3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme, reserve 1 1/2 tablespoons fresh thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers, diced
2 ancho chilies, minced
1 chipotle chili, minced
1 pasilla chili, minced
1/4 habenaro chili, minced
15 plum tomatoes, seeded and quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds, ground
2 pound Chanterelles, cleaned and halved
2 pounds Shiitake, cleaned and stems removed
2 cups dried sour cherries
In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours. In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
Yield: 4 to 6 servings
Shiitake Mushroom Rice Cakes
Ingredients
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Directions
Put the boiling water in a small bowl and place the dried mushrooms in it to rehydrate and let it sit for 30 minutes. Then drain the liquid into another container and keep both the mushrooms and the liquid.In a large saucepan, heat 1 tablespoon of oil on medium heat and the shallots. Saute them for 2 minutes or until they're tender. Next add the fresh shiitake mushrooms as well as the rehydrated ones to the pan and cook them together for 5 minutes. Then add the uncooked sushi rice to the pan and cook 2 minutes stirring the entire time.
Mix in the sake and cook it for 3 minutes or until it is almost completely absorbed, all the while stirring constantly. Stir in 1/2 a cup of the liquid you saved from rehydrating the shiitakes as well as the soy sauce and cook that also for 3 minutes or until it is almost completely absorbed.
Keep adding 1/2 cups of the mushroom liquid until it's almost completely absorbed. When you run out start using water 1/4 cup at a time, all the while you must be stirring constantly. After around 15 minutes the rice should be absorbing less water, at which point stop with the water and add the green onions.
Let the mixture cool and then form cakes out of it, typically around 9-10 cakes per batch. Coat the cakes with cooking spray and then put them on a covered platter and chill them for 3 hours.
Take them out of the refrigerator after the 3 hours and then prepare a shallow bowl with panko and sesame seeds. Then take each cake and flip it around inside the bowl to coat it with the panko and sesame seeds.
Finally, heat 1 tbsp. of oil in a large skillet on medium heat and put about half of the cakes in the pan. Cook them for 3 minutes on each side until they're lightly browned. Repeat that for the last half of the cakes and you're done!
Stuffed Shitake Mushroom Gravy
Ingredients
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Directions
This can be done with dried shiitake but you'll need to rehydrate them first.First thing you'll need to do after rehydrating if you're using dried shiitakes is to clean the mushrooms and drain canned crab meat if you're using the canned kind. Next, shred crab into a medium-sized bowl and stir in the egg white. Then add the cornstarch, ginger, sherry, and salt. Mix it all together well.
After you've got your filling reading you'll stuff each of the caps with the crab meat mixture. Then arrange them on a place on top of a large pot of simmering water or just use a steamer if you've got it. Steam the mushrooms for about 20 minutes or until they start to shrivel. If you're using dried mushrooms you may only need to steam them for around 10-15 minutes.
Shiitake Mushroom Relish Recipe
Ingredients
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Directions
Start by preheating your grill. Yes, you'll need a grill.While the grill is heating up remove the stems from the shiitakes and throw them out or just eat them while you work. Wipe the mushroom caps with damp paper towels to remove any dirt.
Give the shiitake caps a light coating with 1 or 2 tablespoons of the olive oil and place them on the grill. Grill them on both sides until they're browned and cooked through, usually about 2 to 3 minutes on each side. Then cut the mushrooms into very thin strips, place them in a bowl, season lightly with salt and pepper, and set them aside.
Now heat the rest of the olive oil in a skillet over low heat. Add the shallots and garlic and sweat 3 to 4 minutes, or until they're soft, stirring occasionally. Do not allow it to brown. Allow that to cool slightly, then add the shallots to the mushrooms and stir in the fresh herb mixture.
Finally, in a small mixing bowl, whisk together the balsamic vinegar, lemon juice, and extra virgin olive oil. Pour that mixture over the mushroom mixture and toss gently. Season to taste with salt and pepper.
Shiitake Mushroom Balsamic Vinaigrette
Ingredients
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Directions
Combine all ingredients in a container that can be shaken without leaking. Then shake it thoroughly and allow it to sit for 24 hours in order for the shiitake mushrooms to swell up and distribute their flavor throughout the mixture. Serve over salad or as a dip for raw vegetables.Shiitake Mushroom and Spinach Salad with Citrus Dressing Recipe
Ingredients
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Directions
Trim stem ends of shiitake mushrooms; cut mushrooms into thin slices, through the caps and stems. Place the mushrooms in a large serving bowl with the spinach and tomatoes then set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour the dressing over the vegetables and toss it gently.Shiitake Mushroom Chicken
Ingredients
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Directions
Heat all of the ingredients including the shiitake mushrooms but excluding the cornstarch mixture in a heavy skillet until simmering over a medium flame. Lower the flame and continue simmering for 5 minutes. Add the cornstarch and water mix to thicken up the dish a bit and add salt if you'd like. Serves 2.Baked Chicken in Shiitake Mushroom Sauce Recipe
Ingredients
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Directions
Start preheating your oven to 350 degrees.While that's heating up wash the chicken and then pat it dry with paper towels and put it into a baking dish. Sprinkle it with the salt, white pepper, garlic, and paprika. Then rub that into the chicken thoroughly. Next, add a little bit of water to the bottom of the baking dish. Put it in the oven and bake it for 45 minutes to an hour, or until its almost done.
Now take it out of the oven and add the chicken stock to the dish. Throw in the onions and shiitake mushrooms, which you can pre-sautee for extra yumminess. Then add flour to all of that and stir it to get rid of any lumps, as much as possible anyway. Then bake it all in the oven again until the sauce thickens up to whatever degree you like. That usually takes around 10 to 15 minutes. Then remove the dish and check that the chicken temperature is above 180 degrees(don't want you getting sick after all that work).
