i have 6-8 shitake mushrooms I don't know how to make them.?

Question

what is a simple recipe and please noone give me an ****** answer like i got before.

nope didn't help at all just give me your favorite recipes.

Answer 1

CHICKEN BRAISED WITH SHITAKE

2 whole chickens, deboned and skinned
2 shallots, finely chopped
2 c. shitake mushrooms, cut in halves
1/2 stick butter
1/2 c. chicken stock
3/4 c. cream
1/4 c. brandy
Salt and pepper to taste

Lightly salt, pepper and flour the chickens. In a large skillet, heat the butter over high heat. Add the chicken and sear on one side until golden brown. Turn over to the other side and place in a preheated oven (500 degrees) for 5 minutes or until almost done. Remove from oven and on high heat add shallots and shitake mushrooms. Deglaze with brandy and let flambe.
Add cream and chicken stock. Bring to a boil and let simmer until sauce thickens slightly. Adjust seasoning and serve.

CHICKEN BREASTS SHITAKE STYLE

2 whole chicken breasts, split, boned & skinned
1 tbsp. vegetable oil
1 c. sliced fresh shitake mushrooms
1/3 c. dry white wine
1/2 tsp. tarragon
1 tsp. lemon herb seasoning
2 tbsp. butter
1 c. sliced green onions
1/4 c. water
1/2 tsp. ginger
1/8 tsp. pepper

In large skillet, brown chicken in oil. In medium saucepan, saute mushrooms and onions in butter. Add remaining ingredients except lemon-herb seasoning. Pour mushroom mixture around chicken. Sprinkle seasoning on top of chicken. Cover and simmer 20 minutes. Uncover and simmer 15 more minutes. Makes four servings.

Answer 2

Shiitake mushrooms have an unique steak-like texture and a subtle meaty flavour. They can be eaten raw, in which case you will detect a faint peppery bite, but they are generally cooked.their texture particularly enhances chinese andoriental dishes their strongflavour makes them the ideal choice for special dark mushroom sauce; shiitake and Maderia are perfect partners.

Try adding them chopped to :

1ltr chicken stock
tin of sweetcorn
pinch of chillie
cooked left over chicken cut in strips
spring onion (sliced diagonnally)
dried or fresh noodles, cook all together and you have a nice oriental soup

or..
cooked rice
spring onions,chopped
shiitake mushrooms chopped
cooked peas
hard boiled eggs chopped
cooked prawns

put alltogether in a wok and warm up by stir frying, and add a sprinkling of soy sauce.

Answer 3

You can always toss 'em in a stir fry with other veggies.

Answer 4

You could make a steak. After you take the steak out, add a little more oil to the pan. Slice the mushroom and add them to the pan. Saute until they begin to brown, then add salt and pepper. When they're done, add a splash of balsamic vinegar to them and toss. Turn off heat and pour them over your steak. I hope this helps. Happy cooking!

Answer 5

Potato-Shiitake Bake
One of our favorites – Serves 4


3-4 medium potatoes, pared and sliced

1 medium onion, peeled and sliced

1/4 pound fresh shiitake (3-4 medium

to large log-grown mushrooms)

3/4 teaspoon salt

1/4 freshly ground black pepper

1 teaspoon dried thyme leaves

1 cup whipping cream (one time we didn’t have cream and

covered the potatoes with a can of whipped cream – fantastic!)

2-3 Tablespoons chopped, fresh parsley

Butter a shallow baking dish.

Layer the potatoes, onions and shiitake.

Sprinkle with salt, pepper and thyme.

Pour cream over the top. Cover with lid or foil. Bake at 350° for 30 minutes.

Remove the foil or lid and bake 30 minutes longer or until the potatoes are tender and the sauce has thickened and is creamy and smooth.

Sprinkle with parsley and serve hot.

Back to Recipe List
Baked Crabmeat & Shiitake
Serves 4
1/2 cup chopped onions

1 Tablespoon chopped green pepper

3 Tablespoons melted butter

1 Tablespoon Dijon mustard

4 oz fresh shiitake, sliced

1 cup mayonnaise

Soy Sauce to taste

1/2 to1 lb crabmeat

1/4 teaspoon marjoram

3/4 cup fresh bread crumbs

1/4 teaspoon thyme

Paprika

2 Tablespoons cornstarch

1/4 cup sherry mixed with 1/3 cup water

1 egg

Sauté the onions in butter until transparent.

