Shiitake & Black Bean in Phyllo
- Saute chopped onion (and garlic) in olive
oil
- Add sliced shiitake, pepper to taste and
black bean sauce.
- Saute for 5 minutes
- Remove from heat
- Spread out phyllo leaves, cut in 4 lengthwise strips.
- Baste with olive oil
- Put a 1/2 teaspoon on the bottom of each strip and triangle
fold one strip at a time.
- Bake at 325 for 12-15 minutes.
- May be frozen for 3 months.
Shiitake Mushroom Sauce with Marsala
2 Tbl. butter
2 Tbl. minced shallots
4 oz. Shiitake Mushrooms, stems removed, caps sliced
1/2 cup dry Marsala wine or Sherry
1/2 c. chicken stock, preferably homemade
3/4 c. whipping cream
salt and pepper
- In a large skillet saute the
shallots in butter for 1 minute.
- Add the Shiitake mushrooms and
cook over medium high heat for 2 minutes.
- Remove the mushrooms from the
pan and set aside.
- Add the Marsala to the pan and
cook over high heat for 1 minute.
- Add the chicken stock and cook
until it is reduced by half.
- Add the cream and cook over
high heat for 3 minutes or until the sauce is of creamy consistency.
- Return the mushrooms to the
pan, salt and pepper to taste and serve.
Marinated Mushrooms
- Slice Shiitake, add whole Buna Shimeiji and drizzle with your
favorite salad dressing.
- Refrigerate covered overnight and serve.
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Mushroom Medley Risotto
- Microwave or cook Italian rice, tomato sauce, stewed tomatoes,
parsley and salt to taste.
- Five minutes before rice is finished and sauce absorbed, add
any combination of favorite mushrooms: Oysters for a mild taste,
Beech for a bit of bite and Shiitake for a meaty body.
Shiitake Mushroom Salad
4 oz. Shiitake Mushrooms, stems removed,
caps sliced.
1.5 Tbl. olive oil
1 Tbl. sherry or Frangelico liqueur
1 clove garlic, crushed
1/4 tsp. salt
freshly ground black pepper
3 Tbl. olive oil
3 Tbl. chopped toasted walnuts
4 c. lettuce, ice cold
- Saute the Shiitake mushrooms in 1.5 Tbl. olive oil over medium
high heat until lightly browned. Keep Warm.
- To make the dressing, combine the sherry, garlic, salt and pepper
and slowly add the olive oil. Toss the lettuce, with just enough
dressing to coat.
- Place lettuce on individual plates and arrange the mushrooms
on top. Sprinkle with the walnuts and serve.
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