Shiitake Mushroom Sauté With Asian Flavors Recipes

GARLIC SAUTEED SHIITAKE MUSHROOMS

Garlic Sauteed Shiitake Mushrooms image

Provided by Florence Fabricant

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 tablespoons unsalted butter
2 large cloves garlic, minced
6 ounces large shiitake mushrooms, stems removed
Salt and freshly ground black pepper
1 tablespoon chopped parsley

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.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram

CREAMY SHIITAKE MUSHROOM SOUP

Creamy Shiitake Mushroom Soup image

This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.

Provided by Elizabeth Fullerton

Categories Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 small onion, diced
1 teaspoon olive oil
1 cup sliced shiitake mushroom
2 cups fat free chicken broth
2 teaspoons soy sauce
1/8 teaspoon ginger
1/8 teaspoon Chinese five spice powder
3 tablespoons half-and-half
freshly cracked pepper

Steps:

In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
Cook on low for one minute more and then serve with freshly cracked pepper on top.

Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3

SAUTéED SHIITAKE MUSHROOMS

Sautéed Shiitake Mushrooms image

Provided by Melissa Hamilton

Categories Mushroom Side Sauté Vegetarian Quick & Easy Healthy Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce

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.

ROASTED SHIITAKE MUSHROOMS

Roasted Shiitake Mushrooms image

Provided by Florence Fabricant

Categories easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Several sprigs fresh rosemary and thyme
12 ounces medium to large shiitake mushrooms, stems removed
Salt and black pepper

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.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams

SHIITAKE MUSHROOM SAUTé WITH ASIAN FLAVORS

Shiitake Mushroom Sauté with Asian Flavors image

This is a tasty little combination that can be used on top of or alongside any Asian-inspired meat or fish entrée or mixed with shrimp or crabmeat to make a light and tangy starter. I love it with tuna, brushed with a little hoisin sauce, or with medallions of pork tenderloin.

Yield makes 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1/2 pound shiitake mushrooms, stemmed and sliced
1 teaspoon grated fresh ginger
1 garlic clove, minced
2 tablespoons ketjap manis (see p. 14), or 5 teaspoons soy sauce mixed with 1 teaspoon molasses
Juice of 1 medium lime (about 2 tablespoons)
1/2 teaspoon sambal oelek (red chile paste)
1 teaspoon sesame oil
1 small carrot, peeled and cut into matchsticks
1/2 medium red onion, thinly sliced
4 scallions, thinly sliced on the diagonal
1/2 bunch cilantro, cleaned and chopped, optional
Salt, optional

Steps:

Heat 1 tablespoon canola oil in a medium skillet over high heat until hot but not smoking. Add the mushrooms and stir, then lower the heat to medium-high and cook for 4-5 minutes. When the mushrooms are lightly browned and crisp, stir in the ginger and garlic and cook 1 more minute. Scrape the mushrooms into a bowl and stir in the ketjap manis, lime juice, sambal oelek, sesame oil, and remaining canola. Stir to combine, then add carrot, onion, scallions, and cilantro.
The sauté should be moist and well seasoned. Add a little salt, if desired, and adjust the flavor to taste with more sesame oil, ketjap manis, or sambal oelek. Serve warm or at room temperature.

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