shitake mushrooms

[dimsumgirl]

I got a great deal on shitake mushrooms but now I don't know what to do with them! I used a lot in some chive dumplings that I made. Any ideas for what to do with the rest? I have about a pound leftover. Can I freeze them?

[jayt90]

Here is a classic French Duxelle recipe, to be frozen and used later:

http://www.cuisine-french.com/cgi/mdc...

No need to peel the mushrooms. If metric is a problem, email me.

It can be added to a risotto, brown sauce, soup, stuffings, pasta or other dishes.

[dimsumgirl]

Thanks for all the great ideas everyone! For those of you interested in the chive dumplings, I made them for the first time this weekend after being challenged by the Chinese ladies at the gym to learn something new in honor of Chinese new year. I had tried making dumplings before and failed dismally. They told me it was because I hadn't used the proper flour/ starches. So one lady spoke and another translated and then they went home and wrote out what they told me. Funny enough, the lady came back with something written in Spanish! Anyway, the proportion for the dough is 1 1/4 cup wheat starch, 1/4 cup tapioca flour and 2 tsp. cornstarch. Mix the flours together and pour 1 cup boiling water over it and mix with your hands until the liquid and dry ingredients come together. Then roll it out and divide into four portions. Roll each portion out into a long cylindrical roll. cut each roll into one inch sectiions and flatten to form the wrapper.

The filling is made by thinly slicing the chives and mixing with chopped shitake (I used three and finely chopped them) and added about 8 peeled and finely chopped shrimp. I put a small amount of this filling mixture in the middle of each wrapper and folded and sealed them and steamed for 9 minutes. they turned out beautifully. the dough mixture made about 35 dumplings for me.

Let me know how yours turn out! I was so excited to finally be able to successfully make these. I can't wait to see the Chinese ladies this weekend (too lazy to workout during the week) to tell them how it turned out!

[Emme]

i love to add them to miso broth w/ garlic, other sliced wild mushrooms, bok choy, greens, asparagus, and egg whites drizzled in or tofu.

stirfried w/ garlic and caramelized onions and other wild mush (portabellos, cremini, oyster) for an omelette, crepe, or quiche filling.

or, cook leeks, garlic and mushrooms, finely chopped up, til cooked through. mix in chopped carrots and panko crumbs. mix eggs, chopped chives, ginger, and a little soy or bragg's. mix with mushroom mixture. form into patties and bake or fry.

[RWCFoodie]

dimsumgirl: I'd love your dumpling recipe too! I too got a great deal on fresh shitakes the other day and have been using them in various concoctions:stir frys, etc. I find that if I store them in a paper bag in the frig they keep for quite a while (almost 2 wks). Have never tried freezing them... Today we had a soup at a dumpling shop that featured a mushroom flavored broth with slices of shitake, QQ noodles, baby bok choy and wonton with a pork and Chinese spinach filling... Would love to duplicate that!

[4Snisl]

Tuna (or chicken. or salmon. or mild fish. or shrimp.) with Ginger-Shitake Cream Sauce is a winner.
http://www.epicurious.com/recipes/foo...

If you're feeling decadent, the unaltered version is as rich and polished as anything I've ever eaten out.Recently, I tried modifying by:
-cutting the butter to 1.5 TB (1 TB to saute, 0.5 TB stirred in at end
)-reducing soy sauce down to 4 TB
-using a milk/cornstarch mix instead of cream (have to cook over lower heat, but still ends up nice and creamy)

I'm happy with the less-rich version (when I made it the other day, my friend said that he couldn't believe it could fit into his diet!). Regardless, I hope you find a good way to use those mushrooms!

[hannaone]

Treat yourself like Royalty -
Goojeolpan (Wraps with Eight Stuffings ) Korean Royal Dish
Ingredients:

1/3 lb beef, pork, or chicken
1 small English cucumber
1 small carrot
1 bunch Korean chives
6-7 shiitake mushroom
1 bundle/bunch enoki mushrooms
3 eggs
salt
pepper
sesame oil as needed

Wrap Batter:
3/4 cup flour
1 cup water or milk
2 eggs
1/4 teaspoon salt

Beef marinade:
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon minced garlic

Shiitake marinade:
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar

Gyeoja sauce:
2 tablespoon Korean mustard powder
1 tablespoon water
1 tablespoon vinegar
1/2 tablespoon sugar

kan jang sauce:
2 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon wasabi

Instructions

Meat
Mix marinade for meat by whipping ingredients together with a whisk. Let stand while slicing meat.
Partially freeze the meat (just until very firm) then thin slice (about 1/8 inch slices)
Cut each slice into thin strips of about 1/8 inch width and about 1 1/2 inch in length.
Place meat in marinade and let stand for 1 hour.
Place marinated meat into a hot pan and lightly stir fry until just browned.
Remove from heat and let cool.

