Shiitake Sliders Recipes

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.

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.

BEEF AND SHIITAKE STEW ON GARLIC MASHERS

Steps:

• In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
• GARLIC MASHED POTATOES In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.

SNOWSHOE HARE AND SHIITAKE

Steps:

• Through the feed opening of a running blender add, 1 at a time, the vinegar, shallots, tarragon, rosemary, kosher salt, black pepper, and olive oil to form a paste. Rub this into the rabbit loin and let sit for 2 hours.
• Preheat oven to 375 degrees F.
• Heat 2 tablespoons olive oil over medium heat in a saute pan with oven safe handles, and sear marinated rabbit on all sides. Transfer to oven, cover and let cook until it reaches an internal temperature of 135 degrees F, about 20 minutes. Remove and bring to room temperature, then chill.
• Using a 2-inch circle cutter or biscuit cutter, cut the mini potato rolls into rounds and lay out on a utility platter.
• Heat oil over medium heat in a saute pan and add the shiitakes, onions and garlic. Saute until shiitakes are tender and onions are translucent. Add demi-glace and balsamic vinegar, and stir to combine. Transfer to a food processor and pulse to make a coarse hash.
• Slice rabbit into thin slices. Spread some hash on each potato roll and top with thin slices rabbit. Drizzle sour cream sauce over, then garnish with chopped tarragon and orange segments.

GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS

Steps:

• Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
• Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.

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.