Shiitake Shakedown Recipes

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SHIITAKE SHAKEDOWN



Shiitake Shakedown image

This is my favorite way to prepare shiitake mushrooms!! I just roast them with a little olive oil, salt, pepper, and garlic powder!!! I love shiitakes because they have a low water content compared to some other mushrooms so they roast up really well! They are great alone or on sandwiches!!! Hope you like them!!!

Provided by ChefLee

Categories     Lunch/Snacks

Time 20m

Yield 9 5/8 oz mushrooms, 2 serving(s)

Number Of Ingredients 5

3 (3 1/4 ounce) crates fresh shiitake mushrooms
3 tablespoons light olive oil
1/8 teaspoon salt (or just shake it over the shrooms)
1/8 teaspoon pepper (or just shake it over the shrooms too)
1/8 teaspoon garlic powder (or just shake this over them too!)

Steps:

  • Preheat the oven to 400 degrees F.
  • Use a damp paper towel to wash the tops of your mushrooms. (mushrooms are like sponges, you don't want to wash them in water because they will become watery and tasteless).
  • Remove any large stems. (shiitake stems are sort of woody and tougher than the caps).
  • Slice the mushrooms and place on a cookie baking sheet.
  • Pour the olive oil over the slices and toss to coat with a spatula.
  • Sprinkle the shrooms with salt, pepper, and garlic powder.
  • Give the cookie sheet a shake to spread all the shrooms out flat.
  • Roast in the oven for 10 minutes.
  • Remove the mushrooms immediately from the baking sheet with a spatula.
  • Enjoy on a sandwich or any way you want!

Nutrition Facts : Calories 257.3, Fat 20.6, SaturatedFat 2.9, Sodium 151.4, Carbohydrate 20.1, Fiber 3, Sugar 5.7, Protein 2.2

GRILLED SHIITAKE WITH PONZU



Grilled Shiitake With Ponzu image

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Provided by Hiroko Shimbo

Time 45m

Yield Serves 4 as a side dish

Number Of Ingredients 9

3 Tbsp. komezu (rice vinegar)
2½ Tbsp. mirin
2 Tbsp. yuzu juice (or substitute lemon juice)
5 Tbsp. shoyu (soy sauce)
6 Tbsp. dashi
16 large fresh shiitake mushrooms, preferably donko
About 3 Tbsp. sake
⅓-½ cup grated daikon
1 yuzu or lemon rind, julienned (for garnish)

Steps:

  • First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
  • Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
  • Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
  • Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.

SHIITAKE DELIGHT



Shiitake Delight image

This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.

Provided by PINAYCOOK

Categories     Everyday Cooking     Vegetarian

Time 25m

Yield 2

Number Of Ingredients 7

2 tablespoons olive oil
4 cloves garlic
8 shiitake mushrooms, chopped
1 cup vegetable broth
2 tablespoons butter
Italian seasoning to taste
salt to taste

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.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 8.5 g, Cholesterol 30.5 mg, Fat 25.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 328 mg, Sugar 2.3 g

CRISPY SHIITAKES



Crispy Shiitakes image

Think of these shiitake crisps as your new vegan "bacon" bits and sprinkle them on our Winter Cobb Salad as well as on deviled eggs or baked potatoes with sour cream. They aren't hard to make, but watch them carefully once they're close to done as they go from burnished to burnt in seconds.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 45m

Yield Makes 1 cup

Number Of Ingredients 3

8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch slice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 375°F. Toss mushrooms with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, spread in an even layer, and roast, flipping once or twice, until crispy and golden brown, 40 to 45 minutes.
  • Let cool completely on sheet. Store in an airtight container at room temperature up to 2 days.

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