\nA rich and savory pasta dish that combines the earthy flavor of shiitake mushrooms with the pungency of garlic butter, all wrapped up in a satisfying bowl of al dente pasta.<\/p>\n
When it comes to cooking with mushrooms, few varieties are as revered as the humble shiitake. With their rich, earthy flavor and meaty texture, they’re a chef’s best friend in the kitchen. Whether you’re a seasoned cook or just starting out, shiitake mushrooms offer endless possibilities for creative and delicious recipes. From hearty stews to elegant pasta dishes, these savory ‘shrooms are sure to please even the pickiest of eaters.<\/p>\n
In this article, we’ll explore 20 mouth-watering shiitake mushroom recipes that are perfect for every occasion. Whether you’re cooking for a special meal or just need some inspiration for a quick weeknight dinner, these recipes will have you wanting more. From classic comfort food to exotic flavors and international twists, we’ve got you covered with the ultimate guide to cooking with shiitake mushrooms.<\/p>\n
\nA rich and savory pasta dish that combines the earthy flavor of shiitake mushrooms with the pungency of garlic butter, all wrapped up in a satisfying bowl of al dente pasta.<\/p>\n
Ingredients:<\/strong><\/p>\n – 8 oz. pasta (linguine or fettuccine work well) Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup sliced shiitake mushrooms Instructions:<\/strong><\/p>\n 1. Heat the oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound shiitake mushrooms, stems removed and caps sliced Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried shiitake mushrooms Instructions:<\/strong><\/p>\n 1. Reconstitute the shiitake mushrooms by soaking them in hot water for at least 30 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup wild rice Instructions:<\/strong><\/p>\n 1. Rinse the wild rice in a fine-mesh strainer and drain well. Cooking Time:<\/strong> 50-55 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch pie crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef strips (sirloin or ribeye) Instructions:<\/strong><\/p>\n 1. Cook egg noodles according to package instructions and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pizza dough Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup shiitake mushrooms, sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package round wonton wrappers (about 20-24 wrappers) Instructions:<\/strong><\/p>\n 1. In a mixing bowl, combine mushrooms, ginger, soy sauce, chicken broth, sesame oil, and garlic. Cooking Time:<\/strong> About 10-12 minutes total (5-6 minutes per batch)<\/p>\n Ingredients:<\/strong><\/p>\n – 12 oz spaghetti Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. In a small bowl, whisk together the eggs and a pinch of salt. Cooking Time:<\/strong> 4-5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Note: Shiitake mushroom duxelles can be found in most specialty stores or made by saut\u00e9ing shiitake mushrooms with onions, garlic, and herbs until caramelized and blended into a paste.<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, cornstarch, salt, and baking powder. Cooking Time:<\/strong> 8-10 minutes per batch<\/p>\n Get ready to elevate your culinary game with these 20 savory shiitake mushroom recipes! From comforting pasta dishes like Garlic Butter Shiitake Mushroom Pasta, to hearty risottos and stir-fries, there’s something for every occasion. Try Creamy Shiitake Mushroom Risotto, Shiitake Mushroom and Spinach Stir-Fry, or Roasted Shiitake Mushrooms with Thyme for a flavorful twist. For a vegetarian option, try Shiitake Mushroom and Tofu Miso Soup, while meat-lovers will love Shiitake Mushroom and Chicken Stir-Fry. Whatever your taste buds desire, these recipes are sure to satisfy.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to cooking with mushrooms, few varieties are as revered as the humble shiitake. With their rich, earthy flavor and meaty texture, they’re a chef’s best friend in the kitchen. Whether you’re a seasoned cook or just starting out, shiitake mushrooms offer endless possibilities for creative and delicious recipes. 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\n– 2 cups shiitake mushrooms, sliced
\n– 4 cloves garlic, minced
\n– 1\/4 cup unsalted butter
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high. Add the sliced mushrooms and cook for 3-4 minutes or until tender. Season with salt and pepper.
\n3. Reduce heat to medium-low and add the minced garlic to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
\n4. In a separate saucepan, melt the butter over low heat. Add the reserved pasta water and whisk until smooth.
