Shiitake Mushrooms Youtube Recipes
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.
STUFFED SHIITAKE MUSHROOMS
These were inspired by the stuffed shiitakes at my favorite izakaya restaurant. I didn't measure out the ingredients, so these proportions are just approximations. Feel free to adjust them to taste
Provided by veggiepig
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Wash and destem mushrooms (save stems and chop stems up small).
- Saute mushroom caps in butter, then remove from heat.
- In a small pot, saute onions and mushroom stems until slightly carmelized.
- Add corn and ginger and cook for another minute or so.
- Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
- Cook until everything comes together, then remove from heat and add the egg.
- In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
- Bake for 15 minutes or until rice mixture is slightly crunchy.
- While you wait, mix mayo with a bit of sriracha to taste.
- When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
- Serve with picked daikon and mixed greens.
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