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Entries tagged with 'shiitake mushrooms'

Dinner Tonight: Pan-Seared Flank Steak with Shiitake Mushrooms and Pumpkin Seed Sauce

Dinner Tonight Nick Kindelsperger Post a comment

Whenever I'm looking for a side dish to pair with steak, my mind tends to gravitate toward mushrooms, since the two are such a fantastic pair. The only problem is a visual one: both are brown, making for a monochromatic dish. Steakhouses solve this problem by adding a completely unnecessary sprig of parsley; I decided to go all in and add as much green as possible, in the form of a lime-heavy pumpkin seed pesto. More

Chicken Chow Mein from 'The Chinese Takeout Cookbook'

Serious Eats Kate Williams Post a comment

When properly made, chicken chow mein is American-style Chinese comfort food at its best--stir-fried noodles, chicken, and vegetables doused in a simple, sweet and salty sauce will make any tired and hungry eater smile. All too often, however, chow mein comes slick with grease and full of over-cooked chunks of stringy chicken. Diana Kuan's recipe in The Chinese Takeout Cookbook solves these problems with ease. The chicken spends no more than four minutes on the heat, and the oil is reduced to a modest 3 tablespoons (just enough to keep the noodles from fusing to the pan). A quick soy and rice wine marinade adds more oomph to the chicken, and the use of dried shiitake mushrooms gives the final dish savoriness and depth. More

Chicken Chow Mein from 'The Chinese Takeout Cookbook'

Kate Williams 1 comment

Chicken chow mein is my favorite dish to order to-go. It's about time I just made it myself at home. More

Egg Drop Soup from 'The Chinese Takeout Cookbook'

Kate Williams 4 comments

Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light. More

Egg Drop Soup from 'The Chinese Takeout Cookbook'

Serious Eats Kate Williams Post a comment

Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair, just as the bare-bones soup should be. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light. More

Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans

Serious Eats Jennifer Segal 3 comments

This earthy-tasting warm quinoa salad with shiitake mushrooms and crunchy pecans is hearty and wholesome. Serve it as a main course and no one will ever miss the meat. More

Dinner Tonight: Hong Kong Style Pan-Fried Noodles

Serious Eats Nick Kindelsperger 6 comments

Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. More

How to Clean and Trim Mushrooms

How To Kumiko Mitarai 11 comments

Is there a right way to clean fresh mushrooms? Some would say never get a mushroom wet. Others insist it's no big deal. In my experience, the answer is "it depends on the mushroom." This slideshow will provide you with a mushroom-cleaning guideline and some storage and trimming tips. More

The Nasty Bits: From Beak to Claw, Chicken and Duck Feet Steamed with Shiitake

Serious Eats Chichi Wang 4 comments

"The ghoulish shade of its skin, so unlike the golden-brown hue that we associate with a perfectly roasted bird, appeared more macabre than appetizing." [Photographs: Chichi Wang] I learned to speak English by watching a lot of old movies. Carey... More

Cook the Book: Risotto with Shiitake Mushrooms and Peas

Serious Eats Lucy Baker 2 comments

Today's Cook the Book recipe is for Risotto with Shiitake Mushrooms and Peas. Before you balk at the notion of cooking a single serving of this notoriously laborious rice dish (all that stirring!), consider how relaxing it would be if... More

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