I very rarely eat out, as I am quite happy and content to cook at home. However, there times when I wish to be sitting in modest surroundings; marvelling at an inventive and eclectic menu; then indulging in some visually stunning gourmet haute vegetable cuisine, followed by a dreamy decadent fruity dessert. One of the places I would love to dine at is The Millennium Restaurant in San Francisco described as a mecca for those seeking gastronomic thrills, it really does sound extraordinary.
Until that day comes, I am happy in the knowledge that I can attempt to recreate some of the extraordinary vegetarian cuisine served there in my own home in the West of Scotland, as I am fortunate to have both books from the restaurant -The Millennium Cookbook and The Artful Vegan.
At the Millennium they serve these Oyster Mushroom Calamari over a mound of kimpira (Japanese stir-fried burdock and carrots) - sounds delicious. I did search for fresh burdock at the Chinese supermarket in Glasgow, but couldn’t seem to find any. So I just had to enjoy these with the wasabi cream and kecap manis, it was more than plenty to satisfy this greedy girl.
Eric Tucker and Alison Bagby, General Manager at The Millennium Restaurant in San Francisco who have kindly granted me permission to share this recipe and the recipe for Spicy Fennel Seitan Sausages as previously posted with my readers.
½ cup/75g rice flour
½ cup/ 65g corn flour
¼ cup/35g sesame seeds
2 teaspoons Japanese or Korean chilli powder, or 1 ½ teaspoons sweet paprika plus ½ teaspoon cayenne powder
1 ½ teaspoon salt
16 oyster mushrooms
1 cup/250ml soy milk
Vegetable or rapeseed (also known as rapeseed) oil for frying
Wasabi cream, kecap manis
4 – 6 Spring onions, sliced
2 teaspoons sesame seeds, toasted
2 teaspoons black sesame seeds, toasted
Set up a dredging station by combining the flours, sesame seeds, chilli powder and salt in one bowl and placing the soy milk in a second bowl. Fill a wok or a wide pan with ½ inch oil and heat over medium high-heat until shimmering but not smoking. Test the oil with a piece of bread; it is hot enough when the bread floats to the surface and becomes golden brown in 30 seconds of less. Dredge each mushroom in the soy milk, and then in the flour mixture, and fry in batches of 6 to 8 mushrooms for 1 ½ minutes, or until the mushrooms are golden brown and float to the surface. Be careful not to crowd the pan. Flip the mushrooms after about 45 seconds, midway through the cooking. Drain well on paper towels.
This recipe is from The Artful Vegan by Eric Tucker with Bruce Enloe and Desserts by Amy Pearce.