Shiitake Mushroom Recipes
SAUTÉED SHIITAKE MUSHROOMS
- 1 pound Kitchen Pride shiitake mushrooms
- 1 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons minced shallots
- Salt and pepper to taste
Wash mushrooms thoroughly and carefully. Separate stems and caps. Slice stems into thin slivers and add to stock in small saucepan. Simmer, covered, about 10 minutes. Heat butter in a large skillet and sauté shallots for 1 minute. Add mushroom caps and sauté until barely softened. Add stock mixture and heat until most of the liquid has evaporated.
YIELD: 4 servings
MUSHROOM MEDLEY CHOWDER
- 1/4 cup butter
- 1 pound mixed fresh Kitchen Pride mushrooms, chopped or sliced
(mixture could include white, crimini, portabella, shiitake, oyster) - 1 cup diced peeled potatoes
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1 can (13-3/4 ounces) ready-to-serve chicken broth
- 2 cups half-and-half
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.
YIELD: 6 Portions
