Posts Tagged ‘La Fuji Mama’

Quinoa Mushroom Patties from Hey What’s For Dinner Mom?

Who needs beef when you can eat savory, crispy, filling patties chockfull of hearty quinoa and mushrooms? Laura of Hey What’s For Dinner Mom? has put together Quinoa Mushroom Patties that will surely get added to your Meatless Monday recipe repository!

Quinoa Mushrooms Patties are a tasty protein-packed choice for a Meatless Monday (or everyday vegetarian) dinner or lunch. These patties, bursting with sautéed mushrooms and zucchini, crisp up in a pan in a flash. Try topping them with shredded cheese, pizza sauce or salsa to add exciting flavors to these versatile patties. Keep pre-cooked quinoa on hand to make this meal in a matter of minutes! (Besides, they’re so delicious, you’ll want to prepare them whenever the craving strikes!)

Quinoa Mushroom Patties
Makes 10-16 patties, depending on size

What you’ll need:

  • 3 cups cooked quinoa, cooled
  • 1 Tablespoon butter
  • 2 zucchini, quartered and slices
  • 8 baby bella mushrooms, cleaned, stem removed and diced
  • 8 white button mushrooms, cleaned, stem removed and sliced
  • 1 teaspoon salt
  • 1 minced garlic clove or use garlic powder, I do I’m allergic to raw onions and garlic
  • 2 tablespoon minced cilantro
  • 3 eggs
  • 1 cup bread crumbs
  • oil for frying 1-2 Tablespoons

How to make it:

Heat  butter in a medium skillet until melted, add the zucchini and mushrooms. Saute for 10 minutes, remove from heat and set aside.

Mix the cooled quinoa with the salt, garlic, cilantro, eggs, bread crumbs and the mushrooms and zucchini mixture. Form patties

Heat oil in a large skillet over medium heat. Add 2-3 patties to the pan, cook for 6 minutes, or until browned. While cooking, use spatula to press each pattie down.

Flip and brown the other side. Repeat with remaining patties.


The Mushroom Masters Lunch Row with La Fuji Mama

Mushroom Miso Ramen by La Fuji Mama

The Mushroom Masters continue this week with our next Team USA contender- the lovely and talented Rachael from La Fuji Mama.  A little bit about Rachael:

Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles.  She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.

Now just because Rachael’s one of the nicest people we know doesn’t mean she isn’t prepared to serve a warm, comforting bowl of second and third place to the competition with her Mushroom Miso Ramen.  Please take a moment to exercise your click click of support for Team USA and Rachael by heading over to Tastespotting to vote!

Spicy Mushroom Miso Ramen

Rachael of

Mushroom Miso Soup by La Fuji Mama

Makes 3 to 4 servings

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

  • 8 small dried shiitake mushrooms
  • 8 square inches dried kombu (optional)
  • 4 ½ cups water
  • 4 teaspoons toasted sesame oil
  • 6 – 8 ounces cremini mushrooms, stems removed and sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
  • 1 ½ tablespoons shiro miso (white miso paste)
  • 1 ½ tablespoons aka miso (red miso paste)
  • 10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
  • Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

Mushroom Pancetta Gyoza from La Fuji Mama

Today’s featured recipe comes to us from Rachael, the taste buds behind La Fuji Mama.

Gyoza, Japanese pan-fried dumplings, were one of the first things I learned to cook when I first lived in Japan.  I’ve since made them many times with many different fillings.  One of the things that I love to put in gyoza are mushrooms.  For this gyoza variation, I use a combination of mushrooms (I use 5 ounces of fresh shiitake mushrooms, 4 ounces of baby bella mushrooms, and 3 ounces of enoki mushrooms, but you can use whatever mushrooms you like), cubed pancetta, garlic, ginger, green onion, and a bit of aka miso (red miso paste).

I chop up the mushrooms.  Then I saute the pancetta in a large saute pan until the fat starts to melt and the pancetta starts to brown.  Then I add the mushrooms, garlic, ginger, and green onion and saute everything together until the mushrooms have browned slightly.  After letting the mixture cool slightly, I stir in the miso paste and a bit of salt.

Then I assemble the gyoza.  Gyoza are made using round wrappers.  Many local grocery stores only carry square wonton wrappers.  You can buy these and use a biscuit cutter to cut them into circles.

There are several ways to form gyoza, but here is a simple method you can use: Start out by laying a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the mushroom mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in your left hand, push the right rounded end in with the forefinger of you right hand to close the opening.  Pinch the “V” created by doing this together.  Repeat on the other side.  This should create a flat rectangular bottom, with the a rounded arch on top.

If you want to make your gyoza look a bit fancier and pleat them, take a look at my step-by-step pleating instructions.

Once you have assembled all of the gyoza, cooking them is simple.  First you fry them in a bit of oil until the bottoms turn a golden brown.  Then you add some water, cover them with a lid, and steam them for several minutes until they are cooked through.

Serve them hot with a simple dipping sauce.  The finished gyoza make a wonderful party appetizer or a fun meal.  The mushrooms make a wonderful earthy and meaty filling.

