Tag: mushrooms

Bespoke Beoseot

Believe it or not, it’s almost impossible to overcook mushrooms. Aside from burning them, because anything is flammable if you try hard enough, hours-long braises won’t make fungi tough nor mushy. Their unique structural properties are unlike either vegetables or protein. While meat toughens and vegetables disintegrate, mushrooms contain chitin, a heat-stable polymer in their cell walls that maintains their toothsome, bouncy bite, no matter how long they’re in the hot seat.

Such resiliency makes them ideal candidates for heavy-duty braises the world over. Korean cuisine especially has perfected this technique, designed to coax deep, robust flavors into every fiber of any given ingredient.

The Art of the Jjim

Jjim are dishes simmered in a potent sauce until the liquid reduces into a glossy, concentrated glaze. Usually, this method is reserved for the tough cuts of short ribs or bone-in poultry which demand exceptional time and patience to tenderize.

However, the uncanny ability of mushrooms to withstand heat while acting as a literal flavor sponges opens the door to innovation. You get all the depth of a slow-simmered stew without having to babysit a pot for hours, only to have your dinner turn into savory dental floss.

Inspired by jjimdak, or dak jjim, depending on who you ask, we’re keeping the braise (jjim) and losing the chicken (dak) in favor of mushrooms (beoseot).

Braise without the Baggage

Beyond the fact that it’s a one-pot, “set it and forget it” dream, Beoseot Jjim has become a fast favorite because it solves the fundamental problem of the braise. Usually, a braise is a trade-off: to achieve a rich, layered, and nuanced sauce, you have to sacrifice the integrity of the ingredients. Using mushrooms means making no compromises.

  • Umami Synergy: Simmering mushrooms in a soy-based glaze sets the stage for a high-level meeting of savory molecules. The glutamates in the fungi shake hands with the fermented soybeans, creating a flavor that tastes unbelievably meaty despite its plant-based origins.
  • Chickened Out: Shredded oyster mushrooms, torn into long, irregular strips, mimic the fibrous grain of pulled chicken so effectively you might find yourself checking for bones.
  • Send Noodz: Although it’s not technically considered a conventional noodle dish, it wouldn’t be a jjim without dangmyeon (sweet potato starch noodles). These translucent threads are a remarkably efficient delivery system, soaking up the spicy, syrupy reduction, not a drop left behind.

Fungi are the Future

Perfectly exemplifying the iconic Korean sweet-salty-spicy trifecta, every bite punches above its weight. You get a dark, glossy glaze that clings to every shred of mushroom, punctuated by the sharp, clean heat of chilies. Without animal fat clouding the palate, the aromatics of ginger and garlic hit even harder.

It’s the kind of meal that feels indulgent and hearty, but since you’re eating a mountain of fungi instead of gristle and grease, you won’t leave the table immediately needing a nap. Get all the soul of the original dish, with none of the high-maintenance drama. In the face of fungi, chicken never stood a chance.

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Hannah (BitterSweet)8 Comments

Fungi-Curious

Mushrooms need no introduction around here, but I realize that in many kitchens, they still do. People who profess a distaste for mushrooms tend to think of white button mushrooms, the most common supermarket specimen that do no justice to the fungi kingdom. Bland, rubbery, and watery when cooked, it’s no wonder why most people cite the texture as being the biggest turnoff. However, that’s like dismissing all chocolate because you once ate a stale Tootsie Roll. The world of mycology is vast, wonderful, weird, and wildly misunderstood.

Oyster mushrooms are the gateway mushroom, if you ask me, capable of converting the skeptics. Frilly, delicate, and almost floral in appearance when raw, they undergo a complete personality transformation once introduced to heat. Their edges crisp and caramelize like shredded carnitas, while maintaining an almost buttery interior. They shred beautifully, drink in marinades with an unquenchable thirst, and can swing from smoky barbecue to spicy curry without missing a beat.

Fungitarian Packages in All Five Flavors

With this strong foundation, Fungitarian by Windy City Mushroom is bridging the gap between mushroom skeptics and obsessives alike. Built around organically grown oyster mushrooms, these ready-to-eat meal starters let mushrooms shine, flexing their umami prowess to full effect. Randomly stumbling upon the frozen packages one day at Sprouts, I knew I couldn’t leave without a full cart.

Mushroom Toast

Don’t mistake the Original for being simple based on its versatility. Simmered in white wine with a garlic-forward finish, the short list of ingredients comes together with remarkable complexity. Being so adaptable doesn’t mean it lacks personality, it means it knows exactly when to step forward and when to let everything else shine. No dish is off limits nor any cuisine out of bounds. Fold it into creamy risotto, heap it onto sourdough toast with avocado, toss it into pasta, or crisp it in the air fryer and eat it like fried potato sticks. We’d be here all day if I kept listing serving suggestions.

