NYU Mycology Demo: Transforming Mushrooms Into Carnitas & Bacon

Tonight’s the last installment of my monthly ‘Fungi Friday’ culinary demonstrations with the NYU Mycology Society. I’m excited to be demo-ing these two interesting techniques which make a great topping for tacos and nachos. Included also are two flavorful toppings to liven up and contract the richness of the mushrooms. I will also be assuming the treasurer role for the 2022-2023 school year and hope to continue these demos then.

ENOKI ‘CARNITAS’ 

(inspired by: @thenewbaguette)

Yield: 4 cups

1/4 cup olive oil

1 yellow onion

1 pound enoki mushrooms, trimmed

3 garlic cloves

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoons sea salt

  1. Warm olive oil in a large pan over medium heat.

  2. Slice onion thinly against the grain and add to oil. Cook for 2 to 4 minutes or until slightly golden.

  3. Trim and discard bottoms of enoki mushrooms. Cut enokis into 2-inch pieces and use fingers to separate. Some clusters are okay.

  4. Add to onion mixture and cook for 5 minutes, or until golden.

  5. Mince and stir in garlic.

  6. Fold in garlic powder, onion powder, smoked paprika, ground cumin and sea salt and cook for additional minute.

SHIITAKE ‘BACON’

(inspired by: @naturalgourmetinstitute)

Yield: 3/4 cup

1 pound shiitake mushrooms

2 tablespoons olive oil

1/2 teaspoon sea salt

  1. Preheat oven to 350º F.

  2. Line large baking tray with parchment paper.

  3. Remove shiitake stems and thinly slice shiitake caps.

  4. Place in large bowl and gently massage with olive oil and sea salt.

  5. Spread massaged shiitakes in a single layer on lined tray.

  6. Bake for 10 minutes and stir.

  7. Cook for additional 5 minutes or until golden and crispy.

JALAPENO CASHEW CREAM

Yield: 1 cup

1 cup cashews

2 tablespoons apple cider vinegar

1 garlic clove

1 jalapeno

1 teaspoon sea salt

1/3 cup water

  1. Soak cashews in hot water for 10 minutes.

  2. Drain cashews and process in high speed blender with apple cider vinegar, garlic clove, jalapeno, sea salt and water until smooth.

HIBISCUS PICKLED RED ONIONS

Yield: 1 2/3 cups


2 cups apple juice

2 cups apple cider vinegar

2 tablespoons loose hibiscus tea

1/4 cup maple syrup

2 teaspoons sea salt

1 pound red onions

2 bay leaves

1/2 teaspoon black peppercorns

1/2 teaspoon mustard seeds

1 teaspoon allspice berries

  1. Add apple juice, apple cider vinegar, loose hibiscus tea, maple syrup and sea salt to a pan.

  2. Bring mixture to a boil over medium heat for two minutes.

  3. Turn off heat and allow tea to continue to steep for 5 minutes.

  4. Slice red onions into thin half moons, cutting against the grain.

  5. Add sliced onions to a glass jar. Add in bay leaves, black peppercorns, mustard seeds, and allspice berries.

  6. Strain tea leaves out of pickling liquid. Pour into jar with onions while liquid is still hot.

  7. Allow onions to pickle for at least one hour before serving. Note: remove any bay leaves, black peppercorns, or allspice berries off of onions before enjoying.

  8. Hibiscus pickled red onions can be stored in the refrigerator in their liquid for up to 3 weeks.

Olivia Roszkowski