\n5. Combine the cooked mushrooms and garlic with the pasta, tossing to combine. Serve immediately, topped with grated Parmesan cheese if desired.<\/p>\nCreamy Shiitake Mushroom Risotto<\/h2>\n
\nThis hearty and comforting risotto is a perfect dish for a chilly evening. The combination of creamy Arborio rice, earthy shiitake mushrooms, and savory Parmesan cheese will transport your taste buds to the Italian countryside.<\/p>\n
\n– 4 cups vegetable or chicken broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 8 oz shiitake mushrooms, sliced
\n– 1\/4 cup white wine (optional)
\n– 2 tablespoons butter
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add onion and cook until translucent, about 3-4 minutes.
\n3. Add mushrooms and cook until tender, about 5 minutes.
\n4. Add Arborio rice and cook for 1 minute.
\n5. If using wine, add it to the pan and cook until absorbed.
\n6. Start adding broth, 1\/2 cup at a time, stirring constantly and allowing each portion to absorb before adding more.
\n7. After 20-25 minutes of cooking, stir in butter and Parmesan cheese. Season with salt and pepper to taste.
\n8. Serve hot, garnished with chopped parsley if desired.<\/p>\nShiitake Mushroom and Spinach Stir-Fry<\/h2>\n
\nThis quick and flavorful stir-fry combines the earthy taste of shiitake mushrooms with the nutritional benefits of spinach, perfect for a healthy weeknight dinner.<\/p>\n
\n– 2 cups fresh spinach leaves
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add the garlic and cook for 30 seconds until fragrant.
\n3. Add the mushrooms and cook for 2-3 minutes until they release their liquid and start to brown.
\n4. Add the spinach leaves and stir-fry until wilted, about 1 minute.
\n5. Season with soy sauce, salt, and pepper to taste.
\n6. Serve immediately over rice or noodles.<\/p>\nRoasted Shiitake Mushrooms with Thyme<\/h2>\n
\nElevate your meal with the earthy flavor of roasted shiitake mushrooms infused with thyme. This simple yet impressive side dish is perfect for accompanying your favorite main courses.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 1 sprig of fresh thyme (about 1 tablespoon)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss mushroom slices with olive oil, honey, and thyme until evenly coated.
\n3. Season with salt and pepper to taste.
\n4. Spread mushrooms in a single layer on a baking sheet.
\n5. Roast for 20-25 minutes or until mushrooms release their liquid and start to brown.
\n6. Serve hot, garnished with additional thyme if desired.<\/p>\nShiitake Mushroom and Tofu Miso Soup<\/h2>\n
\nA savory and comforting Japanese-inspired soup that combines the earthy flavors of shiitake mushrooms, silken tofu, and rich miso paste.<\/p>\n
\n– 2 cups vegetable broth
\n– 1\/4 cup miso paste
\n– 1\/2 cup silken tofu, cut into small cubes
\n– 1 tablespoon soy sauce
\n– 1 teaspoon grated ginger
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Chopped green onions for garnish (optional)<\/p>\n
\n2. Drain and slice the mushrooms into thin strips.
\n3. In a large pot, combine vegetable broth, miso paste, soy sauce, ginger, garlic, salt, and pepper. Whisk until smooth.
\n4. Add the sliced mushrooms to the pot and simmer for 5-7 minutes or until they’re tender.
\n5. Stir in the silken tofu and cook for an additional 2-3 minutes or until heated through.
\n6. Taste and adjust seasoning as needed.
\n7. Serve hot, garnished with chopped green onions if desired.<\/p>\nShiitake Mushroom and Goat Cheese Tart<\/h2>\n
\nElevate your dinner party with this earthy and creamy tart, featuring the rich flavors of shiitake mushrooms and goat cheese. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1 cup shiitake mushrooms, sliced
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup goat cheese, crumbled
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n3. In a pan, saut\u00e9 mushrooms and garlic in olive oil until tender. Season with salt and pepper.
\n4. Spread the mushroom mixture over the center of the pastry, leaving a 1-inch border around.
