Dried Shiitake Mushrooms
I mean, I have pounds upon pounds of them. Other than adding them to soups, risottos, etc, does anyone have any exciting/interesting recipes utilizing the suckers?
1) Soak them in some hot beef broth, chop them with some sauteed onion and stuff them in a beef tenderloin. Maybe add some Madeira wine or herbs. If beef tenderloin is too steep, butterfly a flank steak, apply mixture, roll, tie, saute in skillet and braise.2) Make some crepes, reconstitute mushrooms, chop, add some herbs, sprinkle of nutmeg, heavy cream and stuff crepes. Pour bechamel or other sauce over, sprinkle with Romano or Parmesan and bake for a few minutes (10-15) in 350 degree oven. 3) make your favorite chicken piccata or chicken marsala recipe, saute and add to that. 4) Use them in a beef stroganoff recipe, Hope that helps!
make cream of shiitake soup w/ shallot or leeks,garlic, little carrot, stock, shiit, cream, ground toasted hazelnuts(joyce goldstein recipe adaptation.) could add roasted pureed celery root too.
Chop, saute with some shallots and parsley, mix with a little goat cheese, then use to fill phyllo triangles. You could probably use puff paste too.
A frittata would not be bad either.
break them into little pieces and put the pieces into a pepper grinder. grind into any meat sauce, gravy . . . anything you want a good meaty/umami flavour for
Pounds and pounds of dried shiitake? There's bound to be a fun story behind that. But it would indicate that you're plugged into their pharmaco-food benefits.
Consider the beauty of pulverized shiitake dust.
Break the caps with your thumbs into small 1/2 inch bits and put them into a blender or spice/coffee grinder. Grind into dust. Let it settle for a moment because it WILL be dusty. (Do not use the rockhard stems: save them for a single stock extraction as a group). Funnel the dust into a small jar.
Uses for the dust are many: Any ragu, soup, gravy, or savory wet dish (stroganoff, beef stew), even sprinkled into the onion/pepper filling of an omelette. Once you have a jar of fairy dust and keep it semi-forefront in your mind, you will use it many places.
Dust has advantages over the "rather toothy" rehydrated dried shiitake. For duxelle/stuffing apps, I use fresh. But the dust as a background flavor/micronutrition powerhouse has many possible uses that you will never find in a cookbook.
Keep the focus on the fairy dust, and keep us informed.
Two suggestions, both call for fully rehydrating the shroons:
1) With green beans - Slice in lengths and saute 'til they stop giving off liquid, remove from heat. Saute shallot of garlic and a little butter, add trimmed green beans, toss, then pour over enough chicken broth to steam, cover and steam for 5-8 minutes, stir mushrooms through. Good side dish.
2) With tofu - Cube the mushrooms and saute,set aside. Cut firm tofu into long slices, boil gently in water for 3 minutes, drain. Saute the tofu 'til brown on at least two sides, set aside. Saute some greens, like Chinese cabbage or tsatsoi, Set aside. In small amount of oil, saute 1-2 cloves garlic, about 1 inch length fresh grated garlic, mince a fresh hot chili or else use an onion chili sauce to taste or a pinch of red pepper flakes and two or three minced green onions for about a minute or two at the most, then add equal parts soy sauce and mirin (1/4 C each or more) and stir up, add in the tofu and greens and mushrooms. Good hot or room temp.
The Greens cookbook has a divine mushroom soup recipe made with a mushroom stock which you can make with dried shitakes
"Bresse Mushroom Soup" made with wild mushroom stock
It's thickened with bread - best soup ever!
Me, I'd make a ton of rich stock with some of that bounty . . .