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Braised Burdock and Wild Mushrooms

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Braised burdock and pheasant back mushrooms recipeEver since I figured out a reasonably efficient way to dig burdock roots, I’ve been eating it every which way.

Kinpira was my real breakthrough. Sure, I opened up a restaurant featuring burdock as a local ingredient, but back then I cooked it like a European would, generally with dairy, which is fine, but the cream infusions I used to make definitely obscure the texture of the root, for better or worse. At the time, I was trying to avoid trying to sell diners on the texture since I didn’t think they’d appreciate the crunchy, crispness, but, years later, I’m second guessing the power of burdock, especially in julienne form as I’m sharing here.

The beauty of classic kinpira gobo is all in the knife cuts. Burdock roots, cut into large pieces, are a crucible to chew, and can cook literally all day (I tried) without taking on any resemblance of what we’d call “tender”. Cut into a julienne though, the surface area is greatly reduced, and with it, the cooking time. After weeks of eating basic kinpira, and it’s salty, slightly sweet deliciousness, it was time to move on. 

Dryad saddle, pheasant back, or Cerioporus squamosus mushrooms

Tender edges of dryad saddle / pheasant backs are great cut into julienne along with the burdock.

I wanted to keep the genius julienne, but wanted to switch up the ingredients for variety, as well as keeping it unsweetened. Removing the sweetness of the carrots left room for another ingredient, and I thought some mushrooms (pheasant backs / Cerioporus squamosus in this case) would make a good stand in. To be clear, lots of other mushrooms could be used in place of the pheasant backs for this recipe, but mild ones that blend into the background will be the best. 

After a couple rounds, it’s ready for prime time, and it is right up there with regular kinpira on the delicious scale. The burdock takes center stage here, but the mushrooms, sliced into the same sized julienne as the burdock roots, add a great textural contrast. Just a bowl of sliced mushrooms can be a little mushy without something else on the plate—steak, greens, toast—whatever. But, mixed in with the burdock they become part of a whole.

The flavors meld very well, the burdock soaking up mushroomy juice and aromas, and the mushrooms benefiting from the texture of the burdock. As you eat, it can be hard to pick out whats burdock and what’s mushroom, in the best kind of way, the earthy goodness of the roots and shrooms linked together with undertones of garlic, herbs, chili, and a rich coating of oil. Side note on the oil, I use ghee or lard here, so if it rests for a while (it’s great made in advance) you’ll want to reheat it to refresh the fat and to avoid it feeling dry.

Try to not reach for seconds.

Braised burdock and pheasant back mushrooms recipe

Braised burdock and pheasant back mushrooms recipe
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Braised Burdock and Mushrooms

A simple dish of braised burdock and wild mushrooms. Serves 2-4 as a side.
Prep Time20 mins
Cook Time10 mins
Course: Appetizer, Side Dish
Cuisine: Chinese
Keyword: Burdock, Dryad Saddle
Servings: 2

Equipment

  • 12 inch cast iron skillet, saute pan or similar

Ingredients

  • 8 oz cleaned peeled burdock root
  • 8 oz fresh mushrooms such as pheasant back, or another widely available, mild mushroom
  • 2 Tablespoons soy sauce
  • 2 Tablespoons apple cider or rice wine vinegar
  • Good pinch of crushed red pepper flakes optional
  • 2 Tablespoons ghee lard, or cooking oil
  • Fresh sliced herbs like cilantro, culantro, mint, or basil, to taste (a small handful)
  • 1 oz sliced spring onions green garlic, or similar

Instructions

  • Cut the burdock on the diagonal into ¼ inch rounds, then stack the rounds up and cut into ¼ inch matchsticks.
  • Slice the mushrooms into ¼ inch thick slices.
  • Put the julienne burdock into a pot, cover with water, bring to a boil and cook for 5 minutes, then drain completely and reserve. In a wide skillet, like a 12 inch cast iron, heat the ghee or other fat, then add the burdock and mushrooms and cook until the mushrooms are wilted and cooked.
  • Add the garlic and saute for a few minutes more, then add the soy sauce, chili if using and vinegar, cook down, tossing to distribute the flavors.
  • Taste, adjust the seasoning as needed for chili and salt, then toss in the onions and herbs, fry for a minute more and serve hot.

Notes

I prefer ghee or lard here since the flavor is great with mushrooms, but if left to cool it can taste a bit dry. If you want to serve this as a room temp salad, use oil--sesame oil is great.

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

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One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

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If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

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#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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