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Episode 712: Maitake Mushrooms/Worcestershire Sauce
Guest Chef: Tony Maws
Saturday, December 26, 2009 on Public Television (check local listings)
In this week’s helping of SIMPLY MING, Chef Ming Tsai introduces Japan’s “dancing mushroom,” Maitake, to the
popular fermented condiment, Worcestershire Sauce. First, Ming prepares a new take on an Asian classic with a Maitake-Chicken Hot and Sour Soup. Then, Ming mixes things up with Angry and Killer Shrimp and Maitakes on Grits. While preparing a delicious Maitake Brown Rice Risotto, Ming shares his restaurant method for getting risotto ready for a dinner party or guests. And later, Tony Maws, chef/proprietor of Craigie on Main, stops by Ming’s studio kitchen, where he puts the East-West pair to work in his impressive Braised Oxtails with Maitake, Caramelized Shallots and Orange.
Photo by Amy Taber
