Let's get back to the tastiest mushroom part. I'm sure it's all in what you like but shiitakes do set the stand for flavor and structure for the entire mushroom world. I find the trick to tasty is real butter, alittle even in a stir fry. Vegans, best go with some olive and sesame oils. Light cooking, also. I toss them in at the end when I take a dish off the heat. Just let them steam into the dish. Casseroles and simmer dishes I will add half at the beginning and half at the end or make a sauce to add at serving time.
Pickles, wow, vinegars bring new nutritional factors that react with the shiitakes and cause even more botanical healing factors. Southerners will pickle anything and fry everything so this lifetime, please, don't miss fried pickled shiitakes!
On your face or up your butt, shiitakes rule and are taking over as a base for the pharmaceutical and cosmetic industries. The complex proteins wrap around compromised DNA molecules and make perfect proteins where faulty ones exist before due to age or disease. Burns, age spots, skin problems, hair! Fresh is best! Make your own often! Gotta Love Shiitakes!!!
1 Tbsp olive oil
1/4 tsp salt
3/4 tsp liquid smoke
1 tsp sesame oil
1/2 tsp smoked paprika (optional)
2 cups shiitake mushroom caps, sliced thinly
Preheat oven to 350 F. Place a silpat over a baking sheet, set aside.
Combine all of the ingredients except for the sliced shiitake into a shallow glass bowl. Whisk to combine.
Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.
Place the shiitake in a single layer onto the silpat. Bake for 10 minutes, flip, then bake for an additional 15 minutes*. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn.
Remove from the oven and place on paper towels to drain. As they drain, the edges will become crispy. Serve immediately.
*Baking times will differ based on the thickness and type of shiitake you are using. After baking for 15-20 minutes, just keep an eye on them to prevent burning.
1/2 Stick of butter
One pound Shiitakes (any button type can be used)
3 Heaping tsp Minced Garlic
1/2 cup of Fresh Flat Leaf Parsley (chopped)
5 Green Onions (chopped)
1 Wedge of Brie Cheese (any cheese will work..Brie is Delish!)
Preheat oven to 170 F.
Wash, dry and remove stems from Shiitakes.
Melt butter in large frying pan.
Add mushrooms and toss to coat in butter for a few minutes lightly browning the mushroom.
Remove and place in baking dish.
Next add the Garlic, Green Onion ,and Parsley mix ti the same fry pan and toss to coat with butter left in the pan.
Quickly remove from heat. and set aside.
Cut Brie into pieces that will fit in your choice of mushroom (remove white rind first).
Pour Parsley/Onion mix on top of mushrooms distributing evenly.
Place in oven at 170 for 20 minutes. (Timing could be less if using small Shiitakes).
Preheat your oven to 300º F.
Line a baking sheet with a silicone liner, silpat or parchment paper.
Remove the stems from the mushrooms (and save them for the next time you make stock).
Lay the mushrooms, top side down, gill side up, on the lined baking sheet and sprinkle them with some salt.
Place in the oven and let them roast until they become thin and crispy, about 20 minutes.
You’ll want to consume these pretty soon after you pull them out of the oven. The longer they’re exposed to air, the softer they’ll get. You can always re-crisp them in the oven, but if they get too brown, they’ll taste slightly burned.
4 large button shiitakes
1 cup nama shoyu
1 cup broccoli florets
1/4 cup fresh cilantro, chopped
2 tsp olive oil
1 Tbsp nutritional yeast
2 Tbsp chopped walnuts
1 Tbsp pine nuts
1 Tbsp minced red onion
Pinch salt or to taste
Pinch freshly ground black pepper
Pinch cayenne (optional)
2 Tbsp chopped small celery
1. Remove stems from mushroom caps and set aside.
2. Pour shoyu into a bowl and roll mushroom caps around to coat. Arrange caps on a plate and either set aside or, if dehydrating, put plate in a dehydrator at 105F for 20 minutes.
3. Pour remaining shoyu into the bowl of a food processor with mushroom stems, broccoli, cilantro, olive oil, nutritional yeast, walnuts, pine nuts, onion, salt, pepper, and cayenne (if using). Process on high speed for 40 to 60 seconds or until a uniform pate forms (some chunks are okay). Transfer mixture to a bowl.
4. Add celery to pate and stir well.
5. Scoop pate into mushroom caps, forming a rounded top. Serve immediately or refrigerate in a glass or plastic container with a tightly closed lid. Mushrooms will keep in the refrigerator for 1 or 2 days.
onion, chopped finely
bell pepper, chopped finely
garlic, chopped finely
ginger, chopped finely
cracker crumbs from interesting crackers
sesame oil, 1 TBSP
enough safflower oil to cook
Bottle of nice pepper sauce (Pickapeppa or Chipotle A1 or favorite)
cooked salmon and/or another fish if you like (mackerel or tuna), canned or fresh cooked
Mix all ingredients in large bowl. Use hot peppers for spicier if you like with hot or mild accent sauce. I like hot sauces. Add until moist while mixing. Make patties or balls. Fry in oil until brown. Serve with cocktail or tartar sauce. Chinese sauces make nice accent.
12 medium dried shiitake mushrooms, 1 1/2 ounces
2 teaspoons freshly squeezed lime juice
2 tablespoons low-sodium tamari soy sauce
2 tablespoons plus 1 teaspoon finely chopped fresh cilantro
1 pinch coarse salt
3 scallions, thinly sliced crosswise on the diagonal, plus julienned for sauce
3 1/2 ounces soba noodles
1/2 teaspoon toasted sesame oil
1 tablespoon vegetable oil
2 large shallots, 3/4 cup, thinly sliced
4 cloves garlic, minced, 2 tablespoons
2 tablespoons minced, peeled fresh ginger
5 cups finely shredded savoy cabbage, about half of a medium head
6 sheets nori
Cover mushrooms with 1 1/2 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until mushrooms are soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface. Cut mushrooms crosswise into 1/4-inch strips; set aside. Strain soaking liquid; set aside.
Make the dipping sauce: Stir together 1/3 cup soaking liquid, the lime juice, 1 teaspoon tamari, 1 teaspoon cilantro, and the salt in a small bowl; top with some julienned scallions. Set aside.
Bring a medium pot of water to a boil. Add noodles; cook according to package instructions. Drain. Rinse with cold water; drain again. Transfer to a medium bowl; toss with sesame oil and remaining 2 tablespoons cilantro. Set aside.
Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking. Stir in shallots, garlic, and ginger. Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick, stir in 1 tablespoon reserved soaking liquid). Add cabbage, and toss to combine. Reduce heat to medium. Cook, stirring occasionally, until cabbage wilts slightly, 2 minutes. Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari. Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes. Stir in sliced scallions; set aside.
Toast the nori sheets: Using tongs, pass each sheet just over a medium gas flame, turning, until fragrant and crisp, about 3 passes on each side. (If only an electric burner is available, heat to medium; toast sheet directly on the burner, flipping for 30 seconds to 1 minute.)
Working with 1 toasted sheet at a time, put 1/6 of the noodles along 1 edge of the nori, leaving a 1-inch border. Top with 1/6 of the cabbage mixture. Starting at the side with the filling, roll up sheet, enclosing filling. Repeat process with remaining sheets, noodles, and cabbage mixture. Cut each roll on the diagonal into 2 pieces. Serve with dipping sauce.
40 small shiitakes (about 1 1/4 pounds), stemmed
12 ounces bulk pork sausage
1/2 cup Chinese plum sauce
1 tablespoon oriental sesame oil
1/2 cup chopped fresh chives
Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon sugar
½ tablespoon soy sauce
10 oz. stemmed, sliced shiitake mushrooms
1 clove of garlic, chopped
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.
Makes 8 servings
3 cups dried shiitake mushrooms (about 3 ounces)
1/3 cup reduced-sodium soy sauce
1 tablespoon raw or brown sugar
1/2 teaspoon toasted sesame seeds
freshly ground black pepper
Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoon toasted sesame seeds, and season with freshly ground black pepper.
