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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My tofu in my champloo

Veggie champuru (Okinawan scramble).

I’ve used my home-made Okinawan style tofu, very grainy.

Onion, shiitake mushroom, shimeji mushroom…

Many other items : ginger, garlic, carrot, spinach, cabbage, goya, chili pepper, soy sauce, awamori sake…

Very mushroom, pâté aux shiitakés

That’s a pâté contained in a crust, to be served cold and sliced . This style is more common for meat, but why not for a bean pâté. It contains lots of, you guessed it, big plump fresh shiitake mushrooms.

It really has a strong and delicious mushroom flavor totally different from my previous azuki terrine.

bean terrine

The crust is made with lots of olive oil, flour, turmeric, salt. I pre-baked it.

The mix is 2/3 of cooked azuki beans, a little miso, stir-fried minced onions and shiitake, more onions and shiitake in bigger chunks, walnuts and a little potato starch for binding. Sesame seeds on top.

Baked. It was still soft out of the oven. I’ve let it cool down and rest 24 hours to take it out of the dish. Flavors get deeper and it sets well. Waiting 2 or 3 days would be even better.

Cut and served with crudités.

Carrot and daikon radish in kohaku namasu. This is a dish eaten casually, but due to color symbolism it is also served at Japanese New Year. Everything about it in this box (but click on text) :

Osechi New Year menu

Rice-cooker mushrooms and beef wine stew (via Gourmande in Osaka)

Last year…

Rice-cooker mushrooms and beef wine stew Beef marinated a few hours in red wine, with lemon peel, garlic, laurel, cardamom. Forgot it all day in the rice-cooker (rice porridge mode) with red onion, shiitake mushrooms, konnyaku noodles. Added enoki mushrooms. While I prepared bifun (rice noodles) stri-fried in olive oil, with bok choy and topped with lots of Italian parsley. Bok choy and Italian parsley bifun. Enoki mushrooms. White konnyaku noodles colored by the sauce. Red onion. Cal 5 … Read More

via Gourmande in Osaka

Slow rice : okowa in kabocha

That’s funnier than simply using your rice cooker…
Okowa means steamed sticky rice, usually with “gu” (toppings).
There are “classic ones” :
kuri-okowa, with chestnut.
kinoko-okowa with mushroom.

I have twisted the recipes by steaming them inside kabocha pumpkins and using raw chesnuts (instead in syrup ones for most recipe).

The day before : rinse and soak mochigome (Japanese sticky rice). Also soak dry shiitake mushrooms.

Empty a few bochan kabocha (baby sweet pumpkins).

Take out of the shell a few kuri (Japanese chestnuts).

Fill a kabocha with mushroom + rice, another with kuri + rice.
Add liquid. For the mushroom, it’s soy sauce + sake + mushroom soaking liquid. For the kuri, it’s mirin+sake+ a little sea salt.
Keep some mushroom water and rice soaking water for adding while it cooks.

Steam it long enough… add liquid to the rice if needed. That took 3 hours (on low heat on the induction stove).

Cut and eat with goma shio (that means sesame + salt, pounded together. I keep them whole). The kabocha is eaten with its skin.

I found the mushroom version delicious. The kuri was good too. The chesnuts were cooked, but could have been more cooked… Boiling them before might improve that.

Rice-cooker mushrooms and beef wine stew

Beef marinated a few hours in red wine, with lemon peel, garlic, laurel, cardamom.
Forgot it all day in the rice-cooker (rice porridge mode) with red onion, shiitake mushrooms, konnyaku noodles.
Added enoki mushrooms. While I prepared bifun (rice noodles) stri-fried in olive oil, with bok choy and topped with lots of Italian parsley.

Bok choy and Italian parsley bifun.

Enoki mushrooms.

White konnyaku noodles colored by the sauce.

Red onion.

Cal 522.5 F9.7g C71.9g P29.4g