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Shiitake Mishroom Saute
Variation - Farmers Stroganoff
Shiitake Puff Pastry Quickies
Shiitake Spinach Maki
Delicious Baked Shiitake Variation 1
Delicious Baked Shiitake Variation 2
Exotic Shiitake Bartolli
Rainy Day Shiitake, Sausage & Wild Rice Soup
Seafood Stuffed Shiitake Caps
Shiitake Pate - Vegetarian Style
Vegetarian Shiitake Cabbage Rolls
INGREDIENTS
5 cups of sliced select Shiitake
1 stick of salted dairy butter
1 tablespoon of chopped garlic
1/4 cup of white wine (Chablis or Zinfandel)
2 teaspoons of dried basil (sweet)
1 teaspoon of yellow curry
½ teaspoon of black peppe
more salt to taste
METHOD
~ Melt butter on low heat, add everything else and mix well
~ Add the mushrooms and turn mixture until each and every mushroom is
coated
~ Cook on low heat with a lid on pan for 10 minutes
~ Stir and turn to lowest setting for 2 more minutes with the lid off - then serve
~ NOTE: This saute can sit in pan for up to another ½ hour on low heat until
you’re ready to serve it!!
SERVE WARM OVER STEAK OR EGG NOODLES OR AS A DIP FOR CRUSTY BREAD
VARIATION - FARMER’S STROGANOFF
~ Make recipe above and set aside on low heat
~ Brown ½ lb. of ground beef - drain and add to above saute - mix well and
keep on low heat for 2 minutes
~ Boil 4 cups of egg noodles, drain and add to above mixture - stir and cook
for 2 more minutes on low
SHIITAKE PUFF PASTRY QUICKIES ~ HORS D’OEUVRES
INGREDIENTS
PREHEAT OVEN TO 375 DEGREES
NEED ONE COOKIE SHEET
MAKE ONE RECIPE FOR EVERY 12-14 PEOPLE (= SIX 1" SQUARES EACH)
One half of one can of Pillsbury Puff Pastry (17.25 oz.)
1 slightly beaten fresh room-temperature egg yolk
another egg yolk
1 teaspoon of water
3 cups of sliced (small slices) Shiitake mushrooms ( 8 oz.)
½ cup of chopped green onions
2 tablespoons of butter
3 oz. package of cream cheese, softened
½ cup of sour cream (dairy)
1 teaspoon fresh rosemary or 1/4 teaspoon of dried
1/8 teaspoon pepper
fresh rosemary garnish
METHOD
~ On a floured surface, lay out the dough, making a 14.5" x 9" rectangle
~ Trim three 14.5" x 1" strips off of the side of the rectangle
~ Cut one of these strips in half so now you have two short strips and two
longer ones.
~ Place large rectangle on ungreased cookie sheet
~ Combine beaten yolk and water. Brush rectangle with this mixture
~ Twist the strips and place all around the edges of the rectangle to form
sides - place a 1/4" in from the edges of rectangle“
~ In the corners, press the two twists together lightly to form a “bowl”
~ Brush sides with egg yolk/water mix and prick center of bottom with fork
~Bake in preheated oven at 375 degrees for 10 minutes
~ Meanwhile, cook the mushrooms and green onions in butter for 4-5
minutes, drain liquid and set aside
~ Blend well cream cheese, sour cream, 1 egg yolk, rosemary and pepper
~ Spread cream cheese on pastry shell (can be done on warm shell)
~ Top with the mushroom mix - return to oven and bake 12 minutes more
or until filling is set. Cut in squares, garnish with Rosemary.
