Pentru Migavart am postat citeva retete care au la baza ciupercile Shiitake. Placerea de a traduce, gati si consuma preparatele v-o las d-voastra.
SHIITAKE SUSHI• Toss 4 1/2 cups hot, cooked, short grain white rice with 1/2 cup seasoned rice vinegar. Cool. Stir in 3/4 cup (12 ounces) thinly sliced green onions. Cover with damp cloth and set aside at room temperature.
• Remove stems from 72 (1 1/2 pounds) fresh shiitake mushrooms. Brush with vegetable oil; grill or broil till tender. Cool.
• Smear inside of each cap with wasabi paste (Japanese horseradish) and sprinkle with several drops of soy sauce.
• With moistened hands, shape rice mixture into small balls, about 1 tablespoon each, and place in centers of caps.
• Arrange on tray; cover with damp cloth. Set aside at room temperature.
Per Order: Serve 3 mushrooms per order. Garnish each plate with a spoonful of pickled ginger and a green onion brush.
Yield: (24 servings)
Paul & Dusty's Killer Shiitake RecipeOnce in a while, you come across a simple recipe that elicits enthusiastic exclamations of joy. Recently we came up with one. We get inundated with requests for it. So here it is. Bon appetit!
Mix in a bowl the following ratios:
Paul's Version70% olive oil
15% sesame oil
10% tamari or soy
5% white wine
pinch of black pepper
1-2 cloves of crushed garlic
Dusty's Version 1/8 cup olive oil
1/8 cup sesame oil
4-5 tablespoons tamari
2 glugs and 1 splash of white wine
Stir vigorously as the ingredients tend to separate. Set aside.
Take a pound of fresh, whole Shiitake mushrooms. Cut the stems from the caps. Place gills facing up. Do not slice mushrooms. (The stems can be dried and used for a soup base or discarded.)
Pour the above sauce onto the mushrooms and stir, making sure the gills become saturated with the sauce.
In a 350° F oven, bake uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Yum!
Serve hot with seafood, rice, pasta or whatever. Unbelievably good.
Mushroom Saute Supreme*
1/2 lb fresh Shiitake
2 tbsp pesto
1 tarragon sprig
1 thyme sprig
1/2 cup canola oil
1/4 cup olive oil
3 garlic cloves
1 small onion, diced
1/8 cup water
2 tbsp shaved almonds
Trim and discard stems of Shiitake, dice upper part of stems into small pieces, and put aside. Discard lower stems. Then tear each Shiitake mushroom into six or more pieces. In medium size skillet using 1/2 cup canola oil, bring heat up to high, then add mushrooms. Cook Shiitake until golden brown on each side. Add pesto and olive oil. Lower heat to medium, add diced onions, tarragon, thyme, garlic, almonds, and water. Salt and pepper to taste. Simmer for five to ten minutes. Once cooked, this mixture can be:
1) mixed into white or wild rice.
2) mixed into pasta.
3) placed on top of salmon or white fish.
4) mixed in with tofu and cooked.
5) mixed into a quiche and baked.
Marinated Barbecued MushroomsThis recipe came to us from Mike Deliman, via the Internet
Several large mushroom caps; Portobello work well, but any large caps will do ( note: Shiitake or Stropharia caps would work well for this recipe too)
port wine
oregano
thyme
sage
garlic powder
Parmesan cheese
dash of rice wine vinegar
Clean mushroom caps, and remove stems. Place enough wine into cap so that the gills are at least visibly moist. Add herbs as desired, and cheese. A dash of rice wine vinegar may also be added. Allow to rest for at least 15 minutes before cooking, to let the wine "marinate" the mushrooms. Place on barbecue grill, grill for 3 to 5 minutes.
Shiitake Balsamic Vinaigrette3 cups canola oil
1/2 cup sesame oil
1 cup water
1 cup red wine
1 cup balsamic vinegar
1 cup shoyu (soy sauce)
1/2 cup toasted sesame seeds
2-3 cups dried Shiitake mushrooms, chopped/ground into small pieces (about twice the size of a peppercorn. If some of it gets ground into powder along the way, all the better!)
Combine all ingredients in a vessel that can be shaken without leaking. Then shake that puppy! Allow to sit for 24 hours in order for the Shiitakes to swell up and distribute their flavor throughout the mixture. Serve over salad or as a dip for raw vegetables.
