Posts Tagged ‘Shiitake Mushrooms’

Salmon with Shiitake Relish

Yield: 24


Shiitake Relish
12 ounces shiitake mushroom caps, wiped clean
Olive oil
2 tablespoons minced shallot
2 tablespoons minced garlic
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 pounds Aleutian King Salmon
Olive oil, for brushing
Rub with Love Salmon Rub
Lemon wedges


To make Shiitake Relish: Preheat a grill to medium-high heat. In a bowl, toss mushroom caps with oil and dash of salt and pepper. Grill caps on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless your mushroom caps are large, you may want to set a rack over your grill so you don’t have any mushrooms falling through the grates.) Remove mushrooms from grill and thinly slice. Heat oil in sauté pan on medium heat. Add shallot and garlic, stir 2 to 3 minutes until soft and aromatic. Set aside to cool. In a bowl, combine mushrooms, shallot-garlic mixture, herbs, vinegar, and lemon juice. Season the relish to taste with salt and pepper and set aside at room temperature.

Lightly brush the salmon with oil, coat on both sides with Salmon Rub, and grill until done to your liking. Serve each portion of salmon topped with shiitake relish. Garnish with lemon wedges.

*Note: To make dish without grill: Toss mushrooms with oil, salt, and pepper, then spread them on a baking sheet. Roast mixture in a 450°F oven for 20 minutes, then finish making the shiitake relish according to the recipe. Also, instead of grilling, coat the salmon with Rub with Love spice rub and roast it in the oven.

Funghi Fritti

Yield: 24 portions


12 pounds assorted mushrooms (such as white, crimini, portobello, shiitake)
4 1/2 cups water
1 1/2 cups white wine
6 cups rice flour
1/4 cup chopped fresh rosemary
Truffle oil, as needed
Canola oil, as needed
Salt, to taste
Pepper, to taste


Stem and cut the mushrooms into bite-sized pieces.

In a large bowl, add the water and wine, then slowly whisk in the rice flour until the batter is the consistency of a thick gravy. Add the rosemary and season with salt and pepper to taste. Add the mushrooms and toss until the mushrooms are lightly and evenly coated.

For each serving to order: Fry 8 ounces of the mushrooms at 350 degrees F, using a metal spoon to keep them from clumping, 3 to 4 minutes, or until the batter is crisp.

Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.

Easy Mushroom Ravioli with Four-Cheese Sauce

A quick filling that bursts with flavour is enclosed in prepared won ton skins instead off pasta making this a lighter version of ravioli. For further convenience make and freeze them ahead of time and purchase a prepared sauce.

Yield: 4 servings

Preparation Time: 35 minutes

Cooking Time: 35 minutes



3 tbsp butter
1 medium onion, finely chopped
1 lb fresh mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp lite soya or tamari sauce
¼ tsp ground black pepper
½ tsp dried thyme
1 pkg (13.5) won ton wrappers


1 ½ tbsp butter
1 ½ tbsp flour
1 ¾ cups 2 % milk
1 cup shredded Italian 4 cheese blend
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg (optional)


Diced red pepper, chopped chives or sliced green onion tops or minced parsley (optional).


Ravioli: In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.

To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel- lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.

Sauce: In medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.

In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired.


1. Add 2-4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.

2.  Substitute 300 mL pkg.  four cheese pasta sauce for the homemade one above and add milk to desired consistency.

3. Drizzle sauce with truffle oil or substitute ¼ cup (50 mL) sherry for ¼ cup (50 mL) milk in the sauce

Tip: To make ahead, freeze ravioli in single layers on parchment lined baking sheets. When frozen transfer to resealable freezer bag. Cook from frozen state increasing the time to 8-10 minutes or until tender.


Per serving: Calories: 580; Total Fat: 22g; Saturated Fat: 14g; Cholesterol: 80mg; Sodium: 1560mg; Protein: 26g; Total Carbohydrate: 68g; Dietary Fiber: 4g

Mushroom Bread Pudding

Yield: 20 servings


2 ¼ quarts heavy cream
18  large eggs
¾ cup (about 7 ounces) roasted garlic
2 lemons, zested
2 tablespoons chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 quarts 1½-inch cubes crustless bread (from about 1½ pounds bread)
3 cups (about 13½ ounces) mixed roasted mushrooms
1 ½ cups (about 5 ounces) grated Parmesan cheese


In a large bowl, beat together the cream, eggs, and garlic. Whisk in the zest, thyme, salt, and pepper. Fold in the bread, mushrooms, and cheese. Pour the mixture into a buttered 4-inch-deep half hotel pan.

