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Lentinus Recipes

Mushroom Recipes

   Shiitake mushrooms (Lentinus) are good to eat, an excellent source of protein, trace minerals, B and D vitamins, and low in both fat and calories. Shiitake mushrooms also have been proven to reduce cholesterol. Shiitake mushrooms do not bruise easily and can be stored for up to a month if harvested at the right time and refrigerated in "vegetable bags." They can also be dried and stored in sealed plastic bags for up to 2 years.
Baked Chicken with Shiitake Mushroom Sauce

1 whole chicken, quartered
2 tablespoons salt
2 tablespoons white pepper
2 tablespoons granulated garlic
1 tablespoon paprika
1 quart chicken stock
1 small onion, sliced
3 shiitake mushrooms, sliced
1 cup all-purpose flour
2 tablespoons olive oil
Cooking Instructions:
Preheat oven to 350 degrees F. Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.
Baked Crabmeat & Shiitake
Servings: 4
1/2 cup chopped onions
1 Tablespoon chopped green pepper
3 Tablespoons melted butter
1 Tablespoon Dijon mustard
4 oz fresh shiitake, sliced
1 cup mayonnaise
Soy Sauce to taste
1/2 to1 lb crabmeat
1/4 teaspoon marjoram
3/4 cup fresh bread crumbs
1/4 teaspoon thyme
2 Tablespoons cornstarch
1/4 cup sherry mixed with 1/3 cup water
1 egg
Cooking Instructions:
Sauté the onions in butter until transparent. Add the shiitake and sauté them over medium heat. Add the soy sauce and spices. Thicken by adding the cornstarch/water mixture and stir until the shiitake mixture is very thick. Remove from heat; set aside. Blend together the egg, green pepper and mustard in a blender or food processor. Add the mayonnaise to the egg mixture, blending by hand. Add the mushroom mix to the mayonnaise mixture, blend by hand again, then gently fold in the crabmeat. Spoon the mix into a 1-quart casserole or into individual shells. Sprinkle bread crumbs evenly over the top, dust with paprika, then sprinkle with the wine, which keeps the bread crumbs from burning during baking. Place the dish or shells in the oven and bake at 450°F. for 15-20 minutes.
Baked Polenta with Shiitake Mushrooms
4 cups chicken stock
3 tbs. unsalted butter
1/2 cup freshly-grated Parmesan
1 cup yellow cornmeal
1 lb. Mushrooms Shiitake
1/4 lb Fontina
1/4 cup olive oil
3 cloves minced garlic
Cooking Instructions:
In heavy kettle bring chicken stock to a boil. Add butter. Add cornmeal in a slow stream while whisking until very thick over low heat, about 15 minutes. Slowly wisk in parmesan cheese. Pour mixture into a buttered 8" pie plate and cool. Preheat oven to 375, cover a baking sheet with parchment paper. Slice polenta into wedges and sprinkle with Parmesan and top with sliced Fontina. Place in oven for 20 minutes. In a heavy skillet heat olive oil add minced garlic, saute about 2 minutes. Add sliced Shiitake and cook until mushrooms are lightly browned. Serve this mixture over baked polenta.
Caesar Salad with Shiitake Mushrooms
Servings: 4
8 tablespoons olive oil
1/2 pound sourdough baguette, cut into 1-inch cubes (about 1 quart)
3/4 teaspoon salt
3/4 teaspoon fresh-ground black pepper
4 cloves garlic, minced
1 tablespoon cooking oil
3/4 pound shiitake mushrooms, stems removed, caps sliced
1/2 cup chopped fresh parsley
2 hard-cooked eggs
3 tablespoons wine vinegar
2 1/2 teaspoons anchovy paste
2 small heads romaine lettuce (about 1 pound each), cut crosswise into 1/2-inch strips (about 5 quarts)
1/4 cup grated Parmesan
Cooking Instructions:
In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl. In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons. Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.
Caribbean Shiitake

