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Tapa the World |
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SHIITAKE SUSHI
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Toss 4 1/2 cups hot,
cooked, short grain white rice with 1/2 cup seasoned rice vinegar. Cool.
Stir in 3/4 cup (12 ounces) thinly sliced green onions. Cover with
damp cloth and set aside at room temperature.
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Remove stems from 72 (1
1/2 pounds) fresh shiitake mushrooms. Brush with vegetable oil;
grill or broil till tender. Cool.
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Smear inside of each
cap with wasabi paste (Japanese horseradish) and sprinkle with several
drops of soy sauce.
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With moistened hands,
shape rice mixture into small balls, about 1 tablespoon each, and place
in centers of caps.
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Arrange on tray; cover
with damp cloth. Set aside at room temperature.
Per Order:
Serve 3 mushrooms per order. Garnish each plate with a spoonful of pickled
ginger and a green onion brush.
Yield: (24 servings)
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POLENTA TRIANGLES with
MUSHROOMS and GORGONZOLA
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Stir 1 cup finely chopped fresh
parsley into 6 quarts of hot, cooked, soft polenta. Spread
1/2-inch thick on oiled sheet pan. Cool thoroughly. Cut
into 72 triangles. Set aside.
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Cut 6 pounds fresh portabella
mushrooms crosswise in 1/4-inch strips. Sauté in olive oil
about 5 minutes. Add 12 cloves (2 ounces) finely minced garlic
and sauté quickly. Season to taste with salt and pepper. Set
aside.
Per Order:
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Arrange 3 polenta triangles in an
ovenproof serving dish. Top with 3 to 4 mushroom slices;
sprinkle with 1/4 cup crumbled gorgonzola cheese. Bake at 500°
F until cheese is melted and polenta is hot, about 5 minutes.
Serve at once while still very hot.
Yield: (24 servings)
SPICY MUSHROOMS with CHILES and GINGER
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Sauté 1/4 cup chopped
onion in hot vegetable oil until wilted, about 3 minutes.
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Stir in 1 teaspoon
each grated ginger root, minced garlic, finely chopped jalapeno, and
pinch of turmeric. Cook until aromatic, about 2 minutes.
Remove from pan and set aside.
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In the same pan,
sauté 1 cup fresh white or crimini mushrooms, cut in quarters; about 5
minutes or until done.
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Stir in reserved
mixture, 3/4 teaspoon fresh lemon juice and 1/2 teaspoon ground cumin.
Season to taste with sea salt.
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Spoon onto serving
plate. Sprinkle with chopped cilantro. Serve hot or at
room temperature accompanied by East Indian bread such as nan, paratha or
papad.
Yield: (1 serving)
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