I’m always excited to come across new local purveyor and
artisans, those brave souls who forge steadfastly ahead on paths seldom taken. Farmers who faithfully bring their organic vegetables
to city markets so lazy-bones like me can enjoy them. Those who valiantly grow new and interesting
things and do their best to educate the rest of us about them. People making local cheeses and jams using antibiotic-free dairy and native fruits in season. And let’s not forget the altruistic and enthusiastic entrepreneurs who help far-flung
farmers and other such producers, who would otherwise have no means to transport
their produce, bring their goods to us.
artisans, those brave souls who forge steadfastly ahead on paths seldom taken. Farmers who faithfully bring their organic vegetables
to city markets so lazy-bones like me can enjoy them. Those who valiantly grow new and interesting
things and do their best to educate the rest of us about them. People making local cheeses and jams using antibiotic-free dairy and native fruits in season. And let’s not forget the altruistic and enthusiastic entrepreneurs who help far-flung
farmers and other such producers, who would otherwise have no means to transport
their produce, bring their goods to us.
I’m also excited when I see the wonderfully positive
response these people get. The eager
waiting for locally grown heirloom tomatoes.
The vibrant chats about how to use this vegetable or that piece of
pasture-raised pork. The energetic, and
deliriously blissful, hunt for the best local hot chocolate. I say, let us feed off each other’s
excitement ad infinitum! Until the
markets flood with all this local and purposely made gorgeousness (and happy sellers and buyers)!
response these people get. The eager
waiting for locally grown heirloom tomatoes.
The vibrant chats about how to use this vegetable or that piece of
pasture-raised pork. The energetic, and
deliriously blissful, hunt for the best local hot chocolate. I say, let us feed off each other’s
excitement ad infinitum! Until the
markets flood with all this local and purposely made gorgeousness (and happy sellers and buyers)!
These mushrooms are from a charming group of fellows who
jauntily call themselves the Ministry of Mushrooms. I love mushrooms and though,
admittedly, I do pine after mushrooms that are anything but local (hello,
chaterelles), my heart likewise beats for our awesome Asian varieties. Especially when there are dedicated people
like these behind them.
jauntily call themselves the Ministry of Mushrooms. I love mushrooms and though,
admittedly, I do pine after mushrooms that are anything but local (hello,
chaterelles), my heart likewise beats for our awesome Asian varieties. Especially when there are dedicated people
like these behind them.
Asian Mushroom Stir-fry
- Canola oil
- 150-200 grams oyster mushrooms
- 4 leeks (I use the smaller local ones…if you use the fat
Western ones, use less), white and light green parts, sliced on the diagonal - 4 cloves garlic, peeled and finely chopped
- 1 small red onion, sliced in wedges
- Small piece of ginger, about 5 grams or so, peeled and
sliced - 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon mirin
- 1/2 tablespoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
– Mix the soy sauce, oyster sauce, mirin, sugar, and
sesame oil. Set aside.
sesame oil. Set aside.
– Heat a couple of swirls of oil in a skillet or
wok. When the oil is hot add the garlic,
onions, and ginger. Sautee until the
onion is soft and the smell of the aromatics waft up and make your mouth water.
wok. When the oil is hot add the garlic,
onions, and ginger. Sautee until the
onion is soft and the smell of the aromatics waft up and make your mouth water.
– Add the mushrooms and toss, cooking for a couple of
minutes, until the mushrooms start to soften.
Add the leeks and cook some more, stirring a few times.
minutes, until the mushrooms start to soften.
Add the leeks and cook some more, stirring a few times.
– Once the mushrooms are soft, add the sauce and sesame
seeds and quickly toss until all the mushrooms are coated. Cook for a bit more until the mushrooms are
completely cooked and have absorbed the sauce.
seeds and quickly toss until all the mushrooms are coated. Cook for a bit more until the mushrooms are
completely cooked and have absorbed the sauce.
– Serve warm.