Mushroom Pancetta Gyoza (Japanese Pan-fried Dumplings)

Makes 40 gyoza

3 ounces cubed pancetta
12 ounces mushrooms, diced
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger (with a Microplane grater)
1 tablespoon green onion (green part only), minced
1 tablespoon aka miso (red miso paste)
1/2 teaspoon fine sea salt
40 dumpling wrappers

For cooking the dumplings:
1 tablespoon vegetable oil
1/2 cup water

Dipping Sauce:
6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)

1. In a large saute pan over medium heat, saute the pancetta until the fat has partially melted and the pancetta starts to brown.  Add the mushrooms, garlic, ginger, and green onion and saute until the mushrooms are lightly brown.  Remove from the heat and let cool slightly, then stir in the miso and sea salt.

2. Have a small bowl of cold water ready.  Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the mushroom mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, push the right rounded end in with the forefinger of you right hand to close the opening.  Pinch the “V” created by doing this together.  Repeat on the other side.  This should create a flat rectangular bottom, with the a rounded arch on top.  Set aside the stuffed dumpling with the rounded-wrapper edge up. Repeat to make 40 dumplings in all.

3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the vegetable oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up.  Cook the dumplings for 3 minutes, or until nicely browned on the bottom.  Check the progress by lifting 1 or 2 dumplings by their pleated edge.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the vegetable oil around the edge of the skillet.  Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. Check the dumplings after 2 minutes.  When the wrappers appear slightly translucent and the filling feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly.  Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).  Once you hear a sizzling sound, shake the skillet.  The dumplings should slide about.  If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.  Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up.  Cook the remaining dumplings the same way.  Serve the dumplings hot accompanied by the dipping sauce.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl.  Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.

Roasted Mushrooms & Kabocha Squash by La Fuji Mama

Editor’s Note: Rachael is the inventive home chef behind La Fuji Mama. Now a mother of two, many of her dishes take inspiration from the time she spent living in Japan.  Check out her recipe below but make the jump over to her main site when you’re done!

I love when the weather starts to turn cooler and the late summer/early fall produce starts showing up at my farmer’s market.  Mushrooms are wonderful additions to roasted vegetable dishes for a fall dinner.  One of my favorite foods shows up at this time of year—kabocha squash (pronounced “kah-bow-cha”), sometimes called Japanese pumpkin or Japanese squash.

Kabocha has hard, knobbly green skin and bright golden orange-yellow flesh and, like mushrooms, is very popular in Japan.  When cooked, the flesh is rich, creamy, and slightly sweet.  It’s a bit like butternut squash, but even better in my opinion.  Kabocha is rich in beta carotene, iron, potassium, and vitamin C.  Pairing mushrooms with kabocha creates a dish that gives a fantastic nutritional punch.

I washed and sliced my first Kabocha of the season into thin 1/4-inch slices.  I chose to leave the rind on, as this is often done in Japanese cuisine.  When it is cooked, the rind softens and is delicious, so I find that removing it takes more effort than it’s worth.  Plus, I think the rich green color adds nice contrast to the dish.

I tossed the slices in olive oil and baked them for 25 minutes.  Then I added fresh sliced Shiitake and baby bella mushrooms, garlic, and fresh basil and put it back into the oven to continue roasting.  When the kabocha was nice and tender, I sprinkled some panko breadcrumbs over the top (you can use regular breadcrumbs, but I love the texture of panko), baked it for another 10 minutes, and then it was done!  The creamy sweetness of the kabocha was delicious with the meaty, juicy mushrooms.

I garnished the dish with a bit of shichimi togarashi (Japanese 7-spice) to add some flavor and heat, and served it with a simple roasted chicken.  This dish is a perfect addition to a fall meal.  Not only is it rich in nutrition, but it’s delicious and adds some beautiful autumn color to the table.

Roasted Mushrooms & Kabocha Squash

Makes 6 to 8 servings

2 pounds kabocha squash
6 tablespoons olive oil
about 8 ounces fresh Shiitake mushrooms, sliced
about 6 ounces fresh baby bella mushrooms, sliced
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh basil
1 teaspoon salt
1/3 cup panko breadcrumbs
1 teaspoon fresh ground black pepper
Salt and Pepper, to taste
Shichimi togarashi (Japanese 7-spice) or cayenne pepper, to garnish (optional)

1. Preheat the oven to 350 degrees Fahrenheit.  Wash the outside of the kabocha, cut it in half, remove the seeds, and cut the flesh into 1/4-inch slices (leaving the rind on).

2. Drizzle about 1 tablespoon of the olive oil into the bottom of a 13×9-inch baking dish.  Add the slices of squash, then drizzle with the rest of the olive oil.  Carefully turn the slices of squash in the pan to coat them evenly in the oil.  Bake for 25 minutes.

3. Remove from the oven and add the mushrooms, garlic, basil, salt and pepper.  Carefully mix everything together, then spread everything out evenly in the baking dish (so that it will cook evenly).  Add 1 to 2 tablespoons more olive oil if the squash is looking dry already, or if the added ingredients do not appear to have been coated in any residual olive oil.

