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Any Shitake mushroom lovers?

tastyjon Jan 19, 2008 08:08 PM

I don't often crave veggies, but mushrooms are something that I'd be happy to eat even when desirous of meaty/hearty fare. Most of the supermarkets in my area offer white/button (always), with portabellas becoming another standard (better).

So I was thrilled to find an Asian market selling fresh shitakes as part of their refular produce. From time to time in the past I've bought the dried kind, but I'm really looking forward to experimenting with fresh fare.

Do you have any favorite preparations or cooking techinuqes? I've thus far gently sauteed them, sliced, with a touch of oyster sauce. I've also lightly steamed them pretty much on their own. I'm not quite sure about grilling/marinading, etc Don;t want to overpower the natural flavors nor want to dry them out. At the same time, they seem to be fantastic sponges for other flavors as well... so it's a little confusing.

Thanks!

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  1. fmed RE: tastyjon Jan 19, 2008 08:30 PM

    I love shiitakes..some ideas:

    Teriyaki shiitakes
    Shiitake "burger" in a bun
    Mushroom Phyllo Pockets
    Chicken Pot Pie with Shiitakes

    4 Replies
    1. re: fmed
      Cheese Boy RE: fmed Jan 19, 2008 09:04 PM

      Fmed, would you post the recipe for the mushroom phyllo pockets?
      If no recipe is available, just inform us of the *key* ingredients. TIA.

      1. re: Cheese Boy
        fmed RE: Cheese Boy Jan 19, 2008 10:34 PM

        I don't really use a recipe. Think of it as a Spanakopita where the bulk of the spinach is replaced by mushrooms (You can replace the spinach entirely with mushrooms. Or use an another asian green like pepper leaf, water convulvus, etc.)

        The general technique is to make a mushroom saute using a mixture of "wild" mushrooms (Shiitake, Oysters, button, Cremini, slivered Black Fungus, etc).:

        Start with the Mushrooms with just a bit of oil, some salt over med-high heat until you start to get some browning. Add the aromatics at this point (you may need to augment the oil)... starting with onions/shallots, then garlic and ginger if going for an Asian flavour. Then add the greens if you are using some. Saute down - add a splash stock or water here and then to help the saute along.

        Season as you go (eg soya, salt, sugar). Give it some gloss by adding a roux or a cornstarch/water mixture. Splash some sesame oil at the end. Cool for a bit. The mixture should not be sopping wet - all the liquid should be reduced and reabsorbed at this point. (If it is a little too wet, put it in a seive to drain for a bit.)

        Then make trianglar spanakopita-like parcels. Bake in a 400 F oven for a few mnutes until the parcels are golden brown).

        Some embellishments and alternatives (not all at the same time):
        -add a bit of roughly mashed baked sweet potato (or regular potato)
        -use a bit of Asian toasted sesame paste or a tahini/toasted sesame oil mixture.
        -make the mushroom mixture sweetly caramelized by adding and caramelizing some sugar near the end of the first saute phase (before adding aromatics)....and/or add a sweet soy sauce and mirin.

        f

        1. re: fmed
          Cheese Boy RE: fmed Jan 20, 2008 02:51 PM

          Fmed, you revealed the key ingredient I was curious about.
          I wanted to learn what filler you were using to accompany your mushroom mixture (or if your were using mushrooms alone). Potato sounds best, and I will add some sour cream for that 'gloss' you described. I'm going to give this a try for sure. Thank you.

        2. re: Cheese Boy
          m
          medicinewheel8 RE: Cheese Boy Jan 28, 2008 05:27 AM

          I would like the Moshroom Phyllo Pocket recipe also.

          medicinewheel8@yahoo.com

      2. im_nomad RE: tastyjon Jan 19, 2008 09:13 PM

        http://www.epicurious.com/recipes/foo...

        Mushroom and Cheddar Cheese soup.........made this recently for a house guest with some change ups in the mushrooms to reflect what i had on hand (dried shitake instead of porcini)..very well recieved !

        1. rcallner RE: tastyjon Jan 19, 2008 09:54 PM

          Shiitakes take very well to being grilled, either lightly brushed with oil or maybe oil mixes with a touch of soy sauce. They'll go from perfectly done to burnt in a short while, though, so don't leave them unattended - they don't have as much water as button mushrooms.

          The blend beautifully sliced and sauteed in European preparations like pesto linguine. Sort of like button mushrooms on steroids.

          1. sirregular RE: tastyjon Jan 19, 2008 10:32 PM

            http://www.epicureforum.com/forums/bl...
            Recipe for Chicken Panang Curry Soup with Shiitake mushrooms. The texture wouldn't be right at all without the mushrooms in there, and you're right they do soak up the flavor quite nicely.

