Shiitake mushrooms
  Re: (...)
So I'm kind of embarrassed about this post, but, oh well, I felt this group would be sympathetic to my CRS problem...

I needed 1.5 cups of shiitake for the Mongolian Beef recipe in the latest Weeknights book (which was really good, BTW), but I had written down 1.5 # and bought them. So now I have a touch over a pound of Shiitakes costing about $10 that I need to use before they go to waste. I need some advice about what I should I do with them!
  Re: Shiitake mushrooms by HomeCulinarian (So I'm kind of embar...)
At Wolfgang's. the mushrooms we used on the pizzas were a sautéed blend of regular mushrooms, portabellas and shiitakes, so that's one idea. They can be good in soups, too.

Here's an idea from a Google search I did of my favourite mushroom-recipe site:

Swiss Brown and Shiitake Mushroom Sauce

  • 2 tbs olive oil
  • 14 oz Swiss brown (Crimini) mushrooms, sliced
  • 4 oz shiitake mushrooms sliced
  • 1 tbs balsamic vinegar
  • 1 cup beef or chicken stock
  • 2 tsp cornstarch
  • 1 tsp brown sugar
  • 2 tbs fresh thyme leaves
  • salt & ground black pepper, to taste
  1. Heat oil in a medium frying pan over high heat. Add mushrooms & cook, tossing frequently, for 6 minutes or until mushrooms are tender. Stir in balsamic vinegar & cook for 1 minute.
  2. Combine 1 tbs stock, cornstarch & brown sugar in a small bowl. Stir cornstarch mixture & remaining stock into mushrooms. Bring to the boil, stirring often. Reduce heat to medium & cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Stir in thyme & season with salt & pepper.
  3. Serve mushroom sauce with barbecued steaks or toss mushroom sauce with pasta & serve with grated Parmesan cheese.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Shiitake mushrooms by labradors (At Wolfgang's. the m...)
Oh, this is a fun search! Here is a recipe that my brother sent me from a restaurant in Orlando. It's a very simple but tasty dish.

* Exported from MasterCook *

Pappardelle Farnese

Recipe By :Enzo - On the Lake Restaurant (Orlando)
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried pappardelle pasta
6 ounces shitake mushrooms -- sliced
24 leaves arugula -- stems removed
4 Tablespoons extra virgin olive oil
salt -- to taste
coarse black pepper -- to taste
1 1/2 ounces grated parmesan cheese

Warm olive oil medium heat. Saute mushrooms until they begin to crisp.
Stir in a pinch of salt and black pepper. Add additional oil if mixture
is too dry.

Stir in cooked pasta, and add whole arugula leaves. Toss well in
skillet. Add Parmiggiano and serve immediately.

Serve with a light red Italian wine.

Here's one I found in Mastercook. I haven't tried it, but it sure sounds good!

* Exported from MasterCook *

Shitake Potpie

Recipe By :© 1995 Cole Group, Inc.
Serving Size : 8 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound shiitake mushrooms
cut into 1/4" thick slices
16 baby carrots
cut into 1" lengths
1/2 pound green beans
stems removed and cut into 1" lengths
1/2 pound tofu -- cut into 1" cubes
8 green onions
trim and cut into 1" lengths
1 tablespoon butter
1 large onion -- diced
3 cloves garlic -- diced
2 cups Bechamel Sauce -- see recipe
1 tablespoon fresh rosemary -- minced
1 1/2 tablespoons parsley -- minced
1 tablespoon fresh oregano -- minced
1 tablespoon fresh basil -- minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 pound purchased puff pastry
1 egg
1 tablespoon water

Melt butter in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 to 7 minutes. Add mushrooms and cook for 5 minutes more. Add carrots, green beans, tofu, green onions, Bechamel Sauce, rosemary, parsley, oregano, basil, salt, and pepper. Cook for 5 minutes. Remove from heat and place in 8 individual 1-cup ovenproof dishes or a 2 1/2-quart baking dish. Cool in refrigerator (about 2 hours). While vegetable mixture is cooling, prepare oil pastry or defrost purchased puff pastry. Preheat oven to 400 degrees. Beat egg with the water to form a glaze. Roll out pastry 1 inch larger than the diameter of the baking dishes. Wet edges of dishes, and place pastry over tops. Press pastry against dishes to seal. Brush with egg glaze. Bake for 30 minutes.

Here's another one, not exactly figure friendly, but sounds good.

* Exported from MasterCook *

Mushroom Ravioli in Rich Chicken Broth

Recipe By :John Broening, Executive Chef
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flour
1 tablespoon salt
4 eggs
4 tablespoons extra virgin olive oil
4 fluid ounces cold water

4 ounces shitake mushrooms
4 ounces oyster mushrooms
3 tablespoons unsalted butter
2 tablespoons shallots -- minced
2 tablespoons brandy
3 tablespoons white wine
8 fluid ounces heavy cream
2 ounces goat cheese
1/2 cup parmesan cheese -- grated
1 tablespoon parsley -- chopped
salt and pepper

2 carrots
3 pounds chicken thighs, legs, wings and backs
1 onion -- sliced
2 celery sticks -- sliced
2 garlic cloves -- crushed
2 bay leaves
10 peppercorns

6 sprigs fresh thyme
24 nicoise olives -- pitted
1 tablespoon fresh sage -- minced
shaved parmesan -- as needed for garnish

To make the pasta dough, combine the flour and salt in a small mixer with a dough hook. Add the eggs, olive oil and water and mix on slow speed. If necessary, add more water until a dough ball is formed. Knead on medium speed until the dough is smooth and elastic. Cover the dough and refrigerate for 1 hour.

To make the filling, stem and slice the shitake and oyster mushrooms. Sauté the mushrooms in the butter until they are soft and the liquid has evaporated. Add the shallots and sweat for 30 seconds. Add the brandy and flambé. Add the white wine and cook au sec. Add the cream and reduce until it is incorporated. Cool the mixture and transfer it to a food processor. Add the goat cheese, Parmesan and parsley. Season the mixture with salt and pepper and pulse until it is finely ground. Cool completely before using. Form the pasta and filling into ravioli following the procedures on page XX.

To make the broth, peel the carrots and cut grooves in them with a channel knife. Slice them on the bias 1/2 inch (1.2 centimeters) thick. Combine the carrots with the rest of the ingredients in a saucepot, bring to a simmer and cook for 2 hours. Strain, reserving the carrot slices.

At service time, bring 3 pints (1.4 liters) of the broth to a simmer. Add the reserved carrots, olives and sage. Blanch the ravioli in salted boiling water and add them to the gently simmering broth. Adjust the seasoning and divide the broth and ravioli between eight bowls. Garnish with shaved Parmesan as desired.

"Chapter 23 - Potatoes, Grains, & Pasta"
"© 2003 by Prentice-Hall, Inc."

"Drink your tea slowly and reverently..."
  Re: Re: Shiitake mushrooms by Mare749 (Oh, this is a fun se...)
Good grief, Maryann! Those sound fabulous! I'm actually using Lab's recipe on steak tonight, with pasta on the side....YUM!!!!!!!!!!!
Keep your mind wide open.
  Re: Re: Shiitake mushrooms by Gourmet_Mom (Good grief, Maryann!...)
These are great ideas... now I have to make a decision on which to try!

Thanx so much!
  Re: Re: Shiitake mushrooms by HomeCulinarian (These are great idea...)
They sure do sound good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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