For me, a trip to a farmers’ market is like a holiday. Going to an international farmers’ market is like a romp through Disney World’s Magic Kingdom! I run from one produce aisle to another, like a kid on a sugar rush, gawking at all of the wonderful, magnificent fruits and vegetables. “Oooh, they have Sumo oranges! Wow, durian fruit…that’s scary! Hey, look at all the types of bok choy…which kind should I choose?”
The “thinky” part of my brain, that causes me to come to the market in the first place, just to buy a thing, gives way to the impulsive, spastic part of my brain that screams, “Grab everything…you’ll figure out what to do with it when you get home!”
On this particular trip to the international farmers’ market, after making the rounds through the produce aisles twice, I found my way back to the refrigerated display case that houses the fungi, you know, all the different kinds of mushrooms. I was drawn to a small package of slender, white mushrooms that were labeled, “Seafood Mushrooms”. I had no idea what seafood mushrooms were, which is ultimately what compelled me to buy them. I guess I’m a sucker for a good mystery!
When I returned home, I consulted the all-knowing internet to see what seafood mushrooms were and how they are used in recipes.
Here’s what I found:
Seafood mushrooms are a smaller version of Enoki mushrooms. They are white mushrooms with long, white stems and mushroom caps. The mushrooms have a mild, earthy, slightly sweet flavor and they taste a little like seafood when cooked, with a subtle flavor of lobster or shrimp. They are crunchy when raw and become chewier, the longer they are cooked.
Since I only bought a small, five-ounce package of mushrooms, I decided to make an appetizer that would feature the mushrooms prominently.
Seafood Mushroom Stir-Fry
Prepare the mushrooms. Rinse the mushrooms under cool running water. The mushrooms are conjoined in a bundle at the base, which needs to be trimmed away to separate the mushrooms.
1 Tablespoon olive oil
3 green onions, white parts only, cut lengthwise
1 Tablespoon fresh ginger, grated
5 ounces seafood mushrooms, cleaned and separated
2 teaspoon soy sauce
1 Tablespoon Hoisin sauce
Heat a wok to medium heat. Add oil and green onion.
Stir frequently for two minutes.
Add grated ginger and stir for one minute.
Add mushrooms, soy sauce and Hoisin sauce.
Stir for two to three minutes.
Remove and serve in small serving bowls.