Best Shiitake Mushroom And Caper Caviar Recipes
SAUTEED SHIITAKE MUSHROOMS
I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without going to a specialist. To me, they are invaluable, and prepared this simple, traditional way, they are spectacular. If you do happen to have some chanterelle, morel, or other wild mushrooms on hand, this is an excellent way to cook them.
Yield makes 4 servings
Number Of Ingredients 5
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.
RICE WITH SHIITAKE MUSHROOMS AND SPROUTS
This steamed stove-top rice dish comes together quickly. It's simply flavored with dried shiitake mushrooms and sprouts. The rice is cooked in the shiitake soaking liquid, and is finished with a flavorful soy sauce mixture that gets drizzled over the top. The versatility and ease of combining all ingredients at once and cooking makes this side an easy go-to weeknight dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 6 dried shiitake mushrooms in 2 cups boiling water, 30 minutes. Drain, reserving the liquid. Slice the mushroom caps (discard the stems). Bring 1 1/2 cups rinsed sushi rice, the mushrooms and soaking liquid and 1 cup soybean sprouts to a boil in a saucepan; cover and simmer 15 minutes. Top with 1/4 cup soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds.
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
SHIITAKE MUSHROOM ADOBO
Adobo is a Filipino household staple usually made with chicken or pork. This vegetarian version swaps in dried shiitake mushrooms, which give it a meaty texture and deep satisfying flavor. Dried shiitakes also make it a pantry meal that can be prepared in just about an hour. Use organic sugar or agave nectar to make it vegan.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems.
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice.
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