| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Eastwest |
4 |
servings |
INGREDIENTS
|
|
Canola oil |
| 3 |
|
Shallots; minced |
| 1 |
c |
Chanterelle mushrooms |
| 1 |
c |
Quartered shiitake mushrooms |
| 1 |
c |
Morel mushrooms |
| 1/2 |
tb |
Fresh minced thyme |
| 1/4 |
c |
White wine |
| 1 |
tb |
Butter; (optional) |
| 2 |
c |
Fine-diced pumpkin |
| 1 |
ts |
Five spice powder |
| 1 |
tb |
Honey |
| 1/2 |
c |
Vegetable stock; (to 1 cup) |
| 4 |
c |
Vegetarian Risotto; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Truffle oil; for garnish |
|
|
=== SHIITAKE CHIPS === |
| 1 |
c |
Thinly-sliced shiitakes |
|
|
Salt; to taste |
INSTRUCTIONS
* Note: See the "Vegetarian Risotto" recipe which is included in this
collection.
In a hot saute pan coated with oil, caramelize the shallots. Season. Add
the mushrooms and thyme. Saute until mushrooms are soft and check for
seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a
little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock
and stir. Pumpkin will absorb the stock and end up "al dente". Add more
stock if needed but do not over cook it. Add back the mushrooms and the
risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
For the shiitake chips, in a fryer at 375 degrees, fry sliced shiitakes
until brown. Drain well and salt. This recipe yields 4 servings.
Suggested Wine: Seresin, Sauvignon Blanc, Marlborough New Zealand, 1997
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A33)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-22-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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