Midweek Meal: Mushroom & Miso Cod en Papillote + Results

Some days when I’m dashing from meeting to meeting, I rely on these two things 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.

Ingredients

• 2 cod fillets
• 1 small eggplant or several baby eggplants
• 2 servings of your favourite mushrooms
• 1 bunch of green onions

Marinate
• 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.

Serves 2.

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.

Satay Flavored Mushroom Cigars by She Simmers

Mushroom Cardamom Rice Pudding with Dulce de Leche by Me

All Purpose Pizza Crust by Guilty Kitchen

Pan Fried & Steamed Mushroom Pork Dumplings by Rick Harwood

Shaved Brussel Sprouts and Porcini Mushroom Pizza by Joylicious

Beetroot Tortelloni with Wild Mushroom Medley by The Sugar Bar

“East Meets East” with Crisp-Fried Mushrooms by Red Cook

Mushroom Focaccia by Fork-Spoon-Knife

Wild Mushroom Tart with Gruyère, Herb Salad & Balsamic Reduction by Zen Can Cook

The Houseman’s Breakfast by Quasi Serendipita

Mushroom Mascarpone Sauce with Nori Sea over Heart Shaped Pasta by Spinach Tiger

Mushroom, Walnut, and Rosemary Pâté by Angry Asian Creation

Handmade Mushroom Pasta with Pork Tenderloin & Sage by ShowFood Chef

Mushroom & Cabbage Brown Rice Congee by Integral Living & Eating

Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms by Former Chef

Roasted Tofu Steaks with Japanese Mushroom Gravy by Bon Eats

Sauteed Mushrooms by Running with Knives

Love Birds with Wild Mushroom Polenta Hearts by Let Me Eat Cake

Cremini and Shiitake Mushroom Ravioli with Mentaiko Sauce by Fried Wontons for You

Mushroom and Purple Potato Tamales with Roasted Pepper Sauce Mark Palmer

Oyster 'Mushroom' by Food Goes in Mouth

And now, the recipients of our Winner’s Badge are…

My Pick:

Udon with Mushroom 3 Ways by Noodle Fever

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.

Leela and I are huge supporters of experimental cooks and believe that the best way to learn is often through failure (e.g. my dulce de leche disaster or her beet flower embarrassment).

Maitake Tempura

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…

Leela’s Pick:

Braised Lamb Shanks with Mushroom Bolognese by Foodie Prints

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.

That was fun! Let’s do it again!

Here’s how to join the next battle. Visit our Wall of Fame to see previous winners.

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Monday, February 8, 2010

Tags: Beet n Sqush YOU!, Cod, Miso, mushrooms