2 tablespoons soy sauce
1 teaspoon brown sugar
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons cornstarch
1/2 cup medium-sliced scallions, white part only
4 garlic cloves, thinly sliced
1 tablespoon olive oil
18 medium to large fresh or rehydrated shiitake caps, stems removed
1/2 cup cubed fresh pineapple
1/2 large red bell pepper, cored and cut into 1/4 inch slices
1/2 cubed cooked green banana or plantain
1/2 cup firmly packed coarsely chopped fresh cilantro
Cooking Instructions:
Combine the soy sauce, brown sugar, vinegar, cayenne pepper, 1/2 cup cold water, and the cornstarch in a small bowl and set aside. Saute the scallions and garlic over medium heat in the olive oil in a large saute pan for 30 seconds. Add the shiitake and continue to saute for 2 minutes. If the shiitake do not give off any liquid, add about 2 tablespoons water. Stir in the pineapple, red pepper, and banana or plaintain. Cover and simmer for 5 minutes. Add the cilantro and doy sauce mixture slowly while stirring. Heat until the dish is lightly thickened: add a little more water if too thick. Serve immediately.
Chicken and Shiitake Alfredo
Servings: 2-3
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Cooking Instructions:
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Grilled Shiitake and Vegetable Kabobs with Herb Butter
Servings: 4
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
1/4 cup butter or margarine
4 teaspoons chopped fresh thyme leaves or 1 ¼ teaspoons dried thyme leaves, crushed
1/8 teaspoon salt
1 1/4 cups zucchini sliced ¾-inch thick
1/2 cup sweet red bell pepper cut in 1-inch squares
1/2 cup yellow bell pepper cut in 1-inch squares
Cooking Instructions:
Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes.
Hawaiian Seafood Stuffed Shiitake Mushrooms

16 large fresh shiitake mushrooms, stems removed,about 1 pound
1 cup heavy cream
1/2 cup chopped fresh spinach
2 tablespoons chopped shallots
1/2 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled Ritz crackers
3/4 cup cooked crabmeat
1/4 cup chopped cooked shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese
Coconut flakes
Cooking Instructions:
Preheat oven to 350F. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan. Sprinkle with cheese and bake 8 to 10 minutes. Garnish with coconut. Makes 16 mushrooms.
Ming Toy Mushrooms

1/2 lb mushrooms (Button, Shiitake and Oyster mushrooms all work well)
2 tbsp soy sauce
2 tbsp flour
Salt and pepper
Cooking Instructions:
Saute the mushrooms in butter until they just begin to release their moisture. Add salt and pepper to taste, then cover and simmer 4-5 minutes. Uncover and sprinkle flour over mushrooms. Stir well, then add soy sauce and stir again. Cover and simmer for an additional 4-5 minutes.
Potato-Shiitake Bake
Servings: 4
3-4 medium potatoes, pared and sliced
1 medium onion, peeled and sliced
1/4 pound fresh shiitake (3-4 medium to large log-grown mushrooms)
3/4 teaspoon salt
1/4 freshly ground black pepper
1 teaspoon dried thyme leaves
1 cup whipping cream
2-3 Tablespoons chopped, fresh parsley
Cooking Instructions:
Butter a shallow baking dish. Layer the potatoes, onions and shiitake. Sprinkle with salt, pepper and thyme.  Pour cream over the top. Cover with lid or foil.  Bake at 350°F for 30 minutes. Remove the foil or lid and bake 30 minutes longer or until the potatoes are tender and the sauce has thickened and is creamy and smooth. Sprinkle with parsley and serve hot.
Shiitake and Brie "Pizzas"
Servings: 4
1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 teaspoon crushed garlic
4 (6 to 7-inch) flour tortillas
4 ounces Brie cheese, thinly sliced (about 1 cup)
1 cup diced fresh plum tomatoes
1/3 cup thinly sliced scallions (green onions)
Cooking Instructions:
Preheat oven to 350 F. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); thinly slice caps; set aside. In a small saucepan melt butter. Add garlic; cook and stir for 30 seconds; set aside. Place tortillas in a single layer on a baking sheet. Cover with Brie. Scatter tomatoes and reserved mushrooms over cheese, sprinkle with scallions. Drizzle with reserved garlic butter. Bake until cheese melts and mushrooms are tender, about 10 minutes. Cut each pizza into 4 wedges, if desired.

