Shiitake Mushroom Recipes
YIELD: 8 Portions
- 2 tbs. Olive
- 12 oz. Fresh White Mushrooms, sliced
- 4 oz. Fresh Shiitake Mushrooms, sliced
- 1 cup Sweet Red Bell Pepper, thinly sliced
- 2 tsp. Garlic, minced
- 1/2 cup White Wine, dry
- 1 each Chicken Bouillon cube
- 1 tbs. Cornstarch
- 1/4 cup Green Onions, sliced (scallions)
- 1/4 cup Fresh Basil Leaves, thinly sliced
- 1 tbs. Oyster Sauce>
- 1 pinch Ground Red Pepper
In a large skillet over high heat, heat oil until hot. Add white and shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. Add wine and bouillon cube; cook, stirring occasionally, until wine is slightly reduced and bouillon cube dissolves, about 4 minutes.
Meanwhile, in a cup combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, oyster sauce and ground red pepper. Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute.
Serve over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice.
SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE
Recipe Courtesy of the Mushroom Council and mushroominfo.com
Preparation Time: 25 minutes
Cooking Time: 15 to 20 minutes
Serves: 4
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup sesame seeds
- 2 tablespoons peanut oil
- 1/2 pound whole fresh shitake mushrooms, stems removed and thinly sliced
- 4-1/2 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 1-1/2 teaspoons butter
- 4-1/2 teaspoons soy sauce
- 1 cup heavy whipping cream
- 1-1/2 teaspoons wasabi mustard
- Hot cooked rice
Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds.
In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until juices run clear; remove and keep warm.
In the same skillet, saute the mushrooms, ginger and garlic in butter and soy sauce; stir in cream and mustard. Cook and stir for 6-8 minutes or until thickened; serve with chicken and rice.
Nutrition Facts: 1 chicken breast half with 1/3 cup sauce (calculated without rice) equals 587 calories, 45 g fat (17 g saturated fat), 179 mg cholesterol, 580 mg sodium, 10 g carbohydrate, 1 g fiber, 43 g protein.
SHIITAKE AND CHICKEN LETTUCE WRAP
Recipe courtesy of the Mushroom Council and mushroominfo.com
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4-6
- 2 teaspoons toasted sesame oil, divided
- 1 teaspoon olive oil
- 8 ounces shiitake or Portabella mushrooms, thinly sliced
- 1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly sliced
- 1 teaspoon chili garlic sauce
- 1 small red bell pepper, thinly sliced
- 1 cup bean sprouts, rinsed
- 1/4 cup diagonally sliced green onions
- 1 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 fresh plum, diced (optional)
- 1 head romaine, Boston or Bibb lettuce
Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.
In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.
In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.
Each serving provides: 120 calories, 4.5g fat (7% Daily Value), 0.5g saturated fat (3% Daily Value), 25mg cholesterol (8% Daily Value), 590mg sodium (25% Daily Value), 2g dietary fiber (8% Daily Value), 13g protein (26% Daily Value), 50% Daily Value for vitamin C, 40% Daily Value for vitamin A, 22% Daily Value for selenium, 15% Daily Value for potassium, 10% Daily Value for iron, 4% Daily Value calcium
GRILLED MUSHROOM AND COLORED PEPPER FAJITAS
Serves: 6
- 1 1/2 lbs. Mixed Fresh Mushrooms (portabella caps, shiitake and crimini)
- 8 oz. Fresh White Mushrooms
- 1 each Red Bell Pepper, halved
- 1 each Green Bell Pepper, halved
- 1 medium Sweet Onion, halved
- 12 each (6 inches) Flour Tortillas, warmed
- 8 oz. Feta Cheese, crumbled
- 1/2 tsp. Salt
- 1 tsp. Whole Cumin Seeds
- 2 tbs. Olive Oil
- 1 tbs. Garlic, minced
In a small dry skillet heat cumin seeds until fragrant, about 1 minute. Place in a large bowl with olive oil, garlic and all the mushrooms; toss to mix and coat. Preheat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes. Slice vegetable into strips. Place an equal amount on each tortilla; sprinkle with feta cheese and a drizzle of Chipotle cream. Garnish with cilantro, if desired.
