International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Strawberry Daiquiri Slush with Honeydew Melon






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > spicy mushrooms with garlic and black bean sauce
from New York Spicy Mushrooms with Garlic and Black Bean Sauce I did this today and I would like to share this recipe. I served it over a simple broiled steak, with a cucumber, cheddar and green salad with Russian dressing. The mushrooms should be completely dry before cooking, or they will produce too much liquid, diluting the flavor of the finished dish. Try to use uniformly sized ones. Choose those with pure white caps that are tightly closed. If the gills are open and dark, the mushrooms will be too soft after cooking. SPICY MUSHROOMS WITH GARLIC AND BLACK BEAN SAUCE. serves 8 as a side dish or topper source: Susanna Foo Chinese Cuisine 2 pounds small white button mushrooms, rinsed and dried. 1 tablespoon fermented black beans (I doubled this) 1 cup water 1 tablespoon vodka (I doubled this) 1/2 cup corn or olive oil 3 garlic cloves, chopped 3 scallions, white part only, diced (save green tops for another recipe) 2 fresh jalapeno peppers, minced or 1 teaspoon red hot pepper flakes 2 tablespoons balsamic vinegar 1 teaspoon coarse or kosher salt freshly ground pepper Trim off and discard the bottom parts of the mushroom stems. (I chopped them to use in stew.) (If using larger mushrooms, cut int 1/4 inch slices.) Soak the black beans in the water for 2 minutes. Strain, squeeze dry and discard the water. Place the beans in a small bowl and add the vodka, set aside. Heat the oil in a small saucepan. add the garlic and the black bean mixture and cook over high heat for 1-2 minutes, until the garlic is golden. Reduce the heat to low, stir in the mushrooms and cook until they are well coated with the oil, about 3 minutes. Add the scallions, jalapeno peppers or pepper flakes, vinegar, salt and pepper to taste. Mix well and remove from the heat. serve hot, at room temperature or cold. Enjoy.

Spicy Mushrooms with Garlic and Black Bean Sauce


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by LEIG (226)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: spicy
keyword: mushrooms
keyword: garlic
keyword: black
keyword: sauce
recipes for vegetables
recipes by LeiG
Email Address:
(posted August 4, 1998)

from
New York

Spicy Mushrooms with Garlic and Black Bean Sauce

I did this today and I would like to share this recipe. I served it over a
simple broiled steak, with a cucumber, cheddar and green salad with Russian
dressing.

The mushrooms should be completely
dry before cooking, or they will produce
too much liquid, diluting the flavor of the finished dish. Try to use
uniformly sized ones. Choose those with pure white caps that are tightly
closed. If the gills are open and dark, the mushrooms will be too
soft after
cooking.

SPICY MUSHROOMS WITH GARLIC AND BLACK BEAN SAUCE.
serves 8 as a side dish or topper
source: Susanna Foo
Chinese
Cuisine

2 pounds small white button mushrooms, rinsed and dried.
1 tablespoon
fermented
black beans (I doubled this)
1 cup water
1 tablespoon
vodka (I doubled this)
1/2 cup
corn or
olive oil
3
garlic cloves, chopped
3 scallions, white part only, diced (save
green tops for another recipe)
2 fresh jalapeno peppers, minced or 1 teaspoon red
hot pepper flakes
2 tablespoons
balsamic
vinegar
1 teaspoon
coarse or
kosher salt
freshly ground pepper
Trim
off and discard the bottom parts of the mushroom stems. (I chopped
them to use in
stew.) (If using larger mushrooms, cut int 1/4 inch slices.)
Soak the
black
beans in the water for 2 minutes. Strain, squeeze dry and
discard the water. Place the
beans in a small bowl and add the vodka, set
aside.
Heat the oil in a small
saucepan. add the garlic and the black bean mixture
and cook over high heat for 1-2 minutes, until the
garlic is golden. Reduce
the heat to low, stir in the mushrooms and cook until they are well coated
with the oil, about 3 minutes. Add the scallions, jalapeno peppers or pepper
flakes,
vinegar, salt and pepper to taste. Mix well and remove from the heat.
serve
hot, at room
temperature or cold.
Enjoy.





Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2021 SimpleSolutions Corporation. All Rights Reserved.