Posts Tagged ‘Asian’

Five Spice Mushrooms with Udon Noodles

This quick and easy vegetarian meal is packed with a satisfying flavor combination of meaty mushrooms, spices and chewy noodles.

Yields: 4

Serving size: 1 cup pasta with 1 cup vegetables


1 8 oz. package white or crimini mushrooms, sliced
½ lb. fresh asparagus, cut into 1” pieces
1 8 oz. package dried udon noodles
5 cups of water
2 T cooking oil
2 garlic cloves, finely chopped
½ t five-spice powder
Pinch of salt
1/3 cup tamari or soy sauce
¼ cup honey
½ tsp cayenne pepper
¾ tsp five spice powder


Whisk the sauce ingredients together in a small bowl and set aside.  Cook the udon noodles according to package instructions, drain and set aside (you might want to drizzle a small amount of oil on the noodles to prevent them from sticking).

While the noodles are cooking, bring the 5 cups of water to a rolling boil and add the asparagus.  Blanche them for no more than 45 seconds, then remove with a slotted spoon and set aside in a small bowl.

In a large skillet, heat the oil over medium high heat.  Add the garlic and cook until golden brown and fragrant.  Next add the mushrooms, five-spice powder and salt, and stir-fry for 1-2 minutes.  Add the blanched asparagus and cook for another 2-3 minutes, until the vegetables are tender.

Finally, add the noodles & prepared sauce to the vegetables and mix well.  Serve immediately and enjoy!

Nutrition Facts:

Calories: 470; Total Fat: 25g; Saturated Fat: 3.5g; Cholesterol: 0mg; Sodium: 1610mg; Total Carbohydrate: 57g; Dietary Fiber: 4g; Protein: 10g

Beef, Shiitake and Snow Pea Stir Fry

Mushrooms, steak and snow peas combine beautifully in this easy Asian stir-fry.

Yields: 4

Serving size:4 oz steak and 1/2 cup vegetables (1 rounded cup)


1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
2 tablespoons extra virgin olive oil
1 tabelspoon minced peeled fresh ginger
8 ounces shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced
1 cup fresh cilantro leaves, roughly chopped
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce


Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.

Nutrition Facts:

Calories: 280; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 30mg; Sodium: 620mg; Protein: 21g; Carbohydrates: 23g; Dietary Fiber: 4g

Foodservice portion

Mushroom Bulgogi Tacos (Foodservice portion)

Yields 24 tacos

Serving size: 1 taco


Korean Bulgogi Marinade

Makes 3 cups

1 tablespoon grated fresh ginger

2 teaspoons minced garlic

4 oz. grated pear

½ teaspoon red pepper flakes

½ cup soy sauce

½ cup apple juice

1 lemon, zested and juiced

½ cup packed brown sugar

¼ cup rice wine vinegar

1 oz. thinly sliced green onion

¼ cup hoisin sauce

1 tablespoon toasted sesame seeds

1 tablespoon sesame oil

Quick Kimchee Slaw

Makes 24 oz.

30 oz. shredded Napa cabbage

3 oz. shredded carrot

12 green onions, thinly sliced

1 tablespoon red pepper flakes

1 tablespoon chopped garlic

1 ½ tablespoons kosher salt

3 oz. rice wine vinegar

Taco Filling

3 lb. 12 oz. white button mushrooms, halved

Canola oil

24 (6-inch) flour tortillas

12 oz. panela cheese, crumbled

Thinly sliced jalapenos, for garnish

Fresh cilantro sprigs, for garnish

Toasted sesame seeds, for garnish


To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: Keeps only 1 day.)

To make the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.

Return the mushrooms to the pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.

Family portion

Portabella Panko Katsu

Yield: 8 pieces


1 Portabella mushroom, large

1/8 oz Flour

1 Egg

1/8 oz Panko

4 oz Tonkatsu sauce

2 oz Spring mix


Cover portabella in flour and then dip in egg and Panko according to standard breading procedures. Deep fry.

Cut fried portabella into ½” slices. Place over spring mix and top with Tonkatsu sauce to serve.

