Best Warm Shiitake Slaw Recipes

WARM SHIITAKE SLAW

Warm Shiitake Slaw image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
1/2 pound shiitake mushrooms, stemmed and thinly sliced
3 to 4 cloves garlic, finely chopped
3/4 pound savoy or napa cabbage, shredded
3 tablespoons tamari sauce
Freshly ground black pepper
1 lime, juiced

Steps:

Heat the oil in large skillet over high heat. Add the mushrooms and stir-fry 1 minute. Add the garlic and cabbage and stir-fry for 2 to 3 minutes more. Stir in the soy sauce, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve.
Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle) .

SESAME RICE WITH WARM BRUSSELS SPROUT-SHIITAKE SLAW AND SMOKY TAHINI DRESSING

Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing image

This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. The leafy sprouts get their moment in the spotlight in a shiitake-sesame rice bowl drizzled with a smoky tahini dressing.

Provided by Silvana Nardone

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup tahini
2 tablespoons fresh lemon juice
3/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 clove garlic
Kosher salt
1 cup short-grain brown rice
Kosher salt
2 teaspoons sesame seeds
1 1/2 teaspoons toasted sesame oil
2 tablespoons olive oil
One 5-ounce container sliced shiitake mushrooms
One 10-ounce container shredded Brussels sprouts
1 Medjool date, finely chopped
Kosher salt

Steps:

For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.

Nutrition Facts : Calories 500, Fat 25 grams, SaturatedFat 3.5 grams, Cholesterol 29.9 milligrams, Sodium 660 milligrams, Carbohydrate 61 grams, Fiber 11 grams, Protein 17 grams, Sugar 8 grams