i need a good shiitake recipe

[Hippie3]

ok, been gradually educating myself on edibles
and thinking about
farming shiitake.
got some to try
but have no idea
how best to prepare a meal.
got any good recipies ?

[Beastmaster]

I've had them raw on salad, not bad, though usual complaints about raw mushrooms should be considered for those without iron tummies.

As for recipes, if they are dried, soak them in 50/50 water/white wine or sake or beer to rehydrate, save the water you soaked them in.

If they are fresh, recipes usually call for some or most of the stalk to be cut off, and sometimes a cross cut in the top of the cap (or just chop em up if biggies).

Ok What kinda food do you like Hip? If I have edible mushrooms on hand when I'm cooking, I tend to toss em into whatever veggies i'm steaming of sauteing. If I'm frying up a steak or something along those lines some are nice to toss in with that as well.

I really like Japanese style cooking. Now hold on don't skip my post yet, I'm not going to make you eat anything raw. Lemme give you a teriyaki salmon recipe that is just delicious:

Salmon Teriyaki

Oily fish is best for teriyaki;' the glaze tends to overwhelm the taste of more delicate fish. Salmon, mackerel, fresh tuna, and halibut all make delicious teriyaki, as do scallops, which are an alternative in this recipe. Buy fish fillets or steaks complete with skin; both thick and thin salmon steaks work well in this recipe.

Serves 4

2 small salmon steaks
salt
4 ounces fresh shitake mushrooms, cleaned
4 small tomatoes
2 ounces bean sprouts, wahed and trimmed
2 ounces snow peas, topped and tailed
vegetable oil
TERIYAKI SAUCE
1/4 cup dark soy sauce
1/4 cup sake
2 tablespoons mirin
1 tablespoon sugar

PREPARATION
Salmon: Rinse the salmon steaks under cold water and pat dry. Cut them in half lengthways to make 4 pieces and cut the bone. Rinse the salmon again and pat dry.
Vegetables: Cut off and discard the mushroom stalks and cut a neat cross in each cap. Halve the tomatoes, trim the bean sprouts, and cut the snow peas diagonally into 1-inch slices.
Teriyaki sauce: Mix the ingredients in a saucepan and stir over medium heat until the sugar has dissolved. The sauce can be used immediately or cooled and refrigerated. Marinate the salmon in a little sauce for 10 minutes. Drain, reserving the marinade.

TO COOK
Heat a little oil in a frying pan and saute' the vegetables for 2-3 minutes until they are cooked through but still crisp. Remove, drain, and keep warm.
Wipe out the frying pan and add a little fresh oil. Heat the oil and saute' the salmon over medium to high heat for 1-2 minutes, until slightly browned; turn gently and brown the other side. Be careful not to overcook.
Drain off excess oil so that the pan is fairly dry. Pour a little teriyaki sauce over the salmon and continue to cook for a few minutes, turning and basting the steaks so that they are well coated.

TO SERVE
Remove the salmon from the pan and serve on individual plates. Simmer the remaining teriyaki sauce until it is thick and syrupy and with big bubbles' be careful not to over-reduce it, as it burns easily. Spoon the sauce over the fish, add the warm vegetables, and serve immediately.

Alternatively, grill the salmon: thread each piece on 2 skewers, brush with oil and broil under high heat for 2-3 minutes on each side. Twist the skewers from time to time to stop them from sticking.
While the salmon is grilling, simmer the sauce over medium heat until it becomes thick and syrupy, and starts to make large bubbles as it boils.
When the salmon is nearly cooked, brush with the reduced sauce a few times and continue cooking until the salmon flakes easily when tested with a fork. Serve with sauteed vegetables.

[Beastmaster]

They are also good chopped up and added to my scrambled eggs in the morning.

[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


-------------------------


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.



________________________________________________

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

[hyphaenation]

A link:

Shiitake Mushrooms - Health Articles - Nutricraze

[WUWU]

This thread is making me hungry, I'm going to have to try one of these recipes

This might seem like a silly question, but would the more exotic mushrooms be a tastier substitute for the regular ol' button mushrooms, or should they be saved for a certain type of cuisine?

[Fresh Brewed]

I frequently make shitake sauces. Butter bubbling in a skilet, Add some chopped shallots and shitakes. Stir occationally till the shitakes have started to brown and the shallots are wilted and transparent. then throw in some chopped herbs of your choice(I like fresh terragon a lot)and some salt and pepper. Add a cup or so of red wine and continue to boil and stir till reduced by about half. Turn down the heat and add about a half a cup of heavy whipping cream and stir till hot. This is the sauce I use for steaks done on the grill...it is always a big hit...

[Hippie3]

thx all

[Beastmaster]

Originally Posted by Wuwu

This might seem like a silly question, but would the more exotic mushrooms be a tastier substitute for the regular ol' button mushrooms, or should they be saved for a certain type of cuisine?

I don't buy regular ol button mushrooms or portabellos EVER. I always use shitake or oyster mushrooms as they are just as readily available as the old standbys, and I prefer the flavor and texture.

If you have a particularly tastey variety of mushroom, saute them alone and just serve by them selves. I've had matsutake that were dry sauteed and then had some butter added in at the last minute that were absolutely delicious. I've found that tempura style sliced, battered, and deepfried is an EXCELLENT way to eat any mushroom, but especially wild ones like boletes and chanterelles YUM!!!!

[Mad_Hatter]

1/4 cup wheat flour
1/4 cup corn flour
1/4 cup instant mashed potatoes

use this ratio as a breading mixture;
the instant potatoes make it really crispy.
coat the mushrooms in oil or egg
then toss them in the breading
and either pan or deep fry them.
you can serve it with almost any sauce,
but i made a really easy sweet-and-sour last night
that was nothing but tomato sauce, fructose, and vinegar,
and it was so good my roommate used the extra sauce
to dip the extra rice in as a dessert.
lol

[bear]

Man, all of these look so good. I've really gotta fruit me some edibles.

[OG Royal Grower]

i just like a simple mix of shiitake, onions, olive oil, a dash or two of pepper, and a little fresh garlic to spice it up. i really like how onions and shrooms cook together, wonderful flavor. some fresh herb like a little rosemary, thyme, and basil can be added but its hard for me to decipher your eating preferences so cook away and see what you like!

[Hippie3]

sounds good,
thx