Best Shiitake Rockefeller Recipes

SHIITAKE FRIED RICE

Shiitake Fried Rice image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 12

Ingredients

Coarse salt and ground pepper
11/2 cups brown rice
1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
2 large eggs, lightly beaten
1 pound shiitake mushrooms, stems removed, thinly sliced
3 garlic cloves, minced
2 tablespoons minced, peeled ginger (from a 2-inch piece)
1/4 to 1/2 teaspoon red-pepper flakes
1 cup frozen shelled edamame, thawed
4 scallions, thinly sliced on the diagonal
3 tablespoons fresh lime juice
2 tablespoons soy sauce

Steps:

Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.

GARLIC SAUTEED SHIITAKE MUSHROOMS

Garlic Sauteed Shiitake Mushrooms image

Provided by Florence Fabricant

Categories easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 tablespoons unsalted butter
2 large cloves garlic, minced
6 ounces large shiitake mushrooms, stems removed
Salt and freshly ground black pepper
1 tablespoon chopped parsley

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

EASY SHIITAKE FRIED RICE

Easy Shiitake Fried Rice image

This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 teaspoon plus 1 tablespoon olive oil
2 large eggs, lightly beaten
1 small onion, chopped
2 carrots, halved lengthwise and thinly sliced diagonally
10 ounces shiitake mushrooms, stemmed, caps thinly sliced
1 garlic clove, minced
1 teaspoon minced fresh ginger
6 ounces snow peas, strings removed and halved crosswise
2 cups cooked basmati rice
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.

Nutrition Facts : Calories 207 g, Fat 7 g, Fiber 3 g, Protein 9 g

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