Shiitake Broccoli Recipes

SHIITAKE BROCCOLI NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
• Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
• Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
• Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!

SHIITAKE BROCCOLI

Steps:

• Heat the oil in a skillet over medium heat, then saute the mushrooms until tender, about 5 minutes.
• Remove the mushrooms from the pan and stir-fry the broccoli until beginning to brown, about 10 minutes.
• Add the water, aminos, salt, and ginger to the pan and stir for 2 minutes.
• Stir in the mushrooms, then serve.

BROCCOLI RABE AND SHIITAKES

Steps:

• Cook 2 bunches chopped broccoli rabe in boiling salted water until tender, 5 minutes; drain. Heat 2 tablespoons olive oil with 2 sliced garlic cloves and a pinch of red pepper flakes in a skillet over medium-high heat. Add 1/2 pound sliced shiitake mushroom caps and cook until golden, 2 minutes. Add 2 more tablespoons oil and the broccoli rabe; cook, stirring, 5 minutes. Season with salt.

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Steps:

• Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
• Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
• Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
• Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.

CHICKEN BROTH WITH SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Combine chicken wings, chicken stock, dried shiitake mushrooms, onion, thyme, and peppercorns in a medium saucepan. Cover; bring liquid to a boil. Reduce heat; simmer gently, with lid slightly ajar, 1 hour.
• Strain the broth through a fine sieve set over a heat-proof bowl, and discard the solids. Let the broth cool to room temperature, and cover bowl with plastic wrap. Transfer broth to refrigerator, and chill.
• Heat oven to 400 degrees. Wrap garlic head in aluminum foil, and cook until cloves become very soft, 35 to 45 minutes. Set roasted garlic aside to cool.
• Using a spoon, skim off all fat from chilled broth; discard the fat. Transfer the broth to a medium saucepan, and warm over medium-low heat. Add the fresh shiitake mushrooms; continue warming soup.
• Remove the roasted garlic from each clove, and transfer to a small bowl. Using a fork, combine until a puree forms. Set aside.
• Place a steamer basket in the bottom of a large saucepan containing 1 inch of water. Place broccoli florets in steamer. Cover, and bring to a boil over high heat. Reduce heat to medium low, and steam, until broccoli is fork tender, 1 to 3 minutes. Remove broccoli from the steamer.
• Add steamed broccoli to the soup. Season with salt and pepper. Divide soup among four soup plates, and garnish each with 1/2 teaspoon roasted-garlic puree. Serve.