Foodies and nonfoodies alike will enjoy preparing festive recipes using velvety fresh oyster mushrooms and shiitakes should one receive them in a gift basket.
1/2 cup wild rice, rinsed and drainedIn medium saucepan, bring rice and broth to boil. Cover, reduce heat and simmer 35 to 45 minutes.
1-1/2 cups chicken broth
3 tablespoons butter
1/2 pound small oyster mushrooms
1/4 cup pine nuts
2 tablespoons chopped chives
1 teaspoon chopped fresh thyme
Coarse salt and fresh ground pepper
Meanwhile, in large skillet, melt butter over moderate heat. Add mushrooms and pine nuts and cook, stirring frequently, 10 minutes. Stir in chives and thyme and cook 5 minutes longer. Add to cooked rice and heat through. Season to taste with salt and pepper. Makes 4 servings.
Approximate nutritional analysis per serving: 240 calories, 15 grams total fat, 6 grams saturated fat, 25 milligrams cholesterol, 460 milligrams sodium.*
2 tablespoons canola oilCombine marinade ingredients and marinate fish 5 minutes. In a heavy skillet, heat oil and cook fillets about 2 minutes on each side. Transfer fish to a warm plate. Add carrots and zucchini to skillet and cook about 2 minutes.
4 opah (moonfish) fillets, 3 ounces each
1/4 cup julienned carrots and zucchini
4 fresh shiitake, sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro
1 tablespoon brown sugar
Pinch each of salt, pepper
On a plate, arrange 2 opah fillets and top with carrots and zucchini. Place remaining fillets on top. To skillet add mushrooms, soy sauce and oyster sauce. Cook mixture about 2 minutes, then pour over fish. Makes 2 servings.
Approximate nutritional analysis per serving: 390 calories, 21 grams total fat, 65 milligrams cholesterol, at least 1,000 milligrams sodium.*