Shiitake mushrooms - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Shiitake mushrooms (/showthread.php?tid=86223) |
Shiitake mushrooms - HomeCulinarian - 08-13-2009 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 - labradors - 08-14-2009 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 Ingredients
Re: Shiitake mushrooms - Mare749 - 08-14-2009 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 -------- ------------ -------------------------------- PASTA: 1 pound flour 1 tablespoon salt 4 eggs 4 tablespoons extra virgin olive oil 4 fluid ounces cold water FILLING: 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 BROTH: 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. Source: "Chapter 23 - Potatoes, Grains, & Pasta" Copyright: "© 2003 by Prentice-Hall, Inc." Re: Shiitake mushrooms - Gourmet_Mom - 08-14-2009 Good grief, Maryann! Those sound fabulous! I'm actually using Lab's recipe on steak tonight, with pasta on the side....YUM!!!!!!!!!!! Re: Shiitake mushrooms - HomeCulinarian - 08-14-2009 These are great ideas... now I have to make a decision on which to try! Thanx so much! Re: Shiitake mushrooms - cjs - 08-15-2009 They sure do sound good. |