Posts Tagged ‘shiitake’

Mushroom Ceviche

Yield: Serves 4


2 pc Medium white button mushrooms
2 pc Medium crimini mushrooms
2 pc Medium oyster mushrooms
2 pc Medium shiitake mushrooms
2 pc Medium beech mushrooms
1 oz Wood ear mushrooms
1 oz Enoki mushrooms
6 Tbsp Diced red onion
2 Tbsp Chopped cilantro

Spicy Garlic Ceviche Sauce

¾ cup Lemon juice
1 Tbsp  Soy sauce
2 Tbsp  Yuzu Juice
½tsp Minced garlic
½ tsp Salt
1 tsp Ginger juice
1Tbsp Sriracha


Saute white and crimini mushrooms with garlic oil, mix together with wood year, red onion and cilantro. Toss with spicy garlic ceviche sauce.

Mushroom Sage Focaccia


1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon yeast
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
½ cup water
1 cup sliced shiitake mushrooms
1 tablespoon diced shallot
1 tablespoon fresh chopped sage


Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.

Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.

Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.

Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.

Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.

Polenta with Mushroom Medley

Yield: 4 portions

Preparation time: 10 minutes

Cook time: about 10 minutes


8 slices ready-to-serve polenta (from a 24-ounce refrigerated package)
1/4 cup olive oil
1 pound (about 6 cups) fresh mushroom mixture including: small shiitakes, criminis, oysters, and whites
8 ounces (small loaf) Italian bread
1 jar (7 ounces) roasted red peppers
3 tablespoons prepared pesto
1 cup spinach, arugula or lettuce leaves
4 ounces thinly sliced mozzarella cheese


Preheat grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta.  Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.

Trim mushrooms stems, and slice mushrooms.  In a medium skillet, over medium heat, heat remaining oil.  Add mushrooms; cook and stir until lightly browned, about 2 minutes.  Add wine and rosemary, simmer until reduced by half, about 3 minutes.  Stir in salt and pepper.

Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly.  Serve immediately.

Butter Roasted Mushroom Sandwich

Yield: 2


3 ½ ounces fresh chèvre
½ cup grated Parmesan
1 tablespoon minced parsley
1 ½ teaspoons minced chives
Grated zest from half a lemon
1 tablespoon butter
⅛ teaspoon dried chili flakes
3 ounces crimini, cleaned and trimmed, cut in halves or quarters, depending on size
3 ounces king oyster mushrooms, cleaned and trimmed, sliced lengthwise
3 ounces shiitake mushrooms, cleaned and trimmed, torn into rough pieces
Kosher salt and freshly-ground black pepper
1 medium shallot, minced
½ teaspoon fresh thyme leaves (about 3 sprigs worth, picked from their stems)
2 medium buns, split
½ cup loosely packed arugula leaves
Extra-virgin olive oil for drizzling
Juice from half a lemon


In a small bowl, combine the chèvre, all but 2 tablespoons of the Parmesan, the herbs and lemon zest. Mix lightly. Set aside.

In a large cast iron skillet over medium heat, melt the butter. Once the butter has bubbled, sprinkle in the dried chili, raise the heat to medium-high and add the mushrooms. Cook for 2 minutes, stirring often, then add the shallot and season with salt and lots of black pepper. Continue to sauté until the mushrooms are well-browned and most of their moisture has evaporated, around 6 minutes more. Remove from the heat, check for seasoning, and stir in the thyme. Set aside.

Divide the cheese mixture over the bottom halves of the buns. Sprinkle the reserved Parmesan over top, then place the open sandwiches (both the cheese sides and plain sides) under a hot broiler until the cheese is golden and the bread is toasted.

Meanwhile, toss the arugula with a pour of olive oil, some lemon juice and season with salt and pepper.

When the sandwiches are ready, pile half the mushrooms on one cheese toast. Drizzle over a few drops of olive oil, and lemon juice, if desired. Top with the arugula and the top piece of bread, pressing down lightly. Repeat with the second sandwich. Eat immediately.

Wild Mushroom Stuffing

Yield: 10-12 servings


2 lbs. Bread (the better the bread, the better the stuffing) cut into cubes
1 lb. Assorted Mushrooms, chopped (wild or cultivated mushroom such as button, Cremini and Shiitake)
1 Yellow Onion, diced
1 bunch Kale, chopped
½ cup Sherry
1 pint Mushroom or Vegetable Stock
1 pint Mascarpone
2 Eggs
2 Tbs. Garlic, chopped
1½ Tbs. Thyme, chopped
3 Tbs. Butter
1 Tbs. Olive Oil
½ lb. Asiago Cheese
Salt & Pepper


Heat butter and olive oil in a wide bottomed pot over medium high heat.  Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all.  Add onions and cook for 3-4 minutes.  Add garlic, cook for 1 minute.  Add sherry and cook until almost gone, about 30-45 seconds.  Add stock and reduce by half.  Remove from heat.  Add thyme and kale.  Adjust seasoning with salt and pepper and pour into a large bowl.

Preheat oven to 350ºF. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper.  Add bread to mushrooms and mix thoroughly.  Add egg mixture and half of the cheese.  Toss together and place into a baking dish.  Sprinkle remaining cheese on top.  Bake until golden brown, about 20-30 minutes.  Enjoy!

Chicken, Mushroom and Tofu Dumplings

Incredibly simple to make, dumplings are one of the most versatile foods – you can serve them individually as an amuse-bouche, or heaped on a plate for everyone to share!

