Best Shiitake And Arame Saute Recipes

Sauteed Shiitake Mushrooms image

Yield makes 4 servings

Number Of Ingredients 5

1/4 cup extra virgin olive oil
1 pound shiitake mushrooms, trimmed of their stems (which can be reserved for stock but are too tough to eat) and sliced
Salt and freshly ground black pepper
1 teaspoon minced garlic or 2 tablespoons chopped shallot
Chopped fresh parsley for garnish (optional)

Steps:

Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.

Shiitake and Arame Saute image

Number Of Ingredients 6

1/2 cup loosely packed dried arame*
1/3 cup white wine or mirin
2 tablespoons Bragg Liquid Aminos or tamari sauce
1 cup chopped onion
4 cloves garlic minced
2 1/2 cups sliced fresh shiitake mushrooms

Steps:

* Because dried arame consists of fine, brittle strands, it is impossible to measure accurately. For this recipe, add the strands to a 1/2-cup measuring cup and let it generously flow over the top. 1. Place the arame in a medium bowl, cover with water, and soak about 15 minutes. Drain and set aside. 2. Heat the wine and liquid aminos in a skillet over medium heat. Add the onion and garlic, and sauté 5 minutes or until the onions are tender. 3. Add the arame and continue to cook another 5 minutes. Add the mushrooms and cook 3 to 4 minutes more. Serve hot.

Nutrition Facts : Nutritional Facts Serves