Shiitake Rockefeller Recipes

SHIITAKE ROCKEFELLER

Steps:

• Preheat oven to 300 degrees F.
• Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
• Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
• Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
• While mushrooms are roasting, prepare spinach mixture for topping.
• Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
• Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
• When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
• Drizzle with melted butter and broil until golden brown.

SHIITAKE & OYSTER MUSHROOMS DUMPLINGS

Steps:

• Heat the sesame oil in a large pan over medium-low heat. Add in the garlic, stir with a large wooden spoon, and cook for 1 minute or until fragrant and just barely golden. Add in the mushrooms and sea salt, and cook for 12 to 14 minutes or until the mushrooms are tender and golden and most of the liquid has evaporated, stirring occasionally. Add the scallions, stir, and cook for another 2-3 minutes or until tender. Season to taste (I add an additional 1/8 teaspoon sea salt).
• Prepare a clean work surface (e.g., cutting board), and have the following within reach: the dumpling wrappers, a small bowl filled with water, and a small pan lined with parchment paper.
• One at a time, place the wrappers on the work surface, fill with a 1/2 tablespoon of the filling (resist the urge to overfill), dip your fingers in the water, wet the edge of the wrapper, fold over, and press edges together to seal. Place on the pan, and repeat until filling is gone. To keep them from drying out as you're working, place a damp cloth over the filled dumplings.
• There are two options for cooking: pan-fry and then steam (potstickers) or steam (dumplings). To make potstickers: add about 1 tablespoon of refined coconut oil to a large skillet (enough to coat the bottom of the pan) over medium-high heat. Add the dumplings in a single layer, being careful not to crowd the pan. Cook for 2 to 3 minutes or until the bottoms have developed a golden-brown crust. Then, pour 1/4 cup water into the pan, immediately cover the pan with a tight-fitting lid, and steam for 4 to 5 minutes. You'll know they're ready when the water has absorbed, and the wrappers become translucent. Use tongs to carefully remove the potstickers from the pan and place on a plate or platter. Repeat until all potstickers are cooked, and serve alongside the chili-garlic sauce. To make dumplings: add the dumplings to a steamer or steamer basket, and steam for 8 to 10 minutes or until the wrappers become translucent. Carefully remove the dumplings from the steamer and place on a plate or platter. Repeat until all dumplings are cooked, and serve alongside the chili-garlic sauce.
• Add rice vinegar, tamari, and chili-garlic sauce, to taste, to a small bowl, and whisk together. Adjust according to preferences, and serve alongside the dumplings.

OYSTERS ROCKEFELLER

Steps:

• Preheat the oven to 450°F. Melt 4 tablespoons of the butter in a skillet over medium-low heat. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and pour in half of the garlic butter to moisten them; set aside. Add the shallots to the garlic butter remaining in the skillet and cook for 3 minutes, until soft. Add the spinach and cook until it is wilted and the water in the spinach has evaporated; season with salt and pepper. Pour in the Pernod and cook down for a few minutes until the mixture is dry and then add a couple of dashes of Tabasco to give the spinach a little kick. Take the pan off the heat and stir in the remaining 2 tablespoons of butter. Finish off the bread crumbs by mixing in a 2-count of olive oil, the Parmigiano, and the parsley; season with salt and pepper. Set the bread crumb mixture aside.
• Shuck the oysters (see sidebar, opposite). Spread a thick, even layer of the salt on a baking pan. Spoon 1 heaping teaspoon of the spinach mixture onto each oyster, followed by a spoonful of the garlic bread crumbs. Nestle the oysters in the salt to steady them. Bake for 15 minutes or until the bread crumbs brown. Serve with lemon wedges and Tabasco sauce.