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What to do with 2 lbs of Fresh Shitake?

herby Mar 31, 2013 10:15 AM

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?

TIA!

  1. firecooked Mar 31, 2013 10:26 AM

    They would make a great mushroom barley soup. Or make duxelles. http://www.epicurious.com/recipes/mem...
    Both of these would freeze well...

    1. Kris in Beijing Mar 31, 2013 10:45 AM

      Hot Pot!!!
      Despite what wikipedia might assert, here
      http://en.wikipedia.org/wiki/Hot_pot
      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: http://yireservation.com/recipes/sichuan-spicy-hot-pot/
      Japanese: http://savorysweetlife.com/2009/11/mushroom-hot-pot-recipe-kinoko-nabe/
      Korean: http://www.koreanbapsang.com/2012/12/beoseot-jeongol-mushroom-hot-pot.html#.UVh0xZPvuSo
      A Thai type: http://www.theppk.com/2011/10/mushroo...

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

      1. hannaone Mar 31, 2013 10:52 AM

        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:
        http://www.koreanbapsang.com/2012/12/...

        Edit: Posted at the same time as Kris.

        1 Reply
        1. re: hannaone
          Kris in Beijing Mar 31, 2013 10:55 AM

          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. BigSal Mar 31, 2013 10:57 AM

          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. http://chowhound.chow.com/topics/868582

          15 Replies
          1. re: BigSal
            herby Mar 31, 2013 12:09 PM

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

            1. re: herby
              BigSal Mar 31, 2013 02:01 PM

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

              1. re: BigSal
                herby Mar 31, 2013 02:33 PM

                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
                  BigSal Mar 31, 2013 03:11 PM

                  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
                    herby Apr 3, 2013 06:18 PM

                    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
                      BigSal Apr 4, 2013 05:14 PM

                      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
                        herby Apr 4, 2013 05:54 PM

                        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: herby
                          paulj Apr 4, 2013 06:12 PM

                          from Mind of a Chef
                          http://video.pbs.org/video/2304559402
                          kimchi video

                          1. re: paulj
                            herby Apr 4, 2013 06:44 PM

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

                          2. re: herby
                            BigSal Apr 4, 2013 06:45 PM

                            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 http://tinyurl.com/d43owsf http://tinyurl.com/cqyubkj (this is a short-cut version), as well as this one from Maangchi. http://www.maangchi.com/recipe/napa-c....

                            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
                              herby Apr 7, 2013 05:16 PM

                              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
                                BigSal Apr 7, 2013 07:44 PM

                                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
                                  herby Apr 8, 2013 03:01 PM

                                  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
                                    BigSal Apr 9, 2013 04:55 AM

                                    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. http://www.pbs.org/food/fresh-tastes/... I'll have to try this too when I get back.

                                    1. re: BigSal
                                      herby Apr 9, 2013 05:44 AM

                                      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. h
              hippioflov Mar 31, 2013 11:01 AM

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

              1. c
                cheesemonger Mar 31, 2013 11:02 AM

                shitake stroganoff!

                Can you dry them in the oven- low and slow?

                1. chefj Mar 31, 2013 11:08 AM

                  Sautéed Shiitake with Madira, Herbs and Garlic
                  Ragù with Leeks and Cream
                  Sauté with Garlic, Butter and Herbs
                  Any of these could be served over/in Puff Pastry Cases, Polenta (hard or soft), Croûtes or Crepes.

                  2 Replies
                  1. re: chefj
                    herby Mar 31, 2013 12:14 PM

                    I like your sautee idea but only have Marsala, Port and Sherry. Sherry should work, what do you think?

                    1. re: herby
                      m
                      magiesmom Mar 31, 2013 12:23 PM

                      yes.

                  2. c
                    cheesecake17 Mar 31, 2013 11:55 AM

                    Cut into strips and roast them. Crispy and delicious.

                    1. paulj Mar 31, 2013 12:31 PM

                      A classic thing to do with an abundance of mushrooms is duxelles - minced, cooked down, and seasoned.

                      Similar recipes do by the name of shitake marmalade or jam
                      http://articles.philly.com/2012-06-28...

                      1 Reply
                      1. re: paulj
                        herby Mar 31, 2013 12:43 PM

                        Thank you for the suggestion, Paul! I have some duxelles in the freezer and keep forgetting to use them - sad, I know. This is why I do not the shitake to end up in the freezer!

                      2. letsindulge Mar 31, 2013 03:38 PM

                        Risotto! Serve with seared scallops, or prawns.

                        2 Replies
                        1. re: letsindulge
                          herby Mar 31, 2013 05:38 PM

                          Great suggestion but I have mushroom risotto and eggplant one in my freezer - joy of cooking for one :) If only I can eat everything as fast as I make it and do my best to half recipes when possible... (sigh)

                          1. re: herby
                            Kris in Beijing Mar 31, 2013 06:37 PM

                            Well, clearly, you need to just give up on those Fresh Shiitake and Give. Them. To. Meeeeeeeeee!!

                            See, problems solved : )

                        2. Breadcrumbs Mar 31, 2013 03:41 PM

                          I love roasting them herby. I toss them w a little evoo and whatever herbs I have on hand. We then use them as antipasti or, I keep them in the fridge to add to omelettes, pastas, soups or any weeknight meals. They shrink down quite a bit.

