Shiitake Recipes

Oak mushroom; Chinese black mushroom; forest mushroom; golden oak.

Lentinus Edodes are grown commercially around China on logs that are taken from the oak related Shii tree. As knowledge of cultivation techniques have spread, fresh shiitake are increasingly available in Western supermarkets - spring and autumn being the main seasons.

Cooks Tips

  • Dried shiitake need reconstituting (soak in hot water for 25 minutes) before being used
  • They have a chewy texture and a robust beefy smoky sweetness that remains even after lengthy cooking.
  • Suitable for almost any cooking method, particularly sautéing, broiling and baking.
  • Stems are very tough and should be removed before cooking and reserved for flavouring soup stocks but don't forget to remove them before serving.

Vegetarian Hot & Sour Soup

	4	Dried shiitake mushrooms - pre-soaked and drained
	125g	Tofu
	60g	Bamboo shoots (canned)
	600ml	Vegetable stock
	60g	Peas
	13ml	Dark soy sauce
	25ml	White wine vinegar
	25ml	Cornflour
	lots	Black pepper - freshly ground
		sesame oil

Cut mushrooms, bamboo and tofu into thin strips. Bring stock to boil then add mushrooms, bamboo and tofu and peas and simmer for 2 minutes.

In a small bowl, mix the soy sauce, vinegar, cornflour with 25ml of stock. Stir into the soup with the remaining stock and the liquid drained from pre-soaking mushrooms. Add salt and lots of pepper and simmer for a final 2 minutes.

Serve hot in small bowls with 1 drop of sesame oil per bowl.

  • Preparation - 10
  • Cooking - 12
  • Feeds - 4
  • Region - China
  • Source - Chinese Cooking

Wine-braised flower mushrooms on spinach

	18-24	Dried Shiitake Mushrooms
	1250g	Fresh Spinach
	20ml	Peanut (Groundnut) Oil
	3	Garlic Cloves
	300ml	Rice Wine/Alsace/Fruity Wine

Soak the mushrooms in hot water for 30 minutes and remove the stalks. Trim the spinach of any hard stalks and blanch it in plenty of boiling water for 1 minute. Drain, run it under cold water, and dry thoroughly (between layers of paper towels).

Oil an oven-proof dish or casserole and cover the bottom with spinach. Peel and thinly slice the garlic and lay this on the spinach. Arrange the mushrooms on top, rounded surfaces uppermost. Pour on the wine, cover and cook at 170°C, (gas mark 3) in the bottom half of the oven until the mushrooms are tender and succulent (about one hour depending on their age).

  • Preparation - 30
  • Cooking - 60
  • Feeds - 4-6
  • Region - Chinese
  • Source - Times

Stir Fried Chinese Cabbage with mushrooms and dried shrimps

	450g	Chinese white cabbage
	6	Dried Shiitake Mushrooms
	20ml	Dried Shrimps
	80ml	Vegetable Oil
	15g	Lard
	1tsp	Salt
	1tsp	Sugar
	20ml	Light Soy Sauce
	80ml	Chicken stock
	10ml	Sesame oil

Soak the mushrooms in hot water for 30 minutes and remove the stalks. Soak the shrimps in separate container. Dry off any excess water and cut the mushrooms into quarters.

Heat the vegetable oil and lard in a wok or frying pan. When hot, stir-fry the mushrooms and shrimps for 30 seconds. Add the cabbage and stir-fry for 1 minute. Add the salt, sugar, soya sauce and stock and continue to stir-fry for another minute. Reduce the heat to low, cover and cook for a further 1 minute. Sprinkle on the sesame oil and toss. Serve hot.

  • Preparation - 30
  • Cooking - 10
  • Feeds - 4-6
  • Region - Chinese
  • Source - Kenneth Lo

Santa Barbara Stir Fry

	20ml	Olive Oil
	4	Spring Onions
	1	Red Pepper
	1	Yellow Pepper
	100g	Fresh/Reconstituted Shiitake Mushrooms
	2	Carrots
	2	Courgettes
	100g	Bean Sprouts
	50g	Mangetout
	40ml	Hoisin Sauce
	40ml	Water
	150g	Raisins
		Salt & Pepper

Top and tail carrots and courgettes. Slice into long strips along with the peppers and Spring Onions. Sauté these along with the mangetout, bean sprouts and mushrooms with the olive oil for several minutes. Add hoisin sauce, water, raisins and seasoning. Boil for 1-2 minutes. Serve on its own or with rice.

  • Preparation - 10
  • Cooking - 5
  • Feeds - 4
  • Region - USA/Chinese
  • Source - Raisins Advert

Quick Shitake & Noodles

	10ml	Sesame Oil
	30ml	Vegetable Oil
	30ml	Soy Sauce
	1tsp	Sugar
	4	Spring Onions, chopped into 2cm lengths
	200g	Noodles (cooked and rinsed)
	100g	Mangetouts
	1	Clove of garlic, crushed
	200g	Fresh/Reconstituted Shiitake Mushrooms

Make a dressing by mixing Soy sauce, sugar and sesame Oil and put to one side. Stir fry spring onions in vegetable oil with the garlic until the garlic starts to brown. Add shitakes and mangetouts and stirfry for another 2 minutes. Add the pre-cooked noodles and mix until they are heated through. Remove from heat and mix with the dressing.

  • Preparation - 10
  • Cooking - 5
  • Feeds -
  • Region - ?
  • Source - Wallpaper