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I have a quick question about shitake mushrooms. I have some leftover that I won't get to use this week. Will I be able to freeze them? Should I cook first, then freeze, or just freeze raw? I'm getting conflicted advice on the net. Thanks!
I sauteed some sliced onion and yellow bell pepper with a view to blitzing it together with some red kidney beans to make a pate. I was planning to add a bit of (mild) paprika but the lid fell of and loads went in. I tried to scrape some of it off but I didn't think it would make too much odds. I added a few shakes of hot sauce and whizzed the lot together.
When tasting the finished product there was a horrible bitter taste. I added a wee bit of black strap molasses (thinking that might take the edge off it) but it is still bitter. I have no idea what to try now. I am loathe to try adding something out-and-out sweet like agarve nectar as the pate already has a slightly sweet taste at first, the bitterness is very much an after taste.
Any help greatly appreciated otherwise I may just have to consign this to the bucket!
ETA: now rescued to the point of being edible. Thanks.
Cut a hole in the top of a medium-large kabocha pumpkin/squash, like you were making a jack-o-lantern. Scoop out the insides and save the seeds for baking. Bake (with top back on) for 45 minutes in a 375 degree oven.
Meanwhile, cook the stuffing.
2 cups water
2 cups veggie broth
seasoning: cinnamon, tumeric, pepper, coriander
1 cup quinoa
3/4 cup jasmine rice
Boil for about 15 minutes. Add more water so it's moist.
Also, cut up some veggies for the stuffing. I used local white eggplant, green zucchini, shitake mushrooms, and toasted pine nuts. I didn't, but I reccomend stir-frying the eggplant and zucchini for a few minutes to brown them. I also reccomend, but didn't, seasoning the veggies before you mix them with the stuffing.
Mix everything together. Stuff the pumpkin and put the remaining stuffing in a casserole. Bake the stuffed pumpkin again for 45 minutes at 350. Add casserole to the oven with 15 minutes to go.
Cut open pumpkin in slices, like a watermelon and serve with lots of stuffing. Don't forget to peel the pieces!
Bake the seeds for about 20 minutes, turning every so often. Top with salt!