Shiitake Mushrooms
The popularity of wild mushrooms is greater now than ever before and one of the most popular are Shiitake Mushrooms. Originating in Japan, they are now cultivated in the US and available all year long. Rich, flavorful & woodsy in flavor, they must be cooked to tenderize and to release their full flavor. They are best sautéed or stir fryed in butter, margarine or oil. A quick sauté recipe is shown below.
Ingredients:
8 oz. Shiitake Mushrooms (caps only sliced thin)
1/3 Cup Minced Onion or 1 Chopped Shallot
2 Tbsp. Soy Sauce
2 Tbsp. Cooking or regular sherry
2 Tbsp. Margarine
1 Tbsp. Sugar
1 Tsp. Minced Rosemary
In a skillet, saute or stir-fry in oil or margarine over medium heat until glassy. Then add Shiitake Mushrooms and stir-fry until limp (2-3 min.). Reduce heat to simmer.
Add soy sauce, Sherry, and sugar and continue to saute for another 2-3 minutes. Add rosemary (or chopped parsley or basil). Stir another minute or two. Continue to saute to desired consistency. Serves 4 as a side of wild mushrooms; or 6-8 as a delicious topping over steaks, burgers, prime rib, chicken or turkey.
ENJOY!