4. Return to the oven and bake for an additional 30 to 40 minutes, until the squash is tender.  Scatter the panko breadcrumbs over the top and bake for another 10 minutes.  Serve warm or even at room temperature, sprinkled with a tiny bit of shichimi togarashi or cayenne pepper.

* Variations: If you cannot find kabocha, you can substitute the same amount of butternut or acorn squash.  If you do this, remove the rind and carefully watch the cooking time, as it will vary slightly.  You can substitute your favorite fresh herbs for the basil.  A bit of sage or rosemary would be especially delicious.  You can mix 1 tablespoon of melted butter with the breadcrumbs before adding them to make more of a crust, or use fresh grated parmesan cheese in place of the breadcrumbs.

Portobello Mushroom, Egg, & Pancetta Breakfast “Pizzas” from La Fuji Mama

This post comes to you by way of Mushroom Channel Featured Contributor Rachael of La Fuji Mama.

For breakfast most mornings I make hot oatmeal or miso soup for the girls and I. But a couple of days ago I woke up in the mood for a change. As I was peering inside the refrigerator, hoping for inspiration to hit, Bug ambled up behind me and took her own peak into the refrigerator. She spotted some Portobello mushrooms that I had picked up at the supermarket the day before and became really excited. So I pulled them out and looked at them for a moment, handing her one to examine.

As she turned the mushroom over in her hands, stroking the soft gills inside, and then putting the mushroom to her nose to smell, I thought about what I could do with the rest of them for breakfast. Then a package of pancetta caught my eye and inspiration struck: Portobello Mushroom, Egg, & Pancetta Breakfast “Pizzas.”

I removed the stems and then used a spoon to gently scrape out the gills. Then I brushed them with a bit of olive oil and put them in the oven to roast. While they were roasting I chopped the pancetta into small cubes, fried it until it was nice and crispy, scrambled some eggs, and then folded the fried pancetta into the scrambled eggs. Just as I was finishing scrambling the eggs, the mushrooms finished roasting. I pulled them out of the oven and gently blotted off the extra moisture. Then I topped each mushroom with scrambled eggs and sprinkled the eggs with a healthy dose of finely grated Gruyère cheese.

The juicy roasted Portobellos made wonderful “crusts” and tasted delicious paired with the fluffy scrambled eggs, salty pancetta, and the slightly earthy flavor of the Gruyère cheese. The girls each happily devoured half of a “pizza” and I ate a whole one and was pleasantly full.

The pizzas were quick and easy to make, only taking a total of about 20 minutes, and made for a nice change to our usual breakfast routine. You could always substitute your favorite cheese instead of using Gruyère, or use bacon rather than pancetta. I like to hand pick my mushrooms out of baskets of mushrooms that supermarkets often have, rather than buy pre-packaged Portobellos. This allows me to examine them and make sure that they are fresh. When you are picking your mushrooms, avoid any that look limp, dried out, or slippery (which indicates that they are past their prime). The mushroom should be firm and plump with a nice earthy smell.

Portobello Mushroom, Egg, & Pancetta Breakfast “Pizzas”

Makes 4 “pizzas” (4 — 6 servings)

4 Portobello mushrooms
3 tablespoons olive oil
8 large eggs
1/4 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper, or to taste
1 tablespoon unsalted butter
4 — 5 ounces pancetta, cut into small cubes (you can substitute bacon)
4 ounces finely grated Gruyère cheese (you can substitute your favorite cheese)

1. Preheat the oven to 425 degrees Fahrenheit.

2. Use a kitchen towel to lightly brush off any remaining dirt on the mushrooms.  Remove the stem and then use a spoon to gently scrape out the gills inside the mushroom.  Brush the mushrooms lightly with olive oil and place them in a baking dish cap sides up.  Roast the mushrooms for 15 minutes (or 20 if your mushrooms are larger and thicker).

3. While the mushrooms are roasting, fry the pancetta in a large skillet over medium-high heat, stirring occasionally, until crispy.  Drain the pancetta on paper towels and set aside.

4. About 5 minutes before the mushrooms are done roasting, whisk the eggs, salt, and pepper in a mixing bowl just until the whites and yolks are blended.  Put the butter in a large heavy nonstick pan over medium heat.  When the butter is melted, swirl the pan to cover the bottom and sides.  Reserve 2 tablespoons of the beaten egg mixture, and then pour the rest of the egg mixture into the pan and turn the heat down to medium low.  Star slowly scraping the eggs from the bottom of the pan.  They will very gradually coagulate into soft curds over several minutes.  When they have thickened to your taste, remove the pan from the heat and fold in the reserved 2 tablespoons of egg mixture (to stop the cooking and cream the eggs).  Taste and season if needed.  Fold the fried pancetta into the just-scrambled eggs.

5. To assemble the breakfast “pizzas”: When the mushrooms have finished roasting, remove them from the oven and blot away any excess juices.  Spoon 1/4 of the scrambled eggs on top of each mushroom.  Top the eggs with 1/4 (1 ounces) of the finely shredded gruyère cheese and serve the pizzas immediately.