\n5. Top with crumbled goat cheese.
\n6. Fold edges of pastry up to form a crust.
\n7. Brush with egg wash (beaten egg mixed with a little water) for golden glaze.
\n8. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nShiitake Mushroom and Wild Rice Pilaf<\/h2>\n
\nThis hearty pilaf combines the earthy flavor of shiitake mushrooms with the nutty taste of wild rice, perfect for a comforting side dish or main course.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 2 tablespoons olive oil
\n– 1 small onion, diced
\n– 2 cups sliced shiitake mushrooms
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium saucepan, bring the water or broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender.
\n3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes.
\n4. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
\n5. Stir in the thyme, salt, and pepper. Fluff the cooked wild rice with a fork and combine with the mushroom mixture.<\/p>\nShiitake Mushroom and Chicken Stir-Fry<\/h2>\n
\nA flavorful and nutritious stir-fry that combines the earthy taste of shiitake mushrooms with the savory goodness of chicken. This quick and easy recipe is perfect for a weeknight dinner or a weekend lunch.<\/p>\n
\n– 2 cups shiitake mushrooms, sliced
\n– 2 cloves garlic, minced
\n– 2 tbsp vegetable oil
\n– 1 tsp soy sauce
\n– 1 tsp oyster sauce (optional)
\n– Salt and pepper to taste
\n– Chopped green onions for garnish<\/p>\n
\n2. Add the chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
\n3. In the same skillet, add remaining 1 tbsp of vegetable oil. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 3-4 minutes.
\n4. Return chicken to the skillet with soy sauce and oyster sauce (if using). Stir-fry for an additional 2-3 minutes or until chicken is cooked through.
\n5. Season with salt and pepper to taste. Garnish with chopped green onions.<\/p>\nShiitake Mushroom and Leek Quiche<\/h2>\n
\nThis savory quiche is a perfect blend of earthy mushrooms and sweet leeks, perfect for a brunch or light dinner. The combination of caramelized onions and flaky crust adds depth to this vegetarian delight.<\/p>\n
\n– 2 cups shiitake mushrooms, sliced
\n– 2 medium leeks, thinly sliced
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
\n3. In a skillet, cook mushrooms, leeks, olive oil, onion, and garlic until caramelized. Season with salt and pepper.
\n4. Spread the mushroom mixture evenly over the pie crust.
\n5. Sprinkle cheese and pour in heavy cream.
\n6. Bake for 35-40 minutes or until the crust is golden brown and the filling is set.<\/p>\nShiitake Mushroom and Beef Stroganoff<\/h2>\n
\nElevate your dinner game with this flavorful take on the classic Russian dish, featuring earthy shiitake mushrooms and tender beef.<\/p>\n
\n– 2 cups mixed mushrooms (shiitake, cremini, and button), sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 cup beef broth
\n– 1 cup heavy cream
\n– 1 teaspoon paprika
\n– Salt and pepper, to taste
\n– 8 oz egg noodles
\n– Chopped fresh parsley or dill, for garnish<\/p>\n
\n2. Heat olive oil in a large skillet over medium-high heat. Add beef strips and cook until browned, about 3-4 minutes. Remove from heat and set aside.
\n3. In the same skillet, add sliced mushrooms and minced garlic. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
\n4. Add beef broth, heavy cream, paprika, salt, and pepper to the skillet. Stir to combine.
\n5. Return beef strips to the skillet and simmer for an additional 2-3 minutes or until cooked through.
\n6. Serve beef and mushroom mixture over cooked egg noodles. Garnish with chopped fresh parsley or dill.<\/p>\nShiitake Mushroom and Asparagus Risotto<\/h2>\n
\nThis creamy risotto pairs perfectly with the earthy flavor of shiitake mushrooms and the tender crunch of asparagus, making it a great side dish or main course.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 8 oz shiitake mushrooms, sliced
\n– 1 pound fresh asparagus, trimmed
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the chopped onion and cook until translucent, about 3 minutes.
\n3. Add the sliced mushrooms and cook until tender, about 5 minutes.
