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Shitake Mushrooms---Huge Box

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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

      duxelles

      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.

                2. re: DaisyM

                  Glad you liked the recipe!

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

                1 Reply
                1. re: beggsy

                  That sounds excellent, thank you!

                2. Roast them with other mushrooms with garlic, lemon juice and zest, fresh thyme and white wine. I like to do this with portobellas and chanterelles if I can get my hands on them.

                  Or dry them and pulverize into powder in your spice grinder. This can be blended with other seasonings to make rubs. I use some of my mushroom rub to add to the above before roasting.

                  1. Basically, braise them in chicken stock.

                    1 Reply
                    1. re: aventinus

                      Or that dashi-soy sauce-mirin mix that the Japanese use!

                      @castorpman