Last Saturday, we had a gathering at home with friends and members of the Ambassadors of Mary. Because it was Holy Saturday, I had on the menu meatless dishes, such as, bean thread with calamari, herb crust jumbo shrimps, stuffed milkfish, ratatouille, naked fresh lumpia, and last but not least, mustard green stems with dried shitake mushrooms. The latter conquered everybody's taste buds, if not their hearts. This dish is not only very enticing, but also simply delicious.
Ingredients:
3 large bunches of mustard green stems
20 large pieces dried shitake mushrooms
salt and pepper
1 teaspoon light soy sauce (optional)
1/2 teaspoon fresh rosemary, chopped
1 tablespoon cornstarch, diluted in 2
tablespoons of water
Methods:
1. Cut out the mustard green leaves
and save the stems. Cut the stems into squares or triangles, approximately 1
1/2” long. Wash the stems thoroughly to remove any dirt residue. Bring water
to a boil and blanch the stems. Soak them in cold water immediately.
Drain and set aside.
2. Reconstitute the dried mushrooms
by soaking them in hot water for 20-30 minutes. Discard the liquid. Cook
mushrooms in just enough water for 35-45 minutes or longer under medium-low
heat until tender. Strain the liquid and save for later use.
3. In a skillet, bring 1 cup of
water, 1 cup mushroom liquid, and soy sauce to a boil. Add the mushrooms and
mustard greens and let simmer for 2 minutes. Season with salt and pepper.
Thicken sauce with cornstarch mixture at the desired consistency.
Sprinkle with rosemary during the last 2 minutes of cooking.
Serve hot.
Chef’s Tip: The reconstructed dried mushrooms
can be soaked overnight in its own liquid (the one used to boil it) to give
superb richness and extra depth to the dish.
Household Hints:
1. To store clothes with very
delicate fabric that you wear on special occasions only, wrap them in acid-free
tissue paper and keep them in acid-free storage boxes. However, you have to
replace the acid-free items every 2-3 years to ensure continuing protection.
2. Make use of those nice tissue
boxes by simply cutting them up for bookmarks. For that extra artistic
touch, attach a colored ribbon to one end.
Editor’s note: Mrs. Evelyn S. Bunoan is
Owner/Master Chef, Philippine Oriental Market & Deli (with more than 28
years of service to the Filipino-American community) - 3610 Lee
Highway, Arlington, Virginia; (703)528-0300; Master Chef (French
cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food
stylist, cake designer, and culinary writer; kitchen-tested and mastered
more than 300 recipes, and counting. Host of the cooking show – “Evelyn’s Kitchen – Cooking with Friends”.
