Shiitake Chips ENG

Make these crisps as a healthful alternative to the potato chip, and watch them disappear. They are a little crunchy and a little salty, and provide fiber, protein, iron and Vitamin D.

Choosing mushrooms of similar size will help the crisps cook more evenly. Save, chop and store the stems in your freezer to use in your next batch of vegetable broth.

Make Ahead: The crisps can be refrigerated in an airtight container for up to 1 week; reheat in a 350-degree oven to crisp them up before serving.


Tested size: 4 servings

INGREDIENTS
  • 450 grams (35 to 40) shiitake mushrooms, preferably of similar size
  • 1/3 cup olive oil
  • 1 teaspoon sea salt

DIRECTIONS

Preheat the oven to 250 C degrees. Line a rimmed baking sheet with parchment paper.

Clean and stem the mushrooms, reserving the stems, if desired (see headnote). Cut the caps into thin slices, transferring them to the baking sheet as you work. Drizzle with the oil and toss to coat evenly, then sprinkle with the salt. Roast for 20 to 30 minutes or until crisped, stirring the mushrooms once or twice as needed.

Let cool before serving or storing.

RECIPE SOURCE

Adapted from Casey Seidenberg, co-founder of Nourish Schools, a D.C. nutrition education company.

Tested by Bonnie S. Benwick.

Beef Tenderloin with Ginger-Shiitake Brown Butter

Ryan Nomura

“Asian inspired flavors with a French technique give this dish it’s own uniqueness. It’s easy to make as well!”

Ingredients

Directions

  • Prep: 30 m
  • Cook: 20 m

  • Ready In: 50 m

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
  3. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
  4. Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.

Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta

Jennifer Abel Bandow

“Sauteed shiitake mushrooms, sun-dried tomato pesto, and shrimp combined with all the best ingredients to make a succulent pasta that will stay at the front of your recipe box.”

Ingredients

Directions

  • Prep: 
  • Cook: 30 m

  • Ready In: 40 m

  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion; cook and stir until tender, about 5 minutes.
  3. Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
  4. Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.

Asian Noodle Salad

Christine

“This is a beautiful and flavorful salad with a fresh ginger dressing. The cap of the shiitake mushroom has a meaty flesh with a lot of flavor; reserve the tough stems for stocks. White or cremini mushrooms can be substituted. These are less expensive, but not as flavorful.”

Ingredients

Directions

  • Prep: 15 m

  • Cook: 8 m

  • Ready In: 23 m

  1. Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
  2. In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
  3. Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.