Posts Tagged ‘Shiitake Mushrooms’

Vegan Mushroom Burger

Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

To prepare the patty:

2-3 pounds’ Portabella mushrooms, cleaned & chopped
1-2 pounds’ shiitake mushrooms, cleaned & chopped
1-2 pounds Cremini mushrooms, cleaned & chopped
2 Cups Cooked Lentils & Rice (See Recipe on bottom) Or 2 cups cooked rice or lentils of choice
1 cup panko bread crumbs (you can use corn flour, almond flour, chickpea flour or finely chopped nuts instead to make it gluten free)
2 tablespoons granulated onion
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon cinnamon
1 table spoon salt
2-3 tablespoons oil
¼ cup red wine

Lentils and Rice

2 tablespoons olive oil
1 large white onion, julienned
1 pound bag of lentils, rinsed and sorted
1 cup basmati rice
Sea salt or regular salt
5 – 6 cups of water


First in large pan oil & add all the mushroom a little at a time not crowding the pan, they will all are sautéed add in red wine to deglaze. Cook off till very little wine is left. Set aside to cool. Then using a food processor, puree into a paste, add lentils & rice and pulse till it comes together.

Place in larger bowl and mix in until they come together (do not over mix) add spices & panko. Then form into burgers and grill.

In a large pan, add olive oil and turn on medium heat. Add onion and a pinch of sea salt (regular salt is fine). Caramelize until onion is very dark brown and crispy. Pour 5 to 6 cups of water into your pan with the rest of the onion, the water should turn very brown in color.

Bring water to a boil. Reduce heat and simmer until the lentils are tender (about 40 minutes) and about 2 cups of water are remaining in the pan. Add uncooked basmati rice. Reduce heat and let simmer until water has almost completely absorbed. Turn off heat, cover pan, and let steep for about 10 minutes. Your lentils and rice are ready to serve.

Cedar’s Cafe Blended Burger

In coming up with this burger, we imagined a classic burger with our own Middle Eastern twist & had fun doing it! Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

Yield: 4 (about 8 ounce) burgers


Tahini Remoulade:
1 bunch chopped dill
1 c tahini paste
1⁄2 c grated cucumber
1⁄2 c low-fat plain Greek yogurt
1⁄2 c minced pickles
1⁄4 c chopped capers
1⁄4 c diced pepperoncini
1⁄2 lemon, juiced
4 to 5 minced garlic cloves

Pomegranate Ketchup:
14 oz canned whole tomatoes in juice
1⁄4 onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1⁄4 c tomato paste
1⁄2 tsp paprika
1⁄4 tsp allspice
1⁄4 tsp cinnamon
1⁄4 tsp salt
1⁄4 c vinegar
2 tbsp plus 2 tsp light brown sugar
2 tbsp plus 2 tsp
pomegranate molasses

Banana Pepper Curried Mustard:
6 oz jarred yellow banana peppers, drained and chopped 1⁄4 yellow onion, chopped
1⁄4 bell pepper, chopped
1 tbsp grated ginger
2 tbsp apple cider vinegar
1⁄2 tsp agave nectar
1⁄2 c whole grain Dijon mustard 2 tbsp curry powder

Balsamic Onions:
1 medium yellow onion, very thinly sliced
1 c balsamic vinegar

Burger Patties:
2 to 3 tbsp butter
3 lb mixed portobella, shiitake, and crimini mushrooms, cleaned and chopped
1⁄4 c red wine
1 lb ground beef chuck
1 lb ground beef short rib
1⁄4 lb ground lamb fat
2 tbsp garlic powder
2 tbsp granulated onion
2 tbsp smoked paprika
1 tsp cinnamon
1 tbsp salt
8 oz red wine

To serve:
8 oz spinach
8 slices pepper bacon 8 oz goat cheese
1 sliced avocado
4 ciabatta buns
2 tbsp fig jam


Tahini Remoulade:
In a large bowl, mix together all ingredients. Adjust the seasonings to taste. Let chill for 12 hours.

Pomegranate Ketchup:
In blender, purée whole tomatoes. In a medium pot, heat
oil over low heat, sauté onion and garlic until golden, about 25 minutes. Add puréed tomatoes, tomato paste, paprika, allspice, cinnamon, and salt. Cook for 1-2 minutes, add vinegar and sugar. Cook uncovered on low heat until sauce thickens. Cool, season with salt and pepper, and add pomegranate molasses. Set aside.