Basic Bean Tacos

Taco, meanwhile, was made with a clear destination in mind. Smoky chipotles impart warmth without overwhelming the coriander, cumin, and oregano seasoning blend. It practically begs to be swaddled in charred tortillas with slabs of avocado and a reckless amount of salsa verde. Any of your Mexican and Tex-Mex favorites are candidates for this inclusion, from appetizers to the main event. Stuff it into burritos, quesadillas, enchiladas, gorditas, or directly into your mouth using tortilla chips as edible shovels.

Snap Pea Stir Fry

Asian food is a broad category that’s difficult to elegantly define. Asian Zing understood the assignment. Ginger, garlic, soy sauce, and just enough sweetness create a glossy, punchy flavor bomb that feels tailor-made for rice bowls, stir-fries, noodles, or lettuce wraps. The oyster mushrooms soak it all up beautifully, becoming intensely savory little umami sponges with crisp edges and chewy centers. Cooked simply, as packaged, it’s still delicate enough not to upset the balance of fresh vegetable sushi, while the addition of bird’s eye chilies make it an ideal fit for fiery Thai pad kra pao.

Backyard BBQ Sandwiches

BBQ is serious business around here and this one doesn’t mess around. Smoky in a natural way that sings of smoldering hickory, there’s genuine heat to the seasoning rather than the usual sticky sweetness I’ve come to expect. Saucy and just messy enough to require extra napkins, it takes a big swing and lands the hit with every bite. Piled onto a toasted bun with crunchy slaw, it channels full summer cookout energy without needing a grill, a smoker, or your uncle Greg insisting he “knows meat.” I bet he could even be fooled for their facility in mimicking pulled pork or shredded brisket texture, while tasting unmistakably better, containing the savory depth most people spend hours trying to coax out of a hulking primal cut.

Creamy Polenta with Mushroom Ragu

I was surprised to hear from the founder that Marinara proved more complicated to explain than others. Not a full sauce, it could be transformed into one with crushed tomatoes and a luxurious slow simmer on the stove, but they stand alone as marinara-flavored meatless morsels. As such, it’s an ideal addition to dishes that would drown if given all that additional liquid. Spoon it over soft polenta, layer it into lasagna, stuff it into baked shells, or bake it with penne and plenty of vegan cheese to give any of the classics a considerable upgrade.

The beauty of Fungitarian is that any of the designated flavors are more suggestions than rigid rules. Seamlessly sliding between different foodways, you could easily infuse a bit of taco spice into your favorite pasta and red sauce, while marinara could be the start of your next great tikka masala. It’s an ideal springboard for inspiration when you’re short on ideas and big on hunger, or the foundation for greater culinary creativity. Although I almost splashed out and ate my whole stash without venturing into the realm of recipes, there was one idea that was calling me from the start: the French Dip Sandwich.

Stretching the Original with thinly shaved super-firm tofu gives you even more to love, not to mention more surface area to soak in marinade. Lightly caramelized and loaded into crusty bread, then draped with melted vegan cheese, I dare you to find me a mushroom hater when these babies are on the table. I also question the sanity of the person who first looked at this and decided to dunk the whole mess in leftover pan drippings to make sure every bite was sopping wet, but you know what, I respect the choice and dutifully follow suit. Au jus is a beautiful thing, and I found that I do, in fact, appreciate a sandwich utterly soaked, through and through, with pure umami excess.

I love seeing plants in meat-dominated fields. Reclaiming recipes long treated as inaccessible to vegans, oyster mushrooms strike me as a natural evolution of the centerpiece. Don’t call it an imitation when mushrooms are the real asset that can’t be matched.

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Hannah (BitterSweet)8 Comments

Give The Gift of Tamales For Christmas

Christmastime in Texas means tamales.

From sunrise to sunset, the air is thick with the smell of masa wafting from open windows. Slowly but surely, the bundles stack up, two dozen, three dozen at a time, before plunging into the steamer or freezer to await their fates. Wrapped with care in corn husks and banana leaves, rather than paper and tinsel, each parcel truly is a gift to receive.

Tamale Traditions

Tamales aren’t just for Christmas, of course. Ancient Mesoamerican civilizations, including the Aztecs and Mayans, enjoyed tamales as a portable and convenient food source for sustenance during long journeys and battles. Anything and everything was fair game in terms of fillings, from meats and vegetables to sweets like fruits and honey.

When Spanish conquistadors arrived in the Americas in the 16th century, their mission to spread Christianity ensnared the humble tamale as a celebratory food. Already a staple of Mexican and Latin American cuisine, tamales have a unique way of symbolizing the spirit of togetherness and unity that defines the holiday season.

Crafting tamales is a labor of love, a communal affair that brings family and friends together. As generations gather in the kitchen, sharing stories and laughter while assembling each bundle one by one, much of their importance is about the actual assembly, rather than the end product alone.

Come For The Craft, Stay For The Feast

Naturally, we wouldn’t be here talking about tamales if it was just a fun arts and craft project. Eye-catching green masa makes a more festive impression than typical yellow cornmeal, especially when offset by equally vibrant salsa roja on top and a red meatless stuffing hidden inside. While I love a simple veggie tamale, often made with zucchini, corn, and all sorts of peppers, I wanted to bring a more substantial offering, that eats like a whole meal, to this dinner party.