Shiitake & Cheese Muffins

3 tablespoons butter
1 cup minced shiitake, can mix fresh and rehydrated dried shiitakes
2 cups flour
2 ½ teaspoons baking powder
½ cup plus extra Parmesan cheese
1 cup buttermilk
1 egg
Cooking Instructions:
Preheat the oven to 400°F. and either use paper liners or grease a 12-cup muffin tin. Sauté the mushrooms in the butter over medium heat until the moisture is gone. Remove from heat. In a large bowl, combine flour, baking powder and the ½ cup of Parmesan cheese. Mix well. In a small bowl, beat together the buttermilk and the egg. Add this mixture and the mushrooms to the flour. Mix up a lumpy batter, stop stirring when the mushrooms are blended in. Spoon the batter into the muffin cups, 3/4 full. Sprinkle the tops with Parmesan and then bake until brown and the tops spring back when you press the centers gently, about 20-25 minutes. Dry on a wire rack. They're good hot, warm, and cold. Makes 10-12 muffins.
Shiitake and Wine Sauce

1 package (3 ½ ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 cup dry vermouth or dry white wine
1/2 cup heavy (whipping) cream
1/2 teaspoon chopped fresh tarragon or ¼ Teaspoon dried tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Cooking Instructions:
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.
Shiitake Balsamic Vinaigrette

3 cups canola oil
1/2 cup sesame oil
1 cup water
1 cup red wine
1 cup balsamic vinegar
1 cup shoyu (soy sauce)
1/2 cup toasted sesame seeds
2-3 cups dried Shiitake mushrooms, chopped/ground into small pieces
Cooking Instructions:
Combine all ingredients in a vessel that can be shaken without leaking. Then shake that puppy! Allow to sit for 24 hours in order for the Shiitakes to swell up and distribute their flavor throughout the mixture. Serve over salad or as a dip for raw vegetables.
Shiitake Fettucini

4 oz fresh Shiitake mushrooms sliced
1/2 small onion chopped
1 lb cooked Fettucini
1 cup Alfredo sauce (homemade or from jar)
2 cloves minced garlic
1/4 tsp ground white pepper
1 tbsp butter or olive oil (or half and half)
1 tbsp freshly grated Parmesan cheese
Cooking Instructions:
Saute garlic and onion and white pepper in olive oil or butter till onion is softened then add Shiitake mushrooms and saute two minutes more over moderate heat do not over cook. Drain pasta and toss with Alfredo sauce and onion mushroom mix while hot. Sprinkle w/ Parmesan cheese and serve immediately.
Shiitake Hazelnut Vegetarian Pate

4 oz Shiitake Mushrooms
1/8 tbsp thyme
3 tbsp butter
1/4 tsp salt
1 clove garlic, minced
1/8 tsp pepper
1/4 cup toasted hazelnuts
2 tsp dry sherry
3 oz Neufchatel cheese
1 tsp fresh parsley
Cooking Instructions:
Trim and discard woody ends from mushrooms. In a food processor, finely chop mushroom caps and stems. Melt butter in a medium skillet. Add mushrooms and garlic and saute for at least 5 minutes. Stir in thyme, pepper and salt. Chop parsley in food processor. Add hazelnuts and process. Add Neufchatel cheese and process until smooth. Add sherry and mushroom mixture, and process until well-mixed. Spread or mold in serving dish. Cover and chill for at least 1 hour. Serve with crackers. Yields 1 cup. Other mushrooms can be substituted for or combined with Shiitake.
Shiitake Tempura

