Recipes using shiitake mushrooms?

Question

Does anyone have any recipes for Shiitake mushrooms?
I have always had them in Japanese resturants but would be interested to find out a recipe that might use them

Answer 1

if you have fresh shiitake, they are delicious when stir fried with garlic, chilly, parsley (or fresh coriander) and / or soy souce. If you have dry shiitake, you need to soak them in hot water first, and then add them to a soup or stir fry them with some long grain rice.

Answer 2

Shiitake - the Elixir of Life according to Chinese people

A Pasta Sauce

6-8 celery stalks
200 g shiitake
2 cloves garlic
1 tablespoon butter or margarine
1 dl cream
½ dl milk
3 dl cheese, grated
salt and pepper to taste

Slice celery and shiitake, save the celery leaves for garnish.
Fry everything in butter or margarine together with garlic.
When there isn´t any liquid left, add cream, milk and grated cheese.
Heat carefully and season with just a small amount of salt and pepper.
Seves 4.

Answer 3

PENNE WITH CHICKEN & SHITAKE MUSHROOMS
IN PINK CREAM SAUCE
1 lb. penne pasta
1 lb. chicken breast, cut into 1/2" strips, 2" long
1/4 lb. shitake mushrooms, chopped
3 c. heavy cream
4 c. tomato sauce
3 shallots, cleaned & diced
1/8 c. olive oil
Salt to taste
Pepper to taste
Flour to cover
Cook pasta as directed.
Sauce: Place 1/8 cup oil in fry pan. Flour chicken pieces. Saute chicken in oil until browned. Add shallots, cook 2 minutes more. Add tomato sauce; cook 3 minutes more. Add cream; let boil. Put pasta in sauce. Garnish with fresh basil.

Answer 4

I would be tempted to add them to a cream sause with some diced bacon a slash of white wine and the pour over hot penne.... Sprinkle with Parmigano and black pepper and enjoy.... Yum....

Answer 5

Try the following

Tempura with Prawns, Shiitake Mushrooms and Aubergine with a Dipping Sauce
4 raw tiger prawns (tails on) fresh or frozen, defrosted if frozen
4 shiitake mushrooms
2 slices aubergine, ¾ in (2 cm) thick
1¾ pints (1 litre) groundnut or vegetable oil
1 dessertspoon sesame oil
1 heaped tablespoon cornflour, for coating

For the batter:
2 oz (50 g) cornflour
1 large egg
3 fl oz (75 ml) iced water
For the dipping sauce:
1 oz (25 g) daikon radish (mooli), peeled
1 heaped teaspoon wasabi powder mixed with 1½ teaspoons water
3 tablespoons Japanese soy sauce
The first thing you need to do is weigh out the cornflour, put it in a polythene bag and then place it with the unbroken egg in the fridge for about 1 hour to get thoroughly cold. At the same time place a few ice cubes and about 3 fl oz (75 ml) cold water in a bowl or jug and put that in the fridge as well. Meanwhile, prepare the rest of the ingredients.
De-vein the prawns: you can do this by inserting a cocktail stick in the centre of the back, digging down a little, then pulling the cocktail stick back and the little thread will pull out.
In Japan they make a cross-like incision in the cap of each mushroom, which looks very pretty after cooking. Simply cut the aubergine slices into quarters.
Next prepare the dipping sauce. Grate the daikon radish finely, squeeze out the excess liquid in the palm of your hand, then place it in a saucer with the reconstituted wasabi.
When you're ready to cook the tempura, combine the two oils and begin to heat them, using a thermometer to check how hot it is getting. Have a plate with absorbent kitchen paper ready for draining and keep it in a warm place. When the oil reaches 175°F (90°C), take the chilled ingredients out of the fridge.

In a bowl using chopsticks, blend the egg with 3 fl oz (75 ml) of the iced water, not too thoroughly – it's more blending than whisking. Now sift the cornflour, and what's going to be really hard now is to resist the temptation to whisk, but instead very lightly blend leaving some free cornflour unblended, and totally ignoring the lumps!