For the potato nests
3 large russet (baking) potatoes
vegetable oil for deep-frying the nests
a 3 3/4-inch potato nest fryer
coarse salt for sprinkling the nest
For the shiitake mixture
1/2 stick (1/4 cup) unsalted butter
1 pound fresh shiitakes, stems discarded with caps sliced thin
1/4 cup medium-dry Sherry
2 tablespoons heavy cream
2 tablespoons finely chopped fresh parsley leaves
Make the potato nests:
Peel the potatoes, transferring them as they are peeled to a bowl of cold water, and grate them coarse, returning them as they are grated to the bowl of water. Drain the potatoes well and pat them dry thoroughly with paper towels. In a deep-fat fryer or deep kettle heat 4 inches of the oil until it registers 375°F. on a deep-fat thermometer. Dip the larger basket of the potato nest fryer into the oil, remove it, and line the bottom and side with some of the potatoes, being careful not burn your fingers. Dip the smaller basket into the oil, press it into the potato-lined larger basket, and clamp the basket handles together firmly. Plunge the fryer into the oil and fry the potato nest for 1 to 3 minutes, or until it is crisp, golden, and cooked through at the bottom. Remove the fryer from the oil, detach the larger basket, and let the potato nest cool on the smaller basket for 3 minutes.
Using a small sharp knife, pry off the potato nest carefully from the smaller basket, inserting the knife tip between the wires to loosen the nest. Make 5 more nests in the same manner with the remaining potatoes, sprinkle all the nests with the salt, and keep them warm. The nests may be made 3 hours in advance and reheated in a 350°F. oven.
Make the shiitake mixture:
In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the shiitakes, stirring, until they are tender. Stir in the Sherry, boil the mixture for 1 minute, or until the liquid is evaporated, and stir in the cream, the parsley, and salt and pepper to taste.
Divide the shiitake mixture among the potato nests.
2 fresh Italian chicken sausage links (about 1/3 pound), casings removed
8 ounce fresh shiitake mushrooms, chopped
1 shallot, chopped
2 handfuls fresh spinach leaves, chopped
1/4 cup whole milk
1 cup shredded mozzarella
Heat oven to 400 degrees. Spray a 12-cup muffin pan liberally with cooking spray.
In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside. In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese. Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.
Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!
Makes: 12 rolls
Preparation time: 20 minutes, plus 1 hour 20 minutes for dough to rise
Bake time: 25 minutes
¾ cup water, warmed to 110-to-115 degrees
2 teaspoons dry active yeast
2 teaspoons honey
2 ½ cups all-purpose flour
2 tablespoons finely diced shiitakes
1 teaspoon chopped parsley
1 teaspoon fine sea salt
½ teaspoon garlic powder or fresh garlic
5 to 6 tablespoons water
Olive oil to coat bowl
1/3 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup thinly sliced white button mushrooms, portabellas or whatever
Olive oil to brush rolls, optional
Pizza sauce for serving
Stir yeast and honey into warmed water. Let sit undisturbed until yeast blooms (begins to foam and expand at the top), about 5 minutes. Place flour in bowl of an electric mixer fitted with dough hook attachment and stir in mushrooms and parsley.
With mixer on low, pour in bloomed yeast and liquid. Continue to mix on medium, adding salt and garlic powder. Gradually add water, 1 tablespoon at a time, until dough forms and creates a ball in the center of the mixer. It should be soft and pliable enough to handle, but not too sticky. Continue to mix for 2 minutes.
Turn dough out onto floured surface and knead for 5 more minutes, until smooth and elastic. Roll into a ball. Coat sides of a large bowl with olive oil. Place dough in bowl, cover with a clean dish towel and let sit in a draft-free place until doubled in size, about one hour. Once dough has risen, punch it down and roll it out on a floured surface to approximately a 16-by-10-inch rectangle. Spread pizza sauce over dough, sprinkle with cheese, then top with sliced mushrooms. Working from one long side, roll dough up into a log and tuck in each end.
Using a serrated knife, cut log into 12 rolls. Spray 9-by-13-inch baking dish with non-stick cooking spray. Place rolls cut side up in pan. Let rise for 20 minutes.
Preheat oven to 400 degrees F. Bake rolls 24 to 25 minutes, until browned and baked through the center. Brush warm rolls with olive oil, if desired. Serve warm with pizza sauce for dipping.
Note: Store rolls up to four days in the refrigerator. Reheat in the microwave for 15 to 20 seconds or enjoy cold/room temperature.
6 tablespoons (3/4 stick) butter
1 1/2 pounds button mushrooms, coarsely chopped
1 1/2 pounds fresh shiitakes, stemmed, caps coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary leaves, finely crushed
2 cups canned low-salt chicken broth
3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
2 cups half and half
2 cups whipping cream
1 1/4 teaspoons salt
1 teaspoon black pepper
Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
2 cups Ap flour
2 tsp salt
2/3 cup veggie Shortening
6 Tbsp ice water
1. Whisk together flour & salt, cut in shortening until crumbly dough forms.
2. Add ice water slowly until dough is moistened.
3. Divide in half.
4. Roll out on lightly floured surface.
5. Transfer to pie plate ~ cover all over with flour.
6. Press in to fit plate.
7. Bake 20 min. @ 375F.
8. Reserve enough dough for top cover crust.
8 oz. Shiitakes steamed & sliced
6 oz. Portabellas steamed and sliced
1 large shallot chopped
1/2 med. onion chopped
1/4 cup red wine
1. Caramelize onions & shallots in saute pan until brown and soft.
2. Add mushrooms and saute until soft.
3. Spoon off liquid and save for gravy.
4. Deglaze pan with red wine & reduce.
5. Season with salt and pepper and set aside.
1 Tbsp Ap flour
1 Tbsp butter
1/2 cup cream
1/4 cup Parmesan cheese
Fresh chopped parsley
Fresh chopped rosemary
1. Melt butter in pan
2. Add flour to make roux.
3. Add cream & reserve shiitake liquid, whisk until boiling & thickened
4. Add Parmesan cheese, stir until incorporated
5. Combine mushroom mix with gravy and chopped herbs
6. Season to taste with salt and peppers
7. Fill pre-baked bottom crust with filling
8. Roll out top crust & cover filling 9. Vent top for steam release
10. Crimp edges to seal
11. Bake @ 375F 40 to 50 minutes
12. Serves 6 ~ Hot or room temperature!
Serves 4 to 6
3/4 pound fresh shiitakes, stems discarded
a 2-pound rabbit, thawed if frozen, cut into serving pieces
liver chopped and reserved if desired
all-purpose flour for dredging
3 tablespoons olive oil
5 ounces pancetta (Italian unsmoked cured bacon) or bacon, chopped coarse
1 large onion, chopped
2 large garlic cloves, chopped
1 small head garlic, left unpeeled and whole
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tablespoons finely chopped mixed fresh herbs such as sage, rosemary, and thyme leaves
3/4 pound Fresh Trenette or 3/4 pound trenette or pappardelle
Garnish: finely chopped fresh parsley leaves
Preheat oven to 325°F.
Cut shiitakes into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess. In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.
Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.
Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.
In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.
1 Tbsp (15 mL) butter
Half onion, diced
4 cups (1 L) shiitake mushroom caps, thinly sliced
1/4 tsp (1 mL) each salt and pepper
2 Tbsp (25 mL) brandy (optional)
2 rounds (4-inch/10 cm 2 wide) Brie cheese
1 pkg (450 g) frozen butter 1 puff pastry, thawed and cold
1 egg, lightly beaten
Line rimmed baking sheet with parchment paper or grease; set aside.
In skillet, melt butter over medium-high heat; saute onion until softened, about 3 minutes. Add mushrooms, salt and pepper; saute until mushrooms are golden, about 10 minutes. Add brandy (if using); saute until liquid evaporates, about 1 minute. Let cool completely.
