Shiitake Mushroom Ceviche Recipes

MUSHROOM CEVICHE

A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds.

Provided by CunSwim

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Mushroom Ceviche image

Steps:

Steam mushrooms just until soft.
Let cool.
Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.

Nutrition Facts : Calories 122, Fat 9.4, SaturatedFat 1.3, Sodium 9.6, Carbohydrate 8.6, Fiber 2.1, Sugar 4.5, Protein 3.3

Ingredients

1 lb sliced fresh mushrooms
1 cup chopped red onion
2 cups tomatoes, diced
1 cup chopped cilantro
1 chopped habanero pepper (optional)
1/4 cup olive oil
salt and pepper
2 to 3 limes, juice of

MUSHROOM CEVICHE

Provided by Florence Fabricant

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Mushroom Ceviche image

Steps:

Place mushrooms in a bowl and toss with olive oil. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste. Add mushrooms, and marinate 30 minutes at room temperature.
Add the scallions and dill, and marinate for another 30 minutes. Check the seasonings, sprinkle with diced red pepper and serve.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 284 milligrams, Sugar 3 grams

Ingredients

1 pound small white button mushrooms
1/4 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
2 cloves garlic, peeled and crushed
1 half-inch piece fresh ginger, minced
1 jalapeno pepper, seeded and finely chopped
Coarse salt to taste
1/4 cup finely chopped scallions
2 tablespoons chopped fresh dill
1/4 cup finely minced red bell pepper

VEGAN MUSHROOM CEVICHE

This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Antonia Orozco

Categories Appetizers and Snacks Vegetable Mushrooms

Time 55m

Yield 6

Number Of Ingredients 15

Vegan Mushroom Ceviche image

Steps:

Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g

Ingredients

3 tablespoons olive oil
2 cloves garlic, chopped
3 (8 ounce) packages fresh white mushrooms, chopped
salt to taste
6 tomatoes, chopped
2 carrots, grated
1 white onion, chopped
2 tablespoons chopped fresh cilantro
1 fresh serrano pepper, seeded and chopped
1 pickled jalapeno pepper, seeded and chopped
½ cup lime juice
½ cup tomato juice
½ cup ketchup
2 tablespoons pickled jalapeno pepper juice
2 avocados - peeled, pitted, and sliced

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

Sauteed Shiitake Mushrooms image

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.

Ingredients

1/4 cup extra virgin olive oil
1 pound shiitake mushrooms, trimmed of their stems (which can be reserved for stock but are too tough to eat) and sliced
Salt and freshly ground black pepper
1 teaspoon minced garlic or 2 tablespoons chopped shallot
Chopped fresh parsley for garnish (optional)

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SHIITAKE MUSHROOMS: GUIDE & RECIPE – A COUPLE COOKS

Web Jan 2, 2021 Remove the stems from the mushrooms and discard. Slice the larger mushroom caps in half and keep smaller mushrooms whole. …
From acouplecooks.com
4.2/5 (6)
Category Side Dish
Cuisine Mushrooms
Total Time 9 mins

Remove the stems from the mushrooms and discard. Slice the larger mushroom caps in half and keep smaller mushrooms whole. In a small bowl, stir together the soy sauce, lime juice, Sriracha and toasted sesame oil.
Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook 5 minutes, stirring occasionally. Add a few pinches of kosher salt while cooking.
Once browned on all sides, carefully pour in the bowl of sauce and continue cooking 1 to 2 minutes until dark brown and glossy. Serve immediately.

Shiitake Mushroom Ceviche Recipes

MUSHROOM CEVICHE

A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds.

MUSHROOM CEVICHE

VEGAN MUSHROOM CEVICHE

This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]

SAUTEED SHIITAKE MUSHROOMS

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