicinal properties to fight diabetes and allergies. And it’s fragrant, fresh, delicious too.

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Eringi mushroom.

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Eringi tsukemono :
I’ve used only the stalks for this recipe. I sliced them thinly, mixed with the juice of a sudachi, its cut peel and a pinch of sea salt. Cover. Let 1 or 2 days in the fridge, mixing twice a day.

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Tomato juice, salt, powdered jalapeno chili and agar. I have not used enough agar for a solid result (you have to follow the proportions on the package). It’s still good and refreshing, but I need a spoon to eat it. Ideally, you want to make cubes that can be grabbed with chopsticks or a fork.

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Mitsuba mushroom kimchi ramen

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A quick lunch, using as usual season produce. It’s just a stir-fry of chuka soba (Chinese noodles).

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With konnyaku (cut in cubes), chicken liver, stalks and leaves of mitsuba, kimchi, white mushrooms…

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That makes an interesting mi of flavors, textures, rawness, cooked feeling, spiciness.

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