cook, Cooking, food, foraging, green tea, green tea powder, Home Made, leftovers, matcha, mushroom, mushroom powder, nutrition, nutritional value, preserving, recipe, recipes, red wine, repurposed food, sencha, shiitake, spices, Vine
If you ever saw my Vine Teaser and wondered what it was about…this is it!
While I was house sitting for my botulized friend last fall and winter, I became hooked on a green tea powder drink. Not wanting to drink up her entire supply, I started to wonder if I could grind up my own green tea into a powder. As it turns out, matcha (a kind of green tea that is typically consumed in powdered form) is a high quality and expensive version that is difficult if not impossible to recreate by grinding your own at home. Stubbornly, I still wanted to try grinding the powder as part of my cooking. I thought maybe it could be best used in a sauce.
In the meantime, I’ve had a bag of dried shiitake mushrooms waiting for a good recipe for a while. A co-founder of the Bainbridge Graduate Institute gave them to me in response to a foraging party I organized for one of my birthday celebrations. For my foraging party, I invited friends to arrive armed with herbs, berries, greens, or other find-able foods in their neighborhood (preferably items naturally growing from a park or other natural space where there were no chemical sprays). I love the flavor of mushrooms yet have never cared for the texture of them. So, of course I thought of grinding the mushrooms into a powder in conjunction with my powdered green tea!
99% of the recipes I found online involved white wine and cream, neither of which I had on hand. I did, however, have a half-drunken bottle of red wine and a few spices. I decided to plunge ahead with this idea and little use of a solid existing recipe.
I had also recently read an article in The Huffington Post about Repurposing Leftovers. I happened to have received over-sized packages of cheese-stuffed tortellini and ground beef at the time, which I had been eating with arugula pesto (homemade from another over-sized bag of arugula, vegetable oil & garlic powder). This green tea & mushroom powder wine reduction turned out to be a nice shift in flavor.
Curiouser and curiouser, right? Check out the video!
– Opening/closing song: “Neon” from iMovie
– Time lapse song: “Meeqqat inuunerissut (Englebøffer Humlehorn Rmx)” by “HAP & John O” from sampleswap.org
**Nominal Nutritional Information:
Green tea contains vitamins A, D, E, C, B, B5, H and K, and is an exceptionally good source ofantioxidants and alkaloids. It is a rich source of Manganese, Zinc, Chromium and Selenium.
Dried shiitake mushrooms have a high percentage of essential amino acids and higher vitamin D content than most foods.
Red wine provides small amounts of iron, potassium, manganese, magnesium, phosphorus, and fluoride.