CHIPOTLE CREAM SAUCE: 1 container (8oz.) sour cream, 1 chipotle pepper, stem and seeds removed, ½ tsp. salt. In the container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.
MELTED SWISS AND MUSHROOM TOPPER
Spoon this luscious topper over broiled fish, poached chicken
breast or a steamed vegetable like broccoli or green beans.
It’s also great over bruschetta.
Serves: 4 (about 2 2/3 cups)
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced (about 3 cups)
- 8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)
- 1 cup chopped onion
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 cup coarsely shredded Swiss cheese (about 4 ounces)
- 1/4 cup sliced pitted black olives (preferably imported)
In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
*To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
MINI MUSHROOM MAC -N- GOAT CHEESE
Recipe Courtesy of the Mushroom Council and mushroominfo.com
Preparation Time: 25 minutes
Cooking Time: 15 to 20 minutes
Serves: 4
- 4 ounces (about 2 cups) cavatappi pasta, uncooked
- 1 ounces (about 2 cups) cavatappi pasta, uncooked
- 1 pound assorted mushrooms (such as Portabella, baby bella, shiitake and oyster), cut into 1/2-inch pieces
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 6 ounces fresh goat cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
Preheat oven to 350°F. Cook pasta according to package directions.
While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.
Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. Remove from oven and let rest for about five minutes. Serve warm.
MUSHROOM AND BRIE QUESADILLAS WITH MANGO AND PAPAYA CHUTNEY
Serves: 4
- 8 oz. Brie Cheese, cold
- 2 tbs. Olive Oil
- 1 lb. Mixed Fresh Mushrooms, thinly sliced(whites, crimini, shiitakes)
- 1 can (4.5 oz.) Mild Green Chilies, chopped
- 1/2 cup Onion, finely chopped
- 1 tsp. Garlic, minced
- 1/2 tsp. Salt
- 1/2 tsp. Ground Black Pepper
- 8 (6 inch) Flour tortillas
- 2 tbs. Fresh Cilantro leaves, chopped
- 1 EACH FRESH MANGO & PAPAYA CHUTNEY:
- 1 cup Fresh Mango, diced
- 1 cup Fresh Papaya, diced
- 2 tbs. Fresh Lime Juice
- 2 tbs. Fresh Cilantro leaves, chopped
- 1 tbs. Fresh Jalapeno, finely chopped
- 1/4 tsp. Salt
Cut Brie in 1/4 inch thick slices; set aside. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer. In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney. Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.
FRESH MANGO & PAPAYA CHUTNEY: In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.
- 1/4 cup butter
- 1 pound mixed fresh Kitchen Pride mushrooms, chopped or sliced
(mixture could include white, crimini, portabella, shiitake, oyster) - 1 cup diced peeled potatoes
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1 can (13-3/4 ounces) ready-to-serve chicken broth
- 2 cups half-and-half
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.
YIELD: 6 Portions
MUSHROOM SUPERBOWL CHILI
Recipe Courtesy of the Mushroom Council and mushroominfo.com
Serves: 4 Portions, 6 cups
Per Portion: 290 calories, 14 g protein,
40 g carbohydrate, 11 g fat, 623 mg sodium
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 pounds (about 7 1/2 cups) fresh white mushrooms, sliced
- 8 ounces (about 2 1/2cups) fresh shiitake mushrooms, sliced
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 can (19 ounces) white kidney beans, rinsed and drained
- 1/2 cup sliced ripe olives
In large saucepan heat oil until hot; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes.
Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired.
