[hyphaenation]

Grilled Shiitake and Vegetable Kabobs with Herb Butter
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
1/4 cup butter or margarine
4 teaspoons chopped fresh thyme leaves or 1 ¼ teaspoons dried thyme leaves, crushed
1/8 teaspoon salt
1 1/4 cups zucchini sliced ¾-inch thick
1/2 cup sweet red bell pepper cut in 1-inch squares
1/2 cup yellow bell pepper cut in 1-inch squares
Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes.
Yield: 4 portions


Shiitake and Brie "Pizzas"
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 teaspoon crushed garlic
4 (6 to 7-inch) flour tortillas
4 ounces Brie cheese, thinly sliced (about 1 cup)
1 cup diced fresh plum tomatoes
1/3 cup thinly sliced scallions (green onions)
Preheat oven to 350 F. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); thinly slice caps; set aside. In a small saucepan melt butter. Add garlic; cook and stir for 30 seconds; set aside. Place tortillas in a single layer on a baking sheet. Cover with Brie. Scatter tomatoes and reserved mushrooms over cheese, sprinkle with scallions. Drizzle with reserved garlic butter. Bake until cheese melts and mushrooms are tender, about 10 minutes. Cut each pizza into 4 wedges, if desired.
Yield: 4 portions (16 wedges)


Shiitake and Wine Sauce
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 cup dry vermouth or dry white wine
1/2 cup heavy (whipping) cream
1/2 teaspoon chopped fresh tarragon or ¼ Teaspoon dried tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter. Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes. Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally. Serve over chicken, fish, veal, and vegetables or in baked potatoes.
Yield: 1 Cup



Chicken and Shiitake Alfredo
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions about 5 cups


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sesame chicken and shiitake stir-fry

Active time: 30 min Start to finish: 30 min

Servings: Makes 4 servings.

1 1/2 lb skinless boneless chicken breasts (4 halves), cut crosswise into 1/4-inch-thick slices
2 tablespoons water
2 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon dried hot red pepper flakes
3 tablespoons vegetable oil
1 large onion, halved lengthwise, then thinly sliced lengthwise
3/4 lb fresh shiitake mushrooms, stems discarded and caps quartered
1 1/4 cups frozen peas, thawed
2 tablespoons sesame seeds, toasted

Accompaniment: steamed rice
Preparation
Pat chicken dry and season with salt.

Stir together water, vinegar, soy sauce, sugar, and red pepper flakes in a small bowl until sugar is dissolved.

Heat a wok or 12-inch skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok to coat evenly, and heat until hot and just smoking. Add onion and stir-fry until golden and crisp-tender, about 2 minutes. Transfer onion to a large bowl.

Add 1/2 tablespoon oil to wok and heat until just smoking, then stir-fry half of chicken until just cooked through, about 1 1/2 minutes. Transfer to bowl with onion and stir-fry remaining chicken in 1/2 tablespoon oil in same manner, transferring to bowl.

Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry mushrooms until just tender, 3 to 4 minutes. Add peas and stir-fry until heated through, about 1 minute, then transfer to bowl.

Add vinegar mixture and sesame seeds to wok and, when liquid just reaches a boil, add chicken mixture and stir-fry until heated through, about 1 minute. Season with salt and pepper and serve over rice.



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Ovenroasted Shiitake Mushrooms With Garlic And Coarse Salt

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn Ovenroasted Shiitake Mushrooms With Garlic And Coarse Salt

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil spray
1 Pound Shiitake mushrooms -- stems removed
(about 1 1/4 pounds with stems; save the
stems for stock)
1 Tablespoon olive oil -- (1 to 3)
1 Tablespoon very finely minced or pureed fresh garlic
1 1/2 Teaspoons coarse sea salt (if salt is in very large -- you may
crush it a b
crystals
Herb sprigs -- optional, for
garnish (thyme or a bit of rosemary)

Preheat oven to 400 degrees. Spray the pan with oil. Place Shiitakes in baking
dish; caps up or down, it makes no difference. Make sure pan is big enough so
the mushrooms are not on top of each other; they need air space and breathing
room to roast up properly.
Toss the mushrooms with the oil, garlic, and salt. Pop the pan in the oven,
uncovered, and let bake 10 to 12 minutes. Take them out. Shake the pan a few
times. Some of the mushrooms should be starting to get a little golden on the
lighter, underneath side of the caps. You will probably need to put them back
in for a few more minutes say, 3 to 5 minutes, maybe more if your oven wasn't
really hot when you put them in. At least a third of the mushrooms should be
starting to color and get a little crunchy. Using the lesser amount of oil,
this will happen more quickly. Serve, warm or at room temperature, with an
optional decorative sprig of herb.
Yield: 6 to 8 as a starter; however, most people will want two portions