January 25th, 2010

Anastasia in snow

How to cook shiitake mushrooms in miso soup?

Hello all. :) I'm new to the community. I want to learn how to cook and want to experiment with different foods and cuisines. All though I am not a vegetarian myself (I'm contemplating it) I have a little sis who is - who I would like to see have more variety in her diet... she is incredibly picky.

Onto my question...
I want to attempt to make traditional miso soup. I want to use dried shiitake mushrooms instead of bonito to make the dashi, but I am at a loss for how to prepare it.
Do I have to let them soak first and then add them after I have finished with the kombu? Or can I add them to the pot without soaking first? And how long does it take to cook the mushrooms in miso anyway?
Sorry, for so many questions but I am truly a cooking n00b.
mg [zoe]

Caramelized Daikon Saute with Quinoa and Mash

This is what I had for dinner tonight. As much as I love tofu, I needed a break, so I decided to cook up a bunch of veggies that I'm sure were on their last leg. I only recently bought some daikon for the first time. I really like it's texture and taste when cooked up. Thought it would be interesting to try incorporating it into a sweeter dish to go along with some quinoa and left over garlic mash.

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Mushroom and Tarragon Pate

No Pics I'm afraid (there's one on the link, it looked just like the picture), I meant to but this disappeared quite quickly. We made double and shared it between 5 of us for dinner. It was a trial run as I was to use this as a starter for a dinner party next week, after trying it I'm definitely going to! The recipe under the link isn't vegan so here's how I made it:

50g Margarine
1 finely chopped leek
2 finely chopped shallots
3 cloves crushed garlic
100g chestnut mushrooms (finely chopped)
100g shitake musrooms (finely chopped)
2tsp wholegrain mustard
3tblspn chopped tarragon
Salt and fresh black pepper
Diagonally cut french bread, brushed with olive oil and toasted.

Heat the margarine and gently fry the leek, shallots and garlic for about 7 minutes before adding the mushrooms and the tarragon. Then cook for ten minutes until the liquid from the mushrooms has evaporated and stir in the mustard and salt and pepper. Cook for a further two minutes. Serve the pate on the toasted bread with tarragon leaves for garnish and serve with a side salad ( I used baby spinach, I think a lot of people would go for peppery salad like watercress or rocket, but I used a lot of pepper in the pate so a milder leaf worked well). I thought this was delicious!