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Shiitake mushroom recipes

Hi all,

I am looking for shiitake mushroom recipes that are more creative than the standard stir fry with soy sauce idea. I love them but have never actually cooked with them before, so I want to try a bunch of different things. Any ideas are well appreciated!

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  1. two options for you-
    - pizza topping- cut the mushrooms into slices and roast on a greased cookie sheet till brown. Use them as a topping for cheese pizza. Or just eat them plain
    - mushroom udon soup- saute a shallot and sliced mushrooms in a tiny bit of canola oil. Add in 1 carton mushroom broth, water, and udon noodles. Cook till the noodles are done and add in a splash of soy sauce and some miso.

    Shiitake mushrooms are also good in brown rice. I saute an onion, garlic, sliced or chunked mushrooms and then cook the rice from there.

    1. I was fortunate to find fresh shiitakes at the farmer's market this summer and made a great fresh corn and shiitake salad. It's a Ming Tsai recipe on the dreaded FN but it's really good.

      I used 1/4 cup of toasted sesame oil instead of the full cup of canola oil (looking to cut some fat) and it was really good. Obviously best made with fresh ingredients (to die for with just picked sweet corn) but all around good dish.

      http://www.foodnetwork.com/recipes/mi...

      2 Replies
      1. re: Dee S

        What's to dread about the Food Network?

        1. re: ChiliDude

          I don't but sometimes folks get all "negative-y" about recipes there. I use FN to get ideas and have several favorite recipes (the warm salad being a summer fave).

      2. Try marinating them overnight and grilling on a grill pan. They really soak up the flavours of a marinade while remaining very shiitake-ish. Last time I did a soya sauce, sesame oil, mirin and lime marinade which was delicious.

        1. Someone already mentioned rice but they are wonderful in risotto.

            1. I've been making this one quarterly since 1994.
              it's NLA on da webz.(meaning no longer available), but now you haz it.
              jjjrfoodie

              Roasted Garlic and Wild Mushroom Risotto

              1994, Bon Appetit Magazine
              Food of the Year Issue
              4 to 6 servings

              2 large heads garlic , cloves separated, unpeeled
              4 tablespoons olive oil
              3/4 ounce dried porcini mushrooms (optional)
              3/4 to 1 pound fresh mushrooms, roughly chopped (wild preferred, but packaged is acceptable)
              3/4 cup chopped shallots
              2 teaspoons dried thyme
              1 1/2 cups Risotto rice/ Arborio rice (Italian preferred)
              1/2 cup dry white wine
              3 1/2 to 4 cups (1.5 to 2 cans) canned low salt chicken or vegetable broth
              2 cups thinly sliced fresh spinach leaves
              1/2 cup grated Parmesan cheese
              1/2 stick butter

              Preheat oven to 350 degrees. Combine garlic with 2 tablespoons olive oil in small baking dish. Bake until garlic is soft and golden brown and is tender when pierced with a small sharp knife, stirring occasionally, about 20 to 30 minutes. Cool. Peel garlic. Chop enough garlic to measure 1/4 packed cup and refrigerate remaining garlic for another use.

              Place Porcini in small bowl. Pour enough hot water over to cover. Let stand until soft, about 30 minutes. Drain Porcini. Squeeze porcini dry and coarsely chop.

              Heat 1 tablespoon olive oil in large non stick skillet over medium-high heat. Add fresh mushroom and saute’ until golden and juices evaporate, about 7 minutes. Stir in Porcini mushrooms and cook 1 minute. Season with salt and pepper and set aside.

              Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat. Add shallots and thyme and saute’ until tender, about 4 minutes. Add rice and stir to coat with shallot mixture. Add wine and cook until almost evaporate. Mix in chopped garlic and 3 1/2 cups chicken broth and bring to a boil. Reduce heat to medium and cook until rice is tender, adding the remaining 1/2 cup chicken broth if mixture is dry as rice cooks until mixture is creamy, about 20 minutes. Stir in butter 1 tblspn at a time until incorporated. Add mushroom mixture and fresh spinach. Stir until spinach wilts. Stir in Parmesan cheese. Season to taste with salt and pepper.

              2 Replies
              1. re: jjjrfoodie

                Wow I remember that recipe, but lost it!

                Thanks!

                1. re: jjjrfoodie

                  It is Sept. 2013 and I was desperate to find this recipe! I made it a million times years ago and just dug out the recipe from my files. Somehow I left 1/2 of the recipe out when I typed it up eons ago and I was panicked because it is just the most wonderful marriage of wonderful ingredients. Thank you, thank you, thank you for posting this so I could retrieve the real recipe. I know it was from BA but Could not find it anywhere on Epicurious!

                2. I love using the dried ones like a spice. I grind them up into powder and sprinkle them on meat, rice, and into soups and stews. They add that extra umami oomph.

                  1. Not super creative, but I love them with steak or in eggs or tossed over a salad. I usually saute the mushrooms, then make the dressing right in the pan with a splash of vinegar and seasonings and pour the warm mixture over the greens.

                    1. I had a biscuit and shiitake mushroom gravy at a place in Portland. Incredible. I don't have a recipe but I'd bet it was a bechemel with worstershire and shiitake. Perhaps some beef broth.