Best Skewered Crisp Shiitakes With Garlic Recipes

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ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVES



Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 53m

Yield 5 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 teaspoons finely chopped Italian parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
Salt and pepper
1 head broccoli, cut into florets, blanched
1/4 cup extra-virgin olive oil
20 garlic cloves
10 rosemary sprigs
20 shiitake mushrooms, stems removed
1 pound Cambozola cheese, to serve

Steps:

  • Combine the marinade ingredients in a bowl and set aside.
  • Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.
  • In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.
  • To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.
  • Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.

CRISPY ROASTED SHIITAKE MUSHROOMS



Crispy Roasted Shiitake Mushrooms image

Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1 pound shiitake mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
  • Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

GARLIC POTATO PURéE WITH SHIITAKE RAGOûT AND POTATO CRISPS



Garlic Potato Purée with Shiitake Ragoût and Potato Crisps image

Yield Serves 8

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large russet (baking) potato scrubbed
2 pounds russet (baking) potatoes
1 large head of garlic (about 22 cloves), separated into cloves and peeled
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
3/4 cup milk, scalded
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps quartered
1 cup medium-dry Sherry
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
3 tablespoons minced fresh parsley leaves

Steps:

  • Brush a baking sheet well with some of the oil. In a food processor fitted with the 2-millimeter slicing disk or with a hand-held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet. Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400°F. oven for 12 to 15 minutes, or until they are golden brown. Transfer the crisps while they are still warm with a metal spatula to a rack and let them cool. The crisps may be made several days in advance and kept in a plastic bag at room temperature.
  • Peel the potatoes, quarter them lengthwise, and cut them into 1-inch pieces. Reserving 3 of the garlic cloves for the ragout, in a steamer set over boiling water steam the remaining garlic cloves with the potatoes, covered, for 12 to 15 minutes, or until the potatoes are very tender. Force the steamed garlic and the potatoes through a ricer or food mill fitted with the medium disk into a large bowl, stir in the butter, the milk, and salt and pepper to taste, and keep the purée warm, covered. The purée may be made 1 day in advance, kept covered and chilled, and reheated.
  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the mushrooms with the reserved garlic cloves, minced, and salt and pepper to taste for 5 minutes, or until the mushrooms are softened and any liquid they give off is evaporated. Add the Sherry and boil the mixture until almost all the liquid is evaporated. Add the broth and the soy sauce and bring the mixture to a boil. Stir the cornstarch mixture, stir it into the sauce, and simmer the ragout, stirring occasionally, for 2 minutes. Stir in the parsley. The ragout may be made 1 day in advance, kept covered and chilled, and reheated.
  • Divide the purée among 8 heated small plates, mounding it, arrange 3 crisps decoratively in each mound, and spoon the ragout over and around the purée.

GRILLED SEA SCALLOP AND SHIITAKE SKEWERS



Grilled Sea Scallop and Shiitake Skewers image

Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Scallops

Time 55m

Yield 4

Number Of Ingredients 10

7 ounces shiitake mushrooms, stems removed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
8 wooden skewers

Steps:

  • Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
  • Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
  • Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g

SKEWERED CRISP SHIITAKES WITH GARLIC



Skewered Crisp Shiitakes With Garlic image

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 40 skewers

Number Of Ingredients 4

40 shiitake caps, about 1 pound (reserve stems for stock or discard)
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt and pepper

Steps:

  • Preheat oven to 450 degrees. Put shiitakes in roasting pan in one layer and add olive oil. Roast for about 20 minutes, until shiitakes have begun to shrink. Stir in garlic, salt and pepper, and return to oven, tossing and turning occasionally, until edges of shiitakes are crisp, another 20 minutes or so.
  • Cool slightly, then skewer mushrooms on toothpicks. Serve warm.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 0 grams

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