Shiitake Mushroom

The once-elusive shiitake mushroom, long considered a delicacy, has a history almost as rich as its flavor. This edible mushroom has been cultivated by Asian cultures for over 1,000 years thanks to its intriguing taste and purported medicinal uses. The shiitake is an essential ingredient in a number of Asian cuisines, including Vietnamese, Chinese, Japanese, Korean and Thai. Historically, shiitake mushrooms were cultivated exclusively in Japan on natural oak logs. In modern times, a number of Asian countries began drying and exporting shiitake mushrooms around the world.

Today, the shiitake mushroom is cultivated in the United States, making it readily available to the average American shopper. It’s a good thing, too; shiitake mushrooms are loaded with health benefits and are extremely versatile, adding a deep savory flavor to a variety of dishes. They are among the few organic sources of germanium, a mineral which increases tissue oxygenation, counteracts the effects of pollutants, and improves disease resistance. They are an excellent source of vitamins B and D, as well as copper, zinc and fiber. Shiitake mushrooms are extremely low in calories, too, so they’re perfect for people maintaining a healthy diet.

The large, black-brown mushroom has a deeply rich, earthy flavor. You can find them at grocery stores labeled under a number of names, like the Chinese black mushroom or the black forest mushroom. In some dishes, dried shiitakes are preferable to fresh ones due to their intense, highly concentrated flavor.

Both fresh and dried shiitakes are invaluable to many East Asian cuisines. Chinese chefs sauté the mushrooms for vegetarian dishes like Buddha's delight, a traditional dish that has gained international popularity. In Japan, they are steamed, simmered and served in miso soup. Thai cuisine features the mushroom fried and steamed. Thanks to global export and cultivation, the shiitake mushroom is making its mark on western cuisines as well.

The once-elusive shiitake mushroom, long considered a delicacy, has a history almost as rich as its flavor. This edible mushroom has been cultivated by Asian cultures for over 1,000 years thanks to its intriguing taste and purported medicinal uses. The shiitake is an essential ingredient in a number of Asian cuisines, including Vietnamese, Chinese, Japanese, Korean and Thai. Historically, shiitake mushrooms were cultivated exclusively in Japan on natural oak logs. In modern times, a number of Asian countries began drying and exporting shiitake mushrooms around the world.
Today, the shiitake m..

2. Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.

3. Put onions into skillet with the grated garlic and saute for approximately 3 minutes.

4. Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.

5. Remove the tofu and onions onto a plate.

6. Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.

7. Serve with steamed rice.

Servings: 4

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Andrew Weil's Shiitake Teriyaki

Source: Food.com

By dicentra on August 28, 2007

Ingredients:

1 cup dried shiitake mushroom

1/4 cup sake

1/4 cup soy sauce

2 tablespoons light brown sugar

2 chopped green onions

3 drops roasted sesame oil

Prep Time: 10 mins

Total Time: 20 mins

Directions:

1. Reconstitute 1 cup dried Shiitake by covering with hot water and let stand till caps are completely soft. (Or cover with cold water, microwave on high for 2 minutes and let stand.).

4. Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as appetizer, side dish, or over rice.

Servings: 4

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Winter Vegetable Hash

Source: allrecipes.com

By: rjlund

Ingredients:

3 tablespoons olive oil

2 tablespoons butter

1 pound Yukon Gold potatoes, diced

1/2 pound fresh shiitake mushrooms, diced

1 red bell pepper, diced

1 small acorn squash, diced

1 shallot, finely chopped

2 teaspoons garlic powder

1 pinch salt

1 pinch ground black pepper

1 cup chopped kale

4 sprigs fresh sage

Prep Time: 15 mins

Total Time: 50 mins

Directions:

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.

1. Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.

2. Meanwhile cook pasta in a large pot of boiling salted water until al dente.

3. Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.