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.
re: Cheese Boy
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.
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.
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.
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.
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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!):