\n4. Add the Arborio rice and cook for 1 minute, stirring constantly.
\n5. Add the warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n6. After 20-25 minutes of cooking, add the asparagus and cook until tender, about 3-4 minutes.
\n7. Remove from heat, stir in Parmesan cheese, salt, and pepper. Serve immediately.<\/p>\nShiitake Mushroom and Truffle Oil Pizza<\/h2>\n
\nElevate your pizza game with this decadent combination of earthy shiitake mushrooms and rich truffle oil. This recipe is perfect for a special occasion or a cozy night in.<\/p>\n
\n– 2 cups mixed greens (such as arugula, spinach, and parsley)
\n– 1 cup sliced shiitake mushrooms
\n– 2 tbsp truffle oil
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Roll out pizza dough to desired thickness.
\n3. Spread mixed greens evenly over the dough, leaving a small border around the edges.
\n4. Top with sliced shiitake mushrooms and drizzle with truffle oil.
\n5. Sprinkle Parmesan cheese over the mushrooms.
\n6. Season with salt and pepper to taste.
\n7. Bake for 12-15 minutes or until crust is golden brown.<\/p>\nShiitake Mushroom and Kale Salad<\/h2>\n
\nElevate your salad game with this hearty and flavorful combination of earthy shiitake mushrooms and curly kale.<\/p>\n
\n– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon Dijon mustard
\n– Salt and pepper to taste
\n– 1\/4 cup crumbled feta cheese (optional)<\/p>\n
\n2. Toss mushrooms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
\n3. In a large bowl, massage kale leaves with the remaining 1 tablespoon olive oil, apple cider vinegar, and Dijon mustard until slightly softened.
\n4. Add roasted mushrooms to the kale mixture. Toss to combine.
\n5. Top with crumbled feta cheese (if using). Serve immediately.<\/p>\nShiitake Mushroom and Ginger Dumplings<\/h2>\n
\nElevate your dumpling game with this flavorful recipe that combines the earthy taste of shiitake mushrooms with the warmth of ginger. Perfect as an appetizer or main course, these delicate pockets of goodness are sure to please.<\/p>\n
\n– 1\/2 cup finely chopped shiitake mushrooms
\n– 2 tablespoons grated fresh ginger
\n– 1\/4 cup soy sauce
\n– 1\/4 cup chicken broth
\n– 1 tablespoon sesame oil
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– Vegetable oil for pan-frying<\/p>\n
\n2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the mushroom mixture in the center of the wrapper.
\n3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
\n4. Seal the dumpling by pressing the edges together with your fingers or a fork.
\n5. Heat a non-stick pan or wok over medium-high heat with about 1 tablespoon of vegetable oil. Cook the dumplings for about 2-3 minutes on each side, until golden brown.
\n6. Serve hot with your favorite dipping sauce.<\/p>\nShiitake Mushroom and Bacon Carbonara<\/h2>\n
\nElevate your pasta game with this creamy, savory twist on the classic Italian dish. The combination of earthy shiitake mushrooms and crispy bacon adds depth and complexity to this rich and satisfying recipe.<\/p>\n
\n– 4 slices of thick-cut bacon, diced
\n– 1 cup shiitake mushrooms, sliced
\n– 2 large eggs
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and black pepper
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
\n3. Add sliced mushrooms to the same skillet and cook until they release their moisture and start to brown.
\n4. In a medium bowl, whisk together eggs and Parmesan cheese.
\n5. Add cooked spaghetti to the bowl with egg mixture. Toss until well combined.
\n6. Add reserved pasta water in small increments to achieve desired creamy consistency.
\n7. Combine cooked spaghetti-egg mixture with mushroom-bacon mixture. Season with salt and black pepper to taste.<\/p>\nShiitake Mushroom and Swiss Cheese Omelette<\/h2>\n
\nA flavorful and savory omelette filled with the earthy taste of Shiitake mushrooms and melted Swiss cheese.<\/p>\n
\n– 1\/4 cup chopped Shiitake mushrooms (fresh or dried)
\n– 1 tablespoon butter
\n– 1 tablespoon chopped fresh parsley
\n– Salt and pepper to taste
\n– 1\/4 cup shredded Swiss cheese<\/p>\n
\n2. Heat the butter in a medium non-stick skillet over medium heat.
