Sautéed Shiitake Mushrooms Recipes

SAUTéED SHIITAKE MUSHROOMS

Steps:

• Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8-10 minutes.
• Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
• DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

GARLIC SAUTEED SHIITAKE MUSHROOMS

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

SAUTEED SHIITAKE MUSHROOMS

Steps:

• Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
• Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.

SEARED RIB-EYE STEAK, SAUTEED SHALLOTS & SHIITAKE MUSHROOMS

Steps:

• Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
• In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
• Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
• Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

SAUTEED SPINACH AND SHIITAKES

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
• Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
• Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
• Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.