Shiitake Mushroom Nutrition Recipes
BUDDHA'S SHIITAKE MUSHROOM BURGERS
These faux "burgers" are made with fresh shiitake mushrooms (plus some dried, for a flavor boost), bulgur, and some shredded mozzarella to help hold things together. Add a chopped chipotle pepper to ketchup for a smoky, spicy topping.
Provided by Izzy Knight
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine dried mushrooms and boiling water.
- Let stand 20 minutes until softened.
- With your fingers, scoop the mushrooms out of the soaking liquid.
- Strain the liquid through a fine-mesh sieve; set aside.
- Finely chop mushrooms.
- In a food processor, process bread until finely crumbed; set aside.
- Add fresh mushrooms to processor and process until finely chopped.
- In large saucepan, heat 2 tsp of oil over low heat.
- Add onion, carrot, and garlic and cook, stirring frequently, for 7 minutes or until onion is tender.
- Add fresh mushrooms and reconstituted dried mushrooms; stir to combine.
- Add bulgur, salt, rosemary, and mushroom soaking liquid.
- Increase heat to medium, cover and cook, stirring occasionally, for 10 minutes.
- Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed.
- Transfer to large bowl.
- Let cool to room temperature.
- Stir in bread and mozzarella.
- In large nonstick skillet, heat remaining 1 tsp oil over medium heat.
- Shape mushroom mixture into 4 patties.
- Cook 3 minutes per side over medium heat until crusty and heated through.
Nutrition Facts : Calories 304.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 16.8, Sodium 718.3, Carbohydrate 48.1, Fiber 7.9, Sugar 7.2, Protein 11.2
SHIITAKE MUSHROOM FRITTATA
Yet another of my favorites from the Vegetarian Times! Again, preparation and cooking times are estimates.
Provided by GoKittenGo
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit.
- In a large, nonstick, ovenproof skillet, heat oil over medium heat.
- Add shallots, and cook about 2 minutes, until they just start to soften.
- Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
- In bowl, whisk eggs until frothy.
- Stir in cheese and remaining salt and pepper.
- Pour eggs over mushroom in skillet, tilting pan to spread evenly.
- Cook without disturbing until about 1/4 inch around the outer edge is set.
- With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
- Place skillet in oven, and bake for 15 to 20 minutes.
- (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.
Nutrition Facts : Calories 257.1, Fat 16.3, SaturatedFat 6.4, Cholesterol 373.4, Sodium 458.4, Carbohydrate 12.3, Fiber 1.6, Sugar 3.9, Protein 16.4
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