Shiitake mushroom recipes

                                * From The Shiitake Sampler Cookbook by Janet Bratkovich

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

1. Butter a shallow baking dish. 

2. Layer the potatoes, onions and shiitake. 

3. Sprinkle with salt, pepper and thyme. 

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

5. 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.  

6. Sprinkle with parsley and serve hot.  
   
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 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

1. Sauté the onions in butter until transparent.

2. Add the shiitake and sauté them over medium heat. 

3. Add the soy sauce and spices.

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

5.  Remove from heat; set aside.

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

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

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

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

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

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

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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

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

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

3. 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.

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

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

6. 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.

7. Dry on a wire rack. 

8. They’re good hot, warm, and cold.

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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. 

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

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

3. 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. 

4. 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.  

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

6. 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.)

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

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

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

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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.

1. Stuff the mushroom caps with the crab meat filling.

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

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

4. Steam rehydrated caps for 10 minutes.

Serves 4-6

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