Some days when I’m dashing from meeting to meeting, I rely on good coffee and strong hairspray to keep me at bay. When I come home exhausted and frazzled, I just want to kick off my rainboots, pop my dinner in the oven, and watch a good old fashion slasher film if Lost isn’t on. (Who are these temple people!?)
I’m not a fast-food joint kind of girl but I sure love a quick, hot meal – who doesn’t? In light of announcing Battle Mushroom‘s winners, here’s a last minute mushroom recipe that can get dinner on the table in 20 minutes.
For dessert, consider trying my Mushroom Cardamom Rice Pudding with Dulce de Leche. (What was I thinking?)
Before work, take 5 minutes to prepare your dinner by washing your vegetables and marinating your fish fillets.
When you come home, your fish is thoroughly infused with flavour and is ready to go. Remove it from the fridge to let it come to temperature while you prepare the other ingredients.
Simply cut up your vegetables and layer them onto parchment paper. Place the fish on the bed of eggplants and green onions, and top it with the mushrooms.
Wrap everything up en papillote, and bake it in the oven (400°F) for 12-15 minutes.
Here, I used mild Bunashimeji and Hiratake (oyster) mushrooms to compliment the subtle miso flavours. Of course, these can be substituted according to your preference and availability.
- 2 cod fillets
- 1 small eggplant or several baby eggplants
- 2 servings of your favourite mushrooms
- 1 bunch of green onions
- 2 tbs white miso paste
- 1 tbs mirin
- 2 tsp light soy sauce
- 1 tsp maple syrup
- 1/2 tsp sesame oil
Relax and enjoy with a side of steamed Japanese rice.
Once again, Leela and I are blown away by all the incredible Battle Mushroom entries! We thank all the participants for delicious contributions.
The winners of the Untamed Feast wild gourmet mushrooms and next month’s vegetable are announced these scrumptious recipes.
We received quite a few pasta entries, as mushroom is a popular ingredient for filling. While there were a lot of pasta kneading and rolling this month, Noodle Fever’s udon-making attempt sparked my interest.
I love how girlfriend dusted herself off and carried on to create a heart-warming bowl of udon with homemade dashi and presenting mushrooms in three, yes, three ways. I am partial to the Maitake Tempura because I love the way crispy tempura soaks up soup broth to create a juicy mouthful.
Congratulations! and here’s…
The two winners will receive top of the line, forest- to- table wild mushrooms harvested from my backyard on Vancouver Island, courtesy of Untamed Feast.
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