Shiitake Recipes

Ingredients

• ·4 cups dashi or vegetable broth
• ·6 fresh shiitake caps, sliced
• ·3 tablespoons white miso paste
• ·1 block soft tofu, cubed
• ·2 green onions, sliced
• ·1 sheet nori, cut into strips
• ·1 tsp sesame oil

Method

1. Heat dashi broth in a pot over medium heat until just below a simmer.
2. Add sliced shiitake and simmer for 5 minutes until tender.
3. Reduce heat to low. Dissolve miso paste in a small ladle of broth, then stir back into pot. Do not boil after adding miso.
4. Gently add tofu cubes and warm through for 2 minutes.
5. Ladle into bowls. Top with green onions, nori strips, and a drizzle of sesame oil.

Ingredients

• ·400g spaghetti or linguine
• ·300g fresh shiitake, stems removed, caps sliced
• ·6 cloves garlic, thinly sliced
• ·1/3 cup dry white wine
• ·1/4 cup extra-virgin olive oil
• ·1/2 cup pasta cooking water
• ·Fresh thyme and parsley
• ·Salt, black pepper, red pepper flakes
• ·Parmesan or nutritional yeast to serve

Method

1. Cook pasta in heavily salted water until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
3. Add shiitake in a single layer. Do not stir for 2–3 minutes until golden brown on one side. Season with salt.
4. Add garlic and red pepper flakes, cook 1 minute until fragrant.
5. Deglaze with white wine, scraping up any browned bits. Cook until reduced by half.
6. Add drained pasta to the skillet with pasta water. Toss to coat, adding more water as needed for a silky sauce.
7. Finish with fresh herbs, black pepper, and parmesan. Serve immediately.

Ingredients

• ·8 large shiitake caps (stems removed)
• ·3 tablespoons soy sauce or tamari
• ·2 tablespoons sesame oil
• ·1 tablespoon honey or maple syrup
• ·1 tablespoon rice vinegar
• ·2 cloves garlic, minced
• ·1 tsp fresh ginger, grated
• ·Sesame seeds and green onions to garnish

Method

1. Whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a bowl.
2. Toss shiitake caps in the marinade and let sit for at least 15 minutes (up to 2 hours).
3. Preheat grill or grill pan to medium-high heat. Brush with a little oil.
4. Grill shiitake gill-side up for 3–4 minutes, then flip and grill 2–3 minutes more until nicely charred.
5. Brush with remaining marinade in the last minute of cooking.
6. Plate and garnish generously with sesame seeds and sliced green onions.

Ingredients

• ·3 cups cooked day-old rice
• ·200g fresh shiitake, diced
• ·1 cup shelled edamame
• ·3 eggs, beaten
• ·3 tablespoons soy sauce
• ·1 tablespoon oyster sauce
• ·2 cloves garlic, minced
• ·3 green onions, sliced
• ·2 tablespoons vegetable oil

Method

1. Heat oil in a wok or large skillet over high heat until smoking.
2. Add shiitake and cook 3 minutes until golden. Add garlic and stir 30 seconds.
3. Push everything to the side. Add beaten eggs and scramble until just set.
4. Add rice, breaking up any clumps. Stir-fry everything together for 3–4 minutes.
5. Add edamame, soy sauce, and oyster sauce. Toss well to combine.
6. Top with green onions and serve immediately.

Ingredients

• ·6 dried shiitake mushrooms
• ·1 piece kombu (about 10cm), optional
• ·4 cups cold water
• ·Pinch of salt

Method

1. Place dried shiitake and kombu in cold water. Cover and refrigerate overnight, or soak at room temperature for 4–6 hours for a cold brew.
2. For a quicker broth, soak at room temperature for 30 minutes.
3. Remove the kombu before the water comes to a boil (to avoid sliminess). Discard or reserve for another use.
4. Bring the shiitake-water to a gentle simmer over medium heat. Simmer 10 minutes.
5. Remove shiitake. Squeeze gently to release remaining liquid. Slice and add to your soup or discard.
6. Season with a pinch of salt. Use as broth base for miso soup, noodles, or any recipe calling for dashi.

Ingredients

• ·200g fresh shiitake caps, halved
• ·3 cups baby arugula
• ·1/4 cup shaved parmesan
• ·Pine nuts or walnuts, toasted
• ·2 tablespoons olive oil (for searing)
• ·Juice of 1 lemon
• ·1 tsp Dijon mustard
• ·1 small shallot, minced
• ·3 tablespoons olive oil (for dressing)
• ·Salt and black pepper

Method

1. Make the dressing: whisk together lemon juice, Dijon, shallot, and 3 tbsp olive oil. Season with salt and pepper. Set aside.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat.
3. Add shiitake in a single layer. Season. Cook 3–4 minutes per side until golden and crispy on edges.
4. Arrange arugula on plates. Top with warm shiitake right out of the pan.
5. Drizzle dressing over salad. Top with parmesan and toasted nuts.
6. Serve immediately while shiitake are still warm.