Shiitake Mushroom And Caper Caviar Recipes

PENNE WITH CHICKEN, SHIITAKE MUSHROOMS, AND CAPERS

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to medium bowl. Add 2 tablespoons oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion.
• Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; sauté until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.

SHIITAKE MUSHROOM ADOBO

Steps:

• Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems.
• Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice.

SHIITAKE MUSHROOM AND CAPER "CAVIAR"

Steps:

• In large sauté pan, heat olive oil and sauté mushrooms for 5 minutes.
• Add shallots and thyme. Cook for 3 minutes longer or until moisture is gone; remove from heat and cool.
• In another sauté pan, heat 1/4 cup olive oil. Place garlic cloves in oil and cook over medium heat until light golden brown. Cool garlic and reserve oil for later use. .
• In a food procesor, place garlic, black pepper, parsley and mushroom mixture. Pulse a few times to finely chop mixture, and add a little oil at a time to make mixture loose. Do not puree mixture.
• Add capers and adjust seasoning to taste.
• Serve with fresh grilled bread.

SHIITAKE JAPANESE STYLE

Steps:

• Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.

CRISPY ROASTED SHIITAKE MUSHROOMS

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.

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

SHELL STEAK WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Rub both sides of the steaks with salt, pepper, and savory. Heat butter and oil in a large, heavy skillet over medium-high heat; add garlic cloves and steaks. Lower heat to medium, and cook steaks 4 to 6 minutes on each side for medium rare. Transfer steaks to a cutting board. Add mushrooms to the pan, raise heat to high, and saute for 2 minutes on each side. Transfer mushrooms to a small bowl.
• Discard garlic and fat from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
• Cut beef crosswise into 1/4-inch-thick slices, and serve with mushroom sauce on the side.

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.

BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER

Steps:

• Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
• Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

SHIITAKE ANGEL HAIR PASTA

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.