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Mar 31, 2013 10:15 AM

What to do with 2 lbs of Fresh Shitake?

I checked EYB and can't find any recipes that use mainly mushrooms and these shitakes are not going to last for too long now. Do you have any suggestions?


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  1. They would make a great mushroom barley soup. Or make duxelles.
    Both of these would freeze well...

    1. Hot Pot!!!
      Despite what wikipedia might assert, here
      Mushroom HotPot IS a thing. There is an "Only Mushrooms" hotpot restaurant in Beijing.

      Just think of it as a 2 bowl fondue -- one with bouillon and one with water and chili oil [which of course floats on top most of the time].

      A Decent guide:
      A Thai type:

      Of course, if you're NOT vegetarian, then please please do a lamb and mushroom hotpot.

      1. Korean stuffed mushrooms. Filled with seasoned beef and tofu, coated in egg, then fried (or baked) to a golden brown.

        Korean mushroom hot pot.
        A pretty good recipe here:

        Edit: Posted at the same time as Kris.

        1 Reply
        1. re: hannaone

          Plus one on the hotpot : )

          I'm already scrounging around to see if I have any meat I can slice thin so it rolls...

        2. It's been a while since I made this, but 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.

          This is the thread I originally mentioned this recipe and there are some other ideas too.

          15 Replies
          1. re: BigSal

            This sounds yummy, BigSal! You will serve this over rice?

            1. re: herby

              I would eat this with a bowl of rice and maybe some other kind of banchan.

              1. re: BigSal

                I am craving seaweed salad and if I do not get to the store where they sell the one I like, I'll get some nice kimchi to go with. Thanks!

                1. re: herby

                  I like to taste the sauce to make sure the balance of flavors is to my liking and adjust as necessary. Hope you enjoy it.

                  1. re: BigSal

                    I made it today but will eat tomorrow with brown rice and kimchi. I tasted it, of course, it love it - wonderful flavour, very earthy and wholesome. Thank you for sharing this recipe Sally!

                    1. re: herby

                      So glad you enjoyed the first taste. Tonight's dinner sounds great. I may have to make some kimchi and braised mushrooms soon.

                      1. re: BigSal

                        Would you teach me to make kimchi? I used to be make great saurkraut, then have not for years and the last attempt was a dissaster. I never made kimchi, usually buy it at oriental grocery stores and the quality vary. The latest one is nice but not the best.

                        Braised mushrooms are a keeper recipe! Even cold from the fridge it is yummy enough to go for second tasting and the third and... :)

                          1. re: paulj

                            Great suggestion, Paul! Unfortunately, the video is not available in my region (Eastern Canada) due to rights restrictions :(

                          2. re: herby

                            I am no kimchi expert (I defer to hannaone and others), but started making it because I enjoy eating kimchi at different levels of crispness and fermentation. I especially enjoy freshly made kimchi. I've made both of these from Aeri's kitchen (this is a short-cut version), as well as this one from Maangchi.

                            Practice and tasting the gochugaru mixture have helped improve my kimchi making.

                            Here's a quick cucumber kimchi that might appeal to you too. I find it very addicting. This was inspired by a YouTube channel (Korean Cuisine).

                            Slice cucumbers lengthwise into quarters and then into bite-sized spears (about 6). Soak cucumbers in 4 1/3 c water with 1/3 c of salt (mixed until dissolved). Taste after 20 minutes. If not salty enough add a bit more salt and soak for 10 more minutes.

                            Mix the cucumbers with a sauce made of: 4 T gochugaru, 3-4T fish sauce (or salted shrimp), 2 T+ chopped garlic, 1 T toasted sesame seeds, 2 t sugar, 1 T sesame oil (toasted), 4-6 minced green onions, a bunch of garlic chives and optional crushed dried hot pepper and fresh hot pepper. Taste the sauce to check for the balance of flavors and add to the cucumbers. (Add the sauce to some of the cucumbers and keep adding as needed. This way you don't have too many cucumbers and not enough sauce or vice versa). Put in the fridge until chilled and eat with white rice.

                            My husband doesn't care for kimchi, so I keep it in the downstairs fridge with the other "stinky" food, but it so worth it.

                            1. re: BigSal

                              Made cucumber kimchi today; used one english (long) cucumber and 1/4 of the sauce. I didn't have gochugaru and used ground red pepper (probably cayenne - it had no label). It was very harsh tasting at first but after a couple of hours in the fridge became more kimchi tasting -just imagine how good it would be with gochugari. Have to hunt it down and this requires another trip to a giant asian store that sells seaweed salad that I love. Wish I knew how to make that salad because it costs $1 per oz and I eat 4-5 oz in one sitting - love it!

                              Thank you for recipes, Sally! I went back to Tsuji's book today and made simple but delicious pan broiled salmon.

                              1. re: herby

                                Happy to hear you tried the recipe and glad that the taste mellowed after some time in the fridge.

                                You have me curious about the seaweed salad. What's in it?

                                Funny that you mention Tsuji, I'm looking to make a couple of his fish recipes too (sake simmered flounder and mackerel).

                                1. re: BigSal

                                  I am not sure how they make the salad - I can taste sesame oil and there are sesame seeds there too. The seaweed is chiffonaded and does not reconstituted but fresh. Here, in Canada, it is available at any sushi place.

                                  Let me know how your fish turns out - I was looking at sake simmered recipe too but chicken that I am... :)

                                  1. re: herby

                                    It sounds like a kaisou salad, but I've only seen them with rehydrated seaweed, not fresh. Here you can buy mixed seaweed or make your own mix (I like a lot of kuki-wakame). I haven't tried this recipe, but it looks like a good starting point. I'll have to try this too when I get back.

                                    1. re: BigSal

                                      Thank you for the recipe - sounds delicious and even better than what I am used to. To quote the article you sent:

                                      "Ironically, the colorful sesame oil seasoned dish popularized by American sushi restaurants as “seaweed salad” is not very common in Japan."

                                      Now I am wondering if one of my usual oriental markets but not the huge one will have it. I will be close to one of these today and will give it a try. So excited :)

            2. You could dry them. Spread them out on a towel and let a fan blow over them.