Cut each Brie in half horizontally into 2 rounds; set aside. On lightly floured surface, roll out 1 sheet of the pastry to 12-inch (30 cm) square. Place bottom cheese round in center, cut side up. Spread half of the mushroom mixture over cheese; cover with top cheese round, cut side down. Fold pastry up over cheese, trimming extra and overlapping edges. Brush with some of the egg to seal. Repeat with remaining ingredients.
Cut star shapes from leftover pastry; press onto pastry-wrapped cheese and brush with egg. Place on prepared pan; refrigerate for 1 hour. (Make ahead: Cover and refrigerate for up to 4 hours. Or freeze in airtight container for up to 2 weeks. To bake frozen, adding 10 minutes to baking time.)
Brush tops with remaining egg. Make small slit in each top with tip of knife. Bake in center of 400 degrees F (200 degrees C) oven until golden and puffed, 25 minutes. Let stand for 5 minutes. Serve warm.
Nutritional Information: Approx. per serving: Cal. 145 Protein 4g Total Fat 11g Sat Fat 7g Carb 7g Fibre 1g Chol 40mg Sodium 171mg Calcium 2% Iron 4% Vit A 10% Folate 13%.
2 cups commercial pancake mix or muffin mix
2 cups fresh ground corn meal
1/2 cup soy, rye or interesting flour, optional
1/4 pecan meal or chopped nuts, optional
hot peppers for corn, optional
2 cups chopped shiitakes, not to small or whole for battered shiitakes
milk or soy milk
Mix dry ingredients in large bowl. Add shiitakes for corn bread or pancakes and milk. Mix until right. Pancake batter is slightly thinner than corn bread batter if cooked in iron skillet. For pancakes, spoon alittle shiitake from batter and place on sizzling grill or skillet. Pour more batter over. Turn when holes appear cooked in pancake.
For skillet, heat skillet in 350F oven with 2 Tbsp oil. Add 1 Tbsp hot oil to dry grain mix. Mix completely! Add milk and mix until slightly thicker than pancake batter. Pour in HOT sizzling iron skillet. Place in oven for 35 to 45 minutes. Test with tooth pick. Go around edge with knife. Cut into pieces. Place large plate over skillet and turn over skillet. Serve hot next to nice fresh butter.
For battered shiitakes, dip large whole shiitake into batter and drop in hot oil until water begins to boil out of shiitake. Run wooden stick through shiitake length vise before dipping into batter for Shiitake on a Stick. Cook stick or not but must have good batter stick shiitake connection all fried together to stay on stick well. Let cool alittle. Don't use to large of a shiitake.
2 Tbsp butter
12 oz fresh shiitake &/or other fresh wild mushrooms
1 - 2 small shallots, minced
2 clove garlic, minced
1/2 tsp salt & black pepper
3 - 4 Tbsp Marsala wine
2 - 4 Tbsp basil leaves, finely chopped (or tbsp dry)
16 slice french bread loaf or Italian (sliced 1/2 thick)
1 c mini crackers (optional)
2 - 3 Tbsp Parmesan cheese, grated
1. Get your shrooms ready.
2. Mince up your shallots.
3. Place your butter into pot and set to STOVE TOP HIGH. When butter is melted add your shrooms and shallots to pot. Cook uncovered 10 -12 minutes till they are lightly browned, stirring occasionally. Add your garlic, salt & pepper. Cook fo r 2 minutes and then add your wine & cook till absorbed, stirring constantly. Stir in basil. (If using dry basil add with the shiitakes).
4.Serve the wild mushrooms in a small bowl along side of sliced country French bread and crackers. Or your favorite breads. Place a small serving knife with the shrooms along with the Parmesan cheese and the chopped basil.
3 strip bacon, diced
4 pieces lup cheong, sliced 1/8"
1/4 pound ground pork
8 ounce shiitake mushrooms, stems removed and sliced 1/8"
1 each onion, diced 1/8"
1/2 cup parsley, chopped
1 cup green onions, sliced
1 can water chestnuts, chopped
1 bag diced stuffed bread, 13 oz.
1/4 pound butter
3 cups chicken broth
salt & pepper to taste
1.In a medium sauté pan, sweat bacon, lup cheong and ground pork.
2.When cooked through, add in mushrooms, onion and celery.
3.Cook for 3 minutes.
4.Add parsley, green onions and water chestnuts.
5.Add cooked ingredients (fat and all) to the bread crumbs and fold.
6.Moisten with butter and broth to taste and adjust seasoning with salt and pepper.
7.Place in oven-proof pan, cover with foil and bake at 325° for 45 minutes.
Makes 12 servings
1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
8 tablespoons (1 stick) butter
1 pound shiitakes, stemmed, caps cut into 1/4-inch slices
3 large celery stalks with leaves, chopped
3 medium leeks (white and pale green parts only), chopped (about 3 cups)
1/3 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon crumbled dried sage leaves
2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces
1 cup turkey stock or canned low-salt chicken broth
Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.
1 oz. dried shiitake mushrooms, chopped
2 cups fresh shiitake mushroom caps, diced
3 Tbsp olive oil
1/4 cup minced shallots
1 cup uncooked sushi rice
3/4 cup sake
1/4 cup low-sodium soy sauce
1/4 cup green onions, thinly sliced
1/2 cup panko(Japanese breadcrumbs)
2 Tbsp black sesame seeds
1 1/2 cups boiling water
1 cup room temperature water
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!
Chicken, Biscuits ‘N’ Gravy Casserole with Shiitakes
1 medium to large rotisserie chicken
1 teaspoon fresh lemon juice
2 celery ribs, finely chopped
4 ounces shiitake mushrooms, thinly sliced
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick
½ cup shredded cheddar cheese
1 medium onion finely chopped
7 tablespoons unsalted butter
salt and pepper
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
Preheat the oven to 425 degrees F. 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.
1 lb ground beef
1 large onion, chopped
salt, pepper, garlic powder to taste
2 TBSP chili powder
2 pkg chili seasoning (mild or hot)
1 14 oz can chili beans
1 14 oz can light red kidney beans
1 14 oz can tomato sauce
2 14 oz cans diced tomatoes (Contadina's is best)
as many shiitakes as like (half to full pound)
1 pint Bear Bottom Boyz Onion/Garlic Salsa (mild or hot)
Brown ground beef and onion in large stew pot with salt, pepper, garlic powder (do not drain).
Add the rest of ingredients in any order.
Turn heat to medium low, stir occasionally to keep from sticking.
Let simmer for 1 hour.
1 to 1 1/4 lbs. Fresh Shiitake
2 TBSP oil (sesame mixed with safflower is good)
4 oz. crumbled Feta cheese, best quality
1/2 cup chopped toasted pecans
2 TBSP balsamic vinegar, or to taste
Preheat oven to 400 degrees F. Grease or parchment line a rimmed baking sheet.
Trim stems from Shiitakes. Slice caps into 1/2 inch pieces. In a large bowl, toss slices with about 2 TBSP oil until sides of the bowl and mushrooms are glossy. Season well with salt and pepper. Spread mushroom slices out in a single layer on the tray and put them in the hot oven, turning the Shiitakes with a spatula after the first 10 minutes. Let both sides become golden brown.
Remove Shiitakes and combine with cheese and pecans. Sprinkle with about 2 TBSP balsamic vinegar. Shiitake Streusel is very versatile ~ serve warm or at room temperature as a side dish, a salad topping, a streamed vegetable or casserole topping, a wrap or omelet filling, etc. Shiitake Streusel also makes an incredible topping for your favorite biscuit: just gently press a dollop of streusel onto each biscuit top before baking.
