Izakaya Sakura Stuffed Shiitake Mushrooms Recipes

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IZAKAYA SAKURA SHIITAKE MUSHROOM SOUP



Izakaya Sakura Shiitake Mushroom Soup image

Make and share this Izakaya Sakura Shiitake Mushroom Soup recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces rice vermicelli
1 tablespoon vegetable oil
1 (18 ounce) package firm silken tofu, cut into 1 inch cubes
1 garlic clove, minced
2 teaspoons fresh ginger, minced
1 cup fresh shiitake mushroom, stemmed sliced
1 quart reduced-sodium vegetarian broth or 1 quart reduced-sodium chicken broth
2 cups napa cabbage, chopped
1/2 cup cilantro leaf
1/2 cup green onion, chopped
4 teaspoons soy sauce

Steps:

  • Cook vermicelli according to package directions. Drain and set aside.
  • Meanwhile, heat oil in a large pot over medium heat. Add tofu and cook until browned (2 minutes). Add garlic and ginger and cook (2 minutes).
  • Add mushrooms, broth, and cabbage and simmer (5 minutes). Stir in reserved noodles.
  • Ladle soup into bowls and add cilantro, onions and soy sauce.

Nutrition Facts : Calories 248.7, Fat 7.2, SaturatedFat 1, Sodium 440.7, Carbohydrate 34.9, Fiber 2.3, Sugar 4, Protein 11.8

STUFFED SHIITAKE MUSHROOMS



Stuffed Shiitake Mushrooms image

These were inspired by the stuffed shiitakes at my favorite izakaya restaurant. I didn't measure out the ingredients, so these proportions are just approximations. Feel free to adjust them to taste

Provided by veggiepig

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 17

butter
25 fresh shiitake mushrooms
1/4 cup red onion, chopped
1/3 cup corn (canned, frozen, or fresh)
water
1 slice gingerroot, minced
1 1/2 cups cooked rice
1 1/2 tablespoons miso
1 tablespoon shoyu
1 teaspoon mirin
1 teaspoon rice vinegar
sesame oil
1 egg, beaten
2 scallions, chopped
chili-garlic sauce (sriracha)
1 tablespoon mayonnaise
1/4 lemon

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and destem mushrooms (save stems and chop stems up small).
  • Saute mushroom caps in butter, then remove from heat.
  • In a small pot, saute onions and mushroom stems until slightly carmelized.
  • Add corn and ginger and cook for another minute or so.
  • Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
  • Cook until everything comes together, then remove from heat and add the egg.
  • In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
  • Bake for 15 minutes or until rice mixture is slightly crunchy.
  • While you wait, mix mayo with a bit of sriracha to taste.
  • When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
  • Serve with picked daikon and mixed greens.

PLUM-GLAZED STUFFED SHIITAKE MUSHROOMS



Plum-Glazed Stuffed Shiitake Mushrooms image

Categories     Mushroom     Pork     Appetizer     Side     Bake     Cocktail Party     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 40

Number Of Ingredients 5

40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
12 ounces bulk pork sausage
1/2 cup Chinese plum sauce
1 tablespoon oriental sesame oil
1/2 cup chopped fresh chives

Steps:

  • Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
  • Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.

BAKED SHIITAKE STUFFED MUSHROOM CAPS



Baked Shiitake Stuffed Mushroom Caps image

These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.

Provided by cookiedog

Categories     Vegetable

Time 20m

Yield 8 mushrooms, 4 serving(s)

Number Of Ingredients 6

8 ounces goat cheese, softened
1 garlic clove, finely chopped
2 tablespoons fines herbes (chopped parsley, chives, tarragon)
fresh ground pepper
8 large fresh shiitake mushrooms, cleaned
melted butter

Steps:

  • Mix the goat cheese with garlic, fines herbes, and ground pepper.
  • Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
  • Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8

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