Best Shiitake Mushrooms With Garlic And Shallots On Greens Recipes

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS

Steps:

• In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
• Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
• Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

BARLEY AND SHIITAKE MUSHROOM RISOTTO

Steps:

• For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
• For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

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.

SHIITAKE MUSHROOMS WITH GARLIC AND SHALLOTS ON GREENS

Steps:

• Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off.
• Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn.
• After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce.
• Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.

BABY SHIITAKE MUSHROOMS WITH PARMESAN AND GARLIC

Steps:

• Preheat oven to broil.
• Line a baking pan with aluminum foil.
• Grease foil lined pan with 1 teaspoons of vegetable oil.
• Peel and finely chop 1 garlic clove.
• In a small bowl combine softened butter and garlic with a fork.
• Wash mushrooms and remove stems.
• Brush entire outside of mushroom cap with garlic butter.
• Place each cap top side down in greased, aluminum foiled pan.
• Finely grate 4 tablespoons of fresh Parmesan cheese into a small bowl.
• Sprinkle each mushroom cap with approximately 1/2 tablespoon of grated Parmesan.
• Finely slice green onion tops and sprinkle lightly on top of cheese.
• Place in oven and broil until cheese has melted completely.
• Enjoy!