eryngii mushrooms, the giant oyster variety. creepy in the bob esponja way--part wacky, part baby limbs, a lot spongy, and a lot to answer for. spiceblog's answer was this, and from there i began.
shingiku, or chrysanthemum leaves. these are pretty, don't you agree? if i ever get married--and you will know when that happens when satan knocks, needing a snowboard for his newly icy domain--i would seriously consider incorporating them into the decor. that and clumps of oyster mushrooms.
mizuna, or dandelion greens? mustard greens? similar families. either way, i'm led to believe that these are considered weeds.
dice the 'shrooms, some onion, a bit end of smoky bacon if you have it. add it to a smokin' hot pan with a mild oil, minced garlic, sautée until softened, the add a dollop of oyster sauce and a dash of sherry until well-coated and cooked through. serve atop a bed of steamed greens drizzled with toasted sesame oil, or as a filling a la jmom's chicken in lettuce cups recipe.
the mushrooms are spongetastic but not very meaty, as spiceblog will attest, so this is a much lighter dish than you would think. the greens are considered bitter, but they are not particularly so--just enough edge to even out the sweetness of the mushroom and onion sauté.
Posted by santos. This entry was posted on 20050127 at 1:19 AM You can skip to the end and leave a response.