Bake, covered, in a water bath at 325 degrees for 2 hours 15 minutes. Uncover the pudding and bake for 15 minutes more, until the top is browned and the pudding barely jiggles. Let it cool in the water bath. The pudding should be tall and deep so it has a pudding like texture and can be scooped, spooned or cut into blocks to plate.

Oven Roasted Mushroom and Vegetable Salad

This room temperature salad is also delicious served warm over grilled polenta. Garnish with shaved Parmesan cheese if desired.

Yield: 6 side servings or 4 main course

Preparation Time: 20 minutes

Cooking Time: 40 minutes


1½ lb medium fresh mushrooms, halved
1 large sweet onion, cut into eighths
⅓ cup olive oil, divided
1 medium zucchini
6 fresh plum tomatoes, seeded and halved
¼ cup balsamic vinegar
2 tsp dried basil leaves OR ¼ cup sliced fresh basil
3 cloves garlic, crushed
Pinch of hot red pepper flakes
¼ cup chopped fresh parsley (optional)


Place mushrooms in a large bowl with onion wedges. Add 4 tbsp olive oil; sprinkle with salt and pepper to taste. Toss well.  Arrange in a single layer on large shallow baking pan and roast uncovered on bottom shelf in 400°F oven for 15 minutes; stir and continue to roast for another 15 –20 minutes. Meanwhile cut zucchini in half lengthwise and then crosswise in 1inch pieces and place in the same bowl and add tomatoes; toss with remaining olive oil and salt and pepper to taste. Place tomatoes cut side up on another baking sheet with zucchini and roast in oven with mushrooms for 15-20 minutes or until softened and sizzling. Remove vegetables from oven and spoon into large serving bowl.

In measuring cup combine vinegar, basil, garlic, hot pepper flakes and parsley (if not using fresh basil) and pour over warm vegetables. Toss lightly; serve at room temperature as side dish or on grilled polenta for main course.

Grilled Polenta: Purchase pre-cooked polenta rolls and cut into ½ inch thick rounds or prepare your favorite polenta and chill until firm in square pan and cut out squares. Brush with olive oil and grill, broil or bake until golden brown.

Tip: In barbecue season, place vegetables in shallow metal pans and roast with lid closed.


Per serving: Calories: 180; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 10mg; Protein: 4g; Total Carbohydrate: 14g; Dietary Fiber: 2g

Provencal Poached Salmon Dinner with Mushrooms

Mushrooms, tomatoes and herbes de Provence add flavor to the poaching sauce for salmon fillets.

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes


1 tbsp olive oil
5 cups mixed mushrooms (crimini, white, shiitake), thickly sliced
½ cup chopped onion
½ cup dry white wine or chicken
2 medium tomatoes, chopped
¼ tsp each salt and pepper
1½ tsp herbes de Provence*
4 salmon fillets (5 oz each)
2 cups mashed potatoes (see below)
Chopped parsley or pea sprouts (optional)


In large 12-inch (30 cm) non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown.  Add broth, tomatoes, salt,  pepper and ½ tsp (2 mL) herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp ( 5 mL) herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce over all.  Sprinkle with chopped parsley or pea sprouts if desired.

Tip: Herbes de Provence is a mixture of rosemary, marjoram, thyme, savory, and basil. If desired, substitute ½ tsp each crumbled dried thyme and dried rosemary leaves for herbes de Provence.

Mashed Potatoes: Peel and quarter 4-5 medium Yukon Gold potatoes (1½ lbs). Place in 1½ qt. microwave bowl with about ¼ cup water.  Cover and microwave on high, about 10 minutes, stirring once, or until tender. Drain. Mash potatoes with ¼ cup light sour cream; mix well. Season to taste with salt and pepper.


Per serving: Calories: 550; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 90mg; Sodium: 240mg; Protein: 38g; Total Carbohydrate: 45g; Dietary Fiber: 4g

Mushroom Chili


2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 pounds (about 7-1/2 cups) white button mushrooms, sliced
8 ounces (about 2-1/2 cups) shiitake mushrooms, sliced
1 can (14-1/2 ounces) stewed tomatoes
1 can (19 ounces) white kidney beans, rinsed and drained
1/2 cup sliced ripe olives


In a large saucepan heat oil until hot; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes.

Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded cheddar cheese, if desired.

Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavor instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Yield: 4 servings

Preparation Time: 12 minutes

Cooking Time: 25 minutes


2 tbsp olive oil
6 cups sliced assorted fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
¼ tsp nutmeg, ground
¼ tsp pepper, ground
4 slices French bread, toasted (½ inch thick)
4 oz Swiss cheese, grated or sliced
2 tbsp Parmesan cheese, grated (optional)


In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation: Add ½ cup dry white wine with the chicken broth.


Calories: 450; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 65mg; Sodium: 1110mg; Protein: 27g; Total Carbohydrate: 43g; Dietary Fiber: 3g

Mushroom, Edamame and Salmon Penne

Yield: 6

Preparation Time: 10 minutes

Cooking Time: 10 minutes


4 cups uncooked Barilla Plus penne
2.5 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 large onion, diced
1 16-ounce bag frozen shelled edamame (fresh soybeans)
4 sundried tomatoes
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup white wine
1 1/4 cups vegetable broth
1 pound skinless salmon fillets, pan-seared and cut into 6 strips


Bring a large saucepan of water to boil and prepare pasta according to package directions.

Heat one and 1/2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for three to four minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about five to 10 minutes.

In a separate skilled, cook salmon in remaining olive oil, for about three minutes on each side.

Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.


Calories 570
Fat 17g (17% Daily Value)
Saturated fat 2g (9% Daily Value)
Cholesterol 55mg (18% Daily Value)
Sodium 620mg (26% Daily Value)
Dietary fiber 9g (35% Daily Value)
Protein 40g
Vitamin D 55% Daily Value
Iron 35% Daily Value
Vitamin C 15% Daily Value
Vitamin A 10% Daily Value
Calcium 8% Daily Value

Shiitake Mushroom Veloute with Creme Fraiche and Teriyaki

Yield: 4


3 cups shiitake mushrooms
1 cup dried shiitake mushrooms
4 whole shallots, diced
½ cup pine nuts
2 garlic cloves
1 teaspoon chopped rosemary
4 tablespoons salted French butter
Fleur de Sel to Taste
1 cup teriyaki sauce
6 cups chicken stock
3 cups heavy cream
1 cup crème fraîche


Method for Soup:

1. Combine mushrooms, shallots, pine nuts, garlic, rosemary and butter in a heavy-duty sauce pot.
2. Sauté over low heat for 5 minutes, stirring frequently.
3. Season with fleur de sel to taste. Deglaze mushroom mix with teriyaki sauce.
4. Add chicken stock and let simmer for 5 minutes. Add heavy cream. Bring mixture to a simmer and cook an additional 3 minutes. Remove from stove. Cover with foil and steep for an additional 5 minutes.
5. Place mixture in a blender, add crème fraîche and purée until smooth soup consistency.


Ladle soup into four individual bowls, top with teriyaki sauce and crème fraîche and serve.

Mini Mushroom Mac ‘n’ Goat Cheese

Yield: 4 portions


4  ounces (about 2 cups) cavatappi pasta, uncooked
1 tablespoon olive oil
1  pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
4  tablespoons butter
4  tablespoons all-purpose flour
1/2 teaspoon salt
2  cups milk
6  ounces fresh goat cheese
1/2 cup shredded mozzarella cheese
2  tablespoons fresh rosemary, minced
1  tablespoon fresh thyme leaves


Preheat oven to 350° F. Cook pasta according to package directions.

While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.

Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. Remove from oven and let rest for about five minutes. Serve warm.

Roasted Mushrooms with Winter Vegetables

Yield: 6 portions


12 oz fresh white button mushrooms, sliced
4 oz Shiitake mushrooms
5 (about 2 pounds) Sweet potatoes, medium-sized
2 (about 8 ounces) Onions, medium
2 Cloves Garlic
1 tbs or 1-1/2 tsp crushed dried rosemary/chopped fresh rosemary
1/2 tsp Black pepper, ground


Preheat oven to 425 degrees. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2 inch wedges. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)


Calories 246 cal
Calories from Fat 84 cal
Total Fat 9.3 g
Saturated Fat 1.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 482.9 mg
Total Carbohydrates 37.2 g
Dietary Fiber 6.2 g
Sugars 0 g
Protein 246 cal
Vitamin A 84 cal
Calcium 9.3 g
Vitamin C 1.3 g
Iron 0 g