Champilège final : genmai ‘shroom risotto

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Let’s make a creamy brown rice risotto. You need a little more time, but at some point, the broth thickens just as much as with white rice.

That’s the last dish made with this basket of assorted mushrooms :
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The series :
Champilège 1 : Paris in salad.
Champilège 2 : shiitake in amuse-gueule
Champilège 3 : awabitake, bunapi, in pie soup
Champilège 4 : maitake, eringi, in quiche

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shiitake,awabitake, bunapi, champignon de Paris, maitake, eringi…

I had a few of each left, plus a few feet :

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Minced the feet, red onion, lots of garlic…

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New crop rice of this year. Tsuyahime, Princess Tsuya.
From Yamagata Prefecture, well the only problem is it’s a bit close to Fukushima. It’s a cultivar close to Koshihikari.
That’s a good risotto rice.

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That’s a Japanese risotto. A fusion if you prefer. I’ve used kombu seaweed to make dashi stock. There is wine. The main seasoning is miso. Salt, pepper, olive oil, and thyme on the top :

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Champilège 2 : amuse-shiitake

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Amuse-gueules are small stuff to entertain your snout. The hat of a shiitake is the perfect size.

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Shiitake mushrooms.

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Soaked bulgur is the base, with red onion, garlic, thyme, olive oil, salt, pepper…

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Baked till golden. Serve hot.

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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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Today’s bibinbap

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Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

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Namul veggies (preparation here)

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Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

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The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

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Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

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Add a little broth in the bowl, mix and enjoy :

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Autumn namul

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Namul is the name of Korean style blanched veggies.

The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.

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Home-made version, in Spring.
So this time with Autumn produce :

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I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

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Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

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Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

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Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

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The 4 dishes :

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Mushroom duet creamy sauce for one-bite steaks and soba

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Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.

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Shiitake.

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Nameko (sticky mushroom).

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Stir-fried with onion, a little garlic.

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Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.

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Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.

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With home-made matcha soba noodles, and the sauce.

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