Shiitake Chicken Sliders Recipes

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SHIITAKE-CHICKEN SLIDERS



Shiitake-Chicken Sliders image

My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. -Julie Hession, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 18 sliders.

Number Of Ingredients 23

1/3 cup rice vinegar
4-1/2 teaspoons sugar
1-1/4 cups thinly sliced cucumber
BURGERS:
1/2 pound sliced fresh shiitake mushrooms
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup green onions
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 pounds ground chicken
SPICY PEANUT SAUCE:
1 cup water
1/2 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
18 dinner rolls, split and toasted

Steps:

  • In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside., In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat., In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties., Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side., For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes., Serve burgers on rolls with sauce and sliced cucumber.

Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 504mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein

SHIITAKE SLIDERS



Shiitake Sliders image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 12 sliders

Number Of Ingredients 0

Steps:

  • Toss 12 large shiitake mushroom caps with 1/4 cup olive oil, 1 tablespoon each minced garlic and thyme, 1/2 teaspoon kosher salt and a few grinds of pepper. Grill the shiitakes over medium-high heat until tender, 1 to 2 minutes per side; place 1/2 slice Monterey Jack on top of each mushroom during the last 30 seconds. Serve the mushrooms on sweet Hawaiian rolls or slider buns with honey Dijon mustard and baby spinach.

BBQ CHICKEN SLIDERS RECIPE BY TASTY



BBQ Chicken Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded cooked chicken, barbecue sauce, red onion, pepper jack cheese, fresh parsley, butter

Provided by Tasty

Categories     Appetizers

Yield 12 sliders

Number Of Ingredients 7

12 dinner rolls or Hawaiian sweet rolls
3 cups shredded cooked chicken
⅓ cup barbecue sauce
½ red onion, thinly sliced
6 slices pepper jack cheese
¼ cup fresh parsley, finely chopped
2 tablespoons butter

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
  • Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, Sugar 3 grams

STIR-FRY WITH SHIITAKI AND CHICKEN



Stir-Fry with Shiitaki and Chicken image

Provided by Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 16

1 carrot, cut into 1/2-inch pieces
1 cup broccoli florets
1 cup cauliflower florets
1 pound skinless chicken breasts, cut in strips
1 teaspoon olive oil
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
2 tablespoons soy sauce, low sodium
1 pinch chili flakes
1/2 red bell pepper, seeded and sliced
1 ounce mushrooms, quartered
1 ounce shiitake mushrooms, stemmed and halved
1 bunch spinach, chopped
1 zucchini, cut on a bias into 1/4-inch thick slices
4 scallions, sliced into 1-inch lengths
Cilantro sprigs, for garnish

Steps:

  • In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
  • In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

BAR CHICKS - BLACKENED CHICKEN SLIDERS



Bar Chicks - Blackened Chicken Sliders image

I liked these that a local restaurant chain made so much, I came up with my own take on this. Blackened chicken with a chipotle aioli and caramelized onion just complement each other well. These are good mini-sized or meal-sized. It's easy to prep ingredients ahead of time and just cook the chicken when you are ready. For large sandwiches, cut each chicken breast into 2 pieces.

Provided by Christina S. Wall

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 9h

Yield 4

Number Of Ingredients 31

Marinade:
2 cups white wine
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon Worcestershire sauce
4 skinless, boneless chicken breast halves, each cut into 4 pieces
Blackened seasoning:
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground oregano
Chipotle aioli:
½ cup mayonnaise
1 tablespoon chopped fresh chives
1 clove garlic
1 teaspoon lime juice
½ teaspoon ground chipotle chile pepper
salt and ground black pepper to taste
Caramelized onion:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, cut into thin rings
1 tablespoon butter
1 tablespoon olive oil
cooking spray
4 slices American cheese, cut into 4 strips
16 small rolls, split and toasted

Steps:

  • Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
  • Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
  • Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
  • Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
  • Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.

Nutrition Facts : Calories 1045.6 calories, Carbohydrate 74.2 g, Cholesterol 124.1 mg, Fat 53.7 g, Fiber 3.9 g, Protein 45 g, SaturatedFat 15.9 g, Sodium 3531.7 mg, Sugar 12.9 g

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS



Pan-Roasted Chicken with Shiitake Mushrooms image

Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce

Steps:

  • Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
  • Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
  • Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
  • Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

TANGY CHICKEN WITH SHIITAKE CRUST



Tangy Chicken With Shiitake Crust image

To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.

