Shiitake Mushrooms With Young Pecorino Cheese Recipes

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SHIITAKE MUSHROOMS WITH YOUNG PECORINO CHEESE



Shiitake Mushrooms with Young Pecorino Cheese image

Provided by Amelia Saltsman

Categories     Mushroom     Appetizer     Roast     Picnic     Vegetarian     Potluck     Parsley     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

7 teaspoons fresh lemon juice, divided
2 teaspoons Dijon mustard
8 tablespoons extra-virgin olive oil, divided
1 lemon, peel cut into long thin slivers (yellow part only)
Coarse kosher salt
Nonstick vegetable oil spray
1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter
1 garlic clove, peeled, flattened
6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes
1/4 cup fresh Italian parsley leaves

Steps:

  • Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.
  • Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.
  • Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
  • Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.

CRISPY ROASTED SHIITAKE MUSHROOMS



Crispy Roasted Shiitake Mushrooms image

Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1 pound shiitake mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

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.

BABY SHIITAKE MUSHROOMS WITH PARMESAN AND GARLIC



Baby Shiitake Mushrooms With Parmesan and Garlic image

I have enjoyed variations of mushroom caps with cheese many times, but these ones I whipped up from a few things I found in the fridge are superb....if I do say so myself....

Provided by Samfrancisco

Categories     Vegetable

Time 20m

Yield 8 Mushrooms, 4 serving(s)

Number Of Ingredients 6

8 baby shiitake mushrooms
2 tablespoons butter (softened )
4 tablespoons fresh parmesan cheese (grated )
1 garlic clove (peeled and finely chopped )
2 green onions (finely sliced tops )
1 teaspoon vegetable oil

Steps:

  • Preheat oven to broil.
  • Line a baking pan with aluminum foil.
  • Grease foil lined pan with 1 teaspoons of vegetable oil.
  • Peel and finely chop 1 garlic clove.
  • In a small bowl combine softened butter and garlic with a fork.
  • Wash mushrooms and remove stems.
  • Brush entire outside of mushroom cap with garlic butter.
  • Place each cap top side down in greased, aluminum foiled pan.
  • Finely grate 4 tablespoons of fresh Parmesan cheese into a small bowl.
  • Sprinkle each mushroom cap with approximately 1/2 tablespoon of grated Parmesan.
  • Finely slice green onion tops and sprinkle lightly on top of cheese.
  • Place in oven and broil until cheese has melted completely.
  • Enjoy!

Nutrition Facts : Calories 103.7, Fat 8.8, SaturatedFat 4.9, Cholesterol 20.7, Sodium 149.1, Carbohydrate 3.6, Fiber 1.2, Sugar 1.1, Protein 3.5

SHIITAKE MUSHROOM AND CHEESE FRITTATA



Shiitake Mushroom and Cheese Frittata image

Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
1 1/2 teaspoons fresh thyme
2 tablespoons olive oil
Coarse salt
10 large eggs
1/2 cup ricotta cheese
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Heat oil in a 9- or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.
  • Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
  • Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.

Nutrition Facts : Calories 230 g, Cholesterol 365 g, Fat 16 g, Fiber 2 g, Protein 14 g, Sodium 408 g

GARLIC SAUTEED SHIITAKE MUSHROOMS



Garlic Sauteed Shiitake Mushrooms image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

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

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