\n3. Pour in the egg mixture and cook until the edges start to set (about 30 seconds).
\n4. Add the chopped mushrooms and cook for an additional 1-2 minutes, until they’re tender.
\n5. Sprinkle the Swiss cheese on half of the omelette and fold the other half over.
\n6. Cook for another minute, until the cheese is melted and the eggs are cooked through.
\n7. Slide the omelette onto a plate and garnish with parsley.<\/p>\nShiitake Mushroom and Herb Stuffed Chicken<\/h2>\n
\nA savory twist on traditional stuffed chicken, this recipe combines the earthy flavor of shiitake mushrooms with fresh herbs for a deliciously aromatic main course.<\/p>\n
\n– 1\/2 cup shiitake mushroom duxelles (see note)
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh thyme
\n– 1 tablespoon chopped fresh rosemary
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together mushroom duxelles, olive oil, garlic, thyme, and rosemary.
\n3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the mushroom-herb mixture.
\n4. Season the outside of the chicken with salt and pepper.
\n5. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 35-40 minutes or until cooked through.<\/p>\nShiitake Mushroom and Red Wine Gravy<\/h2>\n
\nElevate your dishes with this rich and savory gravy made with earthy shiitake mushrooms and bold red wine. Perfect for accompanying roasted meats, mashed potatoes, or as a sauce for pasta.<\/p>\n
\n\u2022 1 cup dried shiitake mushrooms
\n\u2022 2 tablespoons olive oil
\n\u2022 1 small onion, finely chopped
\n\u2022 3 cloves garlic, minced
\n\u2022 1\/2 cup red wine (such as Cabernet Sauvignon or Merlot)
\n\u2022 1 cup beef broth
\n\u2022 1 tablespoon tomato paste
\n\u2022 1 teaspoon dried thyme
\n\u2022 Salt and pepper to taste<\/p>\n
\n1. Rehydrate the shiitake mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop.
\n2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
\n3. Add the minced garlic and cook for an additional minute.
\n4. Add the rehydrated mushrooms, red wine, beef broth, tomato paste, and thyme to the skillet. Stir to combine.
\n5. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until the gravy has thickened slightly.
\n6. Season with salt and pepper to taste.<\/p>\nShiitake Mushroom and Lentil Stew<\/h2>\n
\nA comforting and flavorful vegetarian stew that combines the earthy taste of shiitake mushrooms with the nutritious goodness of lentils. Perfect for a cozy dinner or as a meal prep option.<\/p>\n
\n– 2 cups vegetable broth
\n– 1 tablespoon olive oil
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 8 oz shiitake mushrooms, sliced
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh parsley or thyme for garnish (optional)<\/p>\n
\n2. Add the garlic, mushrooms, and cumin. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
\n3. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
\n4. Season with salt and pepper to taste. Serve hot, garnished with parsley or thyme if desired.<\/p>\nShiitake Mushroom and Scallion Pancakes<\/h2>\n
\nA savory twist on traditional pancakes, these Shiitake Mushroom and Scallion Pancakes are perfect for a brunch or breakfast treat. The earthy flavor of shiitake mushrooms pairs beautifully with the pungency of scallions.<\/p>\n
\n– 2 tablespoons cornstarch
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/2 cup warm water
\n– 1\/2 cup shiitake mushrooms, finely chopped
\n– 2 scallions, thinly sliced
\n– 1 tablespoon vegetable oil
\n– 1 egg, lightly beaten<\/p>\n
\n2. Add warm water, shiitake mushrooms, and scallions. Stir until just combined.
\n3. Heat the vegetable oil in a non-stick skillet over medium heat.
\n4. Using a 1\/4 cup measuring cup, scoop batter into the skillet.
\n5. Cook pancakes for 2-3 minutes on each side, or until golden brown.
\n6. Serve hot with your favorite toppings or condiments.<\/p>\nSummary<\/h2>\n