1 cup flour
1/2 teaspoon baking powder
Dash of salt
1 teaspoon sugar
1 cup or more ice
Dipping Sauce:
¼ cup mirin or medium sherry
¼ cup light shoyu (soy sauce)
1cup chicken broth
½ cup sugar
½ teaspoon chopped fresh ginger, if desired
Shiitake mushrooms & veggies
Cooking Instructions:
First prepare the Shiitakes. You can include large chunks of your favorite vegetables and add large shrimp, if you like. Second, make the dipping sauce: Mix all the ingredients in a small saucepan, cook over low heat until heated through and keep it warm. Then the batter: Sift the flour, baking powder, salt and sugar into a bowl. Add the egg and whip or beat. Slowly addwater until the batter is the consistency of whipping cream. Set in the refrigerator for 15 minutes. It should cling to your chopstick or spoon and fall off in large drops. If it's too thick, mix in a little more water. Have two sets of tongs, chopsticks or holey spoons, one for handling the battered pieces and one for handling the oily pieces. Heat at least 2 of oil in a wok or heavy saucepan and heat to 375°F. (If you aren't using an electric pan or a thermometer, drop a ball of batter into the oil. The oil is hot enough when the batter sinks to the bottom for a second, then floats to surface and sizzles a little. If it sinks and stays on the bottom, the oil is not hot enough, if it sizzles on the surface immediately, the oil is too hot). Fry the tempura on the surface only, do not place the pieces layered on the bottom and top of the oil. Gently place the shiitakes and vegetables in the oil. Cook only 1-2 minutes, until golden. Drain on paper towels and serve piping hot, with warm sauce in its own bowl.
Spinach & Shiitake Salad With Citrus Dressing
Servings: 4
1 package (3.5 ounces) Oakshire Shiitake Mushrooms
6 cups lightly-packed trimmed spinach leaves in bite-sized pieces
1 cup chopped tomatoes
1/4 cup grapefruit juice
1/4 cup vegetable oil
1/2 teaspoon Dijon-style prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooking Instructions:
Trim stem ends of Shiitake Mushrooms; cut mushrooms into thin slices, through the caps and stems. In a large serving bowl place mushrooms, spinach and tomatoes; set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour over vegetables, tossing gently.
Stir-Fried Mushrooms
Servings: 1-2
1/2 cup fresh whole Shiitake mushroom caps
1/2 cup fresh Oyster mushrooms, sliced into decent chunks
1/2 cup broccoli florets
Small handful fresh snow peas
Some pecan halves (the fresher the better)
Enough extra virgin olive oil to cover the bottom of the pan
A splash or so of soy sauce
1/2 tsp or so of crushed garlic
Pinch of sesame seeds
Dash of sesame seed oil
Cooking Instructions:
Combine the olive oil, soy sauce and garlic in a small stir-fry pan. Stir occasionally on medium heat for a minute or two to get the flavors integrating. Add snow peas and broccoli, increase heat to medium-high and stir occasionally for 3-4 minutes. Add the Shiitake mushrooms gill-side down on the bottom of the pan and stir-fry for one minute. Add the Oyster mushrooms, sesame seeds, pecans and sesame oil. Stir-fry for another 2 minutes or so, flipping the Shiitake mushrooms occasionally.
Stuffed Mushroom Caps
Servings: 4-6
1 8-oz can or 1 cup fresh crab meat
4-18 fresh or dried shiitake caps
1 unbeaten egg white
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 teaspoon sherry
1 teaspoon salt
Cooking Instructions:
Soak dried shiitakes in warm water for 20 minutes. Drain and squeeze dry. Drain canned crab meat. Shred crab into a medium-sized bowl. Stir in the egg white. Add the cornstarch, ginger, sherry, and salt. Mix well. Stuff the mushroom caps with the crab meat filling. Orange them in a steamer or on a plate raised above the water in a large pot. Steam fresh mushrooms for 20 minutes, until the caps begin to shrivel. Steam rehydrated caps for 10 minutes.
Stuffed Shiitakes