Provided by Marian Burros

Categories     dinner, main course

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Zest from 1 orange (orange part only), coarsely chopped
2 large shallots, peeled and coarsely chopped
1 cup dry white wine
1 cup balsamic vinegar
2 cups low-sodium chicken broth
2 tablespoons tomato paste
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh chervil, thyme or chives
2 tablespoons cold, unsalted butter, coarsely chopped
2 tablespoons olive oil
3/4 pound button mushrooms, trimmed and sliced
3/4 pound shiitake mushrooms, stemmed and sliced
2 large shallots, peeled and coarsely chopped
2 large cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
6 large boneless, skinless chicken breasts, trimmed of fat, tendon removed

Steps:

  • For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
  • For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
  • Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
  • Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
  • Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
  • Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 84 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 16 grams, TransFat 0 grams

SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS



Shiitake-Crusted Chicken with Creamed Mushrooms image

Categories     Chicken     Mushroom     Poultry     Bake     Gourmet

Yield Serves 4

Number Of Ingredients 16

For coating
2 teaspoons olive oil
6 ounces fresh shiitake mushrooms, stems discarded and caps chopped coarse (about 1/2 cup)
1/3 cup fine dry bread crumbs
1/3 cup all-purpose flour, seasoned with salt and pepper
1 large egg, beaten lightly
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
2 tablespoons olive oil
For creamed mushrooms
1 large shallot, minced (about 1/4 cup)
1 tablespoon unsalted butter
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarse
1/2 cup dry white wine
1 tablespoon white-wine vinegar
1 teaspoon chopped fresh rosemary leaves or a rounded 1/4 teaspoon dried rosemary, crumbled
1/2 cup heavy cream

Steps:

  • Prepare coating:
  • Preheat oven to 450°F.
  • In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
  • Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
  • Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
  • In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
  • Make creamed mushrooms while chicken is roasting:
  • Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
  • Serve chicken with creamed mushrooms.

SHIITAKE-CRUSTED CHICKEN WITH SPINACH SAUCE



Shiitake-Crusted Chicken With Spinach Sauce image

For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus, in Los Angeles, and his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle.

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

8 cups stemmed and coarsely chopped spinach (about 10 ounces)
2 tablespoons unsalted butter
1 small Spanish onion, chopped
2 cloves garlic, finely chopped
1 tablespoon Champagne vinegar
1 cup homemade or low-sodium chicken broth
1 teaspoon granulated sugar
1/4 teaspoon curry powder
Kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 1/2 pounds shiitake mushrooms
2 large shallots, coarsely chopped
2 large cloves garlic, finely chopped
Kosher salt and pepper to taste
6 large boned and skinned chicken breast halves, tenderloins removed and reserved (about 2 1/4 pounds)
2 tablespoons plain bread crumbs

Steps:

  • To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds. Drain it and transfer to a plate to cool. When cool enough to handle, squeeze out the excess liquid and set aside.
  • In a medium saucepan over medium heat, heat the butter. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, vinegar, broth, sugar and curry and bring to a boil. Boil until reduced by a third, about 1 1/2 minutes. Stir in the spinach and return to a boil. Remove from the heat and set aside.
  • When the spinach mixture has cooled, transfer to a blender and puree until smooth. Season with salt and pepper and set aside.
  • To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes. Season with salt and pepper. Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
  • Preheat the oven to 300 degrees. When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms. Divide the paste into 6 equal portions. Season the chicken breasts with salt and pepper. On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center. Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast. Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast. Cut the excess plastic and discard. Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet. Repeat with the remaining paste and chicken breasts. Bake until firm and cooked through, about 25 minutes. (The plastic will not melt.)
  • Remove the chicken from the oven and preheat the broiler. Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil. Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs. Broil until golden brown, about 3 minutes. Set aside for 5 minutes.
  • Reheat the sauce. Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices. Ladle the sauce alongside each breast and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 809 milligrams, Sugar 6 grams, TransFat 0 grams

SWEET CHILI CHICKEN SLIDERS RECIPE BY TASTY



Sweet Chili Chicken Sliders Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, flour, eggs, panko bread crumbs, vegetable oil, green cabbage, large carrot, Frank's Red Hot Sweet Chili Sauce, lime juice, vegetable oil, salt, slider buns, mayonnaise, Frank's Red Hot Sweet Chili Sauce, fresh cilantro leaf