This is an easy, simple way to prepare Asian mushrooms
and, in truth, any Asian-type vegetable.
It’s great piled on a steaming mound of brown rice or tossed through some noodles
(egg noodles, rice noodles, or even soba).
It will also make a great side dish for grilled meats or fish. Feel free to use a mix of different types of mushrooms here — I’m sure some shitake mushrooms would not go unwelcome in this dish!
and, in truth, any Asian-type vegetable.
It’s great piled on a steaming mound of brown rice or tossed through some noodles
(egg noodles, rice noodles, or even soba).
It will also make a great side dish for grilled meats or fish. Feel free to use a mix of different types of mushrooms here — I’m sure some shitake mushrooms would not go unwelcome in this dish!
I think the spirit of all artisan provedores is captured
quite nicely in the mission of the people at the Ministry: “We aim to be a driving force in the
development of the mushroom industry in the Philippines and beyond. We hope to
be a source of happiness to all who share our love for mushrooms.” Development of the industry and happiness for all who share the love. Oh yes please! 🙂
quite nicely in the mission of the people at the Ministry: “We aim to be a driving force in the
development of the mushroom industry in the Philippines and beyond. We hope to
be a source of happiness to all who share our love for mushrooms.” Development of the industry and happiness for all who share the love. Oh yes please! 🙂
*One of my goals for 2012 is to use more local
ingredients on this blog, so, if all goes as planned, you should be seeing more
of this here 🙂
ingredients on this blog, so, if all goes as planned, you should be seeing more
of this here 🙂
A gorgeous stir-fry! Really mouthwatering.
Cheers,
Rosa
I am totally supportive of your goal – eating more local 🙂
Looks great! Thanks for posting.
Scrumptious and healthy all at the same time – AND it looks fab! (Oh, and I couldn't help but giggle over the name of the farmers' group. Ministry of Mushrooms sounds so British!)
I love mushrooms and stir frying foods. We have a local market in town where once a week local farm foods are sold.
so gracious! i would this. sarap.
i would add you to my list para maupdate ako sa susunod na mga food posts mo.
visiting from bicol.
Thanks Rosa!
Hi Anh! It is a fun and delicious journey! 🙂
Hi Miri! Thank you 🙂
Hi Midge! I love the name…it does have a lot of character, just like mushrooms 🙂
Hi Michele! I'm so grateful I'm near a market, even if it's a small one 🙂
Hi Spiky! Bicol! Love Bicolano food!!
I was at a party several months ago, and was talking to Marco L., who told me he was working with mushrooms. I remember telling him how great I thought that was, because I love mushrooms. The moment I read the name, Ministry of Mushrooms, on your post, I knew it must be the same company…and it is! I hope they give us many more varieties of these delicious morsels soon! 🙂
LOVE mushrooms. Can't wait to try this (when the hub is out for the night b/c he hates mushrooms….le sigh). And, great goal for 2012! My goal is to stop going to the grocery store EVERY DAY. So hard though…I love it there.
Thank you Joey for posting the simple but great mushroom recipe. May we repost this link on our Facebook Page?
Keep spreading the mushroom love in the Philippines and beyond!
Peace, Love, Harmony and Mushrooms!
Marco Lobregat
President & CEO
Ministry of Mushrooms, Inc.
Chairman PCAFI Mushrooms
Hi Katrina! I know right! Exciting 🙂 I am definitely looking forward to what they cultivate next!
Hi Mich! I also have special dishes I make for when the hubs is out (pesto! And stuff with cream!) 😉 I am sure if I had a grocery nearby I would be there every day too…eeps!
Hi Marco! You may certainly post it on you FB page 🙂 Peace, Love, Harmony and Mushrooms…what the world needs now! 🙂
I love mushrooms. This looks good. 🙂
Yes, looks great! Fine mushrooms are just like meat to me. Your recipe sounds so good. thx for sharing
Regards
Hi Paz! Love them too 🙂
Hi Eric! Thanks! They're a good substitute for meat taste-wise 🙂