PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE
Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.
Provided by The New York Times
Categories dinner, lunch, quick
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
- Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
- Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.
Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 27 grams, Carbohydrate 106 grams, Fat 49 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1253 milligrams, Sugar 10 grams, TransFat 0 grams
SAUTEED SHIITAKE MUSHROOMS
I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without going to a specialist. To me, they are invaluable, and prepared this simple, traditional way, they are spectacular. If you do happen to have some chanterelle, morel, or other wild mushrooms on hand, this is an excellent way to cook them.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
- Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.
SAUTEED SPINACH AND SHIITAKES
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
- Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.
CREAMY SHIITAKE ALFREDO
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.
Nutrition Facts : Calories 624 g, Fat 24 g, Fiber 7 g, Protein 17 g, SaturatedFat 14 g
FISH WITH SHIITAKES
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
SHIITAKE AND ARAME SAUTE
Number Of Ingredients 6
Steps:
- * Because dried arame consists of fine, brittle strands, it is impossible to measure accurately. For this recipe, add the strands to a 1/2-cup measuring cup and let it generously flow over the top. 1. Place the arame in a medium bowl, cover with water, and soak about 15 minutes. Drain and set aside. 2. Heat the wine and liquid aminos in a skillet over medium heat. Add the onion and garlic, and sauté 5 minutes or until the onions are tender. 3. Add the arame and continue to cook another 5 minutes. Add the mushrooms and cook 3 to 4 minutes more. Serve hot.
Nutrition Facts : Nutritional Facts Serves
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23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jul 8, 2022Category Recipe Roundup
- Shiitake Mushroom Pasta. Let’s start this list with a dish everyone loves; creamy, mushroom pasta. I mean, how could you not? This recipe is a meat-free version of an Italian pasta dish: tagliatelle alla boscaiola (woodman’s tagliatelle).
- Baked Shiitake Mushrooms. If you’re looking to serve up the perfect easy-to-make side dish, look no further. These baked shiitake mushrooms pair beautifully with chicken, steaks, or even eggs.
- Crispy Shiitake BLT Sandwich. Like I said, when cooked, shiitake mushrooms have an incredible meaty texture. Of course, that means they are a fantastic substitute for meat.
- Stuffed Pasta Shells with Ricotta, Spinach, and Mushrooms. Baked pasta dishes are always so warm and comforting. There’s nothing better than coming home to a big bowl of filled pasta shells on a long day.
- Sauteed Mushrooms. Sometimes, the simplest things are the best. And this simple sauteed mushroom recipe is a great way to really highlight the complex flavor and texture of meaty shiitakes.
- Stir-Fried Szechuan Green Beans And Shiitake Mushrooms. The main dish doesn’t always steal the show. Especially if you serve up these mean green bad boys.
- Caramelized Shiitake Mushroom Risotto. Craving carbs and comfort? This risotto is the ultimate dish for you. Caramelized shiitake mushrooms are what make this recipe can’t-stop-eating levels of delicious.
- Wild Rice and Mushroom Soup. On a cold and rainy day, cook yourself up a steaming bowl of this mushroom goodness. You won’t regret it. I find myself wishing for a gloomy day just so I have an excuse to make this soup.
- Moo Shu Chicken. Save some money and swap the Chinese takeout for this sizzling stir-fry. Even with the juicy chicken and fluffy eggs, the meaty shiitakes are the veggies that steal the show.
- Stuffed Shiitake Mushrooms. Pyogo beoseot-jeon, or stuffed shiitake mushrooms, are a popular Korean festive holiday food. And for good reason! They’re packed full of healthy proteins and tasty goodness.
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