Shiitake Scallopine Recipes

SHIITAKE SCALLOPINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
• Pour mushroom mixture over pasta and serve.

SCALLOPS AND SHIITAKE MUSHROOMS WITH PEA PUREE

Steps:

• While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container. Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes.
• Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Remove and discard any stems from the mushrooms and thinly slice the caps. Remove the tough, small strip on the sides of the scallops. If necessary, cut the scallops to make them as close to uniform in size as possible.
• Raise the heat under the skillet to high and add the scallops. Cook for 1 1/2 minutes, turning once halfway through. Add the mushrooms and cook for 2 minutes. Add the herbes de Provence, vermouth and salt and pepper to taste. Cook for 3 minutes while you coarsely chop the chives. The mushrooms will be just wilted and the scallops lightly browned.
• Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree. To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle. Sprinkle with the chives.

SHIITAKE SCALLOPINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
• Pour mushroom mixture over pasta and serve.

SCALOPPINE OF WHITE MEAT WITH SHIITAKE AND COGNAC SAUCE

Steps:

• Drain the shiitake mushrooms and remove the stems, which are too fibrous to use. (Add them to the stock for the cream of lettuce soup.)
• Cut the caps into half-inch strips. Strain the juice through paper towels and reduce to one cup. Set aside.
• At serving time, use three skillets or two large saucepans. Divide the butter between the skillets and heat. When hot, add the scaloppines. Sprinkle with salt and pepper. Cook over medium to high heat for approximately one minute on each side. Arrange in a dish and set in a 180-degree oven to keep warm.
• Add the shallots and garlic to the skillets and saute for 30 seconds. Add the Cognac and flambe. Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices. Add the juice that has been released from the scaloppines. Strain into a clean saucepan and add the shiitakes. Bring to a boil and simmer for three minutes. Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening. Add a few drops of lemon juice. Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms. Serve immediately.

SHIITAKE SCALLOPINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
• Pour mushroom mixture over pasta and serve.

SHIITAKE SCALLOPINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
• Pour mushroom mixture over pasta and serve.

SHIITAKE SCALLOPINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
• Pour mushroom mixture over pasta and serve.

SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY

Steps:

• Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.

GARDEIN "CHICKEN" SCALOPPINI WITH SHIITAKE SAKE SAUCE, PEA SHOOTS, AND UDON NOODLE CAKES

Steps:

• 1. Make the udon noodle cakes: Preheat the oven to 200°F. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
• 2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
• 3. Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.
• 4. Make the chicken: Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.
• 5. Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.
• 6. Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
• 7. Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
• 8. Make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
• 9. Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
• 10. Assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.

SCALLOP AND SHIITAKE STIR-FRY

Steps:

• Cut each scallop in half and each coral into three pieces.
• Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
• Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
• spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
• Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.