grower told me that when you see slightly browned mushrooms
on sale$and they're often a fraction of the price of the
cosmetically perfect mushrooms$buy them. The mushroom
flavor will be more intense since the mushrooms are older;
they'll have dried slightly so you won't be paying as much
for water; and you won't see the discolorations anyway if
you're using the mushrooms for cooking. I've tried his
recommendation many times, and I think he's right.
4 roaster boneless thigh cutlets
3 tablespoons cornstarch
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms (4 ounces)
1 cup thinly sliced scallions
1 cup chicken broth
1-1/2 cups fresh snow peas or 1 package (6 ounces) frozen
snow peas, thawed
3/4 cup seedless, green grapes, halved
2 teaspoons slivered lemon peel
1 teaspoon minced, fresh ginger, or 1/4 teaspoon ground
Cut thigh cutlets into 1/4" by 2" strips. Toss with
cornstarch to coat well. In a wok or large skillet, over
medium-high heat, heat oil. Add chicken and saute until
browned on all sides, 3 to 4 minutes. Add mushrooms and
scallions. Saute, stirring until mushrooms are golden,
about 1 minute. Stir in remaining ingredients. Cook,
stirring, until sauce is thickened and smooth. Reduce heat
and simmer 1 to 2 minutes. Serve over rice.
POJARSKI STYLE THIGHSServes 4
Pojarski style dishes use ground meat. They are typically
made from beef, veal, salmon, or chicken. One of the most