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Shiitakes and chanterelles go to work on two simple dishes.

As distinctive in flavor as their betterknown dried counterparts, though milder tasting, fresh shiitake and chanterelle mushrooms enrich these simple dishes. The first is grilled flank steak with Asian seasonings and a shiitake sauce. In the second dish, couscous is penetrated by the woodsy flavor and aroma of chanterelles. Both mushrooms are often in well-stocked supermarkets, but since chanterelles are not cultivated, their supply is irregular.

Flank Steak with Shiitake Sauce

1/4 cup hoisin sauce or 3 tablespoons

soy sauce

1/4 cup red wine vinegar

1 tablespoon Oriental sesame oil

3 tablespoons minced fresh cilantro


2 cloves garlic, minced or pressed

1 flank steak (1 1/2 to 2 lb.), fat


Fresh shiitake sauce (recipe


2 to 3 thinly sliced green onions,

including tops

In a deep bowl, mix together hoisin sauce, vinegar, sesame oil, cilantro, and garlic; add steak and turn to coat. Cover and chill at least 2 hours or up until next day. Turn meat over several times. Lift meat from marinade. Set aside 2 tablespoons marinade; reserve remainder. Place steak on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level and 2 to 3 seconds). Cook meat, turning to brown evenly and basting often with reserved marinade, until it is done to your liking, 10 to 12 minutes for rare (cut to test). Slice meat thinly across the grain. Pour any meat juices and the 2 tablespoons marinade into fresh shiitake sauce; stirring, bring sauce to a boil on high heat. Arrange meat slices on dinner plates. Spoon sauce equally onto or alongside meat. Sprinkle with onions. Serves 4 to 6. Per serving: 311 cal.; 26 g protein; 18 g fat; 9.7 g carbo.; 453 mg sodium; 57 mg chol.

Fresh shiitake sauce. Cut off and discard tough stems from 1 pound fresh shiitake mushrooms. Rinse and drain caps, then cut into 1/4-inch-wide slices. In a 10- to 12-inch frying pan, combine mushrooms, 2 tablespoons salad oil, and 2 tablespoons minced fresh ginger; stir often on medium-high heat until mushrooms are lightly browned, about 10 minutes. Pour 3 cups regular-strength chicken or beef broth into pan. Boil, stirring often, on high heat until sauce is reduced to 2 cups, 15 to 20 minutes. If made ahead, let cool, cover, and chill up until next day. Dissolve 1 tablespoon cornstarch with a little of the broth; stir into pan. Stir on high heat until boiling; keep warm as steak cooks.

Couscous with Chanterelles and Herbs

4 to 5 ounces fresh chanterelles

2 tablespoons olive oil or salad oil

1/2 cup finely chopped onion

2 teaspoons minced fresh or 1
 teaspoon crumbled dry rosemary

1 teaspoon minced fresh or 1/2
 teaspoon crumbled dry thyme

1 3/4 cups regular-strength chicken broth

1 cup couscous

1/4 cup grated parmesan cheese If ends of chanterelles are tough or discolored, trim them off. Immerse mushrooms in water and swish vigorously to remove debris; at once lift from water and drain well. Finely chop mushrooms. In a 10- to 12-inch frying pan over medium-high heat, combine chanterelles, oil, onion, rosemary, and thyme. Cover and cook until mushrooms get juicy, 3 to 5 minutes. Uncover and stir often until juices evaporate and mushrooms are lightly browned, about 10 minutes. Add broth and bring to a boil. Stir in couscous, then cover tightly and remove from heat. Let stand until liquid is absorbed, about 5 minutes. With a fork, fluff couscous, then stir in parmesan. Serves 6. Per serving: 154 cal.; 5.3 g protein; 6 g fat; 20 g carbo.; 82 mg sodium; 2.6 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1990
Previous Article:Deli favorites stacked; matzo, pastrami, chopped liver ... easy to do ahead.
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