This summer, I tried fresh mushrooms for the first time.
I have tried four new types of mushrooms this past week. Enoki mushrooms, shiitake mushrooms, shimeji mushrooms, and king trumpet mushrooms. The enoki were crunchy and slightly bitter. The shiitake were pleasant, if not very distinguishable from the rest of the dish that I ate them in. The shimeji were my least favourite, since they were cooked in a way that gave them a texture reminiscent of their slimey, canned cousin.
The king trumpet mushrooms were by far the best of the bunch. They have an innate buttery flavour that shines through whatever dish you place them in. This recipe plays up the buttery flavour by frying them in a little butter and using yellow potatoes that have a slight innate buttery flavour of their own.
This side dish accompanied a light salad of mustard greens, cabbage, Japanese cucumbers, and romaine lettuce in a dressing of tahini and sesame oil. The main course was Japanese meatloaf, which is mostly made of ground hamburger, ground pork, onion, and some ginger. It was the juiciest (oiliest?) hamburger/meatloaf I had ever eaten.
If you noticed that this meal is a little heavier than most meals featured on Dinner of Herbs….that is because this meal was again prepared by my brother. 🙂 (I naively asked if the small pats of butter were tofu pieces… It’s been awhile since I’ve cooked with butter.) I focused on photographs, once again.
4 king trumpet mushrooms, sliced lengthwise
2 medium yellow potatoes, peeled and diced
2 medium carrots, peeled and coined
1 Tbsp butter
dash of salt
Place the potato and carrot in a pot of water and bring to a boil over high heat. Boil until just barely tender, and drain. In a skillet over medium heat, combine the butter, mushrooms, boiled potatoes and carrots. Fry until golden brown and sprinkle with salt and onion powder. Enjoy!