owel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
In
Place mushrooms in a medium bowl; add warm water to cover and soak for 30 minutes.
Meanwhile, mix simmering sauce ingredients in a small saucepan.
Squeeze mushrooms dry. Cut off and discard the stems. Add mushroom caps to sauce, Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 15 to 20 minutes or until liquid has almost all evaporated and mushrooms are well-seasoned. Serve warm or at room temperature. Divide with remaining liquid between 2 small serving bowls.
Soak the mushrooms in room temperatured water, just
edium heat until hot. Add mushrooms and shallots; cook and stir
Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1
Heat oil in wok n high heat. Stir-fry chicken until cooked through. Remove from wok.
Add onion and garlic to wok; stir-fry until onion softens. Add shiitake mushrooms; stir-fry until tender. Add gai lan, oyster mushrooms, sauce and 2 tbsp water; stir-fry until vegetables are tender. Add chicken; stir-fry until heated through.
Remove from heat. Toss in enoki mushrooms and parsley. Serve with steamed jasmine rice, if desired.
ry until fragrant. Add shiitake and oyster mushrooms; stir-fry until just
Rehydrate the mushrooms.
Heat pan, add olive oil. Saute red unions and mushrooms in oil.
Add washed rice and garlic and garlic paste.
Add wine, chicken stock, shiitake mushroom water and salt.
Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
Add cream and cheese, season and ENJOY!
NOTE: If the sauce is too thick, can always add more chicken stock or wine.
igh heat. Stir in the shiitake mushrooms, and cook until they have
In a large saucepan, bring stock to a boil along with shiitake mushrooms, soy sauce, ginger and sesame oil. Reduce heat and simmer gently for 4-5 mins.
Meanwhile, cook egg noodles following package instructions. Set aside.
Add oyster mushrooms, carrot and green onions to soup and simmer for another 1-2 mins, until just tender.
Distribute noodles between 4 serving bowls. Gently slide tofu onto noodles. Top with soup. Serve garnished with sliced chili and green onions.
add in the chicken and mushrooms; cook over med-low heat
oneness.
Meanwhile, cook the mushrooms in a heated oiled large
nd add the white and shiitake mushrooms, stirring well to combine.
Asparagus Shiitake Chicken:
Cut asparagus into
Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
Cover and cook on High for 1 hour.
Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.
Remove the stems from the mushrooms and discard. Slice the caps
edium-high heat.
Add shiitake mushrooms and saute until tender, about
Salt and pepper lamb leg steak.
Grill or broil (approx).
Prepare sauce: Saute sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
Lower heat to low.
Add diced parts of chevre.
Continue stirring mixture until cheese is integrated.
After cheese is fully incorporated into sauce add capers and maple syrup.
Stir through.
Serve (I like garlic smashed potatoes and broccoli).
small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1
In small bowl, combine dried mushrooms and boiling water.
Let