1 ounce dried shiitake mushrooms (about 1 cup)
2 tablespoons olive oi
l 1 white onion, chopped
1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
1 cup frozen corn, thawed
sea salt and black pepper
2 cups grated Monterrey Jack (about 8 ounces)
1 14-ounce can green chili enchilada sauce (about 1 1/2 cups)
8 corn tortillas, warmed
Heat oven to 400° F. Combine the shiitakes and 2 cups boiling water in a small bowl and let sit until softened, 20 to 30 minutes. Remove the mushrooms and chop; reserve the soaking liquid.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn, mushrooms, 1 cup of the soaking liquid, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterrey Jack. Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the shiitake mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterrey Jack. Bake until the sauce is bubbling and the Monterrey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro.
Chicken and Shiitakes Penne
Makes 6 servings
7 tablespoons olive oil
1 large red onion, thinly sliced
4 large garlic cloves, finely chopped
1 1/2 teaspoons minced fresh rosemary
1 1/2 pounds fresh shiitakes, stems trimmed, caps thickly sliced
1 1/2 pounds skinless boneless chicken breast halves, cut into 3/4-inch cubes
All purpose flour
2 1/2 cups (or more) low-salt chicken broth
1/2 cup dry white wine
2 tablespoons drained capers
1 pound penne pasta
1/4 cup chopped fresh parsley
Freshly grated Parmesan cheese
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to medium bowl. Add 2 tablespoons oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until shiitakes are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion.
Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; sauté until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.
4 oz. fresh shiitakes or 1/2 oz. dried shiitakes
1/2 small onion
1 tbsp. grated parmesan cheese
1 tbsp. butter
1/4 tsp. ground white pepper
1 cup alfredo sauce
1 lb. cooked fettuccinni noodles
If you're using dried shiitake mushrooms then you need to rehydrate them first. Otherwise you can begin by sauteing the garlic, onion, and white pepper over medium heat in the butter. Cook it all until the onions are soft and then add the mushrooms and cook it all for 2 more minutes.
Next you'll cook your fettuccinni pasta and then drain and mix with the Alfredo sauce and the sauteed mixture. You can then sprinkle on the Parmesan cheese and devour. Enjoy.
Makes 6 servings
2 tablespoons plus 1 teaspoon vegetable oil
1 large egg, beaten with 1 tablespoon water
1 1/2 tablespoons minced peeled fresh ginger
3 scallions, white and green parts chopped separately
3/4 teaspoon kosher salt
1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
3 cups cold cooked white rice
1/2 teaspoon Asian sesame oil
Heat a wok or a 12-inch nonstick skillet over moderate heat until hot, then add 1/2 teaspoon vegetable oil and swirl around wok. Add half of egg mixture and swirl wok to coat bottom with a thin layer about 5 inches in diameter. When egg crêpe is set, about 45 seconds, transfer with a wide metal spatula to a plate to cool. Make another egg crêpe with another 1/2 teaspoon vegetable oil and remaining egg mixture in same manner. Stack crêpes, roll into a cylinder, and cut crosswise into 1/4-inch-wide strips, then unroll.
Heat remaining 2 tablespoons vegetable oil in wok over high heat until it begins to smoke. Add ginger, white part of scallions, and salt and stir-fry until fragrant, about 30 seconds. Add shiitakes and stir-fry until tender, 3 to 5 minutes. Crumble rice into wok and stir-fry until lightly browned, 10 to 15 minutes. Remove from heat and add scallion greens, egg strips, and sesame oil, tossing to combine.
2 pkgs (16 oz each) potato gnocchi
1 cup reduced-sodium chicken broth, divided
2 tablespoons minced shallots
2 teaspoons minced garlic
6 ounces fresh shiitakes, stems removed sliced (6 oz = about 3 cups)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 cup prepared basil pesto
1/2 teaspoon cracked black pepper
1/2 cup heavy (whipping) cream
1/3 cup grated Parmesan cheese
Prepare gnocchi according to package directions. Drain and set aside. Heat 1/4 cup of the broth in large skillet over medium-high heat until hot. Add shallots and garlic; cook 2 to 3 minutes or until shallots are tender, stirring occasionally.
Add the remaining broth, mushrooms and undrained tomatoes; bring to a boil. Reduce heat to medium-low; simmer 6 to 8 minutes or until mushrooms are almost tender, stirring occasionally. Add gnocchi, pesto and cracked pepper. Continue cooking 2 to 3 minutes, stirring occasionally or until slightly thickened. Do NOT boil.
Slowly blend in cream; heat just until hot. Serve immediately with freshly grated Parmesan cheese.
Nutrition Information (serves 6 about, 1 1/4 cups each): Calories 441 Total Fat 15g Protein 11g.
Serves: 12 Serving Size: 3 dumplings
Toasted Sesame Dipping Sauce:
1/4 cup soy sauce
1/4 cup water
1 1/2 tablespoons rice vinegar
1 tablespoon chopped green onion
1 tablespoon sesame seed, toasted
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon Ginger, ground
Pork Shiitake Dumplings:
1 pound ground pork
4 ounces shiitakes, stems removed, coarsely chopped
2 eggs, divided
1/4 cup chopped fresh cilantro
1 tablespoon garlic powder
1 tablespoon ginger, ground
1/2 teaspoon red pepper, ground cayenne
1/2 teaspoon salt
1 package (12 ounces) (about 40) round dumpling wrappers
4 tablespoons oil, divided
1 cup water, divided
For the Dipping Sauce, mix all ingredients in medium bowl. Set aside.
For the Dumplings, place pork and mushrooms in food processor; cover. Pulse until blended. Add 1 of the eggs, cilantro, garlic powder, ginger, red pepper and salt. Pulse until well mixed. Beat remaining egg in small bowl.
To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 10 of the dumplings; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; keep warm. Wipe skillet dry. Repeat with remaining oil, dumplings and water. Serve dumplings with warmed dipping sauce.
Nutritional Information (per servings): Total Calories: 228 Sodium: 615 mg Fat: 12g Carbohydrates: 18g Cholesterol: 64mg Protein: 12g Fiber: 1g.
2 cups fat-free, less-sodium vegetable broth
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked quinoa, rinsed
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon olive oil, divided
1/4 teaspoon freshly ground black pepper, divided
3 cups thinly sliced leek (about 2 large)
4 cups thinly sliced shiitake caps (about 8 ounces)
1 1/2 cups chopped red bell pepper
1/4 cup dry white wine
1/2 cup coarsely chopped walnuts
Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.
8 ounces Pappardelle pasta
1 tablespoon olive oil
4 links hot Italian sausage, casing removed
7 ounces Shiitakes, sliced
3 cloves garlic, minced
1 teaspoon red pepper flakes (more to taste)
juice of 1 lemon
6 ounces homemade chicken stock
1/4 cup heavy cream
salt to taste
fresh grated Parmesan for garnish
Prepare Papperdelle according to package instructions.
While the pasta is cooking, heat up the oil in a large saute pan or sautoir. Crumbled the sausage into the pan and allow the fat to render for several minutes on medium-low, then turn up the heat to medium high and allow it to brown a bit.
If at any time the bottom of the pan starts browning too much (if it looks like the bits are going to burn), add a few tablespoons of water and scrape up the bits, tossing them with the sausage. This will add a nice flavor. Once the sausage is cooked and browned, add the sliced mushrooms and saute them for a few minutes, then lower the heat and add the garlic.
After the garlic has cooked (it will only need a minute), toss in the red pepper flakes and lemon juice. Remove the pan contents to a bowl and set aside.
Add the chicken stock to the saute pan to deglaze it, scraping any goodies off the bottom of the pan. Allow the stock to reduce for several minutes until it has thickened substantially. Stir in the cream.
Toss the sauce and the sausage mushroom with the papperdelle. Season with salt to taste. Garnish with crushed red pepper flakes and parmesan.
1 pound wide lo mein noodles
1/4 pound snow peas, halved diagonally
1/4 cup soy sauce
1/4 cup mirin
2 teaspoons toasted sesame oil
3 tablespoons canola oil
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
6 scallions, cut into 1-inch lengths
1 tablespoon minced fresh ginger
2 tablespoons water
2 tablespoons chopped cilantro
In a large pot of boiling salted water, cook the noodles until tender; add the snow peas to the noodles in the last 2 minutes of cooking. Drain the noodles and snow peas and rinse under cold water until cool. In a small bowl, mix the soy sauce with the mirin and sesame oil.
