Not seemingly a breakfast capable preparation, these were for a few days in a row, starting a covered cookdown with onion, mushroom and greens prior to a shower.
Stewed with a little water, salt, and pepper, then topped with a fried egg and fontina.
Lovely and delicate, glorified garlic bread, really. Dough was kept extremely sticky and amply yeasted, allowed to rise and thinly spread with oiled hands across a tray.
The surface was coated with atomized garlic before it was allowed to rest, while the other ingredients were sliced and shredded: Shiitake, feta and a little Italian blend: Parm, romano, asiago… After baking, topped with shredded basil.
This offering from Platings and Pairings nails the flavors, perfect smokiness to meet the muskiness of the shrooms and nicely complimented with the soy. Delicious and easy — the best pairing!
Continue reading Hungarian Mushroom soup
Chinese spring rolls, stuffed with chopped mushrooms and corn, and treated with five-spice powder and hoisin.
Hoisin: 1T bl. Bean paste, 4T soy, 2t rice vinegar, 2t sesame oil, 1T honey, 1T sorghum, a little garlic and onion powder. Cook down to a thick sauce.
The filling is delicious, however, the recipe for the wrappers is a little odd: 1/2c flour + 100g butter. Unsurprisingly, with a little salt, it tasted like a pie crust – one that unfortunately overwhelmed the not-exactly subtle filling.
Not bad, but a more traditional wonton wrapper would make these much better. These may be baked, but any benefit by it is lost with so much fat – you might as well just fry them.
A bit more cheesed, a bit more bready – portobellas, red onion, italian sausage, tomato and feta.
Again, chefjar thincrust: With sesame seeds, topped with jalepeno and shiitake.