PENNE PASTA WITH MUSHROOMS AND DRIED TOMATOES
- 8.5 ounce jar of oil-packed dried tomatoes, thinly sliced
- 8 ounces of sliced white, crimini or shiitake mushrooms
- 2 cloves minced garlic
- 1 can of drained and crushed stewed tomatoes
- 8 ounces cooked penne pasta
- Torn spinach leaves
- Toasted pine nuts or toasted slivered almonds
- Freshly grated Parmesan or Romano cheese
In oil from jar of oil-packed dried tomatoes, sauté sliced mushrooms and garlic over medium-high heat until mushrooms are golden, about 5 minutes.
Thinly slice tomatoes, add to mushrooms along with a can of drained and crushed stewed tomatoes. Cook another 5 minutes.
Toss with cooked penne pasta, torn spinach leaves, toasted pine nuts or toasted sliver almonds and grated Parmesan or Romano cheese. Garnish with chopped fresh tomatoes, if desired.
Preparation Time: 10 minutes
Cooking Time: about 10 minutes
Serves: 4
- 8 slices ready-to-serve polenta (from a 24-ounce refrigerated package)
- 1/4 cup olive oil
- 1 pound (about 6 cups) fresh mushroom mixture including: small shiitakes, criminis, oysters, and whites
- 8 ounces (small loaf) Italian bread
- 1 jar (7 ounces) roasted red peppers
- 3 tablespoons prepared pesto
- 1 cup spinach, arugula or lettuce leaves
- 4 ounces thinly sliced mozzarella cheese
Preheat grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta. Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.
Trim mushrooms stems, and slice mushrooms. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary, simmer until reduced by half, about 3 minutes. Stir in salt and pepper.
Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly. Serve immediately.
ROASTED MUSHROOMS WITH WINTER VEGETABLES
Recipe courtesy of the Mushroom Council and mushroominfo.com
Serves: 6
Per Portion: 234 calories, 4 g protein,
10 g fat, 35 g carbohydrate
- 12 ounces fresh white mushrooms
- 4 ounces shiitake mushrooms
- 5 (about 2 pounds) medium-sized sweet potatoes
- 2 (about 8 ounces) medium onions
- 2 large cloves garlic
- 1/4 cup olive oil, divided
- 1 tbs. or 1½ tsp. crushed dried rosemary chopped fresh rosemary
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Preheat grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta. Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.
Trim mushrooms stems, and slice mushrooms. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary, simmer until reduced by half, about 3 minutes. Stir in salt and pepper.
Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly. Serve immediately.
SAUTEED MUSHROOMS ON MIXED SALAD GREENS
Serves: 6
Per Portion: 163 calories, 3 g protein,
14 g fat, 8 g carbohydrate
- 1 pound fresh white mushrooms
- 4 ounces fresh shiitake mushrooms
- 6 tbs. olive oil, divided
- 1/4 cup cider or white wine vinegar
- 2 tsp. Dijon-style mustard
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 6 cups (about 8 ounces) mixed salad greens-arugula, radicchio, and endive
Trim and slice white mushrooms. Remove and discard shiitake stems; slice caps.
To prepare dressing: In a cup, combine 4 tablespoons of the oil, the vinegar, mustard, sugar, salt and pepper; set aside.
Just before serving: In a large skillet, over low heat, heat 1 tablespoon of the oil. Add half of the mushrooms: cook and stir until golden, about 5 minutes; remove to a bowl. Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot. Stir in reserved dressing. Spoon over salad greens. Garnish with Parmesan curls or shredded Parmesan cheese if desired.
- 1 pound Kitchen Pride shiitake mushrooms
- 1 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons minced shallots
- Salt and pepper to taste
Wash mushrooms thoroughly and carefully. Separate stems and caps. Slice stems into thin slivers and add to stock in small saucepan. Simmer, covered, about 10 minutes. Heat butter in a large skillet and sauté shallots for 1 minute. Add mushroom caps and sauté until barely softened. Add stock mixture and heat until most of the liquid has evaporated.
YIELD: 4 servings