SERVE WARM AND ENJOY
SHIITAKE SPINACH MAKI ~ (VEGAN SUSHI)
INGREDIENTS
PREHEAT OVEN TO 450 DEGREES
NEED ONE NON-STICK BAKING SHEET
MAKES 7 LARGER ROLLS, CUT INTO 6 PIECES EACH (42 PIECES)
2 teaspoons shoyu or soy sauce
2 teaspoons mirin
2 teaspoons dark sesame oil
7 ounce of fresh shiitake mushrooms, cleaned, de-stemmed (save stems to
use in soup recipes)
42 baby spinach leaves
7 sheets nori
7 cups (after cooked) of white rice, sticky
one 6 ounce block of tofu (baked or smoked) - cut into 14 strips
5 tablespoons drained sauerkraut (canned is fine)
2 teaspoons wasabi (prepared or homemade)
Extra soy sauce and Wasabi for dipping purposes
METHOD
~ In small bowl, combine shoyu, mirin and sesame oil
~ Add raw mushrooms and toss to coat, place on sheet and bake 10 minutes
stirring once or twice. Remove and cool, slice and set aside
~ Meanwhile, Bring large pot of water to boil and blanch spinach for 1 minute
then drain, rinse with cold water and blot on cotton dish towel
~ Place sheet of nori on a sushi mat (wax paper will work, too)
~ Place one cup of rice on nori ~ pat rice with moist fingers until it evenly
covers nori with a 3/4" strip left free at the far edge
~ At the near edge, place 2 tofu strips, spread a dab of wasabi along tofu and
arrange a scant tablespoon of the sauerkraut next to that
~ Arrange 1/7 of mushrooms over tofu and top with 7 leaves of spinach,
evenly placed from top to bottom
~ Using firm pressure, roll nori in a tight, jellyroll fashion away from you
~ Seal seam with moistened fingertips and place roll seam-side-down on
chilled, flat dish.
~ repeat this process for all 7 rolls and then chill rolls for one hour, cut into 6
pieces and serve
SERVE ROLLS CHILLED WITH WASABI AND SOY SAUCE FOR DIPPING
DELICIOUS BAKED SHIITAKE ~ WITH VARIATIONS
FIRST VARIATION
INGREDIENTS
PREHEAT OVEN TO 350 DEGREES
NON-STICK OR GREASED COOKIE SHEET
SERVES 6 REGULAR PEOPLE OR 4 HUNGRY PEOPLE
One pound of shiitake left whole, cut stem (use in soup later)
1/8 cup of olive oil
1/8 cup sesame oil
5 tablespoons of soy sauce or tamari
1/8 cup white wine (Chablis or Zinfandel)
1 tablespoon of finely chopped garlic
½ teaspoon black pepper
METHOD
~ Place caps on sheet, gills up
~ mix all the remaining ingredients above (mix well or put in blender)
~ Pour or paint sauce on mushrooms, making sure each mushroom is coated
~ Bake for 30-40 minutes or BBQ outside until tender (paint more sauce on as
BBQ-ing)
INGREDIENTS
Same as above, but add as well;
1 teaspoon yellow mild curry
Paprika
Finely chopped green onions
METHOD
~ Same as above, only add curry and onions to mix and sprinkle top with paprika before baking
SERVE WARM AND ENJOY
INGREDIENTS
2 tablespoons olive oil
1 lb. shiitake mushrooms
1 garlic clove - minced (or 1 teaspoon chopped garlic)
1/4 cup Marsala wine
Pinch salt
Pinch black pepper
½ pound angel hair pasta
1 tablespoon crumbled blue cheese
1 tablespoon butter
fresh parsley -minced
METHOD
~ Heat oil in a large, heavy skillet
~ Saute mushrooms and garlic over high heat until softened (4 minutes)
~ Lower heat to medium and add wine, salt, pepper and oregano - Simmer 5
minutes
~ Meanwhile, cook pasta until al dente, drain well and keep warm
~ When ready to serve dish, stir in blue cheese and butter and cook until
thickened
~ Taste mix and add salt as needed, pour sauce over hot pasta and toss, sprinkle
with parsley and serve immediately
SERVE WARM WITH A RED WINE TO DRINK - DELICIOUS!!
RAINY DAY SHIITAKE, SAUSAGE AND WILD RICE SOUP
Use up your Shiitake Stems!!
INGREDIENTS
1 lb. Shiitake mushrooms (a good place to use those stems!!)
1 lb. of mild ground sausage, browned and drained
1 small white onion (Walla Walla or Texas Sweet if available) - chopped finely
2 tablespoons of chopped garlic
2 tablespoons olive oil
2 celery stalks - chopped finely
2 teaspoons of dry beef bouillon granules
8 cups of water
1/8 cup of wild rice - uncooked
1/3 cup of Madeira
METHOD
~ Add sausage, garlic, onions and celery together and brown on medium heat until
onions are softened
~ Add rice and water and cook on med-high heat until rice is tender (1 hour or so)
~ Add bouillon ½ teaspoon at a time, mix well and taste in between each addition,
stop when seasoned enough for you
~ Add Madeira and mushrooms, cook until the mushrooms are tender (2-3 minutes)
SERVE IMMEDIATELY WITH SOFT BREAD STICKS
SEAFOOD STUFFED SHIITAKE CAPS
SHOWY AND DELICIOUS!!
