Posts Tagged ‘La Fuji Mama’

Portobello Mushroom Pita Gyros

Not only are these pita gyros created by La Fuji Mama delicious, but they are lighter than the traditional pita gyro, and pack in an extra dose of Vitamin D. Mushrooms are the star of this dish!


4 large Portobello mushrooms
Olive oil, to brush on mushrooms
4 pitas
2 Roma tomatoes, thinly sliced
1/2 sweet onion, thinly sliced
1/2 head romaine lettuce, ribs removed and cut into large pieces

For the Tzatziki

1 cup Greek yogurt
1/2 cucumber, deseeded and finely chopped
1 lemon, juiced and zested
3 garlic cloves, minced
1 tablespoon chopped fresh mint
Fine sea salt and freshly ground black pepper, to taste

For the spice mix

1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper


Make the tzatziki

  1. Put the Greek yogurt in a cheesecloth lined strainer set over a bowl and let it drain for 24 hours in the refrigerator.
  2. Put the strained Greek yogurt in a small bowl and mix in the rest of the tzatziki ingredients. Cover the sauce and put it in the refrigerator to chill, for at least an hour.

Make the spice mix

  1. Mix together the spice mix ingredients in a small bowl.

Grill the mushrooms

  1. Preheat an outdoor grill to medium-high heat.
  2. Brush one of the portobello mushroom caps liberally with olive oil, sprinkle the cap with the spice mix, then rub it gently into the mushroom.
  3. Repeat with the remaining mushrooms. Grill the mushrooms for 3 to 4 minutes on each side, starting with the cap side first, until the mushrooms are dark and tender.
  4. Remove the mushrooms from the grill and cut them into thin slices.

Assemble the pita sandwiches

  1. Wrap the pitas in a damp paper towel (to prevent them from drying out) and warm in the microwave or oven.
  2. Spread a spoonful of the tzatziki sauce down the center of one of the pitas, add a few pieces of lettuce, then add grilled mushroom slices, sliced tomato, and sliced onion, then top it with another generous spoonful of tzatziki.
  3. Fold the pita over and wrap with a piece of foil to hold the sandwich together for easy eating. Repeat with the other pitas. Serve immediately.

Spicy Mushroom Miso Ramen

This ramen is lighter than the traditional bowl of Japanese ramen, and vegetarian. It may be lighter, but it’s not light on flavor. The soup is made with a mushroom stock and is full of sauteed crimini mushrooms and garlic to go along with the slightly chewy noodles.

Yields: 3 to 4 servings


8 small dried shiitake mushrooms
8 square inches dried kombu (optional)
4 ½ cups water
4 teaspoons toasted sesame oil
6 – 8 ounces cremini mushrooms, stems removed and sliced
6 cloves garlic, finely chopped
1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
1 ½ tablespoons shiro miso (white miso paste)
1 ½ tablespoons aka miso (red miso paste)
10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
Fresh cilantro leaves, to garnish


Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

Recipe Note: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

Shiitake & Scallion Yakitori

Makes 8 skewers

For the tare (basting sauce):
½ cup soy sauce
½ cup mirin
¼ granulated sugar

For the skewers:
16 large fresh shiitake mushrooms, preferably donko
1 bunch scallions
Vegetable oil

1. Make the tare: Put the soy sauce, mirin, and sugar into a small saucepan and cook over medium-low heat. When the mixture begins to boil, reduce the heat to low, and continue cooking over low heat for 20 minutes. Skim any scum off the surface as the sauce is cooking. Set aside.

2. Make the skewers: Soak the bamboo skewers in water for 20 minutes. Preheat the grill. Clean the mushrooms with a slightly damp paper towel or cotton cloth, then cut away and discard the stems. Cut the firm white and whitish green parts of the scallions into 1 ¾ inch lengths.

3. Thread two mushrooms (lengthwise through the mushroom caps) and two pieces of scallion onto each skewer, alternating between the mushrooms and scallion pieces. Brush the mushrooms and scallions with a light layer of vegetable oil.

4. Place the skewers on the grill, with mushrooms facing gill side up. Cook the skewers until the tops of the mushroom caps are dry. Turn the skewers over (mushrooms gill side down), and cook them until the insides become wet with the mushrooms’ own juice. Turn the skewers over (mushrooms gill side up) one more time and cook for about 1 or 2 minutes more until the mushrooms and scallions are completely cooked through.

5. Remove the skewers from the grill, and with a pastry brush, baste them with the tare. Arrange the skewers on a large plate and serve.