Best Shiitake Mushroom Sauté With Asian Flavors Recipes

GARLIC SAUTEED SHIITAKE MUSHROOMS

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

CREAMY SHIITAKE MUSHROOM SOUP

Steps:

• In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
• Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
• In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
• Cook on low for one minute more and then serve with freshly cracked pepper on top.

SAUTEED SHIITAKE MUSHROOMS

Steps:

• Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
• Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.

SHIITAKE MUSHROOM SAUTé WITH ASIAN FLAVORS

Steps:

• Heat 1 tablespoon canola oil in a medium skillet over high heat until hot but not smoking. Add the mushrooms and stir, then lower the heat to medium-high and cook for 4-5 minutes. When the mushrooms are lightly browned and crisp, stir in the ginger and garlic and cook 1 more minute. Scrape the mushrooms into a bowl and stir in the ketjap manis, lime juice, sambal oelek, sesame oil, and remaining canola. Stir to combine, then add carrot, onion, scallions, and cilantro.
• The sauté should be moist and well seasoned. Add a little salt, if desired, and adjust the flavor to taste with more sesame oil, ketjap manis, or sambal oelek. Serve warm or at room temperature.