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Sep 13, 2012 04:23 AM

Shitake Mushrooms---Huge Box

My husband just received a gift from a patient who has a mushroom farm. Any suggestions for shitake mushrooms? Thank you!

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  1. Braised Shiitake and onions. This recipe comes from one of my Korean cookbooks. It has a touch of sweetness and is rich and succulent. Boil 1.5 c of water with 1T of soy sauce, 1T sesame oil, 2 t maple syrup, add 10-15 shiitake (caps only and cut in half), and 1/2 diced onion and 5 crushed cloves of garlic. Reduce heat and simmer until everything melds together and liquid has reduced to a rich sauce. Garnish with sesame seeds and green onion.

    2 Replies
      1. re: BigSal

        That sounds delicious, thank you! I love Korean food. I'm going to make this tonight.

      2. they dry well in the oven.

        1. Julienne and stir fry with bok choy.

          1. Box 'em up and send 'em to me.

            6 Replies
            1. re: ricepad

              So far I've made mushroom soup and that Korean recipe. Both excellent!

              1. re: DaisyM

                What type of mushroom soup? I make a mushroom soup thAts creamy (but no cream) and topped with fried shallots.

                Shiitakes are delicious roasted in the oven. Makes a great crispy topping for salad

                1. re: cheesecake17

                  It is so easy. Saute chopped onions and garlic in butter till soft, add mushrooms till soft, add chicken broth and cook for ~ 45 minutes. Process til slightly chunky. Add more chicken broth as needed.

                  How do you make your soup?

                  1. re: DaisyM

                    Same basic recipe, but I use olive oil and mushroom broth.

                  1. re: BigSal

                    Big Sal....I made it again this evening! Thank you!

              2. I love this soup - don't let it confuse you though - the only 'chicken' is the broth. I sometimes add rice noodles or thin spaghetti...

                1 Reply
                1. re: beggsy

                  That sounds excellent, thank you!