Mushroooms Fill In the Blanks for the Meat-Free

# The New York Times

January 28, 2011

Vegan Braised Chinese Mushrooms and Baby Bok Choy

Time: 45 minutes

1 teaspoon vegan oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com) 1 tablespoon soy sauce

1 1/2 teaspoons sugar

1 teaspoon sesame oil

1/2 cup vegetable broth or water

1 teaspoon rice wine or dry sherry

14 Chinese dried mushrooms, soaked in warm water until softened, stemmed, and squeezed dry, or fresh shiitake mushrooms, stemmed

2 tablespoons vegetable oil

1 teaspoon cornstarch

14 baby bok choy

2 scallions, white part only, minced.

1. In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.

2. Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.

3. In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.

Yield: 2 servings.

http://www.nytimes.com/2011/02/02/dining/02vegerex2.html?ref=dining

# The New York Times

January 28, 2011
Mushroom Spring Rolls in Lettuce Cups

Adapted From Jean-Georges Vongerichten, Spice Market, Manhattan

Time: 1 hour

FOR THE DIPPING SAUCE

1/2 cup sambal oelek chili sauce (sold at Asian groceries)

1/2 cup agave

1/3 cup fresh lemon juice

1/4 cup rice wine vinegar

2 teaspoons salt.

FOR THE SPRING ROLLS

8 tablespoons vegan spread, cut into 1-inch cubes

1/2 tablespoon minced garlic

1 pound oyster or other mushrooms, stemmed, sliced 1/2-inch thick

3/4 pound shiitake mushrooms, stemmed, sliced 1/2-inch thick

1/4 teaspoon minced green Thai chili

Salt

1 1/2 tablespoons finely grated lemon zest (preferably use a Microplane)

1 tablespoon finely grated peeled ginger (preferably use a Microplane)

1 tablespoon chopped fresh chervil, or 1 teaspoon chopped fresh tarragon

Equivalent of 1 egg (using egg substitute)

8 spring roll wrappers

3 cups vegetable oil, or as needed

Ground white pepper, optional

8 leaves Boston lettuce.

1. To make the dipping sauce: In a small bowl, combine sambal oelek, agave, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.

2. To make the spring rolls: Combine vegan spread and garlic in a sauté pan over medium high heat, and stir until spread is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.

3. Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg substitute. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.

4. In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among four very small bowls, and place a bowl on each of four plates. Place two lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

Yield: 4 appetizer servings.

http://www.nytimes.com/2011/02/02/dining/02vegerex1.html?ref=dining

Recipe
Roasted Mushrooms With Garlic

Published: January 28, 2011

Adapted From Josh Blakely, Macao Trading Company, Manhattan

Ruth Fremson/The New York Times

Roasted mushrooms with garlic.

Time: 45 minutes

4 cups mushrooms (best to get a mix of varieties), cut into 1-inch pieces

2/3 cup extra-virgin olive oil

12 garlic cloves — 8 whole and 4 finely grated on a Microplane or cheese grater

5 sprigs of thyme

Salt and black pepper

1/2 teaspoon crushed red pepper flakes

2 tablespoons sherry vinegar, or cider vinegar

1 plum tomato, seeded and diced

2 tablespoons chopped parsley

1 teaspoon pimenton (smoked Spanish paprika)

2 tablespoons chopped roasted, salted cashews, or Marcona almonds, or peanuts

Grilled bread, for serving (optional).

1. Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.

2. In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.

3. Garnish with the remaining 1 tablespoon chopped parsley, pimenton, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

Yield: 2 appetizer servings or 2 side servings.