Shiitake Mushroom
Mix marinade for Shiitakes by whipping ingredients together with a whisk. Let stand while slicing mushrooms.
Thinnly slice the Shiitakes from top to bottom, then place into marinade. Let stand for fifteen minutes.
Place marinated Shiitake slices into a hot pan with a small amount of sesame oil and briefly stir fry (two to three minutes).
Remove from heat and let cool.

Cucumber
Cut cucumber in half lengthwise, then use a small spoon and remove the seed/pulp down to within 1/4 of the peel.
Slice each half into long thin strips about 1/8 inch wide by 1/8 inch thick.
Cut the strips into 1 1/2 inch lengths.
Place cucumber strips into a hot pan with a small amount of sesame oil, sprinkle very lightly with salt, and stir fry for one to two minutes.
Set aside and let cool.

Carrot
Cut carrot into 1 1/2 inch sections, then slice each section lengthwise into 1/8 inch thick slices.
Cut each slice into thin strips about 1/8 inch thick.
Place carrot strips into a hot pan with a small amount of sesame oil and stir fry for two to three minutes, until tender-crisp.
Set aside and let cool.

Enoki mushrooms
Separate enoki mushrooms then place in a hot pan with a small amount of sesame oil and stir fry for one minute. Set aside and let cool. Korean chives Place Korean chives in a hot pan with a small amount of sesame oil and stir fry for one minute.
Set aside and let cool.

Eggs
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.

Wraps
Combine flour, salt, milk/water and mix into a very thin batter.
Lightly oil a small pan and heat over medium high heat.
Spoon in just enough batter to make a very thin crepe like wrapper about two inches in diameter.
Cook until top just begins to firm and bottom is very lightly browned, then flip and cook until very lightly browned (about 20 seconds).
Repeat until batter is used up.

Mix each sauce separately, and place in dipping containers.

Place wraps in the center of a large serving plate and arrange the eight filling ingredients around the wrappers. Place Sauce containers to either side of the serving plate.

How to eat
Place a wrap on a small plate and place a small amount of each filling just off center in the wrap. Fold the "short side" over the filing then continue to roll. Dip in either of the dipping sauces and eat.

[hannaone]

Here is a page from a Korean culinary college that shows an image of the Goojeolpan (Gujeolpan) as well as several other interesting dishes:
http://www.saekyung-c.ac.kr/eng/dept/dept_06.asp?Amenu=36
and this is a link to just the picture:
http://www.saekyung-c.ac.kr/eng/dept/...

[vickib]

Wow, thanks for that hannaone! I'm home with the flu right now, and vicariously enjoying food on Chowhound since I can't taste anything. I think this will be my first meal after I've recovered. I'll report back next week.

[hannaone]

Korean Royal dishes are a treat.

[dimsumgirl]

Hannaone: this looks beautiful; kind of like a korean version of mu shu pork. I have printed out your recipe and will go to the store this afternoon to try this for tonight's dinner! Thank you!

[hannaone]

Depending on how many people are going to be eating, you may want to increase the recipe amounts a little.

[chef chicklet]

Thank you hannaone! I have bookmarked this recipe (because I know there will be questions and great answers!), it sounds so wonderful.

I have got to try this. Do you make the crepes first? or in the order you have given? I imagine it to be as beautiful to look at as is is tasty!

[hannaone]

If you keep everything in a somewhat warm oven (100 F or so) the order doesn't matter, otherwise do the crepes last.
If using oven to keep warm - make sure to cover to preserve moisture.

EDIT: The actual dishware used for this is a segmented tray with individual removable containers. The individual trays are warmed before placeing the prepared stuffing ingredient, then placed on the larger tray and covered with a lid.

[fayehess]

Shitake are great in
risotto,
or seared and tossed in a salad of bitter greens with homemade croutons (and even cubes of roasted butternut squash)
or you can saute them with a little fresh parsley, garlic, fresh thyme, and salt (be sure to do them in single layers in the pan) and then whir them up in the food processor, finishing them with just a little heavy cream.
fayefood.com

[abud]

I love this shitake and goat cheese tart from epicurious
http://www.epicurious.com/recipes/foo...
Dimsumgirl, can you share your chive dumplings recipe? They sound SO good.

[justagthing]

stir fry, braised w/lettuce, and i agree with amyzan, make more dumplings and freeze. Frozen dumplings are great to keep in the freezer.

[amyzan]

I would cook them up in some form or fashion before freezing them. The fresh won't freeze well because of the high water content. If you like the chive dumplings, could you make more of the filling and freeze that for later?