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Shitake Mushrooms---Huge Box

DaisyM Sep 13, 2012 04:23 AM

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. BigSal Sep 13, 2012 04:49 AM

    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
      thymeoz Sep 13, 2012 06:32 AM


      1. re: BigSal
        DaisyM Sep 13, 2012 07:05 AM

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

      2. m
        magiesmom Sep 13, 2012 07:23 AM

        they dry well in the oven.

        1. ipsedixit Sep 13, 2012 07:49 AM

          Julienne and stir fry with bok choy.

          1. r
            ricepad Sep 13, 2012 11:47 AM

            Box 'em up and send 'em to me.

            6 Replies
            1. re: ricepad
              DaisyM Sep 13, 2012 04:11 PM

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

              1. re: DaisyM
                cheesecake17 Sep 13, 2012 05:42 PM

                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
                  DaisyM Sep 14, 2012 03:24 PM

                  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
                    cheesecake17 Sep 16, 2012 11:35 AM

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

                2. re: DaisyM
                  BigSal Sep 13, 2012 05:45 PM

                  Glad you liked the recipe!

                  1. re: BigSal
                    DaisyM Sep 14, 2012 03:20 PM

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

              2. b
                beggsy Sep 14, 2012 05:27 PM

                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
                  DaisyM Sep 15, 2012 04:09 PM

                  That sounds excellent, thank you!

                2. chefathome Sep 14, 2012 05:40 PM

                  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. a
                    aventinus Sep 14, 2012 09:34 PM

                    Basically, braise them in chicken stock.

                    1 Reply
                    1. re: aventinus
                      steinpilz Sep 16, 2012 01:59 PM

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


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