BABY FOOD: SHITAKE AND EDAMAME PUREE
Edamame and shitake mushrooms are two very common Japanese cooking. Edamame (pronounced ed-ah-MAH-may) are little green gems - packed with protein and loads of nutrients. Including Shitake mushrooms in this puree is a great way to introduce your baby to the distinctive taste of umami.
Provided by rebajcn
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Bring 6 cups of water to boil in a stock pot. Add edamame and cook for 4 minutes. Drain edamame in a colander and place them in a blender or food processor. In a small sauté pan, heat oil over medium heat, add mushrooms and cook for 2-3 minutes.
- Add the mushrooms, soy sauce and ¾ cup of water to the edamame in the blender. Process until the mixture is a smooth puree. If needed, add additional water.
- Spoon the puree into your So Easy Baby Food Trays, cover and freeze until ready to use. Serve as a vegetable dish for your baby's meal with mashed brown rice, meats or fish.
Nutrition Facts : Calories 54.8, Fat 3.1, SaturatedFat 0.4, Sodium 5.6, Carbohydrate 3.8, Fiber 1.4, Sugar 0.2, Protein 3.9
EDAMAME WITH SHIITAKE
Steps:
- Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
- Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.
SHIITAKE TEMPURA WITH TRUFFLED EDAMAME PUREE AND SHALLOT BROTH
Provided by Ming Tsai
Time 1h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.;
- TEMPURA BATTER: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
- EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.
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