Banana Pepper Curried Mustard:
Place all ingredients in a food processor or blender and purée until smooth. Add water, 1 tablespoon at a time, if sauce is too thick. Adjust seasonings to taste. Set aside.

Balsamic Onions:
In a large sauté pan, cook sliced yellow onion and balsamic vinegar on low heat for 30-45 minutes until onions are caramelized and vinegar is syrupy.

Burger Patties:
In large pan over medium heat, melt butter. Add chopped mushrooms, a little bit at a time to avoid crowding the pan. Continue to sauté, about 15 minutes, add red wine and deglaze. Cook until wine has evaporated, about 5 minutes. Set aside to cool. Using a food processor, purée cooled mushrooms until smooth.

In a large bowl, mix the ground chuck, ground short rib, and lamb fat until they come together (do not over mix). Add spices and cooled mushroom paste. Form into four 8-ounce patties.

To cook burger patties, heat a lightly greased, large cast-iron skillet over high heat until smoking point. Cook burgers on one side, about 4 minutes, or until well seared. Reduce heat to medium, flip and continue to cook for 4 minutes, or until thermometer registers 155°F. Add wine, and reduce until burgers have absorbed all of the liquid.

Toast the ciabatta buns and lightly glaze the bottom of each with 1⁄2 teaspoon of g jam. Top with pomegranate ketchup, banana pepper curried mustard, spinach, balsamic onions and bacon. Place cooked patty on top and add tahini rémoulade, goat cheese and avocado. Top with
bun serve.

Mushroom Strudel with Gorgonzola and Demi Glaze


1 sheet puff pastry
4 oz. butter
1 Tbsp. canola oil
4 large shallots, minced
2 ribs Celery, minced
2 small carrots, minced
2 lbs. Shiitake, 1/2-inch dice (reserve stems for sauce)
1 lb. Baby Bella, 1/2-inch dice (reserve stems for sauce)
1 lb. button mushrooms, 1/2-inch dice (reserve stems for sauce)
3 Tbsp. barlic, minced
1 Tbsp. fresh thyme, minced
½ cup cry Sherry
½ cup Parmesan, grated
½ cup Gorgonzola, crumbled
4 eggs, beaten (2 for strudel; 2 for brushing pastry)
Salt and Pepper to taste

Mushroom Strudel Directions

Preheat oven to 325 degrees.

Place puff pastry on board covered with flour. In a large rondeau pot heat butter and oil, add minced shallots, celery and carrot. Cook until translucent about 5 minutes. Add diced mushrooms and cook for about 20 minutes, until the mushrooms have released all their liquid and are evaporated. Add the garlic, thyme and sherry. Continue to cook for 2-3 minutes. Let the the mushroom mixture cool completely. Add the cheeses and 2 of the beaten eggs and mix thoroughly. Adjust seasoning.

Roll out the puff pastry on a floured surface until double in size. Position the pastry lengthwise and place the mushroom mixture onto the lower third of the rectangle, leaving 1-2 inches of clean pastry on the bottom. Gently pick up and fold over the excess puff pastry on the bottom of the sheet over the top of the mushroom mixture and then roll the entire pastry away from you, folding in the sides as you roll to enclose the mushroom filling. With the remaining beaten egg mixture, wet the remaining two inches of dough slightly to seal the end. Reserve the extra egg mixture. Gently pick up and place on sheet pan that has been sprayed with canola oil. Cut two slits in top of strudel to vent. Bake in the oven for 20 minutes.

After 20 minutes, brush the entire strudel with the remaining egg mixture and return to oven. Continue to cook for another 20 -25 minutes, or until the strudel is a golden brown. Let the strudel sit for 15 -20 minutes before slicing.

Makes 10-12 servings.

Roux Ingredients

1/2 cup butter
3/4 cup flour

Roux Directions

In a heavy-bottomed pan, melt the butter and then gradually stir in the flour until all of it dissolves and the roux is smooth, stirring constantly. Let the roux cool before adding it to the simmering mushroom stock.

Mushroom Demi Glaze Ingredients

1 carrot, large dice
3 stalks celery, large dice
2 onions, unpeeled and quartered
Reserved stems of mushrooms (see above), about 3 cups
¼ cup canola oil
10 cups vegetable stock
2 sprigs each rosemary and thyme2 cups heavy cream (optional)
1 oz. chives, minced (for garnish)

Mushroom Demi Glaze Directions

Preheat oven to 400 degrees.

