Tag: eringi

Mushrooms already…

Though it’s still hot in Tokyo, evenings are getting chillier and mushrooms are proliferating on the market shelves… impossible to resist to the temptation and difficult anyway to shop something else as the summer vegetables are finished and there is little transition between the summer vegetables and the autumn ones. It’s either okra and tomatoes or mushrooms and pumpkins or other orange squashes. So mushrooms are a way to slowly enter the new season.

I love the classic chicken and mushroom takikomi gohan and always tale the opportunity to cook some when I miss Japanese food. It is so simple. And it is good hot or cold, so it makes the perfect content for a lunch box.

But mushrooms are also delicious with pasta! And to try the delicious pine nuts from Pisa I decidedly to make a JapanesexItalian recipe with linguine. And because mushroom only may be boring, I added burdock for it has a little bit the taste of artichokes and makes a rather nice replacement (though it doesn’t have the tenderness). So here is my new recipe!

Linguine for the early autumn (for 2 people as main)

– 120g of dry linguine

– 4 shiitake

– 4 white mushrooms

– 1/2 burdock

– 1 handful of pine nuts

– olive oil

Wash and cut the mushrooms. I like to cut the different types in different shape for a nice texture and taste experience. Peel and cut in small sticks the burdock. In a heated pan with olive oil cook all the vegetables. Add the pine nuts. Boil the pasta as you like them, drain and add in the pan, add a little olive, salt and pepper if you like and stir well before serving. Enjoy!

Still playing winter-spring

After a gloomy week of rain and cold weather, now the sun is back for a few days and the temperature gently increases during the day, spring veggies and wild sprouts are more and more present on the market, while classic veggies like mushrooms and spring cabbages are also taking a large part of the show. I wanted to cook some risotto primavera but couldn’t find all the proper ingredients so I decided to change it to a green peas-eringi-bacon version. Simply delicious with the softness of the rice, the chewiness of the eringi and the sweetness and crispiness of the peas. I didn’t use any broth because I use the bacon as a base. Then add the eringi, finish just one minute before serving with the peas to keep them just a little hard.

Pasta plate with smoked ham from Karuizawa

As I was mentioning, Karuizawa is a nice place to by cured meat and ham. We bought to types of smoked ham and both are really delicious. Since these are blocks it is not easy to make slices of it, and I found it a good opportunity to use dices, which in my opinion considerably changes the texture and taste, and suits very well to be mixed with other ingredients such as vegetables and pasta. So for this recipe I just boil big pasta, qanything you like is ok. And in a pan with a little of olive oil I heated eringi mushrooms cut in small pieces, then celery, diced ham and just one minute before serving dices tomatoes. I drained the pasta and add them to the pan so that they sunk in the veggies juice, and served immediately.

Variation of the mushrooms tart

For a slightly more elegant plating, the mushrooms tart is also nice in individual little shapes, with simply the dough and the veggies on top. And served with a little kabocha purée in a Parmegiano millefeuilles. 

The dough of the tart is again using a base of chesnut flour. For the kabocha purée I just washed and grilled under cover kabocha cut in pieces (with the skin), then mashed them with a fork. I then cut slices of vintage parmegiano and make layers of kabocha purée and parmegiano.

Mushroom and tofu tart

Again mushrooms on the menu and sure more to come! I simply love them all! This time a big combo of shiitake, white shimeji, maitake, mushrooms, eringi slightly sautéed, then mix with tofu and eggs and set in a chesnut flour dough. Topped with a bit of grilled bacon if you like. A delicious tart with sweetness and crispiness of the chestnut dough that perfectly contrasts with the filling! 

Quiche Japanese style

As I was thinking of preparing something about dashi and katsuobushi for a while, I imagined that I had to pay a visit again at Ninben to see if they were selling all of the different katsuobushi I learned about, and I found there a very nice recipe book. Of course all the recipes use katsuobushi. The recipes are all quite simple and perfect to prepare for every day. Since summer has faded away very quickly this year I’m starting to want to eat some fall typical ingredients: kabocha, mushrooms… So the first recipe that inspired me was a Japanese style tart. I of course changed the recipe to adjust it to my own taste (only Japanese can put potatoes into a tart filling!!!) and it came as a perfect tart with leek, eringi mushrooms and katsuobushi, in a home made brise dough. Delicious!

Basically you prepare the dough, then cut the leek and mushrooms, grill them a little in a pan, add soya sauce and 10g of katsuobushi, stir well. Add 3 eggs and set in the dough. Bake until golden. The mix can be starling at first if you are used to mote classic tarts or quiche but it’s really delicious.  the original recipe was also includîg carrot and potato, bit I don’t think it is necessary.

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