Who needs meat when you have tender red beans adding ample amounts of plant-protein, infused with the crimson color of red beets, and amplified by the naturally meaty richness of Sugimoto shiitake mushrooms?

Roughly chopped caps and stems create the compelling illusion of ground beef, deeply umami and toothsome in a way that defies written descriptions. Somehow juicy, chewy, tender, and springy all at once, the thicker Koshin variety are unparalleled in their quality. If you splurge on just one thing this holiday season, make it the mushrooms.

Corn Husks vs. Banana Leaves

Corn husk-wrapped tamales are more commonly seen across Texas, as an easily accessible, affordable ingredient, also owing to their Mexican heritage. Banana leaves, on the other hand, are favored in some Central and South American regions. I’m not going to say that one is better than the other, but after finally finding frozen banana leaves at H-Mart, I can’t go back.

Ready to use right out of the package rather than waiting for them to soak, they’re quicker and easier to work with, large and accommodating for any amount of filling, flexible and less likely to tear, and most importantly, incredibly fragrant. Subtly floral, slightly fruity, and even reminiscent of freshly cut grass, it reminds me of pandan, if it was spoken at a whisper.

That said, the flavor imparted by banana leaves is quite gentle and won’t overwhelm the flavors of the dish. Instead, it complements and enhances the food, adding a touch of tropical freshness and a subtle layer of complexity. Banana leaves also retain more moisture, yielding the most succulent tamales I’ve ever had.

Cooking Options

Once you’ve decided on your wrapper, you have more choices left to make: What’s the best way to cook tamales?

  • Steaming is recommended, as a time-honored method that never fails. There’s more than one way to steam, however, which brings me to my favorite approach…
  • Pressure cooking gives you the same results as stove-top steaming, in a fraction of the time. Plus, it helps keep the kitchen cooler; an important consideration for balmy Texas weather.
  • Grilling is a great alternative, taking the party outside, and imparting a wonderful smoky flavor to the food.
  • Baking in the oven can work, in a pinch, but does create a firmer, drier texture. For best results, place the tamales in a baking dish alongside a ramekin of water, and wrap the whole thing tightly with foil to keep the steam inside.

Make-Ahead and Storage Tips

To ease the holiday hustle and bustle, you can make these tamales ahead of time. After they have cooled completely, store them in airtight containers in the refrigerator for up to three days. Alternatively, freeze them for longer storage, making sure to wrap each tamale individually before placing them in a freezer-safe bag or container. Reheat tamales by steaming or microwaving until heated through.

Making tamales to celebrate events big and small is a way of preserving Latin American and Mexican heritage, which has now become a Texan and overall American tradition, too. Though dressed up in the red and green trappings of Christmas, these tamales are for everyone. Full of warmth, love, and the gift of good taste, it doesn’t even matter that they happen to be vegan and gluten-free, too.

When you unwrap a tamale during your own holiday celebrations, whatever they may be, the experience is universal. Pass the tamales; share the joy.

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Hannah (BitterSweet)5 Comments

Nature’s Candy

Strongly associated with robust savory flavor, AKA umami, mushrooms across the board are prized for their meaty qualities. Not all mushrooms are created equal, much like people, and some stand out as particularly unique. Candy cap mushrooms are the outliers of the fungi kingdom, delicate and fragrant, with a distinctly sweet taste. How is it possible that such earthy edibles could earn the name of “candy”? Mother Nature works in mysterious ways.

What are candy cap mushrooms?

Unless you’re an avid forager on the west coast, you’re unlikely to find fresh candy caps anytime soon. They’re fragile, highly perishable, and very difficult to cultivate. Thus, most people encounter dried candy cap mushrooms sold in specialty or gourmet grocery stores in small quantities. A little bit goes a long way, so even though it feels like a substantial investment upfront, the price constitutes a considerable value for any food explorer.

What do candy cap mushrooms taste like?

Maple syrup is the most common descriptor of the uniquely sweet flavor and aroma; woodsy, subtly nutty and smokey, with an mistakable sugary aftertaste, despite containing no quantifiable sugar content. Other notes you may detect include butterscotch, brown sugar, caramel, and fenugreek.

What’s the best way to cook with candy cap mushrooms?

Unlike their umami brethren, these mushrooms are best suited for desserts. Ice cream and custard are very popular options, since the rich cream base is a great carrier for the flavor, easy to infuse without having large mushroom chunks in the final treat. Some people simply candy the mushrooms themselves in sugar syrup for a self-contained confection. Personally, I have a hard time taking the beaten path, so I had to look farther afield to honor my rare fungi.

Chocolate gravy is a southern staple, so why not take that concept and run with it? Remove the cocoa and use candy caps for both flavor and texture; the result looks alarmingly like sausage gravy while having the unnerving essence of maple pudding.

How can you serve candy cap gravy?

It’s an ideal breakfast companion for smothering all of your favorite comforting staples, such as…

Take a walk on the wild side with foraged flavors that only nature could create.

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Hannah (BitterSweet)2 Comments