In a very large, deep skillet, heat 2 tablespoons of the canola oil until shimmering. Add the shiitake and cook over moderately high heat, undisturbed, until browned, about 5 minutes. Add the remaining 1 tablespoon of canola oil, the scallions and ginger and stir-fry until the scallions soften, about 3 minutes. Add the water and cook over moderate heat, scraping up the browned bits from the bottom of the pan, 1 minute. Add the noodles, snow peas and soy sauce mixture to the skillet and cook, tossing the noodles until heated through, about 2 minutes. Add the cilantro, transfer to banana leaf cones or bowls and serve.
4 cups fat-free, less-sodium chicken broth
1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic, divided
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 tablespoon extra-virgin olive oil
4 cups thinly sliced shiitake caps
2 teaspoons chopped fresh thyme, divided
3/4 cup frozen green peas
6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon freshly ground black pepper
1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
2. Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
4. Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.
Ingredients (serves 2-3):
16 oz soybean sprouts
1 c short grain rice
4 dried shiitake mushrooms
1/4 lb ground beef
1 tsp soy sauce
3 medium green onions, chopped
1 Tbsp yellow onion, chopped
2 clove garlic, minced
1 medium green chili pepper (optional)
2 tsp red pepper flakes
1 Tbsp toasted sesame seeds
1 tsp sesame oil
1 tsp honey
2 to 3 large eggs, (cooked sunny side up for topping bibimbap)
Soak shiitakes until they become soft. Chop and season.
1. Let’s start by making rice. A good way is to add short grain rice to a heavy bottomed pot. Rinse in cold water and drain. Scrub the wet rice by hand for about 10 seconds. Rinse and drain. Scrub, rinse and drain 3 to 4 more times, until the water becomes clear. Pour out as much water as you can. The rice should still be wet. Add 1 cup of water to the rice. Close the lid. Let it soak for 30 minutes.
2. Next, soybean sprouts. Take soybean sprouts out of the package and put them in large bowl with water. Rinse and drain a couple of times to clean thoroughly. Pick out any brownish or rotten beans. Drain and set aside.
3. Season ground beef or chopped shiitake mushrooms. Place shiitakes &/or ground beef in a large bowl. Add soy sauce, black pepper and sesame oil. Mix well and set aside.
4. Make sauce.Combine all these ingredients in a second bowl and mix well. Soy sauce, minced garlic, green onion, pepper flakes, honey, chopped onion, green chili pepper, and toasted sesame seeds.
5. Cook 2 eggs sunny-side up and set aside. (If you serve 3 people, prepare 3 sunny-side up eggs).
6. After the rice has soaked for 30 minutes, add the soybean sprouts and the seasoned ground beef over top.
7. Close the lid and bring to a boil over medium - high heat for 10 minutes. After boiling, turn it over with a rice scoop or wooden spoon and mix gently until all the ingredients are well combined. Then lower the heat and simmer for another 10 minutes with the lid closed.
8. Transfer it to a serving bowl and place the sunny side eggs on top. Garnish with radish sprouts (muwoo soon). If desired. Serve with the sauce and sesame oil on the side. People can adjust the dish to their personal taste.
1 Tbsp virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb Shiitakes, cleaned and sliced
1/2 lb Shiitakes
1 large can whole tomatoes, roughly chopped, with juice
1 bunch Swiss chard, tough stems removed, roughly chopped
1-2 sprig(s) fresh oregano or 1/2 tsp dried
1/4-1/2 tsp dried chili flakes
8 ounces shredded Gruyere cheese
2 oz shredded Parmesan cheese for garnish
1 lb pasta of your choice
1. In a medium sized skillet, heat olive oil until shimmering. Add onion and cook at medium-low heat until translucent, about 5 or 6 minutes. Add garlic and cook until golden brown, about 1 minute.
2. Add mushrooms and increase heat slightly. Cook until the mushrooms have thrown off their moisture and started to brown.
3. Add tomatoes, chili flakes and oregano and cook until heated through. Add Swiss chard and cook until wilted, just a couple of minutes. Stir in Gruyere cheese.
4. Meanwhile, cook whatever pasta you desire, until al dente. Drain pasta and top with sauce and sprinkle with Parmesan cheese.
4 oz. Shiitakes, sliced
1 clove garlic, minced
2 Tbsp. olive oil
2 cups cooked wild rice
1/2 cup toasted walnut pieces
1/4 cup green onions, sliced
1 Tbsp. grated lemon peel
In broad skillet, saute shiitake mushrooms and garlic in oil until tender, 1 to 2 minutes. Add rice, walnuts, onions and lemon peel, mixing to blend. Season with salt and pepper. Heat to warm through.
Makes 4 servings
2 cups apple cider vinegar or interesting vinegar
2 cups good water
1 tsp to 1 Tbsp good sea salt or Himalayan red sea salt
2 lbs fresh shiitakes, approx., sliced or squared
dill seeds, optional
garlic cloves, pealed
jars and lids
Makes about 3 quarts
Heat water and vinegar in sauce pan with pourable spout. Interesting vinegar makes the recipe. Add salt. Pack shiitakes into sterilized 1/2 pint or pint jars. Add a clove of garlic, maybe 2. My favorite part are the garlic cloves! Mix shiitakes with sliced fresh garden veggies like carrots, cauliflower and/or jalapeno for Fun sometimes. Just shiitakes get boring after a while. Add fresh herbs (hopefully) or dried to several jars on top with/without dill seeds, whatever you have in garden that sounds good, rosemary or curry work. Leeks and carrots are my favorite with cumin or curry. Make each jar different or not. Pour in boiling hot vinegar water. Place sterilized lid on immediately and tighten. Place all jars close together and cover with towel. Let cool and sit 2 weeks. Store in cool place.
After placing the lid on jar but before tightening the lids, for added protection against spoilage, place in hot water bath. Tighten lid and store together wrapped in towel until cool. Eat after 2 weeks.
Serves: 6-8 Ingredients (serves 6-8):
2 c dried shiitakes, pre-sliced
3 c boiling water, to cover
3/4 c soy sauce, low sodium is best
1/2 c rice vinegar
1/2 c sugar
2 Tbsp mirin (sweet rice wine)
1 Tbsp sesame oil
1 1" piece of fresh ginger, peeled or 1/2 t. ginger powder
2 cloves fresh garlic, minced
1/4 tsp crushed red pepper
1 Tbsp sesame seeds
1 green onion, chopped finely
1. Pour boiling water over shiitakes in a medium bowl. Water should fully cover the mushrooms. Cover with a small plate that will keep the mushrooms under the water. Soak 1-1 1/2 hours until soft and pliable. Drain, reserving about 1 cup of the soaking water. Squeeze mushrooms gently to remove excess moisture (they do not need to by "dry").
2. Combine mushrooms and remaining ingredients, except green onion, if using, in a medium saucepan. Add just enough of the reserved mushroom water to cover, as needed (about 1/2 cup).
3. Bring mixture to a boil. Reduce heat and simmer about 20-30 minutes until mushrooms are very dark and soft. Adjust vinegar and soy sauce as needed. They should be a little sweet/sour and a little salty.
4. Remove from heat. Sprinkle with finely chopped green onion, if desired. Remove the ginger piece. Cool. Refrigerate in tightly sealed container. These will keep well in the fridge for about 2 weeks.
5. Serve over rice bowls or noodles. They are also delicious in scrambled eggs or tofu.
3.5 Ounces of shiitakes
6 cups of spinach leaves
1 cup chopped tomatoes
¼ cup grapefruit juice
¼ cup vegetable oil
½ teaspoon Dijon-style mustard
¼ teaspoon salt
1/8 teaspoon ground black pepper
Trim stem ends of shiitakes; cut 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.
