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Shiitake mushroom recipes - 7 recipes

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By á-44958

Rate this recipe 4.4/5 (14 Votes)
Japanese Miso-Shiitake Soup 1 Picture
Details

Servings 5
Cooking time 6

  • 3 cups (227 g) shiitake or oyster mushrooms, sliced
  • 2 Tablespoons (30 ml) soy sauce, preferably nama shoyu
  • 1/2-1 cup (120-240 ml) extra virgin olive oil
  • 3 Tablespoons (52 g) miso, white or brown
  • 1 x 1 inch (2.5 x 2.5 cm) cube fresh ginger root, peeled
  • 1 (3 g) garlic clove, peeled
  • 3 cups (720 ml) water
  • 1 (15 g) scallion, chopped

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Vitamix recipe Dietary Interest: raw foods, low cholesterol, no added sugar, vegan, vegetarian

Top rated Shiitake mushroom recipes

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from Cooking Light - March 2014

  • 2 tablespoons dark sesame oil
  • 3/4 cup thinly sliced green onions, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon grated peeled fresh ginger
  • 4 ounces thinly sliced shiitake mushroom caps
  • 5 tablespoons lower-sodium soy sauce, divided
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon freshly ground black pepper
  • 14 ounces lean ground pork
  • 40 gyoza skins or round wonton wrappers
  • Cornstarch
  • 1/4 cup hot water
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
  • Cooking spray
4.9/5 (12 Votes)

By

In a large pot of boiling salted water, cook the noodles until tender; add the snow peas to the noodles in the last...

  • 1 pound wide lo mein noodles
  • 1/4 pound snow peas, halved diagonally
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons canola oil
  • 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 6 scallions, cut into 1-inch lengths
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons water
  • 2 tablespoons chopped cilantro
4.8/5 (4 Votes)

By

Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel

  • 1/4 pound fresh shiitake mushrooms
  • 1/4 pound oyster mushrooms
  • 3 tablespoons butter, plus more for scallops
  • Salt and freshly ground pepper
  • 3 scallions, diagonally sliced
  • 3 slices fresh ginger
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 10 large sea scallops [3/4 pound total or a little more]
  • flour for dredging
  • canola oil
  • fresh chopped parsley, for garnish
4.5/5 (10 Votes)

By

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside

  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 small head bok choy
  • 1 pound uncooked Daily Chef Uncooked Medium Shrimp, peeled and deveined X Quality holiday appetizer Create an impressive party platter with Daily Chef Shrimp. Learn More >
  • 2 tablespoons canola oil, divided
  • 2 tablespoons minced fresh gingerroot
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large onion, halved and thinly sliced
  • 2 cups sliced fresh shiitake mushrooms
  • 1/4 cup chow mein noodles
  • Hot cooked brown rice, optional
4.6/5 (9 Votes)

By

If you don't own a pressure cooker, I'm sure that this recipe can be adapted on a stove top

  • 1/4 cup olive oil
  • 1 onion, minced
  • Salt and pepper, to taste
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced or 1 1/2 teaspoons dried
  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup dry sherry
  • 10 ounces shiitake mushrooms, stemmed and sliced thin
  • 10 ounces cremini mushrooms, stemmed and slice thin
  • 10 ounces portobello mushroom caps, gills removed, caps halved and sliced thin
  • 1/2 cup heavy cream
  • 1 ounce Parmesan cheese, grated (1/2-cup)
  • 2 tablespoons fresh parsley, minced
4.5/5 (33 Votes)

By

Try this delicious Park and Noodle Soup recipe

  • 1 1/2 ounces medium-size dried shiitake mushrooms
  • 1 cup cold water
  • 6 cups low-salt chicken broth
  • 2 1-inch-diameter 1/8-inch-thick slices peeled fresh ginger
  • 1 pound fresh Shanghai noodles
  • 3 tablespoons peanut oil or vegetable oil, divided
  • 12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
  • 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
  • 1 tablespoon soy sauce
  • 1 6 1/2-ounce can preserved snow cabbage*, well drained
  • 1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
  • 3/4 teaspoon sugar
4.4/5 (7 Votes)

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Pork and Noodle Soup with Shiitake and Snow Cabbage Japanese Miso-Shiitake Soup