Toss the celery, carrot, mushroom stems and onions with oil and salt. Brush with canola oil and roast in oven until well browned. Heat vegetable stock and add the browned veggies and herbs. Reduce heat and simmer for 2-3 hrs. or until the liquid has reduced by half. Strain the stock and return to a clean pot and heat. Thicken sauce with roux. Simmer sauce for 30 minutes and adjusting seasoning as it cooks. Add the cream.

Makes 3-4 cups.

To serve, put the Mushroom Demi Glaze on the bottom of the plate and cut a 1 1/2-inch slice of strudel and place on top of the demi. Garnish with chopped chives. Serve with your choice of side dish or salad.

Chickpea and Mushroom Gumbo

Yeild: 11 cups


4 oz. vegetable oil
4 oz. flour, browned in oven
1 Tbsp. olive oil
1 large yellow onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 oz. shiitake mushrooms, stemmed and sliced
4 oz. crimini mushrooms, sliced
4 oz. porcini mushrooms, sliced
1 lb. okra, 1/2-inch slices, caps and tips discarded
1 oz. tomato paste
28 oz. crushed tomatoes
16 oz. vegetable broth
2 tsp. Spice House King Creole seasoning
1 Tbsp. Spice House Gumbo File
2 bay leaves
1 oz. fresh thyme
16 oz. chickpeas, rinsed
Salt and pepper to taste


In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.

In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic. Sauté until onion is translucent, approximately 4 minutes. Add mushrooms and sauté until they release their liquor, approximately 3 minutes. Add okra and sauté until all the slime is gone. Add tomato paste and sauté until paste is deep burgundy in color.

Pour tomatoes, broth, seasoning, file, bay leaves and thyme into pot and stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 40 minutes. Add chickpeas and simmer 10 minutes more. Remove bay leaves and thyme branches and discard. Pour off 6 oz. of the liquid and combine with the brown roux, over medium heat. Whisk over heat until smooth. Slowly pour tempered roux into pan and stir to combine. Cook over medium heat, to thicken. Adjust seasoning with salt and pepper.

Serve over steamed white rice.

Makes 11 cups.

Mushroom Stroganoff with Creme Fraiche in Phyllo Cup

Servings: 2


7 sheets phyllo dough
Olive oil cooking spray
1 Tbsp. sweet butter
2 Tbsp. shallots, minced
2 cups assorted exotic mushrooms such as shiitake, pleurette, bunapi and enoki
1 cup dry red wine
1 cup demi glace
1 Tbsp. fresh dill, chopped
3 Tbsp. crème fraiche
Salt and pepper to taste


Preheat oven to 350 degrees. On a flat surface layer phyllo sheets one at a time on top of each other, lightly spraying olive oil spray on each layer. Cut sheets in half cross-wise and gently tuck into a large muffin pan making 2 phyllo cups. Bake for approximately 30 minutes, until cups are light golden brown.

Melt butter in saute pan over medium high heat. Add shallots and saute quickly until translucent. Add larger mushrooms (shiitake, pleurette) first and toss with shallots. Saute for 1 minute, then add the smaller mushrooms (bunapi, enoki) and toss quickly. Deglaze pan with red wine and allow to simmer 2 minutes, then add demi glace. Simmer sauce another minute and add chopped dill and temper 1 tablespoon of the crème fraiche into sauce. Do not boil after this. Season with salt and pepper to taste.

Serve mushroom stroganoff over the phyllo cup, garnishing each with more fresh dill and 1 tablespoon of the remaining crème fraiche.

Mushroom Rice Salad with Portabella Vinaigrette

Yield: 4-6 servings


3 Portobella mushrooms, cleaned, washed, chopped and roasted
¼ cup balsamic vinegar
½ cup red wine vinegar
2 tsp. fresh ginger, chopped
2 tsp. fresh garlic, chopped
2 oz. fresh basil, chopped
2 oz. fresh cilantro, chopped
1 tsp. Dijon mustard
1 cup olive oil
Salt and pepper to taste
8 cups cooked grain (5 grain rice from Indian Harvest used in this version)
3 cups Shiitake mushrooms, roasted and julienned
3 cups button mushrooms, roasted and sliced
3 oz. julienned sun-dried tomatoes
Salt and pepper to taste


Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper. Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.