3 cups canola oil
½ cup sesame oil
1 cup water
1 cup red wine
1 cup soy sauce
½ cup toasted sesame seeds
2.5 cups dried shiitake mushrooms, diced to the size of peppercorns
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.
½ cup all purpose flour
3 tablespoons butter
12 ounces sliced fresh shiitakes
5 cups (about) canned low-salt chicken broth
1 teaspoon dried thyme
½ cup dry Sherry
1 tablespoon plus 1 teaspoon chopped rosemary or 2 tablespoons dried
1/3 cup whipping cream
1 teaspoon dried tarragon
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 shiitakes. 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.
*Giant Shiitake Mushroom Festival Smoothie*
Almond Milk: Soak 1 cup shelled almonds in water overnight. Puree. Pour in cheese cloth. Squeeze over bowl until almond meal is almost dry. Strain again in a fine mesh strainer for creamier milk into a half gallon container. Match almond milk with water. Let sit covered in refrigerator over night.
Chai Tea: Boil 8 oz. water. Add Chai tea bag. Let cool.
Smoothie: Choose glass size. Fill glass with ice. Pour half almond milk, add desired Shiitakes, fill glass rest of way with Chai tea. Pour in blender. Blend to desired consistency. Garnish with almonds (slice/sliver).
4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups shiitakes
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine) (optional)
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until shiitakes are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Nutritional Information: cal 192 chol 43mg fiber 3.7g sodium 630mg carb 20.2g fat 1.7g protein 23.5g.
12 new potatoes, cut into fourths (1 1/2 pounds)
1 medium onion, chopped (1/2 cup)
1 bag (8 oz) ready-to-eat baby-cut carrots
3.4 oz fresh shiitake, sliced
1 can (14.5 oz) organic diced tomatoes, undrained
1 can (10 1/2 oz) condensed beef broth
½ cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
¼ teaspoon pepper
1 lb beef stew meat, cut into 1/2-inch pieces
1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
2. Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Nutrition Information (serving size 1): Calories 230, Total Fat 7 g (Saturated Fat 3 g), Cholesterol 35 mg, Sodium 640 mg, Total Carbohydrate 29 g, Dietary Fiber 3 g, Protein 16 g
1 Tbsp butter
1 small onion
1 Tbsp flour
6 cups less-sodium chicken broth (Swanson)
3 cups water
2/3 cup chopped carrots
3 garlic cloves
2 celery stalks
14 oz boneless, skinless chicken thighs
4.5 oz long grain rice & wild rice combo (I used Carolina)
1/2 cup brown rice
4 oz shiitakes, sliced
2 tbsp light sour cream
salt and fresh pepper, to taste
Melt butter in a large pot on medium heat, add onion and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.
Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.
Nutritional Information: Servings: 8 • Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts Calories: 200 • Fat: 4 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g Sodium: 844 mg (without salt) • Cholesterol: 42 g.
half and half
Melt butter in large pan over medium heat, saute mushrooms & onions for about 5 minutes. Mix in flour until smooth gradually stir in chicken broth.
Cook stirring about 5 minutes until thick & bubbly.
Stir in half & half, sherry, season with salt & pepper. Cover and simmer.
Makes 6 servings
1/3 cup coarsely chopped peeled fresh ginger
4 garlic cloves, thinly sliced
3 tablespoons water
3 Kaffir lime leaves
1 fresh lemongrass stalk, tough outer leaves removed, 4 inches of thick end thinly sliced
1/2 to 1 small whole dried red chile (such as chile de árbol)
3 tablespoons peanut oil, divided
24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
1 large red onion, halved through core, thinly sliced, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 rounded tablespoon chopped palm sugar or dark brown sugar
4 cups canned unsweetened coconut milk
2 1/2 cups vegetable broth
10 ounces shiitakes, stemmed, stems reserved, caps sliced
9 ounces dried flat rice noodles
4 garlic cloves, thinly sliced
1 tablespoon toasted sesame oil (such as Asian)
1/2 cup skinless peanuts, toasted, coarsely chopped
1/4 cup fresh lime juice
1/2 cup thinly sliced green onions
1/3 cup fresh cilantro leaves
1 lime, cut into 6 wedges
For spice paste:
Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.
3 Tablespoon butter, divided
1 shallot or 1/4 onion, minced
2 cups sliced shiitakes
3 Tablespoon flour
1 cup water or vegetable broth
4 cups sliced spinach
2 cups milk or cream
Pinch of salt and black pepper to taste
In a large pot, saute' shallots and shiitakes in 2 Tablespoons butter over medium heat for about 15 minutes, until shallots soften and shiitakes color.
Stir flour into veggie mixture and cook for 2 to 3 minutes.
Whisk in water until smooth and then whisk in milk. Stir in spinach and remaining butter.
Simmer, reduce heat to low, cover and let sit 30 minutes or until ready to serve. Serve hot. Refrigerate leftovers.
8 ounces butter
8 ounces yellow onion, diced
1/2 gallon water
3 ounces paste chicken base
12 ounces smoked gouda cheese, finely shredded
8 ounces celery, diced small
8 ounces flour
1 quart (40%) cream (heavy cream)
1 1/2 tablespoon minced garlic
1/4 ounce fresh thyme (just the leaves, no stems)
12 ounces shiitakes, julienned
1 cup madeira ( I dont use it but recipe calls for it)
1 Melt Butter in a large pot. Add celery, onion, and shiitakes, sauté until cooked, but still firm. Add flour to make a roux, cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well.
Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.
1/2 lb ground pork
1/4 c finely chopped shiitakes
1/4 c finely chopped water chestnuts
2 green onions, finely chopped
2 Tbsp Asian sesame with ginger dressing
1 egg, separated
32 square won ton wrappers
8 c fat free reduced sodium chicken broth
1 c thinly sliced shiitake mushrooms
1/2 c thinly sliced water chestnuts
2 green onions, sliced
Directions for Wontons:
1. Mix meat, chopped shiitakes, chopped water chestnuts, chopped onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.
2. Beat egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.
3. Combine chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.
4. Tip: Don't overfill wontons or they will burst in the soup.
Directions for Cooking:
In a large pot, combine broth, soy sauce, ginger, garlic, shiitakes, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Nutritional Information: cal 192 chol 43mg fiber 3.7g sodium 630mg carb 20.2g fat 1.7g protein 23.5g.
6 dried shiitakes, reconstituted in 1 cup boiling water for 20 minutes
1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
2 Tbsp Shaoxing wine (Chinese rice wine) or dry sherry
1 Tbsp corn starch
2 tsp Asian chile sauce or paste
1 Tbsp vegetable oil
4 Tbsp minced fresh ginger
2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
1/2 cup toasted cashews, coarsely chopped
Drain the shiitakes, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.
Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the shiitakes and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.
Nutrition information (per serving): Calories (kcal): 240; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2; Protein (g): 8; Monounsaturated Fat (g): 6; Carbohydrates (g): 26; Polyunsaturated Fat (g): 3; Sodium (mg): 1350; Cholesterol (mg): 0; Fiber (g): 5.
Makes 8 servings
6 Tbsp (3/4 stick) butter
8 ounces fresh shiitakes, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 pounds slender green beans, trimmed
2/3 cup canned low-salt chicken broth
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add shiitake mushrooms and sauté until tender, about 5 minutes. Transfer mushrooms to medium bowl. Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic and sauté until tender, about 2 minutes. Add green beans and toss to coat with butter. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.
1 1/2 pounds fresh green beans
1/4 cup slivered almonds
6 ounces fresh shiitakes
1 tablespoon olive or vegetable oil
1 tablespoon sesame oil
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1. Remove ends of beans. Leave beans whole, or cut into 1-inch pieces. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 minutes.
2. Cook almonds in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant.
3. Remove tough stems of shiitakes; cut into 1/4-inch slices. Heat olive and sesame oils in 12-inch skillet over medium heat. Cook mushrooms and garlic in oil 3 minutes, stirring occasionally. Stir in soy sauce and green beans. Cook 2 to 3 minutes or until green beans are crisp-tender. Sprinkle with almonds.
