Mushrooms Recipes

Yuba Stuffed Mushroom Appetizers Recipe

Yuba Stuffed Mushroom Appetizers

09.02.14 by Jackie

Whenever I'm at the Asian grocery store, I buy large quantities of fresh yuba (tofu skin) whenever it's available. If you've wanted to try a vegetarian meat substitute but were suspicious it would taste bland, I urge you to try these yuba stuffed mushroom appetizers. 

If you're not familiar with yuba (tàu hũ ky in Vietnamese), this food product is the film that's formed on the surface after boiling the soy beans in water. I bought ready-to-use fresh yuba, so all I needed to do was season it. I made a mixture of rice vinegar, brown sugar, cornstarch, garlic, ginger, tahini, yuba, five-spice powder and black sesame seeds. 

The assembly was very easy. I stuffed the yuba filling into hollowed crimini mushrooms and garnished the appetizers with sunflower seeds for extra crunch. Voilà!


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Porcini Mushroom Cornbread Recipe Recipe

Porcini Mushroom Cornbread Recipe

04.08.14 by Jackie

I love making this foolproof cornbread recipe. The only difference between versions is the flavor combination. The list of adaptations is endless. I never have a specific idea of the meal I'm going to prepare on a daily basis. My first reflex is to inspect my refrigerator, then go through the pantry and finally mix and match flavors that can complement one another. That's the beauty of cooking.

This time, I mixed crushed hazelnuts, dried porcini mushrooms and roasted garlic into the batter. The pungency from the garlic, the richness from the hazelnuts and the extravagance of the mushrooms created the ultimate, most luxurious cornbread I could think of. Don't you agree?


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Wild Mushroom Farro Recipe Recipe

Wild Mushroom Farro Recipe

03.18.14 by Jackie

Farro is a great substitute for pasta. It's gluten free and is cooked in the same manner as rice. The girls asked me to prepare a risotto-style orzo, so I figured if I flavored it with their favorite ingredients of the season, they would barely notice the difference. I used a combination of wild mushrooms, including porcini, crimini, shiitake and chanterelles along with the farro alternative. 

I'm pleased to report everyone loved farro; I was even more surprised that they preferred it to pasta and rice. I think it's because changing the menu once in a while is nice. With their addictive personalities, they might request that I cook farro every week from now on!


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Asian-inspired Mushroom Tart Recipe Recipe

Asian-inspired Mushroom Tart Recipe

01.20.14 by Jackie

Being born and raised in France with Vietnamese origins, this mushroom tart perfectly represents my two cultures. And with my husband Lulu being a vegetarian, I wanted to prepare a savory tart that fit his diet.

I prepared a regular butter crust, but I flavored it with green onions and Thai basil. I made the filling with both shiitake and king mushrooms, which have a meaty texture (especially good for vegetarian cooking). I balanced the flavors with five spice powder, sweetened condensed milk as a binder for the filling, garlic, hoisin sauce and rice vinegar. As a reminder of the flavor of the tart, once it was baked I covered it with more sliced mushrooms and added a drizzling of sesame oil for a Vietnamese twist. You could pair it with an Asian peanut red cabbage slaw to complete the meal. 


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 Mushroom and Lobster Risotto Recipe Recipe

Mushroom and Lobster Risotto Recipe

09.26.13 by Jackie

Risotto might appear a bit fancy but once you know how to prepare the delicious rice dish you can make many variations. Today, since I'm still in France, I decided to showcase an extravagant, ritzy version with lobster and bolet mushrooms

You can prepare this comforting dish all year long. All you have to do is adapt the ingredients of the season. I added a bit of cream at the end for extra decadence and curly parsley for a nice contrast of color. Believe me, if you give this a try, you'll feel like you’re at a nice Parisian restaurant!


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