Shiitake FettuciniFrom Randy, via the Internet
4 oz fresh Shiitake mushrooms sliced
1/2 small onion chopped
1 lb cooked Fettucini
1 cup Alfredo sauce (homemade or from jar)
2 cloves minced garlic
1/4 tsp ground white pepper
1 tbsp butter or olive oil (or half and half)
1 tbsp freshly grated Parmesan cheese
Saute garlic and onion and white pepper in olive oil or butter till onion is softened then add Shiitake mushrooms and saute two minutes more over moderate heat do not over cook. Drain pasta and toss with Alfredo sauce and onion mushroom mix while hot. Sprinkle w/ Parmesan cheese and serve immediately.
Stuffed ShiitakesFrom Booster1, via the Internet
Shiitakes, stems removed
french bread, sliced and cut to hold one mushroom each
unsalted butter
Roquefort cheese
1 egg, beaten
freshly squeezed lemon juice
walnut pieces
sweet red pepper, thinly sliced
Butter French bread lightly on both sides and bake on foil 2 1/2 minutes per side at 400° F. Toss mushroom caps in lemon juice and decant. Toss again in melted butter. Mix Roquefort with enough egg to make a smooth filling. Fill mushroom caps and broil for about 5 minutes, or until browned. Garnish each mushroom with one walnut piece and two strips of red pepper.
Ming Toy MushroomsFrom E. C. Williams, via the Internet
1/2 lb mushrooms (Button, Shiitake and Oyster mushrooms all work well)
2 tbsp soy sauce
2 tbsp flour
butter
salt and pepper
Saute the mushrooms in butter until they just begin to release their moisture. Add salt and pepper to taste, then cover and simmer 4–5 minutes. Uncover and sprinkle flour over mushrooms. Stir well, then add soy sauce and stir again. Cover and simmer for an additional 4–5 minutes.
Additional recipe idea: Thin mixture with a bit of red wine and cook a few minutes longer. Pour mixture on top of a raw chicken breast and bake at 350° for approximately 30 minutes.
Stir-Fried MushroomsFrom Paul, via the Internet
1/2 cup fresh whole Shiitake mushroom caps
1/2 cup fresh Oyster mushrooms, sliced into decent chunks
1/2 cup broccoli florets
small handful fresh snow peas
some pecan halves (the fresher the better) enough extra virgin olive oil to cover the bottom of the pan
a splash or so of soy sauce
1/2 tsp or so of crushed garlic
pinch of sesame seeds
dash of sesame seed oil
Combine the olive oil, soy sauce and garlic in a small stir-fry pan. Stir occasionally on medium heat for a minute or two to get the flavors integrating. Add snow peas and broccoli, increase heat to medium-high and stir occasionally for 3–4 minutes. Add the Shiitake mushrooms gill-side down on the bottom of the pan and stir-fry for one minute. Add the Oyster mushrooms, sesame seeds, pecans and sesame oil. Stir-fry for another 2 minutes or so, flipping the Shiitake mushrooms occasionally. Serves 1–2 people for a nice 'snack'.
Mushroom-Barley-Onion Soupwith Pork Loin Pieces
from KingHenryB2k3, via the Internet
Tools you will need
20 quart stock pot
12 wide-mouth pint-sized Kerr glass jars with the gold covers
Generous package of dried thin-sliced Shiitake mushrooms
Box of Quaker barley
3 large Mayan sweet onions
Pork loin
Slice the pork loin into 3/4 inch cutlets and broil. Slice the broiled cutlets into generous bite-size pieces (the bigger the better) and remove any fat. Refrigerate for the time being.
Fill the 20 quart stock pot 1/3 with water and bring to a boil. Cold-rinse the mushrooms and throw them into the pot. Chop the three large sweet yellow onions and throw them into the pot. Boil for half an hour. Add the box of barley. Simmer for 4 hours. Add some boiling water if the stock seems too thick, but do not dilute the stock.
Add 2 tablespoons of olive oil, 1/4 of a stick of butter, one tablespoon of salt and one teaspoon of pepper to the stock pot No more!
When the stock is done, line the bottom of the 12 glass jars with the precooked pieces of pork. Fill the remainder of the jars with the cooked stock no more than 3/4 of the way. Finish by adding a little bit of boiling water almost to the top of the glass jar. Screw on the gold lids, wipe the jars to clean up any outside mess, and refrigerate.
The next day, when you are ready to eat, remove the gold lid, cover the glass jar with a coffee filter, microwave for 3-4 minutes, and enjoy. Please remember--the glass will be hot when the microwave is finished.
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Topic: Retete buuune (Read 51813 times)