Wild Mushroom Hash and Eggs

Servings: 4


2 Tbsp. bacon fat drippings
1 ½ cups oyster mushrooms, cleaned and sliced
1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced
1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced
1 cup button mushrooms, cleaned and sliced
1 large shallot, peeled and minced
4 Tbsp. unsalted butter, room temperature
12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
Salt and pepper to taste
2 sprigs fresh thyme, stemmed and bruised
4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
8 large eggs
½ cup cooked crispy bacon, diced


Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes.

Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 minutes. Return the mushroom mixture back to pan with the potatoes. Add herbs and stir to incorporate.Lightly pat down the whole mixture into a single layer and allow to cook until a light crust forms, about 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.

In a 12” non-stick skillet, melt the last 2 tablespoons of butter and crack open the eggs into a single layer on the bottom of the pan. Season with salt and pepper and cook until desired doneness (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.

Makes 4 servings.

Tri-Mushroom Flatbread

“There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure.”

Serves 3


For Dough:
1 1/2 Cup warm water (about 110 degrees)
3/4 T rapid rise yeast
3/4 T salt
1/2 T sugar
1/8 C extra virgin olive oil
3 1/4 Cup unbleached all-purpose flour

For Flatbread:
1 1/2 T olive oil
1 T minced garlic
2 oz. manchego cheese, shaved
3.5 oz. shiitake mushrooms, sliced
3.5 oz. portabella mushrooms, sliced
3 oz. baby bella mushrooms, sliced
1 C baby spinach


1. To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.
2. Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.
3. Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.
4. Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.
5. Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.

Shiitake Mushroom and Chorizo Tacos

Yield: 4 servings


1 pound shiitake mushrooms
8 ounces chorizo sausage, diced
½ white onion, minced
2 Tablespoon olive oil
1 jicama, peeled
Hot sauce (optional), to taste
Salt, to taste

Special Equipment: Mandoline slicer 


  1. Wash and gently dry the mushrooms. Remove the stems, and slice the caps into 1/4” slices. Scoop into a mixing bowl and set aside.
  2. Dice the chorizo sausage into ½” cubes and place in a small bowl. Peel and mince the onion and set aside.
  3. Peel the jicama with a vegetable peeler. Cut off the two root ends, creating a flat surface at each end of the bulb. Use a mandoline slicer on the thinnest setting to slice the jicama into rounds. Test the first round and bend it into a U-shape. If the slice bends without breaking, the shell is thin enough for the taco shells. Begin slicing the jicama into rounds. You will likely need to discard the first few rounds from the root end of the bulb, as they will be too small for tacos. (Save the extra slices of jicama for a snack or salad!). Once you have 10-15 jicama slices that are 4-5” in diameter, set aside on a plate for serving.
  4. Heat a large skillet over medium heat.  Add the diced chorizo sausage to the pan, and sauté for 4-5 minutes, stirring occasionally. When the sausage has browned and released some of the fat, scoop the sausage out of the pan and into a small bowl, leaving the rendered fat behind.
  5. Add half of the mushrooms to the pan, covering the bottom of the pan in one layer, without overcrowding. Stir the mushrooms gently to absorb some of the fat in the pan. Sprinkle a pinch of salt over the mushrooms. Cook for 3-5 minutes, stirring occasionally. When the mushrooms are cooked through, scoop the cooked mushrooms into a medium bowl and set aside.
  6. Return the skillet to the burner and add 1 Tablespoon oil. Add the remaining mushrooms and a pinch of salt, and cook as above, scooping the cooked mushrooms into the mixing bowl.
  7. Return the pan to the burner and add 1 Tablespoon oil. Add the minced onion to the pan, add a pinch of salt, and sauté for 5-6 minutes, until golden brown.
  8. Add the mushrooms and chorizo to the cooked onions in the pan and stir to combine. Taste, and adjust seasoning, adding hot sauce or salt as needed. Spoon the taco filling into a serving bowl with a slotted spoon.
  9. Serve the tacos. Take one slice of jicama, and spoon about ¼ cup of the mushroom taco filling onto the center of the taco. Gently fold the jicama into a U-shape, eat and enjoy!

Triple Mushroom and Cheese Strata

Three different mushrooms give this super delicious dish a deep and earthy flavor, creating the ultimate strata for easy breakfast entertaining.

