Potato Nests With Sauteed Shiitake Mushrooms Recipes

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POTATO NESTS WITH SAUTEED SHIITAKE MUSHROOMS



Potato Nests with Sauteed Shiitake Mushrooms image

Yield Serves 6

Number Of Ingredients 9

3 large russet (baking) potatoes
vegetable oil for deep-frying the nests
a 3 3/4-inch potato nest fryer
coarse salt for sprinkling the nest
1/2 stick (1/4 cup) unsalted butter
1 pound fresh shiitake mushrooms, stems discarded and the caps sliced thin
1/4 cup medium-dry Sherry
2 tablespoons heavy cream
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • Peel the potatoes, transferring them as they are peeled to a bowl of cold water, and grate them coarse, returning them as they are grated to the bowl of water. Drain the potatoes well and pat them dry thoroughly with paper towels. In a deep-fat fryer or deep kettle heat 4 inches of the oil until it registers 375°F. on a deep-fat thermometer. Dip the larger basket of the potato nest fryer into the oil, remove it, and line the bottom and side with some of the potatoes, being careful not burn your fingers. Dip the smaller basket into the oil, press it into the potato-lined larger basket, and clamp the basket handles together firmly. Plunge the fryer into the oil and fry the potato nest for 1 to 3 minutes, or until it is crisp, golden, and cooked through at the bottom. Remove the fryer from the oil, detach the larger basket, and let the potato nest cool on the smaller basket for 3 minutes. Using a small sharp knife, pry off the potato nest carefully from the smaller basket, inserting the knife tip between the wires to loosen the nest. Make 5 more nests in the same manner with the remaining potatoes, sprinkle all the nests with the salt, and keep them warm. The nests may be made 3 hours in advance and reheated in a 350°F. oven.
  • In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the mushrooms, stirring, until they are tender. Stir in the Sherry, boil the mixture for 1 minute, or until the liquid is evaporated, and stir in the cream, the parsley, and salt and pepper to taste.
  • Divide the mushroom mixture among the potato nests.

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE



Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

Steps:

  • Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
  • In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
  • Heat a grill to high.
  • Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
  • Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

POTATO NESTS WITH SAUTEED SHIITAKE MUSHROOMS



Potato Nests with Sauteed Shiitake Mushrooms image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 45m

Yield 1

Number Of Ingredients 11

1 lb Fresh shiitake mushrooms;
1/2 Stick unsalted butter; (1/4
2 tb Finely chopped fresh parsley
1/4 c Medium-dry Sherry
2 tb Heavy cream
A; (3 3/4-inch) potato
Vegetable oil for
Coarse salt for sprinkling
3 lg Russet; (baking) potatoes
; nest fryer
; the caps slicedthin

Steps:

  • Make the potato nests: Peel the potatoes, transferring them as they are peeled to a bowl of cold water, and grate them coarse, returning them as they are grated to the bowl of water. Drain the potatoes well and pat them dry thoroughly with paper towels. In a deep-fat fryer or deep kettle heat 4 inches of the oil until it registers 375F. on a deep-fat thermometer. Dip the larger basket of the potato nest fryer into the oil, remove it, and line the bottom and side with some of the potatoes, being careful not burn your fingers. Dip the smaller basket into the oil, press it into the potato-lined larger basket, and clamp the basket handles together firmly. Plunge the fryer into the oil and fry the potato nest for 1 to 3 minutes, or until it is crisp, golden, and cooked through at the bottom. Remove the fryer from the oil, detach the larger basket, and let the potato nest cool on the smaller basket for 3 minutes. Using a small sharp knife, pry off the potato nest carefully from the smaller basket, inserting the knife tip between the wir es to loosen the nest. Make 5 more nests in the same manner with the remaining potatoes, sprinkle all the nests with the salt, and keep them warm. The nests may be made 3 hours in advance and reheated in a 350F. oven. Make the mushroom mixture: In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the mushrooms, stirring, until they are tender. Stir in the Sherry, boil the mixture for 1 minute, or until the liquid is evaporated, and stir in the cream, the parsley, and salt and pepper to taste. Divide the mushroom mixture among the potato nests. Serves 6. Gourmet March 1992

Nutrition Facts : Calories 54 calories, Fat 5.55902843170691 g, Carbohydrate 0.857939680638885 g, Cholesterol 20.37875 mg, Fiber 0.230909901261913 g, Protein 0.512756414138624 g, SaturatedFat 3.43524639618394 g, ServingSize 1 1 Serving (475g), Sodium 9.57097110833769 mg, Sugar 0.627029779376973 g, TransFat 0.300538474908798 g

POTATO AND SHIITAKE MUSHROOM GRATIN



Potato and Shiitake Mushroom Gratin image

Categories     Cheese     Mushroom     Potato     Side     Bake     Christmas     Casserole/Gratin     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12

Number Of Ingredients 13

6 tablespoons (3/4 stick) butter
1 1/2 pounds button mushrooms, coarsely chopped
1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary leaves, finely crushed
2 cups canned low-salt chicken broth
3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
2 cups half and half
2 cups whipping cream
1 1/4 teaspoons salt
1 teaspoon black pepper

Steps:

  • Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
  • Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
  • Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

SAUTéED SHIITAKE MUSHROOMS



Sautéed Shiitake Mushrooms image

Provided by Melissa Hamilton

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Healthy     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 3

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce

Steps:

  • Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8-10 minutes.
  • Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
  • DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.

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