Shiitake Rockefeller Recipes

SHIITAKE ROCKEFELLER

Steps:

• Preheat oven to 300 degrees F.
• Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
• Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
• Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
• While mushrooms are roasting, prepare spinach mixture for topping.
• Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
• Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
• When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
• Drizzle with melted butter and broil until golden brown.

SHIITAKE SLIDERS

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.

SHIITAKE DELIGHT

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
• Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

SHIITAKE-CHICKEN SLIDERS

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.

CRAB ROCKEFELLER

Steps:

• Melt butter in pan.
• Add onion and saute until tender but not brown.
• Add spinach and mix well.
• Add crabmeat and cheese.
• Put in serving dish and serve with crackers or Melba toast.