Nutrition Information: Serving Size: 1 Serving Calories 95 ( Calories from Fat 65), Total Fat 7g (Saturated Fat 1g, ), Cholesterol l0 mg Sodium 310 mg Total Carbohydrate 9g (Dietary Fiber 4g ), Protein 3g ; % Daily Value*: Iron 8%; Exchanges:2 Vegetable; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
8 ounce baby greens
2 ounces fresh goat cheese, crumbled
6 tablespoons olive oil
8 ounce fresh mixed wild mushrooms or shiitakes, cleaned and thinly sliced
4 teaspoons mixed chopped fresh chopped herbs (such as basil, thyme, rosemary)
1/4 cups red wine vinegar
1 tablespoon chopped fresh chives
Divide greens among 4 plates. sprinkle with goat cheese, divide equally.
Heat oil in heavy large skillet over medium-high heat. Add mushrooms and 4 tablespoons mixed herbs and saute' until mushrooms are tender, about 3 minutes. Season to taste with salt and pepper. Remove from heat. Add vinegar and stir briefly.
Divide mushrooms and liquid equally over greens. Sprinkle with chives and serve.
1 pound boneless leg of lamb
2 tablespoons cornstarch
3/4 cup chicken broth
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons oyster sauce
3/4 teaspoon dried hot red pepper flakes
1/2 pound eggplant (about 1 small)
3 celery ribs
3 garlic cloves
1/2 pound fresh shiitakes
1/2 pound small white mushrooms
1 bunch watercress
4 tablespoons peanut oil
Freeze lamb, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Trim lamb well and cut into 1/8-inch-thick slices. Halve lamb slices crosswise. In a large bowl toss lamb with cornstarch until coated well and season with salt and pepper.
In a bowl stir together sauce ingredients until combined well. Cut eggplant into 1-inch cubes. Diagonally cut celery into 1/4-inch-thick slices and mince garlic. Discard stems from shiitakes and halve caps (quarter if large). Halve white mushrooms lengthwise. Discard tough stems from watercress.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add eggplant and stir-fry until golden and tender, about 4 minutes. Add celery and stir-fry until crisp-tender, about 2 minutes. Add garlic and mushrooms and stir-fry until mushrooms are tender, about 2 minutes. Transfer mixture to a large bowl.
Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of lamb, separating slices, until browned and transfer to bowl. Add remaining tablespoon oil and stir-fry remaining lamb in same manner, transferring to bowl.
Add sauce to wok or skillet and bring to a boil, stirring. Return lamb-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Stir in watercress and season stir-fry with salt and pepper.
Serve stir-fry over rice.
1 tablespoon canola oil
3 cloves garlic, chopped
1 2-pound head bok choy, trimmed and thinly sliced
4 cups sliced shiitake caps, (9 ounces with stems
) 2 tablespoons oyster-flavored or oyster sauce
1 tablespoon toasted sesame oil
1/4 teaspoon salt
1 tablespoon toasted sesame seed
Heat oil in a Dutch oven over medium-high heat. Add garlic and cook, stirring constantly, until fragrant but not browned, 30 seconds. Add bok choy and shiitakes; cook, stirring, until wilted, about 2 minutes. Continue cooking, stirring often, until just tender, 3 to 5 minutes more. Stir in oyster sauce, sesame oil and salt. Garnish with sesame seeds.
3 Tbsp sesame seeds
1/4 cup Asian sesame oil
1/4 cup mirin (sweet Japanese rice wine)*
3 Tbsp soy sauce
3 Tbsp (packed) golden brown sugar
2 Tbsp oyster sauce*
10 green onions, chopped
6 ounces fresh shiitakes, stemmed, caps cut into 1/3-inch-thick slices
1 pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips
1/4 pound snow peas (strings removed), cut in half lengthwise
1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)
8 ounces Chinese vermicelli with sweet potato starch
3 tablespoons vegetable oil, divided
3 large shallots, sliced into thin rounds, divided
Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in shiitakes; marinate 15 minutes.
Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)
Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.
1 package boneless skinless chicken tenders
1 ¼ cups chopped, stemmed shiitakes
1/8 teaspoon hot red pepper flakes
½ cup chopped basil
basil leaves for garnish
1 teaspoon oil
2 large cloves garlic, minced
2 teaspoons grated lime zest
1 cup rice, cooked
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.
Take a 1:1 ratio of herbs to witch hazel (prefer to use your own infusion, or check with your local pharmacy for witch hazel made with distilled water).
Place the ingredients in an airtight jar at leave at room temperature for 2 weeks. Strain through coffee filters or muslin and bottle.
Here are some herbal combos to consider:
Lavender buds, rosemary and mint
Lavender buds, rosemary, peppermint leaves, comfrey leaves, rose petals and thyme
Peppermint, lemon verbena, sage, rosemary & comfrey
1 oz. solid fat (shea butter, cocoa butter, ect.)
3 oz. skin oil (almond, olive, ect.)
2 oz. Rosewater (or herbwater of your choice)
5 drops oil of rose or 5 drops essential oil of your choice
Melt the solid oil in a double boiler. Add the oil and Rosewater alternately, a bit at a time, stirring continuously. Remove from heat. Add essential oil and stir in completely. Pour into a 6-8oz. bottle. Shake almost continuously until cooled.
2 tablespoons mashed Fresh Shiitake
2 tablespoons of mashed avocado
2 tablespoons of ground oats
1 tablespoon of honey
Combine all ingredients together with a fork in a small glass bowl. Apply to clean face and neck with fingertips in a circular motion, avoiding eye area. Leave on face/neck for 10-15 minutes. Rinse with cool water and gently pat dry with towel. Makes enough for one application.
3 cups (710 ml) distilled water
2 tablespoons minced Fresh Shiitake
1 teaspoon (5 ml) yarrow
1 teaspoon (5 ml) sage (or rosemary)
1 teaspoon (5 ml) Peppermint
Makes 1 treatment for normal and oily skin
Use fresh, one to two times per week
Prep time is approximately 15 minutes
Boil the 3 cups distilled water. Remove from heat and add the herbs to steep, with the lid on the pot, for about 5 minutes. Add Shiitakes. Now, place the pot of Shiitake/herb mix in a safe, stable place where you can sit comfortably for 10 minutes. Use a bath towel to create a tent over your head, shoulders, and steaming herb pot. With your eyes closed, breathe deeply and relax as you cleanse your pores with this wonderful, fragrant steam. Rinse with warm, then cool water. Follow up with a mask and then a moisturizer
Important note: Please allow 8 to 10 inches between the steaming herb pot and your face so you wont' risk burning your skin.
2 tablespoons fresh ground Shiitake
2 tablespoons (30 ml) ground oatmeal
1 tablespoon (15 ml) plain yogurt
1 teaspoon (5 ml) nice oil, organic olive is good
2 teaspoons (10 ml) fresh pineapple, lemon, or strawberry juice
Good for: sun-damaged, dry, unevenly colored hands
Yields: 1 treatment
Use two times per week
Prep time: 5 to 10 minutes
Combine ingredients in small bowl to form a paste and allow to thicken for 1 minute. If too thick, add a bit of water to thin slightly. Apply mixture to back of hands and allow to dry for 15 to 30 minutes. Rinse with cool water. Pat almost dry and apply a good moisturizer or sunscreen. Do not store. Mix as needed. Leaves hands soft and smooth.
2 tsp sweet almond oil
1/2 tsp jojoba oil
3 drops carrot seed oil
1 tsp Dried Shiitake powder
Essential oils believed to help with wrinkles....
Add two or three drops of the above.
Mix over low heat. Store in bottle or put on face warm.