            Recipes, Restaurants, Reviews and More - My Blog: http://www.epicureforum.com

            1. v
              Val RE: tastyjon Jan 19, 2008 10:35 PM

              If your wallet and waistline can afford it, you might try this from Epicurious, Pan Seared Tuna with Shiitake Ginger Cream, unbelievable flavors...both the fresh tuna and shiitakes are so expensive around here in FL that I usually make this only for company (last time I checked, the shiitakes were $4.29 for 4 ounce container!):

              http://www.epicurious.com/recipes/foo...

              1. crosby_p RE: tastyjon Jan 21, 2008 03:28 AM

                They are my favorite mushroom! I use them exclusively (well, maybe with some oyster mushrooms) in making Ina Garten's Cream of Wild Mushroom Soup which is delicious!

                1. singleguychef RE: tastyjon Jan 21, 2008 11:24 AM

                  I use shiitake mushrooms all the time. They're pretty easy to find here in San Francisco. I never use the dry ones anymore because I just don't like dealing with the mess of rehydrating them. So I use fresh all the time. I use it in a lot of my Asian dishes like claypot rice with chicken, Chinese sausage and shiitake mushrooms. Or even in risotto. But I do sweat the mushrooms separately before adding them to anything with liquid because they do get a spongy texture if you don't sweat them in a saute pan separately before adding to the main dish.

                  1. c
                    chuckl RE: tastyjon Jan 21, 2008 11:57 AM

                    congratulations on your discovery. they are pretty versatile and can be used in most dishes where you might use button mushrooms. they are really good in omelets. my favorite is using them in risotto, with some fresh crabmeat if you can get it.

                    1. shorebilly RE: tastyjon Jan 21, 2008 12:18 PM

                      They are absolutely amazing in pasta dishes! A very simple one is julienned shiitakis, julienned parma proscuitto, let that cook down for a min or two then add heavy cream, sweet baby peas, reduce 3-4 mins, add pecorino romano and toss over a tortelloni or gnocchi, or even better a fresh porcini parpadelle. Amazing!

                      1. j
                        Jacey RE: tastyjon Jan 21, 2008 12:48 PM

                        I simply spray a pan with a little oil oil spray, throw in the mushrooms and put some seasoning (kosher salt, ground pepper, lots of garlic and a little of TJ's 21 seasoning mix). Let them sweat and I then add a touch of butter.

                        1. Chowpatty RE: tastyjon Jan 21, 2008 01:06 PM

                          I like to make an easy appetizer by taking frozen puff pastry and topping it with sauteed shittakes and some shredded gruyere, bake and cut into squares, everyone will devour it!

                          1. Richard 16 RE: tastyjon Jan 21, 2008 01:09 PM

                            Great suggestions so far. I use both dried and fresh; as you have no doubt found out the fresh aren't as strong - or to look at it from the other direction, the fresh aare more delicate.

                            I like to saute them in just a bit of butter, and often add a *liitle* fish sauce and salt in the last 30 seconds or so. They're good with a little spinach, in eggs (especially omlettes), fried rice, in shimp dishes, etc.

                            1. hannaone RE: tastyjon Jan 22, 2008 07:48 PM

                              You could try your hand at Goojeolpan, a Korean crepe like wrap with eight stuffing ingredients that include shitake and enoki mushrooms.

                              Edit: I do have a recipe for one version of this dish if anyone is interested.

                              1 Reply
                              1. re: medicinewheel8
                                hannaone RE: medicinewheel8 Jan 28, 2008 07:25 AM

                                Posted here:
                                http://www.chow.com/recipes/11427

                              2. k
                                kobetobiko RE: tastyjon Jan 22, 2008 08:07 PM

                                There are so many ways to cook shitake! I actually learnt some new ones in the thread.

                                My mom often adds shitake to miso soup or tofu stew. When she cooks rice she put some shitake into the rice and sometimes with a medley of another mushroom and the aroma of the mushroom and rice is incredible!

                                Shitake mushroom tempura is also very good! It doesn't taste oily at all if you cook it right.

                                Another dish that I like a lot is to steam chicken with shitake mushroom. You marinate the chicken first and add ginger and mushroom to steam. So good!

                                One more I just remember (my mom is a really good cook!). She stuffs shitake mushroom with minced shrimp paste (with seasoning and egg white). Then steam the stuffed shitake and top with some light sauce thickened with corn starch. It is very soothing and easy to the stomach!

                                1. m
                                  medicinewheel8 RE: tastyjon Jan 28, 2008 04:54 AM

                                  My favorite mushrooms also! Use themn as often as I can! I make an incredible dish with Shiitakes: Chicken in a Lemon Cream Sauce with Shiitakes, Artichokes and Sea Scallops. I also tried the Tuna in Ginger Cream Sauce with Shiitakes. Yum!

                                  Do not use the stems except to flavor broth, soups since they are very tough.

                                  I did try to 'grow' my own with an oak log. An experience that I would do again.

                                  1 Reply
                                  1. re: medicinewheel8
                                    Vetter RE: medicinewheel8 Jan 28, 2008 07:24 AM

                                    Toss them with olive oil and garlic and roast them on a cookie sheet in a really hot oven. They actually get a little crispy around the edges and they are marvelous.

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