Rainbow Beef with Shiitake Mushrooms

This is a recipe that I originally got from my sister (thanks sis). Its one of those spectacular, showy, look what I made kind of dishes. If you are looking for something to impress your friends this is the recipe for you. Basically you make lettuce wraps with the rainbow beef, topping it with the rice noodles. Even the most manly man will love this, just ask the Shiitake guy. Here's the recipe, hope you guys like it as well as we do.

Ingredients:
4 pounds of ground chuck or grass fed beef
1 finely diced green pepper
1 finely diced red pepper
1 finely diced yellow pepper (I didn't have one)
1/2 a pound of Grandview Farm Shiitake Mushrooms
6 finely diced celery
6 finely diced carrots
1 package of rice noodles
2 Tbs oyster sauce
2 Tbs hoisin sauce
Peanut oil
Bibb lettuce or Romaine

Marinade for the Beef:
4 Teaspoons Sherry
2 Tablespoons cornstarch
4 Tablespoons of soy sauce
2 Tablespoons of water

Stir fry veggies

Rainbow beef in lettuce leaves

Method:
Marinate the beef for 5-10 minutes. While beef is marinating deep fry your rice sticks in the hot peanut oil. The rice sticks will expand rapidly. When they are done move them to a plate to drain. After you have made your rice sticks add your shiitake mushrooms to the hot oil. Let them cook until golden brown, then add all your peppers, carrots, and celery. Stir fry till tender. When veggies are done transfer to a plate. If you need to add more oil you can do so at this time. Add your beef and stir fry till meat is done. Add your veggies and oyster sauce to the beef and mix thoroughly. Arrange your rice sticks on a serving platter. Pour your beef and veggie mixture over the bed of crispy rice sticks. Then just fill a lettuce leaf with beef mixture and rice sticks. You can add the hoisin sauce for taste. This is totally optional. Makes about 12 servings. Enjoy!

                                                                                                          

Stuffed Pork Tenderloin

 Here is a great recipe using Shiitake Mushrooms. We are about to start at the Farmers Market and we wanted to have some new recipes for our customers. The Shiitake guy loves this one! I hope you will too!

 Ingredients:
2 pork tenderloin
6-8 slices of bacon cooked and crumbled
1 pound of Grandview Farm Shiitake Mushrooms (just sayin)
fresh rosemary about 2 sprigs
fresh thyme
1 small onion, finely chopped
6 cloves of garlic, finely chopped
4 handfuls of fresh spinach, chopped
salt and pepper 

Method: 
Preheat your oven to 375F. Set your oven rack in the middle of the oven. Start by cooking your bacon until crispy then remove to a paper towel. Using the same pan (I use a cast iron skillet) add your mushrooms to the bacon grease (yes, I said bacon grease) and cook for 3 -5 minutes. Then add onions, garlic, rosemary, thyme, spinach, salt, and pepper. Saute until onions are soft and spinach has wilted. Remove pan from heat and set aside. Next you want to butterfly your pork tenderloins. If you don't know how to butterfly tenderloin there are some great tutorials you can find on You Tube. After the tenderloins are butterflied open them like a book, cover them with plastic wrap and pound with a meat mallet until they are about an inch thick. Sprinkle with salt and pepper. 

 Next you want to spread the Shiitake mixture over the two tenderloins. Add your crumbled bacon. Then starting at the narrow end of the tenderloin, roll it, then tie it with kitchen string. You can also use tooth picks to secure it. Place tenderloins in a roasting pan. Cook the tenderloins for 45 minutes, or until the inside reaches 145F on a meat thermometer. When the pork is done, transfer to a cutting board and allow it to rest for 10 minutes. Remove kitchen string. At this point I mix olive oil, lemon zest, chopped fresh parsley, salt, and pepper in a small bowl. Then  when the pork is rested brush oil mixture over your tenderloins. Slice and serve. Bon appetite!

We will be at Pepper Place Farmers Market April 9th. We hope to see you there!