We did a lot of walking around Shaker Square and the University area (Case Western University) . It was a beautiful day for a farmer's market, and in Shaker Square, there was one, with fresh vegetables, including mushrooms.
I was fascinated by the Blue Oyster and Lion's Mane mushrooms- they looked very fresh (firm and dry). I have never tasted such fresh Oyster mushrooms. I have cooked with Oyster mushrooms before, but not ones this fresh looking. So I bought some of the Oyster and the Lion's Mane.
Are these cotton balls? Nope- they're Lion's Mane mushrooms. Fluffy and white, when cooked they take on a meaty texture and have a rich flavor.
Being curious, I cooked these mushrooms, plus some left over fresh Shiitake mushrooms and the Japanese asparagus last night. The easiest saute never disappoints me. Take some slices of onions with 1 tbsp of olive oil, add in the cuts of asparagus and saute for 3 minutes (Japanese asparagus has tougher stems than the regular green asparagus). Lastly, add the mushroom mix, along with 1 tbsp of Memmi (Japanese noodle soup base that is a less salty version of soy sauce). The result was delicious. These two mushrooms are precious. They taste like meat, but with a lighter, fresher flavor, especially the Lion's Mane.
What a day!
2 comments:
Those mushrooms are so cute. How can you eat them?
Hi Amber,
My mom sliced up the Lion's Mane mushrooms and sauteed them with some caramalized onions and a little Memmi or reduced sodium soy sauce. A really simple dish, but it's perfect because then you really get to enjoy the flavor of the mushrooms.
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