Wild Mushroom Stir-Fry
in Radicchio Cups with Ginger and Cashews
Ingredients:
12 oz mushrooms (carmine, shitake, button), quartered
2 tablespoons olive oil
1 tablespoon ginger, finely diced
2 teaspoons garlic, finely diced
4 green onions, sliced 1/8 inch
black pepper to taste
1 tablespoon water
1 tablespoon light soy sauce
1 head radicchio, leaves separated into cups
3 cups mixed baby greens
juice of 2 limes
pinch of salt
1/2 cup toasted cashews, roughly chopped
1/4 bunch fresh cilantro, roughly chopped
4 Appetizer Servings
Preheat a large non-stick sauté pan over high heat. Add the olive oil to coat the bottom of the pan.
Place the mushroom in a single layer in the pan and allow to sizzle and brown for at least 2 minutes before
stirring. Allow the mushrooms to brown on all sides (another 2 minutes) and then add the garlic, ginger,
green onion, and a little pepper. The garlic will begin to brown very quickly, about 1 minute. As soon as the
garlic begins to brown, stir in the water and soy sauce, which should reduce to a syrup. Remove from the
heat and transfer to a bowl and hold warm until you assemble the radicchio cups.
To assemble, fill 8 radicchio cups 3/4 full with baby greens. Squeeze a little lime juice over each cup and
lightly sprinkle with salt. Top each with 2 tablespoons of sautéed mushrooms, a sprinkling of cashews, and a
pinch of cilantro. Pick up and eat like a taco.
12 oz mushrooms (carmine, shitake, button), quartered
2 tablespoons olive oil
1 tablespoon ginger, finely diced
2 teaspoons garlic, finely diced
4 green onions, sliced 1/8 inch
black pepper to taste
1 tablespoon water
1 tablespoon light soy sauce
1 head radicchio, leaves separated into cups
3 cups mixed baby greens
juice of 2 limes
pinch of salt
1/2 cup toasted cashews, roughly chopped
1/4 bunch fresh cilantro, roughly chopped
4 Appetizer Servings
Preheat a large non-stick sauté pan over high heat. Add the olive oil to coat the bottom of the pan.
Place the mushroom in a single layer in the pan and allow to sizzle and brown for at least 2 minutes before
stirring. Allow the mushrooms to brown on all sides (another 2 minutes) and then add the garlic, ginger,
green onion, and a little pepper. The garlic will begin to brown very quickly, about 1 minute. As soon as the
garlic begins to brown, stir in the water and soy sauce, which should reduce to a syrup. Remove from the
heat and transfer to a bowl and hold warm until you assemble the radicchio cups.
To assemble, fill 8 radicchio cups 3/4 full with baby greens. Squeeze a little lime juice over each cup and
lightly sprinkle with salt. Top each with 2 tablespoons of sautéed mushrooms, a sprinkling of cashews, and a
pinch of cilantro. Pick up and eat like a taco.
Mango Panna Cotta
Ingredients:
4 tablespoons water
21/2 teaspoons gelatin
3 cups soy milk
1/2 cup fresh mango puree*
1 tablespoon honey
1/2 vanilla bean, slit lengthwise
6 Servings
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand
until softened.
Combine half of the soy milk and the vanilla bean in a pot. Bring to a simmer,
add the gelatin and remove from the heat. Stir until the gelatin dissolves.
Remove the vanilla bean and scrape the seeds into the mixture with the back of
a knife. Stir in the mango and remaining soy milk.
Pour evenly into six 4-5 oz ramekins. Place in the fridge and chill until set,
approximately 4 hours, or overnight.
To serve, place the ramekins in hot water for 30 seconds. Run a knife around
the inside of each and place a plate over the top. Turn upside down and shake
the ramekin while holding the plate securely. The panna cotta will fall out onto
the plate. Remove the ramekin and spoon the yogurt cream and berries over the
top. Serve immediately.
4 tablespoons water
21/2 teaspoons gelatin
3 cups soy milk
1/2 cup fresh mango puree*
1 tablespoon honey
1/2 vanilla bean, slit lengthwise
6 Servings
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand
until softened.
Combine half of the soy milk and the vanilla bean in a pot. Bring to a simmer,
add the gelatin and remove from the heat. Stir until the gelatin dissolves.
Remove the vanilla bean and scrape the seeds into the mixture with the back of
a knife. Stir in the mango and remaining soy milk.
Pour evenly into six 4-5 oz ramekins. Place in the fridge and chill until set,
approximately 4 hours, or overnight.
To serve, place the ramekins in hot water for 30 seconds. Run a knife around
the inside of each and place a plate over the top. Turn upside down and shake
the ramekin while holding the plate securely. The panna cotta will fall out onto
the plate. Remove the ramekin and spoon the yogurt cream and berries over the
top. Serve immediately.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/