INGREDIENTS
NON-STICK BAKING PAN
PRE-HEAT OVEN TO 350 DEGREES
12 premium Shiitake caps, 2" diameter or greater with stems removed (save)
2 tablespoons of melted dairy butter
2 tablespoons chopped garlic
1 tablespoon of olive oil
1 cup bread crumbs
1/4 cup whole or soy milk
1 tablespoon of sweet red bell pepper - chopped finely
1 tablespoon of green bell pepper - chopped finely
1/4 cup of cream cheese - softened
1/4 cup of shredded mozzarella
2 tablespoons of chopped walnuts (optional)
3 egg yolks - lightly beaten
1½ cups each of cooked, drained shrimp (small or chopped) and cooked, drained
crab meat (shredded)
1 teaspoon of sweet dried basil
1 teaspoon salt
1 teaspoon curry
1 teaspoon black pepper
1/4 cup of chopped white onion (Walla Walla or Texas Sweet if available)
2 tablespoons red wine (any)
Paprika - for dusting the top
METHOD
~ Paint caps with melted butter and lay gills up on pan
~ Mix seafood, garlic, crumbs, olive oil, pepper, green and red pepper, cream
cheese, walnuts, yolks, basil, salt, curry, onion and wine together - mix well
~ Add additional bread crumbs to consistency if mixture too wet
~ Add whole milk to consistency if mixture too dry
~ Place scoop of mixture on each cap - press firmly, and cover top with mozzarella
~ Sprinkle paprika over stuffed caps as a garnish
~ Bake for 40 minutes - make sure cap is cooked - watch closely after 30 minutes
SERVE WARM AS AN ENTREE OR HORS D’OEUVRES
SHIITAKE PATE ~ VEGETARIAN STYLE
INGREDIENTS
FOOD PROCESSOR
MOLD FOR PATE
1/4 lb. of shiitake (can include stems)
1/8 teaspoon thyme
3 tablespoons dairy butter
1/4 teaspoon salt
½ tablespoon of chopped garlic
1/8 teaspoon pepper
1/4 cup of hazelnuts, toasted first under broiler in oven until browned
2 teaspoons dry sherry
3 oz. of Neuchatel cheese
1 teaspoon fresh parsley
METHOD
~ In food processor, finely grind mushrooms
~ Melt butter and add mushrooms and garlic and saute for 5 minutes on medium
heat - then stir in thyme, pepper and salt
~ Meanwhile in food processor, grind hazelnuts, cheese and parsley
~ Add sherry and the mushroom saute to mixture and process until pasty
~ Spread into mold, cover and chill for 2 hours.
SERVE COLD WITH WHEAT THINS OR RITZ CRACKERS
VEGETARIAN SHIITAKE CABBAGE ROLLS WITH CARNIVOROUS VARIATION
INGREDIENTS
PRE-HEAT OVEN TO 325 DEGREES
BUTTERED CASSEROLE DISH
WAX PAPER
2 packages of firm tofu
3/4 cup of chopped walnuts
3/4 lb. of select shiitake mushrooms - chopped finely
2 whole eggs
½ of a medium sized mild white onion (Walla Walla or Texas Sweet if available)
1 tablespoon of cornstarch
salt to taste
1 teaspoon black pepper
½ medium size head of green cabbage
2 cans of Campbell’s condensed cream of mushroom soup
1 cup of liquid chicken broth
METHOD
~ Combine tofu, walnuts, mushrooms, eggs, onions, salt, pepper and cornstarch in
a medium sized bowl and mix together very well
~ Blanch whole cabbage head in boiling water until it is tender, (15 minutes or so)
then drain and cool head
~ Slice head in half, remove core carefully and pull off 8 large leaves - chop the
rest finely and set aside
~ Lay the leaf in front of you on wax paper with the stem side closest to you and
lay 1/8 of mixture on leaf. Fold the leaf over once and then fold the
sides in over the roll and continue to roll until done - place seam side up
in buttered casserole dish
~ Mix the broth and mushroom soup (do not add extra water) and leftover chopped
cabbage and pour over the rolls
~ Bake for 1 hour
VARIATION
~Use ½ lb. of browned, drained finely ground mild sausage in place of the tofu
SERVE HOT AND SAVOR!!
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