Portabella Sashimi

Yield: 6 pieces


1 ea Portabella mushroom, large

4 oz Udon soup

2 oz Ginger

1 oz Wasabi


Marinate portabella over night in Udon soup in airtight or vacuum bag. With a sushi knife, slice portabella into 1/8” strips.  Serve with wasabi and ginger.

Mini Mushroom Crab Salad

Yield: 40 pieces


6 oz Shemiji mushrooms

8 oz Button mushrooms

2 lbs Snow crab

8 oz Mayonnaise

40 pc Shrimp cracker

20 oz Spring mix

3 oz Soy sauce

3 oz Mirin

1 oz Salad oil


Deep fry shrimp crackers until crispy.

Thinly slice Shimeji and button mushrooms. Sautee mushrooms in soy sauce, Mirin and salad oil. Reserve.

Mix snow crab with mayonnaise. Combine snow crab mix with mushrooms and fill shrimp toasts. Serve atop spring mix.

Royal Trumpet Maki with Marinated Shiitakes

Yield: 2 rolls or 12 pieces


1 cup Tempura Dough

1 cup Water

2 pc Half-cut Nori

8 oz Sushi rice

1 pc Royal Trumpet mushroom

2 strip Cooked Kampyo

8 pc Shiitake mushrooms

2 oz Soy sauce

2 oz Mirin

4 oz Water


Make Tempura batter by adding mixing 1 cup of cold water with the Tempura dough in a bowl.

For roll: Cut Royal Trumpet mushrooms into quarters and then dip into Tempura batter.  Fry until golden brown.  Drain. Make sushi rice sheet with the Nori and sushi rice. Roll the Tempura-fried mushrooms and cooked Kampyo into the sushi rice sheet.

For marinated shiitakes: Place shiitake mushrooms, soy sauce, Mirin and water in pot.  Bring to a boil.  Continue cooking for 3 minutes after water reaches boil.  Keep in pot for 10 minutes to cool down.  Drain all moisture from shiitakes.  Lightly press shiitakes to drain excess moisture.

For serving Cut each roll into 6 pieces.  Top with marinated shiitakes and serve.

Beef-Rolled Enoki

Yield: 6 rolls or 12 pieces


8oz.  Enoki mushrooms

8oz.  Sliced sirloin beef

4oz. Udon soup

Salt and pepper to taste

2oz. Teriyaki sauce


Boil enokis in Udon soup. Drain all moisture from enokis and lightly press to drain excess moisture.

Slice beef into 1/10” pieces. Roll enoki in beef.  Skewer pieces on bamboo stick and grill 30 seconds each side, adding salt and pepper to taste.

Once cooked, let pieces cool slightly and remove from skewers. Cut each piece in half, and serve with Teriyaki sauce.

Wonton Pizzas with Asian-Style Mushrooms

Yield: 20 pieces

Serving size: 1 wonton


20 wonton wrappers, cut into rounds (use a cookie cutter) and shallow fried until crispy (these can be made in advance and kept in an airtight container)

4-6 tablespoons mushroom (or vegetable) stock

2 tablespoons fresh ginger, minced

3 medium cloves garlic, minced

1 cup fresh shitake mushrooms, diced

1 cup brown mushrooms, diced

1 cup scallions, sliced finely

2 tablespoons Ponzu

Juice and zest of one lime

Fresh cilantro, to garnish


Simmer the stock and add the ginger, garlic, mushrooms and scallions.

Season with the ponzu and lime juice, and reduce over a low heat until sauce has just about evaporated.

Add the lime zest and stir to incorporate.

Spoon a teaspoonful of the mushroom mixture onto the fried wonton wrappers and garnish with fresh cilantro.

Roasted Mushrooms and Kabocha Squash

This dish is a perfect addition to a fall meal. Not only is it rich in nutrition, but it’s delicious and adds some beautiful autumn color to the table.

Yield: 6-8 servings


2 pounds kabocha squash
6 tablespoons olive oil
about 8 ounces fresh Shiitake mushrooms, sliced
about 6 ounces fresh baby bella mushrooms, sliced
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh basil
1 teaspoon salt
1/3 cup panko breadcrumbs
1 teaspoon fresh ground black pepper
Salt and Pepper, to taste
Shichimi togarashi (Japanese 7-spice) or cayenne pepper, to garnish (optional)


1. Preheat the oven to 350 degrees Fahrenheit.  Wash the outside of the kabocha, cut it in half, remove the seeds, and cut the flesh into 1/4-inch slices (leaving the rind on).

