Best Sauté Of Winter Greens And Shiitake Mushrooms Recipes

Sauteed Greens n' Shrooms image

Provided by Rachael Ray : Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1/2 pound mixed mushrooms (cremini, shiitake - whichever look good to you)
1 pound Swiss chard, stemmed and coarsely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
2 tablespoons butter
A drizzle honey

Steps:

Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

Green Beans With Shiitake Mushrooms image

Provided by lazyme

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

6 tablespoons butter, 3/4 stick
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 lbs green beans, slender, trimmed
2/3 cup low sodium chicken broth
salt, to taste
fresh ground black pepper, to taste

Steps:

Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
Add shiitake mushrooms and sauté until tender, about 5 minutes.
Transfer mushrooms to medium bowl.
Melt remaining 3 tablespoons butter in same skillet.
Add shallots and garlic and sauté until tender, about 2 minutes.
Add green beans and toss to coat with butter.
Pour broth over green bean mixture.
Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
Stir in shiitake mushrooms.
Season to taste with salt and pepper.
Transfer to platter and serve.

Nutrition Facts : Calories 135.4, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 76, Carbohydrate 13.5, Fiber 4.5, Sugar 2.8, Protein 3.2

Shiitake Mushrooms With Garlic and Shallots on Greens image

Provided by MarraMamba

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs fresh shiitake mushrooms
2 fresh garlic cloves, peeled and finely diced
2 fresh shallots, peeled and finely diced
2 ounces unsalted butter, cubed
sea salt
fresh ground black pepper
extra virgin olive oil
1 ounce chicken stock or 1 ounce fish stock
1 tablespoon aged sherry wine vinegar
3 tablespoons extra virgin olive oil
salt & pepper
diced tomato
baby mixed salad green

Steps:

Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off.
Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn.
After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce.
Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.