Add the shiitake and sauté them over medium heat.

Add the soy sauce and spices.

Thicken by adding the cornstarch/water mixture and stir until the shiitake mixture is very thick.

Remove from heat; set aside.

Blend together the egg, green pepper and mustard in a blender or food processor.

Add the mayonnaise to the egg mixture, blending by hand.

Add the mushroom mix to the mayonnaise mixture, blend by hand again, then gently fold in the crabmeat.

Spoon the mix into a 1-quart casserole or into individual shells.

Sprinkle bread crumbs evenly over the top, dust with paprika, then sprinkle with the wine, which keeps the bread crumbs from burning during baking.

Place the dish or shells in the oven and bake at 450° F. for 15-20 minutes.

Back to Recipe List
Shiitake & Cheese Muffins
Makes 10-12 muffins
3 tablespoons butter

1 cup minced shiitake, can mix fresh and rehydrated dried shiitakes

2 cups flour

2 ½ teaspoons baking powder

½ cup plus extra Parmesan cheese

1 cup buttermilk

1 egg

Preheat the oven to 400°F. and either use paper liners or grease a 12-cup muffin tin.

Sauté the mushrooms in the butter over medium heat until the moisture is gone. Remove from heat.

In a large bowl, combine flour, baking powder and the ½ cup of Parmesan cheese. Mix well. In a small bowl, beat together the buttermilk and the egg.

Add this mixture and the mushrooms to the flour. Mix up a lumpy batter, stop stirring when the mushrooms are blended in.

Spoon the batter into the muffin cups, 3/4 full.

Sprinkle the tops with Parmesan and then bake until brown and the tops spring back when you press the centers gently, about 20-25 minutes.

Dry on a wire rack.

They’re good hot, warm, and cold.

Back to Recipe List
Shiitake Tempura
Batter
1 cup flour
1/2 teaspoon baking powder
dash of salt
1 teaspoon sugar
1 cup or more ice


Dipping Sauce
¼ cup mirin or medium sherry
¼ cup light shoyu (soy sauce)
1cup chicken broth
½ cup sugar
½ teaspoon chopped fresh ginger, if desired

Oil
Shiitake mushrooms & veggies
This dish takes only a few minutes to cook, so set the table and get the dipping bowls ready before you start cooking.

First prepare the Shiitakes. You can include large chunks of your favorite vegetables and add large shrimp, if you like.

Second, make the dipping sauce: Mix all the ingredients in a small saucepan, cook over low heat until heated through and keep it warm.

Then the batter: Sift the flour, baking powder, salt and sugar into a bowl. Add the egg and whip or beat. Slowly addwater until the batter is the consistency of whipping cream.

Set in the refrigerator for 15 minutes. It should cling to your chopstick or spoon and fall off in large drops. If it’s too thick, mix in a little more water.

Have two sets of tongs, chopsticks or holey spoons, one for handling the battered pieces and one for handling the oily pieces.

Heat at least 2” of oil in a wok or heavy saucepan and heat to 375°F. (If you aren’t using an electric pan or a thermometer, drop a ball of batter into the oil. The oil is hot enough when the batter sinks to the bottom for a second, then floats to surface and sizzles a little. If it sinks and stays on the bottom, the oil is not hot enough, if it sizzles on the surface immediately, the oil is too hot.)

Fry the tempura on the surface only, do not place the pieces layered on the bottom and top of the oil.

Gently place the shiitakes and vegetables in the oil. Cook only 1-2 minutes, until golden.

Drain on paper towels and serve piping hot, with warm sauce in its own bowl.

Back to Recipe List
Stuffed Mushroom Caps
Stuffed Mushroom Caps
1 8-oz can or 1 cup fresh crab meat
4-18 fresh or dried shiitake caps
1 unbeaten egg white
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 teaspoon sherry
1 teaspoon salt
(Soak dried shiitakes in warm water for 20 minutes. Drain and squeeze dry. Drain canned crab meat.) Shred crab into a medium-sized bowl. Stir in the egg white. Add the cornstarch, ginger, sherry, and salt. Mix well.

Stuff the mushroom caps with the crab meat filling.

rrange them in a steamer or on a plate raised above the water in a large pot.

Steam fresh mushrooms for 20 minutes, until the caps begin to shrivel.

Steam rehydrated caps for 10 minutes.

Serves 4-6

Answer 6

http://www.cooks.com/rec/search/0,1-0,shitake_mushroom,FF.html
Maybe this will help