I cook mushrooms almost every day. I use them in soups or saute them as a side dish. There are many different kinds of mushrooms and all of them have different taste. It is EASY and fun to create yet another recipe. I experiment combining mushrooms and mixing them with other foods and sauces. Mushrooms like other produce are more beneficial if organic.This dish has oyster mushrooms, bunashimeji mushrooms, and leek cooked in sesame oil, shoyu, caraway seeds and turmeric sauce.
- 1/2 cup of organic white quinoa
- 1/2 cup of organic red quinoa
- 1/4 tsp sea salt
- 1 Tbsp Olive oil
- 2 cups of water for cooking quinoa
- 1 cup of oyster mushrooms
- 1 cup of organic bunashimeji mushrooms
- 1 cup of leek
- 1/8 tsp organic turmeric powder
- 1/8 tsp caraway seeds
- 2 tsp organic soy sauce ( shoyu )
- 1/4 cup of cooked organic black soy beans
- Blanched leaves of collard
Cooking Instructions for quinoa:
Put in a cooking pot olive oil, white and red quinoa, start warming up and mix. In a minute add water and sea salt. Let it start boiling, reduce the flame, cover with a lid but make sure it will not run away. Cook for 25 minutes.
Cooking instructions for black soy beans:
Soak beans in cold water for 6-10 hours or overnight. Discard the soaking water and rinse. Put 1 inch of kombu, soaked beans and water as much to cover beans through the cooking. After it starts boiling reduce the flame, remove foam, cover and cook for 60 minutes. Add a pinch of sea salt and cook for 10 more minutes. Cooked beans can be refrigerated for 3 days.
Cooking instructions for mushrooms:
Add sesame oil to the skillet and warm it up, Put sliced mushrooms and leek in the skillet, cook for 20 minutes on medium flame. Add turmeric, soy sauce and caraway seeds, mix well, cover and cook on the low flame for 5 more minutes.
Mix in cooked black soy beans. Serve on a leaf of blanched collard with quinoa.