Tag Archives: mushrooms

Beans!

mung beans

The Greek mathematician and philosopher Pythagoras forbade the eating of beans, as he decreed that the legumes contained something of which the soul was composed.  I think he might have been exaggerating just a tad, but I can understand his enthusiasm for the magical fruit.

Tonight I had a simple rather bistro style dinner of gluten-free toasts and seasonal French cheese (easier to digest as it’s raw) and some leftover fava beans that I made into a sort of spread and topped with basil and mushrooms.  It was awesome.  And I didn’t feel like popping afterwards.

fava bean spread

What’s so good about beans?  Mr. Laertius may have been right about them being something exceptional, but here is the tip of the ice berg of reasons why they should not be banned from your regime:

1. Beans are a huge source of fiber.  Yes, yes, that’s why they are also the “magical fruit”, but if you want to pass things that are not magical in your body, tally ho.

2. Beans have a low glycemic index.  Composed of complex sugars, these carbohydrates take time for your body to break down, but are easier to process.  This makes you stay full longer, reducing cravings, while providing a natural source of sugar your body readily uses, not stores.

3. Beans are full of protein.  In combination with rice, they make a complete amino acid, which is the protein found in meat that most vegans or vegetarians are missing from their diet of they don’t work for it.

4. Beans are full of vitamins and minerals.  Another problem vegetarians might find, or anyone really, is a low level of iron.  Beans have a lot of this– as well as copper, magnesium, folate, and vitamin B6, which is a vitamin that is reduced if you’re drinking booze, so if you’re making some parties, jump on board with the beans to get your energy back up!

5. They taste awesome when cooked from their dry form with a bit of thyme and a bay leaf, and then are sautéed with onions, garlic, ginger, turmeric, cumin, a touch soy sauce, and some oregano afterwards.  Oh yeah.

…and they’re also gluten-free.  (since you find them on this blog, you can imagine they would be!)

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Urban Grilled Eryngii Mushrooms

grilled mushroomsHello.  For us to be on the same wavelength, please pull this up:

la musique <–Bienvenue to my night. 

After dropping off my chef’s knives at Courty & Fils in Paris’s Opera district, I soaked in the humid spotty sky, breathing in the crisp whispers, my feet crunching tiny leaves as I admired ingredientsshopkeeper’s newly decorated storefronts.  Paris really wears Fall well.

The neighborhood is home to a dense population of Japanese, Korean, and otherwise oriental restaurants, in addition to a store called “K Mart“, which (unlike the large chain store I grew up with) is one of Paris’s most centrally located Japanese (and Korean) supply stores.  Yess.

My excitement found me with an indoors BBQ tonight, and the marinade is proportionately delicious in flavor.  Earthy yet acidic, mildly sweet with subtle spice.

diner ce soir japonaisEryrgii mushrooms are those big guys you will see in a restaurant sliced vertically and grilled or sautéed.   They’re deliciously meaty, slightly fibrous in texture, and just the right taste of mushroom to balance out their decent water content.  For those with Celiac Disease and strong gluten intolerences, ordering these might have never been an option for you, as marinades frequently involve soy sauce, which almost always contains wheat.  What’s more, for Bubble Children with deadly nut allergies, walking into any sort of Asian establishment can turn from a family dinner night out to a quick trip the hospital with cross contamination.  (Make sure you go somewhere you can trust if your allergies are really bad!)

Forget the restaurant.  Brew some tea, turn on some Japanese tunes, and get cozy with some mushrooms.

Urban Grilled Eryngii Mushrooms

Marinade:

1/4 tsp. wasabi paste

1 tsp. tamari (gluten-free soy sauce)

2 tsp. sesame oil (can use neutral oil for seed allergies)

1/4 tsp. paprika for mild, or 1/8 tsp. cayenne pepper+to taste for spicy

1/8 tsp. orange zest (optional but delicious)

1 tsp. red wine, apple cider, or rice vinegar

Main:

3 large eryngii mushrooms (portabello or shitake would work, as well)

+a fish grilling device or some grill to keep them falling into the flames

+a braising or painting brush, clean and dry

Method:

painting mushrooms1. Mix together wasabi and tamari until combined.  Whisk in all other ingredients with a fork or small whisk until homogenous.  Set aside.  Slice mushrooms vertically into about 4 strips of about just under a cm thick. Paint each mushroom generously with marinade, flip over onto grilling device, then paint the other sides.  The more generous you are with the marinade, the tastier these lovelies will be.

grilling mushrooms2.  Either fire up a BBQ like a normal person, or light up your stovetop for flames.*  Place the rack so that the mushrooms are getting licked by the flames gently, and cook them on one side (moving around if need be to avoid cooking one mushroom more than the other) for about 4 minutes, or until starting to color, flip, and repeat with the other side.  Then, keep crisping them in this manner with the flames until they have just got nice grill marks and some decent coloration of dark brown around the outsides.

3.  Remove from heat, serve with some potato starch vermicelli and thinly sliced sushi-grade salmon brushed with the same marinade for a delightful light feast.

*Should you have neither, you can cook them in the oven at 375 degrees Fahrenheit for about 10 minutes (keep an eye on their coloration to know whether to cook longer or shorter).  You simply won’t get the pretty marks and the same crisped effect on the outside.

 

 

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