                          I made this mushroom ricotta crostini w mine on Friday...this was really delicious:

                          http://www.foodandwine.com/recipes/wild-mushroom-crostini-cocktails-2012

                          The other two dishes I considered were:

                          Creamy Roasted Mushroom Soup:

                          http://www.epicurious.com/recipes/food/views/Creamy-Roasted-Mushroom-Soup-107252

                          Sugar Snap Peas With Mushrooms, Curry, Coconut Milk and Shrimp (in my Vegetables book by James Peterson) it's also online here:

                          http://www.oregonlive.com/foodday/ind...

                           
                          3 Replies
                          1. re: Breadcrumbs
                            herby Mar 31, 2013 05:47 PM

                            Love the sound of Mushrooms with curry and coconut milk - printed the recipe and hope my mushrooms will stretch to make it. I do not have sugar snaps but have lovely long red peppers - should be a decent substitute.

                            1. re: herby
                              Breadcrumbs Mar 31, 2013 05:49 PM

                              Absolutely herby. Not sure if you keep frozen peas but they'd work too. I love the President's Choice frozen baby peas (I forget the real name for them but they are wonderful).

                              1. re: Breadcrumbs
                                herby Apr 3, 2013 06:22 PM

                                I subbed fresh thai bird chilies for flakes and used the whole 400 ml can of coconut milk, red pepper and bok choy instead of sugar snaps and it was wonderful. Had it with brown rice and couldn't stop eating :) Thank you for the recipe Breadcrumbs!

                          2. f
                            foodieX2 Mar 31, 2013 05:44 PM

                            my first reaction was cream of mushroom or hungarian mushroom soup!

                            6 Replies
                            1. re: foodieX2
                              herby Mar 31, 2013 05:49 PM

                              What is Hungarian mushroom soup?

                              1. re: herby
                                f
                                foodieX2 Mar 31, 2013 06:07 PM

                                only heaven in a bowl!

                                But it is not for those who fear butter and fat.

                                While I haven't made this particular recipe its probably close enough. I am too tired after today to go digging thru my cookbooks!

                                1. re: foodieX2
                                  herby Mar 31, 2013 06:17 PM

                                  Don't worry about digging through your books - I'll google which I should've done before I asked - never heard of it but since I love Hungarian food in general surely this is good :)

                                  1. re: herby
                                    f
                                    foodieX2 Mar 31, 2013 06:19 PM

                                    the best!! if you cant find one that appeals to you let me now and I'll find mine. Its from one of my mom's old cook books. Right now I am enjoying the last of the Easter wine….

                                  2. re: foodieX2
                                    m
                                    MarlboroMan Apr 9, 2013 05:49 AM

                                    I love a good cream soup, and I certainly don't fear butter or fat (you should see how fast we go through a pound of butter around here.. and I am talking 2 adults and a 4 year old!)

                                    What I do fear is flour, in soup. My local Shop-Rite does a decent Hungarian mushroom soup, but I avoid their soups because most are loaded with flour (and I'm sensitive to gluten!)

                                    And of course, I'm the only one who likes mushrooms. :)

                                2. re: foodieX2
                                  JonParker Apr 1, 2013 11:21 AM

                                  Julia Childs' Cream of Mushroom is simple and delicious. It was the first of Julia's recipes I had the nerve to make.
                                  http://www.food.com/recipe/julias-cre...

                                3. k
                                  katnat Mar 31, 2013 06:02 PM

                                  Pickle them, a la david Chang. Roughly remember the recipe as vinegar, water, soy sauce, sugar; boil till sugar dissolved, then add shiitakes and poach till done (about 10 min). These keep a long time in fridge and can be used in salads, stir fries, relish trays etc.

                                  1 Reply
                                  1. re: katnat
                                    herby Mar 31, 2013 06:06 PM

                                    Brilliant idea! Love it and will have to do it soon but this batch is already spoken for :) So many great suggestions, this thread is a keeper!

                                  2. h
                                    HouseSparrow Mar 31, 2013 06:50 PM

                                    I'd make Alton Brown's mushroom stroganoff. In the original he uses Portobellos, but I've done the same thing with Shiitakes (and added even more of them ~ around 2 lbs.). Proceed exactly the same with the directions and it's so, so meaty-mushroomy.

                                    1 Reply
                                    1. re: HouseSparrow
                                      g
                                      Gloriaa Apr 1, 2013 11:04 AM

                                      I love this recipe. Another great one is mushroom bourguignon from smitten kitchen. You can also dress them in balsamic and oil, dredge them in panko and Parmesan and bake them in a 425 degree oven until they are really crispy and serve them with arugula dressed lightly with B&OO.

                                    2. 4
                                      4Snisl Apr 1, 2013 07:19 AM

                                      Lucky you! I love this recipe for tuna with ginger shittake cream sauce.

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

                                      The sauce works well for many other proteins (e.g. chicken, shrimp) and when I don't have a lovely supply of shittakes, the sauce still comes out well with button mushrooms (fortunately, that is not an issue for you!) I've also made it with roux-thickened reduced-fat milk instead of cream and it's still delicious. You might want to cut back a little on the soy sauce to start as well- the original recipe is too salty for my taste (I start with 3 T reduced-sodium soy sauce.)

                                      1. eLizard Apr 1, 2013 10:59 AM

                                        risotto, stir fry, soup, shroom stock, roasted, in frittata, duxelles/ravioli filling....

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