Servings: 10-20 dumplings


500g minced chicken breast
150g fresh shiitake mushrooms
350g fresh portabella mushrooms
100g firm tofu, drained and crumbled
4-5 spring onions, finely sliced
1 large egg
3 cloves garlic, minced
1cm piece of ginger, grated
1 tbsp corn starch
Salt and pepper, to taste
1 packet dumpling skins
1 large egg white, lightly whipped


Place the chicken mince, mushrooms and tofu into a food processor and blitz till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)

Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.

Take a dumpling skin and place a teaspoon of filling in the centre. Dip your finger in the egg white and lightly run it around the edge of the wrapper, then fold the sides together – feel free to get a little creative and experiment with different dumpling shapes!

Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.

Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1cm layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.

Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chilli and garnish the dish with some freshly chopped spring onion.

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

Mushroom and Chorizo Tacos

Put a spin on tacos by mixing  spicy chorizo and hearty mushrooms for a quick and easy flavor-packed dinner.

Yield: 6 tacos

Serving Size: 1 taco


12 oz. Mexican chorizo, casings removed and crumbled
1/2 C onion, chopped
6 oz. shiitake mushrooms, stemmed and sliced
1 medium potato, cut into small cubes
1 habanero pepper, finely chopped
1/2 t cumin
Whole wheat tortillas, lightly toasted
1/4 C cilantro, finely chopped (for topping)
2 oz. cotija cheese (for topping)
1 avocado, diced (for topping)


Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Nutrition Facts

Calories: 520; Total Fat: 32g; Saturated Fat: 12g; Cholesterol: 55mg; Sodium: 1170mg; Protein: 22g; Total Carbohydrate: 34g; Dietary Fiber: 7g

Bacon-Wrapped Shiitake Mushrooms

This is one of my go-to recipes for hors d’oeuvres.  Not only is it a piece of cake to make, it always seems to please everyone.  The earthiness of the mushroom pairs so well with the saltiness of the bacon.

They can easily be assembled an hour or two ahead of time and refrigerated, making prep a breeze.

Yield: 24 as hors d’oeuvres


12 slices bacon, halved lengthwise
8 oz shiitake mushrooms, stems removed and sliced into ¼-inch thick slices
3 scallions, quartered lengthwise and cut into 3-inch pieces
Freshly ground black pepper


Preheat oven to 425 degrees.  Line a large, rimmed baking sheet with parchment paper.  Roll the mushrooms and green onions, topped with pepper, in the bacon slices.  Place rolled up bacon slices a few inches apart on the baking sheet.

Roast the bundles for 18 minutes, or until bacon is browned and crisp.  Drain the bundles on paper towels, remove toothpicks if used and serve.

Grilled Mushroom Salad with Arugula

This salad would make a perfect side dish for nearly any main course.  I paired it with grilled skirt steak, but it would be delicious with grilled chicken, pork or even quiche.

The mushrooms are the main focus of this salad but don’t feel obligated to use only those listed below, just make sure to use a variety.  I couldn’t find shiitakes the day I made this, so I chose some delicious looking oyster mushrooms instead.

Yield: 8


½ cup Champagne vinegar
1 ½ tsp salt
1 tsp black pepper
½ cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
½ lb whole fresh portabella mushrooms, stems discarded
½ lb fresh shiitake mushrooms, stems discarded
½ lb fresh cremini mushrooms, trimmed
½ lb chanterelle mushrooms, trimmed
½ lb baby arugula, or regular arugula torn into bite-sized pieces
2/3 cups Parmigiano-Reggiano shavings


Whisk together vinegar, salt, pepper, and shallots in a large bowl.  Add oil in a slow stream, whisking constantly until combined.  Reserve half of the vinaigrette in another large bowl and add the mushrooms to remaining vinaigrette.  Toss to coat and marinate 5 minutes.  Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch.  Transfer as grilled to a cutting board and cool to room temperature.

Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese and salt and pepper to taste and toss again.

Make ahead:  Mushrooms (marinated) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered at room temperature.  Pour off any juices before adding to vinaigrette.  Vinaigrette can be made 1 day ahead, stored covered and chilled.

Spicy Mushroom Miso Ramen

This ramen is lighter than the traditional bowl of Japanese ramen, and vegetarian. It may be lighter, but it’s not light on flavor. The soup is made with a mushroom stock and is full of sauteed crimini mushrooms and garlic to go along with the slightly chewy noodles.

Yields: 3 to 4 servings


8 small dried shiitake mushrooms
8 square inches dried kombu (optional)
4 ½ cups water
4 teaspoons toasted sesame oil
6 – 8 ounces cremini mushrooms, stems removed and sliced
6 cloves garlic, finely chopped
1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
1 ½ tablespoons shiro miso (white miso paste)
1 ½ tablespoons aka miso (red miso paste)
10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
Fresh cilantro leaves, to garnish


Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

Recipe Note: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

Beef, Shiitake and Snow Pea Stir Fry

Mushrooms, steak and snow peas combine beautifully in this easy Asian stir-fry.

Yields: 4

Serving size:4 oz steak and 1/2 cup vegetables (1 rounded cup)


1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
2 tablespoons extra virgin olive oil
1 tabelspoon minced peeled fresh ginger
8 ounces shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced
1 cup fresh cilantro leaves, roughly chopped
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce


Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.

Nutrition Facts:

Calories: 280; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 30mg; Sodium: 620mg; Protein: 21g; Carbohydrates: 23g; Dietary Fiber: 4g

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