We’re back and still alive! Rest assured that although we haven’t been posting as much, we’ve still be testing out and refining some new recipes.
In the past two months, we hosted yet another string of visitors including my friend Jim and Sarah’s parents. Sarah has started up her anesthesia residency (let the farting and gas jokes commence!) As of few weeks ago, we replenished our herb collection and now have beautiful sage, rosemary, Thai basil, and basil plants back on our windowsill that fill me with joy.
Today’s recipe features a rather polarizing ingredient: the mushroom. My relationship with mushrooms has been rather tumultuous. I used to love shiitake mushrooms as a child. Later, I refused to eat any mushroom or anything with mushrooms in it. Now, I’ve found myself back on the mushroom train, enjoying all types and varieties. Mushrooms are fascinating given the shear spectrum of texture and flavor that different types exhibit ranging from the meaty portobello to the nutty chanterelle to the feathery maitake. In a mostly plant-based diet, mushrooms provide a much-appreciated depth and heartiness, qualities I attribute to their explosive umami flavor.
Umami can be defined as “savoriness” which we taste through glutamate (MSG anyone?) receptors. It is prevalent in many foods including fermented products, seaweed, soy sauce, tomatoes, Parmesan cheese to just name a few. It also just so happens that breast milk contains high amounts of glutamine and glutamic acid. So one could possibly conclude that we are conditioned very early on to love this flavor. I often incorporate ingredients with high umami content in cooking to reduce the amount of salt I have to use to flavor a dish (Disclaimer: I do not cook with breast milk).
I credit my mom for introducing me to the regal mushroom used in this next dish – the king oyster mushroom aka king trumpet mushroom. Sauteed, this mushroom ends up with an unique, slightly chewy texture.
Sauteed Oyster Mushrooms with Chinese Leeks
- King Oyster Mushrooms 2
- Chinese Leeks 2 stalks, sliced
- Oyster sauce(veg version optional) 1 Tbs
- White pepper 1 tsp
- Salt To taste
Start by tearing the oyster mushrooms into small strips. In a wok/pan, heat up 1/2 tablespoon neutral oil on high heat. Add mushroom strips with white pepper and oyster sauce and cook until slightly soft. Add Chinese leeks and saute until translucent. Salt to taste and serve.
This recipe serves as a nice base to riff off. The two pictures show a version I made with some chicken and one with hot peppers for a bit of a kick.
There’s so mush room for your own customization.