WHOLE ROASTED MAITAKE STEAKS WITH JAPANESE SWEETS-AND-LEEKS MASH
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted at high heat, the maitake's texture concentrates to near-porterhouse perfection.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
- Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
- Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.
LEEK MASHED POTATOES
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
- While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
- Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
- In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.
JAPANESE SWEETS-AND-LEEKS MASH
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy stew or braise.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
- Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
- Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.
JAPANESE 'LEEKS' WITH MISO-MUSTARD
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
Provided by David Tanis
Categories brunch, dinner, lunch, quick
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
- In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
- Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
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