When the oil reaches 350°F (180°C), measure 1 heaped tablespoon of cornflour on to a plate – you're going to use this to coat the ingredients before they go into the batter. Begin with the prawns and, after coating with the cornflour, hold the tail of the prawn with cooking tongs, then quickly coat it with batter, and if this includes a lump, all the better. Now keep hold of the tail, lower the prawn into the hot oil and then release the tail about 30 seconds later. Now do the same with the second prawn and when they float to the top and the batter turns golden, they're cooked, so now remove them to the plate lined with kitchen paper to drain.
Now quickly cook the other 2 prawns and follow these first with the mushrooms, then the aubergines, all coated in cornflour and dipped in the lumpy batter first. You can put all 4 mushrooms in together and then all the aubergine in together.

When you're ready to serve the tempura, add the soy sauce to the radish and wasabi. Mix together and use as a dipping sauce.

Or Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli
2 Traditional Free Range chicken breasts, weighing approximately 6 oz (175 g) each
4 oz (110 g) shiitake mushrooms, cut into thick slices through the stalks
4 oz (110 g) purple sprouting broccoli
1 level tablespoon cornflour
1 tablespoon Japanese soy sauce
2 tablespoons groundnut oil
1 fat garlic clove, peeled and chopped
1 level dessertspoon grated fresh root ginger
½ level teaspoon salt
4 tablespoons rice wine
2 spring onions, finely chopped, including the green parts
First of all remove the skin and any bone from the chicken breasts, and cut them into small pieces (about 1 x ½ inch/2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes. Next, prepare the broccoli. Slice the stalks thinly on the diagonal about ¼ inch (1 cm) thick and 1 inch (2.5 cm) in length and separate the florets.

After that, heat 1 tablespoon of the groundnut oil in the pan or wok over a high heat. When it's really hot, add the chicken pieces and stir-fry for 2-3 minutes, keeping them on the move and tossing them about all the time so that all the sides get in contact with the heat and begin to turn golden. Then remove them to a plate and keep warm.Next add the remaining oil to the pan and add the garlic and ginger. Let it cook for 30 seconds, then add the broccoli, mushrooms and salt – and stir-fry these, again tossing them all around over a high heat for about 1 minute. Now return the chicken to the pan, turn the heat down to medium, pour in the rice wine and 2 tablespoons of water and sprinkle half the spring onion in. Then put a lid on the pan and cook for a further minute. Serve absolutely straight away with the rest of the spring onion sprinkled over. Serve either with plain boiled rice or Stir-fried Rice with Egg and Spring Onions.

Or Shiitake mushroom and vegetable chow mein
2 strips of medium egg noodles (about 150g/5oz)
1 tbsp sesame oil
1 garlic clove, crushed
100g/4oz shiitake mushrooms, halved or quartered
100g/4oz baby corn, halved or quartered
100g/4oz sugar snap peas
½ red pepper, de-seeded and very finely sliced
1x225g can bamboo shoots, drained
4-6 spring onions, shredded
couple handfuls beansprouts
1 tbsp dark soy sauce
1 tbsp soft light brown sugar
2 tbsp rice wine or dry sherry

Method
1. Cook the noodles according to the packet instructions.
2. While the noodles are cooking, heat the oil in a wok or large frying pan. Once it's really hot and almost smoking, add the garlic, mushrooms, baby corn, sugar snap peas and red pepper. Stir-fry for about 2 minutes, then add the bamboo shoots, spring onions, beansprouts and cooked noodles. Continue to fry for about 30 seconds and add the soy sauce, sugar and rice wine or dry sherry. Stir-fry for about 1 minute until the noodles are heated through and serve straight away.

Or Shiitake mushroom broth
½ stock cube, crumbled
570ml/1 pint boiled water
4 red spring onions, trimmed and sliced on the diagonal
85g/3oz shiitake mushrooms, sliced
1 tbsp soy sauce
a few drops of sesame oil
2 tsp chopped fresh coriander

Method
1. In a medium pan mix the stock cube into the water. Bring to the boil.
2. Reduce the heat and stir in the onion. Simmer for two minutes.
3. Add the mushroom, soy sauce and sesame oil and simmer for 4-5 minutes.
4. Stir in the coriander and serve.

Answer 6

dont know the recipe but i know there often used in mushroom stroganoff along with oyster mushrooms etc.

Answer 7

Too many to list here so have to direct you to a website:
http://www.gigaflop.demon.co.uk/mushcook/shiitake.htm
http://www.oakshire.com/Recipes%20Shiitake.htm
http://www.foodiesite.com/recipes/2000-02/tofusndwch.xml
Hope it helps.