Crispy Smoked Shiitakes Recipes

CRISPY ROASTED SHIITAKE MUSHROOMS

Crispy Roasted Shiitake Mushrooms image

Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.

Provided by Martha Stewart

Number Of Ingredients 3

Ingredients

1 pound shiitake mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees.
Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

CRISPY SHIITAKES

Crispy Shiitakes image

Think of these shiitake crisps as your new vegan "bacon" bits and sprinkle them on our Winter Cobb Salad as well as on deviled eggs or baked potatoes with sour cream. They aren't hard to make, but watch them carefully once they're close to done as they go from burnished to burnt in seconds.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 45m

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch slice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 375°F. Toss mushrooms with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, spread in an even layer, and roast, flipping once or twice, until crispy and golden brown, 40 to 45 minutes.
Let cool completely on sheet. Store in an airtight container at room temperature up to 2 days.

CRISPY SMOKED SHIITAKES

Crispy Smoked Shiitakes image

Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from start to finish in less than a half hour. The recipe comes from a terrific vegan restaurant in Washington D.C., called Fancy Radish, by way of the chef and co-owner Rich Landau. It involves a two-step process: First you fry thinly sliced shiitakes to make them crisp, then you smoke them to make them taste like bacon. You can do the smoking in your smoker or a charcoal grill, or indoors with a handheld or stovetop smoker. You'll love the crisp crunch and rich, baconlike mouthfeel, with a smoky flavor that's similar to bacon's but with distinct mushroom overtones. Make shiitake crispy smoked shiitakes for a vegan snack or BLT, or serve it with eggs if you eat them.

Provided by Steven Raichlen

Categories vegetables, appetizer, side dish

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1/2 pound fresh shiitake mushrooms (pick the largest caps you can find)
2 cups grapeseed or canola oil, or as needed, for frying
Hardwood chips, chunks or sawdust, as needed for smoking
Sea salt

Steps:

Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.

SKEWERED CRISP SHIITAKES WITH GARLIC

Skewered Crisp Shiitakes With Garlic image

Provided by Mark Bittman

Categories appetizer

Time 1h

Yield 40 skewers

Number Of Ingredients 4

Ingredients

40 shiitake caps, about 1 pound (reserve stems for stock or discard)
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt and pepper

Steps:

Preheat oven to 450 degrees. Put shiitakes in roasting pan in one layer and add olive oil. Roast for about 20 minutes, until shiitakes have begun to shrink. Stir in garlic, salt and pepper, and return to oven, tossing and turning occasionally, until edges of shiitakes are crisp, another 20 minutes or so.
Cool slightly, then skewer mushrooms on toothpicks. Serve warm.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 0 grams

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