2. Drizzle about 1 tablespoon of the olive oil into the bottom of a 13×9-inch baking dish.  Add the slices of squash, then drizzle with the rest of the olive oil.  Carefully turn the slices of squash in the pan to coat them evenly in the oil.  Bake for 25 minutes.

3. Remove from the oven and add the mushrooms, garlic, basil, salt and pepper.  Carefully mix everything together, then spread everything out evenly in the baking dish (so that it will cook evenly).  Add 1 to 2 tablespoons more olive oil if the squash is looking dry already, or if the added ingredients do not appear to have been coated in any residual olive oil.

4. Return to the oven and bake for an additional 30 to 40 minutes, until the squash is tender.  Scatter the panko breadcrumbs over the top and bake for another 10 minutes.  Serve warm or even at room temperature, sprinkled with a tiny bit of shichimi togarashi or cayenne pepper.

* Variations: If you cannot find kabocha, you can substitute the same amount of butternut or acorn squash.  If you do this, remove the rind and carefully watch the cooking time, as it will vary slightly.  You can substitute your favorite fresh herbs for the basil.  A bit of sage or rosemary would be especially delicious.  You can mix 1 tablespoon of melted butter with the breadcrumbs before adding them to make more of a crust, or use fresh grated parmesan cheese in place of the breadcrumbs.

Thai Hot and Sour Noodle Salad

Yield: 24 servings


3 pounds Cellophane Noodles

Lettuce leaves as needed

Enoki mushrooms; for garnish as needed

12 cloves Garlic; finely chopped

Vegetable oil as needed

6 pounds Fresh Oyster mushrooms

1¼ quarts Water

1¼ quarts Fresh lemon juice

3 cups Fish sauce

½ cup Sugar

Ground red pepper as needed

6 pounds Shrimp; peeled and deveined

1½ cups Shallots; thinly sliced

1½ cups Green Onions

Chopped fresh cilantro; for garnish as needed


  1. Soak noodles in water until soft, about 20 minutes.  Drain, cut in half and set aside.
  2. Line serving plate with lettuce.  Arrange small bunches of Enoki on sides.  Set aside.
  3. In small non-reactive pan, quickly sauté ½ clove garlic in 2 tablespoons oil until golden brown.  Drain and remove garlic; reserve.
  4. In same pan, sauté 1-cup oyster mushrooms over high heat, until browned but still crisp, about 5 minutes.  Remove from pan and arrange around edge of prepared plate.  Set aside.
  5. Measure 3 tablespoons water, 3 tablespoons lemon juice, and 2 tablespoons fish sauce into pan.  Add 1-teaspoon sugar, pinch of red pepper, and 3 shrimp.  Simmer until shrimp are opaque and just firm, about 30 seconds.
  6. Stir in 1 cup soaked noodles and 1 tablespoon each shallots and green onion.
  7. Spoon mixture into center of prepared plate arranging a few mushrooms and shrimp on top.
  8. Garnish with reserved garlic and chopped cilantro.  Serve at once.

Shiitake Sushi

Yield: 24 servings


4½ cups Short Grain white rice

1/2 cup Seasoned rice vinegar

3/4 cup (12 ounces) Green onions, thinly sliced

1½ pounds Fresh Shiitake mushrooms

Vegetable oil as needed

Wasabi paste (Japanese horseradish) as needed

Soy Sauce as needed

Pickled ginger as needed

24 Green onion brushes


  1. Toss hot and cooked, short grain white rice with seasoned rice vinegar.  Cool.  Stir in green onions.  Cover with damp cloth and set aside at room temperature.
  2. Remove stems from Shiitake mushrooms.  Brush with vegetable oil; grill or broil till tender.  Cool.
  3. Smear inside of each cap with wasabi paste (Japanese horseradish) and sprinkle with several drops of soy sauce.
  4. With moistened hands, shape rice mixture into small balls, about 1 tablespoon each, and place in centers of caps.
  5. 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.