Provided by Griffin Bohen-Meissner

Categories     Sides

Yield 12 servings

Number Of Ingredients 15

6 boneless, skinless chicken thighs, cut in half
1 cup flour
3 eggs, whisked
2 ½ cups panko bread crumbs
vegetable oil, for frying
1 lb green cabbage, shredded (about a half of a medium head)
1 large carrot, shredded
1 tablespoon Frank's Red Hot Sweet Chili Sauce
3 tablespoons lime juice
2 tablespoons vegetable oil
½ teaspoon salt
12 slider buns
mayonnaise
Frank's Red Hot Sweet Chili Sauce
fresh cilantro leaf

Steps:

  • Chicken: Sprinkle chicken generously with salt. Place flour in a medium-size shallow bowl. Place eggs in a second bowl, and panko in a third bowl. Add 1 teaspoon of salt to each bowl and stir to combine. Dredge each chicken piece in the flour, shaking off the excess. Move the chicken to the egg and dip to coat, then coat with an even layer of panko.
  • In a large skillet, heat ½ inch (1 ¼ cm) of vegetable oil to 350ºF. Place a few chicken pieces in oil, not crowding the pan, and cook for 3-4 minutes, until golden brown. Flip and cook for another 3-4 minutes on the second side or until internal temperature reaches 165ºF. Remove chicken from pan and drain on paper towels. Repeat with the rest of the chicken.
  • Slaw: Combine cabbage and carrots in a medium bowl. In a small bowl, whisk together Frank's Red Hot Sweet Chili Sauce, lime juice, vegetable oil, and salt to make dressing. Pour dressing over vegetables and toss to combine.
  • Assembly: Swipe a little mayonnaise on the bottom of each slider roll. Place a piece of chicken. Pour a teaspoon or two of Frank's Red Hot Sweet Chili Sauce on the chicken. Add a bit of slaw and top with a few cilantro leaves. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 42 grams, Fat 10 grams, Fiber 2 grams, Protein 17 grams, Sugar 5 grams

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From preprod.tasteofhome.com


SHIITAKE CHEESEBURGER SLIDERS | RECIPES | WW USA
Coat a large cast-iron skillet with cooking spray and heat over medium-high. Divide the beef into 6 equal portions and shape each into a 2½- to 3-inch patty. Sprinkle the patties with ¼ tsp of the salt and the black pepper. Add the patties to the pan and cook until seared on the bottoms, about 2 minutes. Flip the patties and cook for 1 minute.
From weightwatchers.com


SHIITAKE PARMESAN SLIDERS - ILOC
2020-06-15 Shiitakes are transformed into something just as good as the veal or chicken version. Even the most devoted meat eaters cannot deny the deliciousness of this “Meatless Monday” recipe. Shiitake mushrooms are the best fungi choice to make a crumb-coated base for tomato sauce, mozzarella, and parmesan because they are firm and hold their shape. The …
From itslaurenofcourse.com


SHIITAKE-CHICKEN SLIDERS RECIPE | EAT YOUR BOOKS
Shiitake-chicken sliders from Taste of Home Magazine, Apr/May 2018 (page 35) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) green onions; soy sauce ; cucumbers; garlic; fresh ginger; sesame oil; peanut butter; rice vinegar; dried red pepper flakes; shiitake mushrooms; ground chicken; dinner rolls; Sriracha sauce; Where’s the full recipe - …
From eatyourbooks.com


SHIITAKE-CHICKEN SLIDERS RECIPE: HOW TO MAKE IT
My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada
From stage.tasteofhome.com


SHIITAKE CHICKEN SLIDERS | ASIAN PEANUT SAUCE, HOT CHILI SAUCE, SPICY ...
Mar 18, 2018 - This Pin was discovered by kristinkroc. Discover (and save!) your own Pins on Pinterest
From pinterest.com


SHIITAKE-CHICKEN SLIDERS RECIPE - MASTERCOOK
1/3 cup rice vinegar; 4-1/2 teaspoons sugar; 1-1/4 cups thinly sliced cucumber; BURGERS: 1/2 pound sliced fresh shiitake mushrooms; 1 tablespoon canola oil
From mastercook.com


MARY BERRY'S THAI SHIITAKE CHICKEN BAKE | THAI RECIPES | GOODTO
2019-10-02 Preheat the oven to 160ºC/Gas Mark 3. Heat the oil in a large non-stick frying pan or casserole dish. Brown the chicken thighs over a high heat until brown. Set aside. Add the onion and mushrooms to the pan and fry for 2-3 minutes. Add the Thai paste, tamarind paste, coconut milk, fish sauce, lime juice and zest, and sugar.
From goodto.com