Shiitakes, stems removed
french bread, sliced and cut to hold one mushroom each
unsalted butter
Roquefort cheese
1 egg, beaten
Freshly squeezed lemon juice
Walnut pieces
Sweet red pepper, thinly sliced
Cooking Instructions:
Butter French bread lightly on both sides and bake on foil 2 1/2 minutes per side at 400°F. Toss mushroom caps in lemon juice and decant. Toss again in melted butter. Mix Roquefort with enough egg to make a smooth filling. Fill mushroom caps and broil for about 5 minutes, or until browned. Garnish each mushroom with one walnut piece and two strips of red pepper.
Vietnamese Spring Rolls
12 rice paper wrappers, large, round
6 fresh shiitake mushrooms
1 tbs sesame oil
2 carrots julienned
4 oz rice noodles
4 green onions sliced fine
1 cp bean sprouts
1/4 cp mint leaves
1/4 cp cilantro leaves
12 boston lettuce leaves or green leaf lettuce leaves
Spicy peanut dipping sauce:
1/4 cp rice vinegar
1 tbs soy sauce
1 tbs fish sauce
2 tbs water
2 cloves garlic, finely minced
1-2 tsp chilli paste
1 tps sugar
1 tbs roasted peanuts, chopped
1 tbs fresh cilantro, finely chopped
Cooking Instructions:
Clean the mushrooms and remove and discard the stems. Slice mushroom caps into thin strips. Sauti in sesame oil until tender. Set aside to cool. Blanch carrots in boiling water for 45 sec. Refresh under cold water and drain well. Set aside. Cook the rice noodles in pot of boiling salted water for about 2 minutes. Drain, rinse with cold water and drain well. Set aside. In a large shallow dish of warm water soak the rice paper wrappers (one at a time) for about 45 sec. and remove from water and place on clean dry work surface.
   Place one lettuce leaf over the surface of the rice paper. On the bottom half of the roll, place approx 4 tbs of the noodles, 1 tbs each of bean sprouts and carrots and several mushroom strips. Sprinkle with the green onions, cilantro, and mint leaves. Fold the bottom of the rice paper over the vegetables. Tuck in the sides and continue to roll (like making cabbage rolls). This should form a tight cylinder.
Repeat with remaining ingredients. Place on large plate covered with damp towel and plastic wrap. Refrigerate until ready to serve.
To serve, cut in half on diagonal for appealing presentation.
   Dipping sauce: Combine all ingredients except cilantro into bowl. Refrigerate until ready to use. Sprinkle cilantro over just before serving.
Wild Mushroom Ragout
Servings: 6
½ cup hot water, for soaking dried mushrooms
½ ounce dried mushrooms, morels, or shiitake
3 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 cup coarsely chopped onions
2 pounds fresh mushrooms shiitake, quarter or slice
2 Tbsp. minced garlic
1 tsp. dried thyme, crushed
1 tsp. minced fresh rosemary
¼ cup dry sherry
1 cup heavy cream
2 Tbsp. brandy
2 Tbsp. fresh lemon juice
½ - 1 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
Cooking Instructions:
Place dried mushrooms in small bowl, cover with hot water and let soak for 15 - 20 minutes to soften. When soft, finely chop mushrooms and reserve soaking liquid. In large, heavy pot, heat butter and oil over medium-high heat and sauté onions until browned. Add mushrooms and garlic and sauté until tender, about 3-4 minutes. Add, soaked, dried mushrooms, soaking liquid, herbs, sherry and cream. Cook about 8 minutes or until reduced and lightly thickened. Add brandy and lemon juice and cook another 2 minutes. Season with salt, pepper and nutmeg to taste.

Mushroom Recipes

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