Yield: 6 servings

Serving Size: 1/6 of strata


2 tbsp butter
2 portabella mushrooms-cleaned
1/2 pound of shitake mushrooms – cleaned
1/2 pound white button mushrooms – cleaned
loaf of french bread
soft butter amount will vary as to your particular buttering style I went light
1 cup shredded sharp cheese
6 eggs
1 1/2 cups milk or half n half


Melt the butter in a large skillet over medium heat. Remove the stems from all the mushrooms and slice into strips. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minute. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes.

Trim all the crust off the loaf of bread. Cut in slices and butter each slice before cubing. Place a layer of cubes in a 3 quart oven-safe pan. Cover with 1/2 the cheese. Sprinkle on half the cooked mushroom. Repeat layers.

Mix the eggs and milk together. Pour over other ingredients. Cover and refrigerate over night.

Bake for 35-45 minutes in a 350 degree oven.

Nutrition Facts:

Calories: 340; Total Fat: 23g; Saturated Fat: 14g; Cholesterol: 240mg; Sodium: 410mg; Protein: 19g; Total Carbohydrate: 13g; Dietary Fiber: 2g

Potato-stuffed Macaroni and Wild Mushroom Gratin

Yield: 4 servings


4 oz each, assorted mushroom varieties: Cremini, oyster, shiitake, button, coarsely chopped
2 oz olive oil
2 shallots, chopped fine
2 tbsp assorted herbs, chopped fine: rosemary, basil, thyme, parsley, and or sage
1 cup heavy cream
½ cup cooked ziti pasta
3 tbsp Panko bread crumbs
2 cloves garlic, smashed and worked into paste
2 tbsp parmesan cheese
12 small red bliss potatoes, blanched or roasted, halved and scooped.
Salt and fresh ground pepper


Preheat oven to 300 degrees. Heat a medium size sauté pan and add the olive oil. Toss in the mushroom mix, lightly sauté and season with salt and fresh pepper. Add the shallots and toss. Cook gently until almost soft and golden brown. Add the cream and simmer to half. Add the pasta. Bring to boil. Season again. Stir in the herbs and set aside to cool.

Mix the Panko bread crumbs, parmesan and garlic together. Season lightly. Mound one tbl of mushroom macaroni and cheese mix into each of the bliss potatoes. Sprinkle with the garlic mix. Roast at 300 degrees for 20 minutes. Turn up the heat and broil to lightly brown the crumb mix.

Balsamic Caramel Beef Cubes with Shiitake Mushrooms

Yield: 24 servings


Balsamic Caramel Base
3 quarts vegetable, chicken or veal stock
3/4 cup balsamic vinegar
3/4 cup sweet soy sauce (kecap manis; see Note)
6 tablespoons sugar
1 tablespoon garlic, minced
1 tablespoon ginger, minced

1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 1/2 teaspoons red chili flakes
1 sheet nori
1 tablespoon kosher salt

Olive oil, as needed
6 pounds beef tenderloin, cut into 1-inch cubes
1 1/2 pounds shiitake mushroom caps, roasted
3  pounds beets, roasted, diced
3/4 cup unsalted butter, softened
8 cups medium-grain sticky rice, cooked
Shaved, unsweetened coconut, toasted, for garnish
Fresh chives, minced, for garnish


For Balsamic Caramel Base: Bring stock, vinegar, soy sauce, sugar, garlic and ginger to a boil in pot. Set aside. (Makes about 14 cups)

For Gomaishio: Toast nori in dry pan, then pulse it in a spice grinder or food processor until minced. Mix with sesame seeds, chili and salt. (Makes about 1 1/2 cups)

For each serving, to order: Heat dash of oil in sauté pan. Sear 4 ounces of beef to brown, remove from pan. Add 1/2 cup Balsamic Caramel Base, 1 ounce of mushrooms and 2 ounces of beets. Swirl in 1 tablespoon butter, boil until it reaches sauce consistency. Add back the beef to warm through. Plate 1 cup sticky rice, top with beef and sauce mixture. Garnish with 1 teaspoon gomaishio, dash of toasted coconut and chives.

Note: If unable to find kecap manis, substitute 3/4 cup regular soy sauce, 1/4 cup brown sugar, 3 tablespoons molasses and 1 or 2 star anise pods.