Shiitake Skewers Recipes

Steps:

• Combine the marinade ingredients in a bowl and set aside.
• Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.
• In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.
• To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.
• Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.

Steps:

• In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside., In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat., In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties., Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side., For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes., Serve burgers on rolls with sauce and sliced cucumber.

Steps:

• Remove the stems from the shiitake and thread them on bamboo skewers. Combine the sesame oil, rice wine vinegar, soy sauce, sugar and chili paste and whisk to combine. Begin cooking by brushing the shiitake with the marinade and placing them on the grill. Grill to taste, approx 5-6 minutes.
• Begin cooking pasta, by adding to boiling water and simmering for approximately 8 minutes.
• Heat wok and fry the ginger in a little sesame oil for a minute. When fragrant, add the carrots and squash followed in 2-3 minutes by the pea shoots or snap peas. Turn the peas into the hot carrot squash mixture and remove from heat. Drain the pasta well and combine with the vegetable sauté, dressing with any extra marinade and soy sauce, if desired. Enjoy!

Steps:

• Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
• Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
• Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.

Steps:

• Preheat oven to 450 degrees. Put shiitakes in roasting pan in one layer and add olive oil. Roast for about 20 minutes, until shiitakes have begun to shrink. Stir in garlic, salt and pepper, and return to oven, tossing and turning occasionally, until edges of shiitakes are crisp, another 20 minutes or so.
• Cool slightly, then skewer mushrooms on toothpicks. Serve warm.

Steps:

• Place 12 to 14 (4-inch) skewers in water to soak.
• Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes. Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.
• Cut the flank steak across the grain into 1/4-inch strips. Cut the scallion tops into 1-inch pieces.
• Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a scallion top. Weave the flank steak strip around the mushroom and scallion and continue skewering mushroom, scallion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.
• Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns. Remove the skewers from the grill and serve.

Steps:

• Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
• Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.

Steps:

• Soak 28 seven-inch bamboo skewers in water 30 minutes; drain. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Bring to a boil over medium-high and cook, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Stir in 1/4 teaspoon pepper; let cool.
• Thread each chicken wing onto a skewer. Thread 2 pieces each eggplant and scallion onto skewers. Thread 2 pieces each shiitake and scallion onto skewers. Thread shishitos 4 per skewer. Divide enokis into 12 equal bundles; wrap each in a piece of bacon, then thread 3 per skewer. Thread asparagus 5 per skewer. Lightly brush eggplant, shiitake, and asparagus skewers with oil.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush grates with oil. Grill chicken skewers 5 minutes. Flip chicken and add eggplant and shiitake skewers; grill 5 minutes more. Flip chicken, eggplant, and shiitake skewers, and add shishito, bacon-wrapped enoki, and asparagus skewers; continue to grill until chicken is just cooked through, eggplant and shiitakes are tender, bacon is crisp and browned, and shishitos and asparagus are crisp-tender, 5 to 7 minutes more. In the last minute of cooking, brush chicken, eggplant, and shiitake skewers with soy mixture a few times while flipping repeatedly.
• Remove skewers from grill. Brush chicken, eggplant, and shiitake skewers with more soy mixture, then sprinkle with sesame seeds. Sprinkle shishito, enoki, and asparagus skewers with flaky salt. Serve, with lemon wedges on the side.