Pint of organic olive oil
4 to 5 lbs. Shiitakes, chopped
small jars (1/4 pint)
Boil oil, add Shiitakes, light boil in sauce pan. Place mixture in blender. Let cool alittle first, is safer. Puree. Pour back in sauce pan and re-heat to boil, carefully. Don't burn. Ladle or spoon into jars. Cover or seal lid. Let cool. Keep in refrig. Good for everything, very good for pet hot spots.
*Use organic ingredients whenever possible.
1 1/4 cup (10 fl. oz.) organic olive oil
1/2-2/3 cup dried herbs (approx. 1 tablespoon each dried calendula flowers, dried plantain, dried St. John’s wort, dried goldenseal root, dried olive leaf, dried comfrey root + leaves, pine resin)
1/4 cup Fresh Shiitake, finely cut and smashed or dried and powdered
2-4 tablespoons (1-2 oz.) beeswax
1 tablespoon raw honey
2 teaspoons essential oils, optional
1/2 teaspoon non-GMO vitamin E oil, optional
1. Measure ingredients.
2. Prepare the oil infusion. You can do this one of three ways: Cold Infusion. In a glass mason jar, cover the dried herbs with 1 ¼ cup of oil. Stir to combine, and allow oil and herb mixture to steep for 4-6 weeks. Hot Oil Extract. In a glass mason jar, cover the herbs with 1 ¼ cup of oil. Stir to combine. Place the glass jar in a pot on the stove, or in a crock pot, filled with a few inches of water on lowest setting (Be sure to put a towel on the bottom of the pot.). Infuse the oil and herbs for 4-8 hours, a day, or up to 3 days. Note: Watch the pot and add water as it evaporates.
Super Quick Extract. According to Rosemary Gladstar, you may also do it this way; “Place the herbs, shiitakes and the oil in a double boiler and bring to a low simmer. Slowly heat for 30 to 60 minutes, checking frequently to be sure the oil is not overheating.”
3. Strain the oil and herb infusion through a cheesecloth — squeezing to extract as much oil as possible. Be sure you collect at least 1 cup of herb infused oil.
4. In a saucepan, over low heat, melt 1-2 ounces (depending on how hard you’d like your salve) of beeswax into the herbal oil. I suggest starting with the lesser amount of wax — adding more if needed. Note: To check if the mixture is the right consistency, because the salve hardens as it cools, Rosemary Gladstar again suggests placing a “tablespoon of the mixture in the freezer for just a minute or two. If it’s soft, add more beeswax; if too hard, add more oil.”
5. When the consistency is to your liking, remove saucepan from heat.
6. Allow salve to cool on the counter.
7. Using a wire whisk, whisk until salve is cooled to approximately 100 F. Add raw honey, vitamin E oil, and essential oils. Whisk until well combined, creamy, and smooth.
8. Pour ointment into storage containers — click here to purchase new tins or jars. Salve will keep for 2-3 years when stored in a cool, dark place.
1 whole egg
1/2 cup mineral oil
2 large Fresh Shiitakes, pureed, or 2 Tbsp Dried Powder
2 tsp. liquid dish soap
1/4 cup 100 proof vodka
2 Tbsp. honey
1/2 cup whole milk
Essential oil for fragrance
Directions: Put all ingredients in blender and process for 30 seconds.
Place in decorative squeeze bottle and label. Refrigerate if you use Fresh Shiitake. Use 1-2 Tbsp. in bath.
3 lbs. Melt and Pour
3 drops essential oil
6 Tbsp dried ground Shiitake
Makes 10 5 oz bars
Cube Melt and Pour into 1" pieces. Place in microwave safe bowl. Microwave 2 - 3 minutes being careful not to let it boil over. Add oil and Shiitake powder. Stir and place into molds. Let cool.
Taking or giving an enema is a relative simple thing to do.
You will need a fountain syringe or something for administering the enema. (You can find one at your drugstore, some supermarkets)
A warm comfortable place to receive your enema. Fill syringe with 1 1/2 to 2 quarts warm filtered water (105° Fahrenheit). Warm water helps relax the colon to facilitate taking a larger volume enema with the least amount of cramping.
Hang bag 18 to 24 inches above rectum. Open clamp and allow air to escape tubing before inserting nozzle in the anus.
Lay down and insert nozzle, open hose clamp. Allow water to slowly fill the colon, If you feel full or begin to cramp stop or slow water for a little bit, when the feeling subsides begin flow again. Try to take the whole bag, stopping and starting the water flow as needed. Massage abdomen if needed. After you have taken as much solution as possible remove the nozzle and retain the enema.
You should try to hold the solution for a few minutes to allow the enema solution to work and shiitake to be absorbed. (Holding 5 to 10 minutes is usually sufficient to achieve good results.)
When you are ready move to the toilet and expel the enema.
Mix one third chopped shiitakes with 2 thirds muscadine grapes.
Add honey/sugar for a sweet shiitake muscadine wine during fermentation process.
Follow a normal batch 10 gallon process. Placed in bottles at 2 months.
Drink shot in morning for healing effect.
Ultra Most Excellent!!!
Brie (Cheesy) Stuffed Shiitakes (Low Carb!!) 6
Vegetarian Crispy Shiitake Chips 7
Cilantro Stuffed Shiitakes by Jennifer Murray 8
Salmon/Fish Croquette with Shiitakes by Pat High 9
Shiitake Nori Rolls (Vegan) from Martha Stewart 10
Plum Glazed Shiitakes 11
Sauteed Shiitakes 13
Soy Glazed Shiitake 14
Potatoe and Shiitake Gratin 16
Shiitake Mushroom Tart by Bonnie Jones ~ WINNER 2013 ~ Cooking Contest 17
Trenette with Rabbit and Shiitake Sauce 18
Brie Shiitake Stuffed Puff Pastry 19
Shiitake Crostini 20
Shiitake Lup Cheong Stuffing 21
Oyster Stuffing with Shiitake 22
Shiitake Rice Cakes 23
Chicken, Biscuits ‘N’ Gravy Casserole with Shiitakes 24
Shiitake Streusel by Field and Forest Catalog 26
Fettuccini with Shiitakes 29
Ginger Fried Rice with Shiitakes 30
Creamy Gnocchi Potato Noodles with Shiitakes 31
Shiitake and Wild Rice Pilaf 32
Pork Shiitake Dumplings 33
Quinoa with Leeks and Shiitakes 34
Spicy Sausage Pappardelle with Shiitakes 35
Scallion and Shiitake Lo Mein 36
Sweet Pea and Shiitake Risotto by Laraine Perri 37
Soybean Shiitake and Egg Kongnamulbap 38
Swiss Chard & Shiitake Noodles/Pasta by Kathie Carr, North Liberty, IN 39
Wild Rice and Shiitake Pilaf 40
Shiitake Pickles by Sheryl Faulkner, Beaverton OR 42
*Giant Shiitake Mushroom Festival Smoothie*
Beef and Shiitake Slow Cooker Soup 47
Chicken Shiitake and Wild Rice Soup 48
Cream of Shiitake Soup by Lori Kirk ~ WINNER ~ 2015 BEST RECIPE 49
Spicy Shrimp and Coconut Noodle Soup with Shiitakes 50
Smoked Gouda Shiitake Soup by Malinda Sargent, Arlington, TX 51
Wonton Shiitake Soup 52
Green Beans with Shiitakes 54
Green Beans and Shiitakes Stir Fry 55
Lamb and Shiitake Stir Fry 56
Sesame Bok Choy with Shiitakes in Oyster Sauce Stir Fry 57
Sweet Potato Noodle Stir Fry with Shiitake and Choy Sum by Mai Pham 58
Tahi Chicken with Shiitakes 59
Basic Shiitake Lotion 61
Shiitake Enema 62
Face Mask with Avocado and Shiitake 63
Shiitake Refreshing Pore Cleanser Facial Steam 64
Shiitake Skin Lightening Hand Pack 65
Shiitake Under Eye Oil 66
Melt and Pour Soap ~ Easy by Shiela Shroom, Interlachen, Florida 69