17 Shiitake Mushroom Recipes

Our neighbor Tom gave us these amazing Shiitake mushroom logs and they are producing amazing mushrooms.

 

https://thekitchencommunity.org/shiitake-mushroom-recipe/

Mushroom Pizza with Fresh Herbs

Shiitake Mushrooms and Potato Enchiladas

 I have fresh shiitake mushroom from logs that our neighbors Tom and Linda gave us. I used these for the recipes rather than dried mushrooms. For this recipe I used sweet potatoes and made my own green chili sauce.  It was fantastic, I will make this again.  Thanks Yummly.

https://www.yummly.com/recipe/Shiitake-Mushrooms-and-Potato-Enchiladas-983368

Mushroom and Gruyère Pizza

Mushroom and Gruyère Pizza

This recipe is from Jacque Pépin, "Heart and Soul in the Kitchen" with some modifications

If you are a mushroom lover, you will love this!!!!

I made this with pizza dough, Jacque suggests flour tortillas.

Makes a great lunch or light dinner for 2 with a wonderful salad. Could be used as an appetizer.

INGREDIENTS

2 T. peanut oil

2 flour tortillas (8 inches)

1 cup diced (1/2 inch Gruyère cheese (about 5 ounces)

    NOTE: Gruyère is a nutty, melty, Swiss cheese

3 cups sliced (1-inch pieces) portobello mushrooms (about 5 ounces)

    NOTE: I used a variety of different mushroom types)

2 scallions, cut into 1 inch pieces

1/4 t. salt

1/4 t. freshly ground pepper

Preheat the oven to 425 degrees. Rub 1 t. of the oil on each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil. ( I used a pizza stone and baked the crust for about 10 minutes with a drizzle of olive oil.)

Combine the cheese, mushroom, scallions, salt and pepper in a food processor and process until you have a coarse puree. Spread the puree on the tortillas, covering the entire surface of each one. Sprinkle the remaining 4 t. oil on top.

NOTE: I love a little marinara sauce on my pizza so I spread a little of my favorite sauce on top and then a little more cheese.

Bake the pizza for 12 to 14 minutes, until bubbling and browned underneath. Cut into quarters and serve.

Pairing Wine with Mushrooms from Field and Forest Products.

Marinated Mushrooms

From Flickr by lydiajoy1 http://divinehealthfromtheinsideout.com/2010/09/marinated-mushroom-saute/

Looking for a great marinated mushroom recipe. I have been loving mushrooms this winter, all types mostly sauteed in butter. Below are 3 recipes I found on line.

They will be a great addition to an antipasto tray and served with sliced baguettes to dip into the marinade. I want to use a mix of cremini and oyster mushrooms.

This recipe is from the Food Network - Tyler Florence

Ingredients
1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper


Directions
Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

This recipe is from Whole Foods Market

1 pound fresh cremini mushrooms

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 clove garlic, finely chopped
• 1/4 cup finely chopped red onion
• 2 teaspoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh Italian parsley
• 1/4 teaspoon sea salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 
  Method: 

  Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.
  Nutritional Info: 

  PER SERVING:110 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

  
  This recipe is from Martha Stewart  Living, November 2004
  Prep Time 10 minutes   Total Time    30 minutes  Yield Serves 4  
  

  • Ingredients

  • 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white-wine vinegar
  • 3 tablespoons coarsely chopped fresh oregano
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper

  Directions

  1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
  2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.