Best Crispy Shiitakes Recipes
CRISPY SMOKED SHIITAKES
Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from start to finish in less than a half hour. The recipe comes from a terrific vegan restaurant in Washington D.C., called Fancy Radish, by way of the chef and co-owner Rich Landau. It involves a two-step process: First you fry thinly sliced shiitakes to make them crisp, then you smoke them to make them taste like bacon. You can do the smoking in your smoker or a charcoal grill, or indoors with a handheld or stovetop smoker. You'll love the crisp crunch and rich, baconlike mouthfeel, with a smoky flavor that's similar to bacon's but with distinct mushroom overtones. Make shiitake crispy smoked shiitakes for a vegan snack or BLT, or serve it with eggs if you eat them.
Provided by Steven Raichlen
Categories vegetables, appetizer, side dish
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
- Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
- Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
- Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
- If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
- To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
- Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.
CRISPY SHIITAKES
Think of these shiitake crisps as your new vegan "bacon" bits and sprinkle them on our Winter Cobb Salad as well as on deviled eggs or baked potatoes with sour cream. They aren't hard to make, but watch them carefully once they're close to done as they go from burnished to burnt in seconds.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 45m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F. Toss mushrooms with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, spread in an even layer, and roast, flipping once or twice, until crispy and golden brown, 40 to 45 minutes.
- Let cool completely on sheet. Store in an airtight container at room temperature up to 2 days.
SZECHUAN ALLIGATOR IN A CRISPY NOODLE NEST WITH LEMON GINGER DRESSING AND SHIITAKES
Provided by Food Network
Categories main-dish
Yield 6 appetizers or 2 to 3 entrees
Number Of Ingredients 38
Steps:
- For the Lemon Ginger Dressing: Combine all above ingredients, except oils. Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth. Keep refrigerated.
- For the Szechuan alligator: Mix the above ingredients together. Rub alligator tenderloins with the mixture and let sit for 1 hour. For the Breading: Mix flour and cornstarch together. Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard. Dredge alligator in flour/cornstarch mixture, shaking off excess. Dip in egg whites. Coat in bread crumb mixture. Set aside.
- Use 1 cup peanut oil for frying alligator. In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees. Fry alligator until crispy. Drain on paper towels. Set aside until ready to add to salad.
- For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts. Form each into a bird?s nest that is about 5 inches in diameter. Put nests in freezer while heating oil to 325 degrees. Fry each nest directly out of freezer, using a ladle to keep the center hollow. Cook just until lightly golden. Drain on paper towels.
- Assembly: Slice alligator on the bias. Combine vegetables and alligator in a bowl. Add 1 cup of dressing. Toss well.
- Place a nest in the center of each plate. Arrange 3 endive spears, so that they are sticking out from each nest. Place a mound of salad in the center of nest.
- Arrange 3 Nasturtiums between each endive spear. Drizzle more dressing and sesame seeds on and around salad if desired.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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