Japanese Style Steamed and Stuffed Squash with Mushroom Sauce

Japanese Style Steamed and Stuffed Squash by wanwu73 on Polyvore

 Ingredients:

1 acorn squash, or similar size 

 Stuffing:

1 cup shredded kale

1/2 LB umami pate

1 TB sake

1 TB mirin

1/2 tsp grated ginger

1 TB soy sauce

1/4 tsp sesame oil

1/4 tsp brown sugar

Mushroom Sauce:

1/3 cup sliced and dried shiitake mushrooms

1/3 cup warm water

1 and 1/2 cups mellow umami broth

2 tsp brown sugar

1 TB sake

1 and 1/2 TB cornstarch

1/2 tsp sesame oil

Directions:

1. Cut squash in half and scoop out seeds.
2. Prepare filling.
3. Mound half the filling into each squash half.
4. In a deep pot bring about a quart of water to a boil.
5. Place stuffed squash in steamed and cover.  Place over boiling water.
6. Steam about 1/2 an hour or until tender.
7. While squash is steaming, prepare Mushroom Sauce.
8. Place mushrooms in a small bowl, add warm water and soak 30 minutes.
9. Squeeze mushrooms dry, an d reserve the liquid.
10. In a small saucepan, combine mellow umami broth, soy sauce, brown sugar, and sake over medium-high heat.
11. In a small bowl, blend cornstarch and mushroom soaking liquid.
12. Stir into sauce.
13. Cook until thick, stirring constantly.
14. Stir in sesame oil and sliced mushroom.
15. Place 1/2 squash on each serving plate.
16. Serve with mushroom sauce. 

 Makes 2 servings

Slow Cooker Mushroom Stroganoff

Mushroom Straganoff by wanwu73 on Polyvore

This recipe was updated from Betty Crocker's Classic Beef Stroganoff, from 1976.


 Ingredients:

2 TB vegetable oil
1 LB mushrooms of your choice, sliced
1 medium onion, minced 
1 oz dry mushrooms, hydrated according to package instructions
2 cups robust umami broth
2 TB catsup
1 tsp garlic powder
1 tsp salt
1 TB cornstarch + 1 tsp
3/4 cup soy milk
1/4 tofunaise
Chopped Parsley to serve 
Paprika to serve
3 to 4 cups hot cooked noodles

Directions:

1. Saute the onions and mushrooms until soft.  Add to the crock pot.
2. Add the hydrated mushrooms to the crock pot.  
3. Blend broth, catsup, garlic powder, salt, and cornstarch on medium speed, until smooth.  Pour into the crock pot.
4. Set crock pot on high heat and cook 3 to 4 hours.
5. Half an hour before serving, combine the tofunaise, soy milk, and the other tsp of cornstarch in a small sauce pan and stir on medium low heat until thickened.  Add to the crock pot, folding it into the mushroom mixture.
6. Serve stroganoff sauce over noodles and top with Parsley and sprinkle with paprika.

 Makes 4 servings