Shiitake recipes

Mexican Chicken With Shiitake

Mexican chicken with shiitake

Ingredients:

 

20g dried shiitake mushrooms

4 chicken maryland pieces

800g diced tomatoes

400g red kidney beans

200ml mushroom stock

1 tsp chili powder

2 garlic cloves

1 cup brown rice

salt and pepper to taste

 

Serves four people

 

Instructions:

 

Soak dried shiitake mushrooms in bowl with 400ml of hot water for 30 minutes. Swish around to wash. Save liquid for use as stock.

 

Preheat oven to 220 degrees celsius.

 

Chop garlic cloves and tomatoes.

 

Add shiitake, chicken maryland, tomatoes, red kidney beans, mushroom stock, cayenne pepper and garlic cloves to baking dish. Stir ingredients.

 

Place in middle of oven for 75 minutes or until chicken maryland is golden brown.

  

Meanwhile, prepare brown rice in saucepan.

 

Serve each dinner guest a piece of chicken maryland with sauce spooned on top and brown rice on the side.

 

Buen apetito!

 


Mushroom Broth

Mushroom broth

Ingredients:

 

20g dried shiitake mushrooms

10g dried porcini mushrooms

10g dried chanterelle mushrooms

3 tbsp macadamia oil

1 leek

1 onion

5 garlic cloves

1 piece of ginger (1 inch)

1 bay leaf

500ml mushroom stock

 

750ml water

5 sprigs of thyme

4 black pepper corns

3 tsp sea salt

 

Serves four people

 

Instructions:

 

Soak dried shiitake, porcini and chanterelle mushrooms in bowl with 750ml of hot water for 30 minutes. Swish around to wash. Save liquid for use as stock.

 

Chop leek, onion, garlic cloves and ginger.

 

Heat macadamia oil in pot on high. Add leek, onion, garlic, ginger and bay leaf. Saute for 2-3 minutes until leek begins to brown. Reduce heat to medium and add mushrooms. Cook for 4-5 minutes, stirring constantly. Add mushroom stock, water, thyme, black pepper corns and salt.

 

Reduce heat to low, cover and simmer for an hour.

 

Strain broth. Serve in mugs or soup bowls. If desired, add mushrooms from strained mixture. You can also use the broth as a base for soups, gravies, sauces or risottos.

 

Adapted from a recipe by Sneh Roy of Cook Republic.

 

Enjoy!

 


Thai Chicken WITH Shiitake

Thai chicken with shiitake

Ingredients:

 

20g dried shiitake mushrooms

1 tbsp olive oil

800g chicken thighs (boneless)

1 onion

1-2 tbsp red Thai curry paste

2 tbsp tamarind paste

2 x 400ml coconut milk

100ml shiitake mushroom stock

2 tsp soy sauce

1 lime (juice and grated zest)

2 tsp brown sugar

1 tbsp shiitake mushroom powder

pinch salt

pinch black pepper

2 tbsp cornflour

1 cup jasmine rice

Coriander (chopped)

 

Serves four people

 

Instructions:

 

Soak dried shiitake mushrooms in small bowl with one and a half cups of hot water for 30 minutes. Swish around to wash. Save liquid for use as stock.

 

Preheat oven to 160 degrees Celsius.

 

Heat oil in large fry pan. Cook chicken thighs over high heat until browned. Set aside.

 

Finely chop onion. Add onion and shiitake mushrooms to pan and cook for 2-3 minutes.

 

Add Thai paste, tamarind paste, coconut milk, shiitake mushroom stock, soy sauce, lime juice and zest, sugar and shiitake mushroom powder. Bring to boil and boil for 2-3 minutes. Season with salt and pepper. 

 

Add a little sauce to cornflour and mix. Tip into pan with sauce, stirring continuously while bringing back to boil. The sauce will thicken. Return chicken thighs to pan.

 

Empty contents of pan into baking or casserole dish. Transfer to oven and bake for 45 minutes.

 

Meanwhile, add 2 cups of water to pot. Once brought to boil, add 1 cup of rice and pinch salt. Stir and cover. Cook for 10-15 minutes until rice is soft.

 

Chop coriander.

 

Serve Thai chicken with shiitake on plate. Sprinkle with coriander.

This recipe has been adapted from 'Thai shiitake chicken bake' by Mary Berry.

 

Snuk!

 


VEGAN PHO WITH SHIITAKE

Vegan pho with shiitake

Ingredients:

 

20g dried shiitake mushrooms

1/2 onion

30g ginger

2 garlic cloves

2 cloves

2 star anise

1 cinnamon stick

2 tsp coriander seeds

1 tsp cumin seeds

1L vegetable stock

250ml shiitake mushroom stock

1 tbsp shiitake powder

1.5 tbsp soy sauce

450g rice noodles

1 chili

2 shallots

thai basil

mint

coriander

bean sprouts

1 lime

hoisin sauce

1 block tofu (optional)

 

Serves four people

 

Instructions:

 

Soak dried shiitake mushrooms in small bowl with one cup of hot water for 30 minutes. Swish around to wash. Save liquid for use as stock.

 

Roughly chop onion, ginger and garlic.

 

Add cloves, star anise, cinnamon stick, coriander seeds and cumin seeds to saucepan and toast on medium to high heat for 2-3 minutes.

 

Add vegetable stock and shiitake mushroom stock to saucepan. Add onion, ginger, garlic, soy sauce, shiitake powder and shiitake mushrooms. Bring to boil. Reduce to low heat and simmer for 30 minutes. Strain and discard solid pieces (except shiitake mushrooms).

 

Divide rice noodles between four bowls.

 

Pour broth with shiitake mushrooms over noodles.

 

You may choose to add a few cubes of fried or baked tofu. 

 

Add handfuls of thai basil, mint, coriander and bean sprouts to each bowl. Top with slices of chili and shallots.

 

Serve with lime wedges and hoisin sauce to side.

 

Ăn nào!

 


STIR-FRIED SNAPPER WITH SHIITAKE

Stir-fried snapper with shiitake

Ingredients:

 

300g snapper fillet, cut into strips

2 garlic gloves, crushed

1 tbsp freshly sliced ginger

1 tbsp soy sauce

1 tbsp oyster sauce

20g dried shiitake mushrooms

2 shallots

100ml shiitake mushroom stock

1 tbsp olive oil

1 bunch broccolini, cut in half

40g bamboo shoots

1 carrot

 

Serves two people

 

Instructions:

 

Combine garlic, ginger, soy sauce and oyster sauce in a small bowl. Add strips of snapper fillet to a larger bowl and cover with marinade mixture. Marinate for 30 minutes.

 

Meanwhile soak dried shiitake mushrooms in a small bowl with one cup of hot water for 30 minutes. Swish around to wash. Save liquid for use as stock.

 

Place oil in fry pan on medium to high. Add marinated snapper strips. Cook for about 5 minutes, until browned. Transfer to plate.

 

Meanwhile, prepare long grain rice as a side dish.

 

Place oil in fry pan on medium to high. Add shiitake mushrooms and shallots and cook for 3 minutes. Then add shiitake mushrooms stock (50ml) and cook for a further 3 minutes.

 

Add broccolini, bamboo shoots and carrot to pan and cook for 5 minutes. Add snapper back to pan. Add a dash of soy sauce and the remaining shiitake mushroom stock (50ml) and toss to coat.

 

Serve stir-fry on each plate with a bowl of rice to the side.

 

Douzo meshiagare!

 


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