A vegetable burger may be a part of a hamburger
A really tasty vegetable burger
1 dl of cashew nuts
3 cloves of garlic
300 g of Kaiteki shiitake mushrooms
2 spoonful of soya sauce
1/2 teaspoonful of spice mixture that includes cinnamon, clove and pepper
2 teaspoonful of honey
2 teaspoonful of wine vinegar
1.5 dl of breadcrumbs
1 soup spoonful of sesame seeds
- Roasted nuts. Heat the chopped onions and mushrooms in oil until glazed. Add spices and heat for a short moment. Make puree of nuts and glazed and heated mushrooms. Let it cool down.
- Shape burgers and roll them in breadcrumbs and sesame seeds. Fry in oil on both sides for some minutes.#shiitake #vegetable #burger
About 300 g of spaghetti
2 soup spoonful of liquid Valio Oivariin®
200 g of shiitake mushrooms
3 cloves of garlic
¾ spoonful of salt
Fresh grounded black pepper
½ box (à 350 g) of Valio curds that tolerates heating
1 dl of chopped celery
How to make
Boil pasta in water seasoned with salt by following the instructions on the package.
While pasta is being cooked, heat the chopped mushrooms and chopped garlic in Oivariin margarine until glazed. Season with salt and pepper.
Add curds and heat a little more. Decorate with chopped celery.
Strain the pasta and mix with the sauce. Eat at once.
#shiitake #valio #herb
Autumn is the harvest season that brings fresh and tasty apples into your kitchen.
- 150 g of lightly blanched shiitake mushrooms
- 1 dl of apple cubes
- ½ dl of onion cubes
- 1 dl of unflavoured sour creamed
- ½ teaspoonful of salt
- ½ teaspoonful of pepper
- 1 teaspoonful of mustard
- 1 dl of cottage cheese
Cut shiitake mushrooms into cubes and blanch them lightly. The taste is then softer and more umami or in other words delicious. Cut apples and onions into cubes. If you want to add more protein, add cottage cheese.
Mix the ingredients and let it stand in the fridge for a while to season.
This autumn salad is a fresh supplement to the main dish but can also be served as an separate light dish.
Top Chef 2016, Alexander Kolomar, Restaurant Ribe recommends:
Buckwheat noodles and Shiitake sauce (4-6 persons)
- buckwheat noodles 1 pack
- shiitake mushrooms 200g (shredded)
- white wine 90g
- vhipped cream 200g
- sojasauce 50g
Fry the mushrooms well, add the white wine and cook over. Pour the whipped cream and soy sauce and cook again until thick sauce appears. Add salt to taste. Boil noodles 5 minutes separately and add to the sauce.
300g Scandic Organic Shiitake mushrooms
200g cottage cheese
200g sour cream
1-2tbsp lemon juice
1 tsp ground black pepper
½ tsp salt
Cut cubes from Shiitake and fry or boil lightly. Mix the ingredients together and let it stand in refrigerator.
Make these crisps as a healthful alternative to the potato chip, and watch them disappear. They are a little crunchy and a little salty, and provide fiber, protein, iron and Vitamin D.
Choosing mushrooms of similar size will help the crisps cook more evenly. Save, chop and store the stems in your freezer to use in your next batch of vegetable broth.
Make Ahead: The crisps can be refrigerated in an airtight container for up to 1 week; reheat in a 350-degree oven to crisp them up before serving.
Tested size: 4 servings
450 grams (35 to 40) shiitake mushrooms, preferably of similar size
1/3 cup olive oil
1 teaspoon sea salt
Preheat the oven to 250 C degrees. Line a rimmed baking sheet with parchment paper.
Clean and stem the mushrooms, reserving the stems, if desired (see headnote). Cut the caps into thin slices, transferring them to the baking sheet as you work. Drizzle with the oil and toss to coat evenly, then sprinkle with the salt. Roast for 20 to 30 minutes or until crisped, stirring the mushrooms once or twice as needed.
Let cool before serving or storing.
Adapted from Casey Seidenberg, co-founder of Nourish Schools, a D.C. nutrition education company.
Tested by Bonnie S. Benwick.
- Prep: 30 m
Cook: 20 m
Ready In: 50 m
- Preheat oven to 400 degrees F (200 degrees C).
- Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
- Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
- Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.
Jennifer Abel Bandow
Cook: 30 m
Ready In: 40 m
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion; cook and stir until tender, about 5 minutes.
- Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
- Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.