CHEESY GARLIC PESTO CHICKEN SLIDERS - THE CHUNKY CHEF
2021-10-18 Add the bottom section of the rolls to the prepared baking pan. In a small mixing bowl, combine melted butter, minced garlic, and parsley. Set aside. Spread half of the pesto over the bottom half of the rolls in the baking pan. Add shredded chicken on top of the pesto, then top that with the shredded cheese.
From thechunkychef.com


SHIITAKE CHEESEBURGER SLIDERS | HEALTHY RECIPES | WW CANADA
Instructions. Preheat a large cast-iron skillet over medium-high heat. Divide beef into 6 equal portions, and shape each into a 2½-3–inch patty. Sprinkle patties evenly with ¼ teaspoon salt and black pepper. Spray pan with cooking spray and add patties to pan. Cook 2 minutes or until seared on bottom.
From weightwatchers.com


SHIITAKE: MEATLESS "PULLED PORK" SLIDERS - FRESHCAP MUSHROOMS
Reduce heat to medium and cover with a lid. Cook for 8-10 minutes or until mushrooms are completely tender. Season with salt and pepper. Set aside. Mix together slaw ingredients in a small bowl and toast slider buns in oven at 400 F until lightly crisp. Top each toasted slider with 2 tablespoons mushroom mixture and ¼ cup slaw.
From learn.freshcap.com


STEAMED CHICKEN WITH SHIITAKE MUSHROOM (香菇蒸鸡) - RED HOUSE …
2021-03-06 Steam the dish. Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3). Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl. Steam over medium heat for 20 mins.
From redhousespice.com


SHIITAKE-CHICKEN SLIDERS RECIPE | EAT YOUR BOOKS
Save this Shiitake-chicken sliders recipe and more from Taste of Home Annual Recipes 2019 to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. My Home; Forum; Blog; My Bookshelf. About My Bookshelf; Indexing; Add Personal Recipes; Library. Recipes; Online Recipes; Books ; Indexed Books; Magazines; Blogs; Notes/Reviews; Browse …
From eatyourbooks.com


TERIYAKI CHICKEN SLIDER SANDWICHES - COOKING WITH KARLI
2021-04-01 In a small saucepan, without turning on the burner, whisk together all of the ingredients for the teriyaki sauce. Turn on the burner, and simmer until the sauce has thickened. Remove from heat and set aside. Preheat oven to 350°. Assemble the sliders by cutting the rolls in half, separating the tops and bottoms.
From cookingwithkarli.com


CRISPY & CHEWY SESAME SHIITAKE - IT DOESN'T TASTE LIKE CHICKEN
2016-08-02 In the meantime make the sauce by adding all of the ingredients to a small sauce pan. Cook the sauce for about 2 minutes until it begins to thicken. Add in the fried shiitakes and toss to coat. Serve immediately over rice or in anyway that you desire, and garnish with green onions and sesame seeds.
From itdoesnttastelikechicken.com


SHIITAKE MUSHROOM SLIDERS WITH SUN DRIED TOMATO AIOLI - RECIPE …
Instructions. Combine the olive oil, rosemary, thyme, paprika, pepper and salt, add the mushrooms and toss well, set aside for 15 minutes while you prepare other items. Heat a grill pan over medium heat and add the mushrooms, grilling for about 5 minutes per side until you see some good grill marks, remove from heat and prepare your rolls. Cut ...
From recipeforaparty.com


SHIITAKE-CHICKEN SLIDERS | VAL | COPY ME THAT
Shiitake-Chicken Sliders. tasteofhome.com Val. loading... X. Ingredients. 1/3 cup rice vinegar; 4-1/2 teaspoons sugar; 1-1/4 cups thinly sliced cucumber; BURGERS: 1/2 pound sliced fresh shiitake mushrooms ; 1 tablespoon canola oil; 3 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 3 tablespoons reduced-sodium soy sauce; 2 teaspoons sesame oil; 1/3 cup green …
From copymethat.com


BEST SHIITAKE RECIPE: "PULLED PORK" SLIDERS - YOUTUBE
Get Recipe Here: http://freshcap.link/shiitake-slidersLooking for a new recipe for "meatless Monday"?Mushrooms are a perfect substitution!Serve up these Shii...
From youtube.com


SHIITAKE-CHICKEN SLIDERS - VISUALIZATION WOMAN
Average Rating: 5 TOTAL TIME: Prep: 35 min. Grill: 10 min. YIELD: 18 sliders. Ingredients. 1/3 cup rice vinegar; 4-1/2 teaspoons sugar; 1-1/4 cups thinly sliced cucumber; BURGERS: 1/2 pound sliced fresh shiitake mushrooms
From vizw.org


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