SHIITAKE JAPANESE STYLE
Provided by Food Network
Categories main-dish
Yield 4 as side dish or in salad
Number Of Ingredients 5
Steps:
- Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.
SHIITAKE JAPANESE STYLE
Provided by Food Network
Categories main-dish
Yield 4 as side dish or in salad
Number Of Ingredients 5
Steps:
- Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.
SHIITAKE SHAKEDOWN
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
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
SHIITAKE DELIGHT
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
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 SMOKED SHIITAKES
Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from start to finish in less than a half hour. The recipe comes from a terrific vegan restaurant in Washington D.C., called Fancy Radish, by way of the chef and co-owner Rich Landau. It involves a two-step process: First you fry thinly sliced shiitakes to make them crisp, then you smoke them to make them taste like bacon. You can do the smoking in your smoker or a charcoal grill, or indoors with a handheld or stovetop smoker. You'll love the crisp crunch and rich, baconlike mouthfeel, with a smoky flavor that's similar to bacon's but with distinct mushroom overtones. Make shiitake crispy smoked shiitakes for a vegan snack or BLT, or serve it with eggs if you eat them.
Provided by Steven Raichlen
Categories vegetables, appetizer, side dish
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
- Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
- Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
- Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
- If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
- To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
- Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.
SHIITAKE-CHICKEN SLIDERS
My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. -Julie Hession, Las Vegas, Nevada
Provided by Taste of Home
Time 45m
Yield 18 sliders.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 504mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein
CRISPY ROASTED SHIITAKE MUSHROOMS
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
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.
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