Shiitake Shakedown Recipes

SHIITAKE SHAKEDOWN

Shiitake Shakedown image

This is my favorite way to prepare shiitake mushrooms!! I just roast them with a little olive oil, salt, pepper, and garlic powder!!! I love shiitakes because they have a low water content compared to some other mushrooms so they roast up really well! They are great alone or on sandwiches!!! Hope you like them!!!

Provided by ChefLee

Categories Lunch/Snacks

Time 20m

Yield 9 5/8 oz mushrooms, 2 serving(s)

Number Of Ingredients 5

Ingredients

3 (3 1/4 ounce) crates fresh shiitake mushrooms
3 tablespoons light olive oil
1/8 teaspoon salt (or just shake it over the shrooms)
1/8 teaspoon pepper (or just shake it over the shrooms too)
1/8 teaspoon garlic powder (or just shake this over them too!)

Steps:

Preheat the oven to 400 degrees F.
Use a damp paper towel to wash the tops of your mushrooms. (mushrooms are like sponges, you don't want to wash them in water because they will become watery and tasteless).
Remove any large stems. (shiitake stems are sort of woody and tougher than the caps).
Slice the mushrooms and place on a cookie baking sheet.
Pour the olive oil over the slices and toss to coat with a spatula.
Sprinkle the shrooms with salt, pepper, and garlic powder.
Give the cookie sheet a shake to spread all the shrooms out flat.
Roast in the oven for 10 minutes.
Remove the mushrooms immediately from the baking sheet with a spatula.
Enjoy on a sandwich or any way you want!

Nutrition Facts : Calories 257.3, Fat 20.6, SaturatedFat 2.9, Sodium 151.4, Carbohydrate 20.1, Fiber 3, Sugar 5.7, Protein 2.2

SHIITAKE ROCKEFELLER

Shiitake Rockefeller image

A recipe from Chef David Bennett of Vieux Carre in Little Rock (and featured on P. Allen Smith's gardening show), this a wonderful vegetarian take on the famous oyster dish.

Provided by Chef Kate

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 medium shiitake mushrooms
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
salt and pepper
1 lb fresh spinach leaves, washed and dried
1 tablespoon butter
1 tablespoon white wine
2 tablespoons fresh garlic, finely chopped
1/2 lemon, juice of
salt and pepper
2 tablespoons panko breadcrumbs (Japanese-style breadcrumbs)
1 1/2 tablespoons unsalted butter, melted

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.

Nutrition Facts : Calories 124.5, Fat 9.8, SaturatedFat 3.7, Cholesterol 12.7, Sodium 123.8, Carbohydrate 7.5, Fiber 2.3, Sugar 1.4, Protein 3.1

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