we don't grow mushrooms at Mariquita Farm, these are from our friends at Far West Fungi. these are shitakes
White Bean Soup with Quinoa, Spinach, and Shiitakes
adapted from allrecipes.com
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours 40 Minutes
1 pound dry cannellini beans
1 tablespoon canola oil
1/3 pound shitake mushrooms, stemmed and sliced
1 tablespoon olive or canola oil
1 large onion, leek, or other slicing allium, sliced into thin rings
1/2 cup dry white wine (optional)
2 teaspoons freshly chopped rosemary
1/2 cup quinoa
10 ounces washed fresh spinach, chopped (about what your csa bag is this week
salt and pepper to taste
1. Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
2. Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
3. Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.
Some Shitake Mushroom Serving Ideas:
Shiitake mushrooms are great added to soups, many places where buttom mushrooms are called for too.
Sauté mushrooms w/leeks, green garlic, or onions. Serve as a side with meat or egg entrees.
Add to omelettes and stir fries.
For a quick and easy Asian pasta dish, sauté shiitake mushrooms with snap peas and tofu. Season to taste and serve over buckwheat soba noodles (or your favorite type of pasta).
HOT AND SOUR SOUP WITH SPINACH, adapted from Great Greens by Georgeanne Brennan
6 cups chicken or vegetable broth (high quality as this is a brothy soup!)
6 ounces white mushrooms, thinly sliced
1 bunch spinach, stemmed and leaves sliced (about 1 1/2 cups)
3 Tablespoons light soy sauce
3 Tablespoons rice wine vinegar
3/4 Tablespoon freshly ground pepper
2 teaspoons toasted sesame oil
1/2 teaspoon hot chile oil
5 ounces firm tofu, cut into 1/2 inch cubes
5 Tablespoons water mixed with:
3 Tablespoons cornstarch
1 egg, beaten
1/4 cup chopped fresh cilantro
2 green onions, including half the green part, minced
In a large saucepan or a soup pot over high heat, bring the broth to a boil.
Reduce heat to medium, add the mushrooms and spinach, and simmer for 5 minutes. Add the soy sauce, vinegar, pepper, sesame oil, chile oil, and tofu and stir. Then stir in the water and cornstarch mixture and the eg, and cook for 1 minute.
Ladle soup into soup bowls, and garnish with the cilantro and green onions.
CHINESE CHICKEN NOODLE SOUP WITH
SPINACH AND SCALLIONS , Julia’s fast version
In Chinese culture, noodles symbolize longevity and are often served at
New Year celebrations and traditionally left very long.
2 quarts chicken broth, homemade or canned: I like Trader Joe’s organic
free-range in a juice-box style box.
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
1/4 pound more or less freshly sliced mushrooms: white, shitake, cremini, or other
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 pound spinach or chard, cleaned and coarsely cut up. (The spinach we
are bringing this week will be ready for the pot already.)
1 bunch thinly sliced fresh garlic chives
With flat side of cleaver or knife lightly smash ginger root and
scallions. In cleaned kettle bring chicken broth to a boil with ginger
root, scallions, rice wine or Sherry and simmer, uncovered, for 20-30
In cleaned kettle bring broth to a boil. Add noodles and boil, stirring
occasionally, 2 minutes. Stir in mushroooms and simmer for 3-4 minutes; then stir in
spinach and simmer, stirring once or
twice, until spinach turns bright green and is just tender, about 3
minutes. Stir in chives and salt and pepper to taste and simmer 1
adapted from Gourmet
Beef, Baby Broccoli and Wild Mushrooms
Makes: 4 servings
1 pound beef boneless sirloin steak
2 garlic cloves, finely chopped
1/2 pound baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces
3/4 cup beef or chicken broth
1/3 -1/2 pound fresh shiitake mushrooms, cut into fourths (2-3 cups)
6 ounces fresh crimini mushrooms, sliced (2 cups)
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon cornstarch
1 package (10 ounces) curly Chinese or Japanese noodles
1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.
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