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WILD MUSHROOM SPRING ROLLS

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Rosemary  Send Rosemary a private message!




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Posted on Thursday, March 10, 2005 - 01:58 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Came across this recipe in my old files..... A particular two people came to mind when I saw it...

WILD MUSHROOM SPRING ROLLS

1 pound assorted mushrooms, such as shiitake or oyster or hanshimiji
2 tablespoons vegetable oil
3 large shallots, peeled and finely chopped
2 tablespoons finely grated ginger
2 teaspoons five spice powder
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Asian toasted sesame oil
1 pound package egg roll wrappers
1/2 cup water
1/2 cup peanut oil for frying
Dipping sauce:
1/4 cup warm honey
2 tablespoons soy sauce

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.

Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent.

Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool.

Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling.

Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.
Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.

In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.

Yield: 48 to 60 miniature spring rolls.

c. Michael Lomonaco 1997
[This recipe is from Michael's Place with Michael Lomonaco, airing 8 pm Mon.-Fri. EST]

Rosemary - CT, Zone "5"
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Monique  Send Monique a private message!




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Posted on Thursday, March 10, 2005 - 10:20 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I remember Michael Ro!! These sound yummy..
PS Is he still on in the US?
I liked him:)

Monique Quebec Zone 5
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Susanq  Send Susanq a private message!

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Posted on Friday, March 11, 2005 - 03:20 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I love mushrooms....this could be a great appetizer! Thanks, Ro.

SusanQ - Zone 4b-5b Wisconsin
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Rosemary  Send Rosemary a private message!




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Posted on Friday, October 07, 2005 - 09:46 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I just came back looking for this recipe and saw your question, Monique.

Yes, he's quite active in the US: http://www.clubcorp.com/celebchef/chef_LomonacoM.htm

Rosemary - CT, Zone "5"
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Missgarden  Send Missgarden a private message!




Posted on Friday, October 07, 2005 - 10:25 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

That sounds real yummy, too bad my boys are not into mushrooms. I couldn't eat 60 spring rolls myself :)

Missgarden - Ontario, Zone "5b"
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Posted on Friday, October 07, 2005 - 10:50 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Missgarden wrote on Friday, October 07, 2005 - 05:25 pm:

I couldn't eat 60 spring rolls myself :)


Ah..come on:)

Monique Quebec Zone 5
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Posted on Friday, October 07, 2005 - 11:06 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

well, maybe I could with my metabolism but then I probably wouldn't want to see another mushroom for the rest of my life.

Missgarden - Ontario, Zone "5b"
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Rosemary  Send Rosemary a private message!




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Posted on Friday, October 07, 2005 - 11:24 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

LOL... I've OD'd on the grilled eggplant/tomato/goat cheese thingys. I have no idea how many I've eaten.

Rosemary - CT, Zone "5"
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Posted on Saturday, October 08, 2005 - 02:15 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

sounds delish, come winter when the garden is too soggy to play in, i think the kitchen may hold some lure!

Blue_moon - ca, Zone "9"
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Posted on Saturday, October 08, 2005 - 03:03 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

This does sound like a wonderful fall recipe! My kitchen has been neglected too, Jain.

SusanQ - Zone 4b-5b Wisconsin

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