Tahi Chicken with Shiitake Mushrooms
Ingredients
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Directions
Heat oil in a large non-stick frying pan over medium heat. Add shiitake mushrooms, garlic and red pepper flakes; cook for 3 minutes stirring frequently, remove from pan. Add chicken tenders to the pan and cook 3-5 minutes or until fully cooked. Return mushroom mixture to the pan; add lime zest and chopped basil. Heat through, about 3 minutes more. Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.Bok Choy and Shiitake Mushroom Stir Fry Recipe
Ingredients
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Directions
Saute the garlic and shiitake mushrooms in soy sauce for 5 minutes on medium high heat and then add the bok choy and scallions and continue cooking for several more minutes.Turn the head down to medium low and add the vegetable broth and ginger. Simmer it all together for about 4 minutes. Then stir in the sesame oil and sesame seeds if you have them.
Goes well over rice.
Sauteed Shiitake Mushrooms
Ingredients
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Directions
Stir the lemon juice, soy sauce and sugar together. Heat a large heavy skillet over moderately high heat until very hot. Add oil. Add shiitake mushrooms and stir until the juices from the mushrooms are released and evaporate, about 5 minutes. Add butter and garlic and sauté, stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.Chicken, Biscuits ‘N’ Gravy Casserole with Shiitake Mushrooms
Ingredients
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Directions
Preheat the oven to 425 degrees. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.In a large skillet, melt 3 tablespoons of the butter over high heat. Add the shiitake mushrooms, onion and celery and cook, stirring occasionally for about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook stirring, for 1 minute. Stir in the chicken broth; bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more, Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taster. Pour the gravy over the chicken in the baking dish.
Melt the remaining 4 tablespoons of butter with the garlic. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.
Beef & Potato Stroganoff with Shiitake Mushrooms
Ingredients
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Directions
Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.In a large skillet, heat the butter over medium-high heat, add the shiitake mushrooms and cook about 10 minutes. Stir in the onion powder, garlic powder and ¾ cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.
In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.
Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.
Return the beef and shiitake mushroom mixture to a simmer. Stuff the hollowed potatoes with the beef mixture and top with chives. Serve with the mashed potatoes.
Shiitake Mushroom Gravy Recipe
Ingredients
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Directions
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in a large heavy saucepan over medium-high heat. Add shiitake mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. Add chicken broth to saucepan with shiitake mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy about 10 minutes. Mix in cream, thyme and tarragon. Season gravy with salt and pepper.Shiitake Fench Style Green Beans
Ingredients
- 1 teaspoon olive or vegetable oil
- 1 teaspoon sesame oil
- ½ cup sliced shiitake mushrooms
- 1 package frozen French green beans thawed
- 1 tablespoon tamari or soy sauce
- toasted almonds (optional)
Directions
Heat oils in a 10-inch skillet over medium heat. Add the garlic and shiitake mushrooms to oil; cook and stir 2 minutes. Stir in the green beans. Cook, stirring constantly, 3 to 4 minutes or until vegetables are tender. Sprinkle with tamari or soy sauce and toasted almonds.Asparagus and Shiitake Mushroom Risotto
Ingredients
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Directions
First cut both the shiitake mushroom caps and asparagus into 1/4" thick slices and leave the asparagus tips at least 1 1/2" long.Next mix the chicken broth and water in a 4 quart pot and bring it to a boil. Add the asparagus cook it until it's tender but still crispy with the pot uncovered. That usually take about 3 to 4 minutes. Next remove the asparagus but let the broth keep simmering, and put it in a large bowl with ice and cold water to chill it rapidly. Then strain it and dry it.
Now heat the olive oil with a tablespoon of the butter in a 4 quart pan over medium high heat and saute the mushrooms until they brown. You'll need to stir them from time to time. That normally takes around 4 minutes at which point you will season them with salt and pepper and put them in a bowl.
Cook your finely chopped onion in 2 tablespoons of butter in a saucepan over medium heat, stirring occasionaly, until it softens after about 3 minutes. Then add the rice and cook it together for about a minute stirring the entire time. Next add the wine and keep stirring until its absorbed after a minute or so.
Use a ladle or whatever you have available to add 1 cup of the simmering broth to the saucepan and stir it in until it too is absorbed. Repeat this process with a half cup of broth continuously until the rice is tender and creamy, after about 20 minutes.
Take it off the heat and mix in the cheese and a tablespoon of butter along with salt and pepper to taste. Stir in the asparagus and shiitake mushrooms, then cover the pan and let it sit for 1 minute. You can then thin the risotto with the remaining broth if you like.
Shiitake Mushroom Recipe
Ingredients
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Directions
Sauté garlic and onion in olive oil over medium heat; add shiitake mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to ½ volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Cook Pasta in a large pot of boiling salted water until done. Drain pasta, and toss with sauce until coated. Serve topped with grated Parmesan cheese and parsley.Shiitake Fettuccini
Sauté over moderate heat garlic and onion and white pepper in olive oil or butter until onion is softened then add Shiitake mushrooms and sauté for two more minutes. Do not over cook.
Drain pasta and toss with Alfredo sauce and add Sautéed mushrooms while hot.
| 4 oz. Fresh Shiitake mushrooms OR 1/2 oz. dried Shiitake | |
| Re-hydrate and Slice Shiitake | |
| chop 1/2 small onion | |
| 2 cloves minced garlic | |
| 1/4 tsp. ground white pepper (to taste) | |
| 1 Tbs. butter or olive oil |
| 1 lb. cooked fettuccini | |
| 1 cup Alfredo sauce | |
| 1 Tbs. grated parmesan cheese |
Sprinkle on parmesan cheese while hot, serve and enjoy.
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