Remove the stems from the mushrooms and discard. Slice the caps
edium-high heat.
Add shiitake mushrooms and saute until tender, about
Slice Shiitake mushrooms.
Slice up green part of scallion, to garnish later.
Bring water (with stock if desired) to boil.
Stir in miso paste and mushrooms.
Lower heat, simmer for 5 minutes.
Pour into serving dish, add tofu, sprinkle scallion on.
Serve immediately.
Soak dried shiitake mushrooms in warm water for 20-
ntil fragrant.
Stir spinach, shiitake mushrooms, and broccoli into green onion
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.
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
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).
he skillet. Cook and stir shiitake mushrooms until tender, about 5 minutes
Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered
Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.
re soft. Add the sliced shiitake mushrooms and fry until cooked.
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter.
Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes.
Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally.
Serve over chicken, fish, veal, and vegetables or in baked potatoes.
edium-high heat. Cook the mushrooms in the hot oil until
saute the red pepper and shiitake mushrooms in the canola oil for
dd in bell pepper strips, shiitake mushroom slices and rice to