Dried shitakke mushrooms-recipes/ideas?

[Mousie29]

Does anyone have a good idea or recipe to use up some dried shitakke (sp.?) mushrooms?

Thank you.

[TheresaM]

Hi, I have a mushroom soup recipe that uses
these mushrooms. Would you be interested
in it. It was relatively easy and fast. - Theresa

[Mousie29]

Theresa,
What a generous offer. If you recommend the soup, that would certainly be appreciated. These were $5 and I want to make something with them. Not sure how long they last.
Thank you. If you don't recommend the soup too much, then don't worry about it.

[Don]

Don't worry about dried shiitakes going bad. I have had some for over a year. As long as you keep them in a cool, dry place in an airtight container, they should last forever. As for using the mushrooms, here is one of our absolute favorite recipes. I confess that I actually use more garlic, shiitakes, and oyster sauce than the recipe calls for, but there are never any leftovers when we have this for dinner. Enjoy!

Chinese Chicken and Snow Peas

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons soy sauce
2 teaspoons cornstarch
2 teaspoons dry sherry
2 teaspoons water
dash ground white pepper
1 1/2 pounds boneless skinless chicken breast -- in chunks
1 1/2 teaspoons canola oil
1/2 cup water
1 tablespoon dry sherry
2 tablespoons oyster sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
1 clove garlic -- crushed
1 can bamboo shoots -- sliced
1/4 pound snow pea pod, fresh
4 dried Shiitake mushrooms, more to taste


Directions:

Place the mushrooms in hot water and let them soak for at least half an hour. Cut out the stems and discard. Cut the caps into thin shreds.

Combine the soy sauce, cornstarch, dry sherry, water and white pepper and then use this to marinate the chicken for 30 minutes.

Make a sauce in a small bowl with the 1/2 cup water, 1 tablespoon sherry, oyster sauce, sugar, sesame oil, and 1 tablespoon cornstarch; mix well and set aside.

Coat a nonstick wok or large frying pan with nonstick spray and add about 1 teaspoon of canola oil; place on medium-high heat, and when hot, add the chicken and garlic, frying until done; set the chicken aside and keep warm.

Re-spray the wok if necessary and add the remaining 1/2 teaspoon of canola oil; fry the bamboo shoots and mushroom caps for a minute; then add the snow peas for an additional 3 minutes, adding water if necessary to prevent any sticking.

Then return the chicken to the wok with the sauce and cook until the sauce boils and thickens.

Serve over rice.

[TheresaM]

I will admit, that I have only made this once, but I have intentions of making again this weekend with baby bella's, instead of dried mushrooms. I like this soup, but thought the cost of dried mushrooms was high and I did not think the flavor was more flavorful that regular mushrooms would be. This appeared in the Parade Magazine of the Boston Globe, Dec. 12, 1999.

Merry Mushroom Soup

1 oz. dried morel mushrooms
1/2 cup of dry sherry
cooking oil spray
2 tbsp. butter
2 leeks (white part only), chopped
1 large onion, chopped
2 tsp minced garlic
1 tsp ground nutmeg
1 1/2 lbs. white mushrooms, thinly sliced
6 cups chicken broth
1/2 cup heavy cream (optional)
salt and pepper to taste

1. soak the dried mushrooms in sherry for 1 1/2 hours, drain, reserving the mushrooms and the soaking liquid.
2. Spray a pan with cooking oil spray, add butter. Add the leeks, onion and garlic. Cook for 10 mins. add nutmeg, cook for 1 mins. longer.
3. Add the white mushrooms and broth. Bring to a boil, then reduce heat to a simmer. Add the dried mushrooms and reserved sherry. Cook partially covered for 30 mins. Cool alittle and puree in a blender. Add the cream, salt and pepper. Serves 8.

Note: I used cooking spray, instead of 2 tbsp. of olive oil, so the per serving listed below would not apply. I also only make half this recipe, but used 1 oz. of dried mushrooms. - Good luck, Theresa

Per serving without cream 134 calories, 15g carb., 4g protein, 7g fat, 8mg cholesterol.
Per serving with cream 185 calories, 15g carb., 4g protein, 12g fat, 28mg cholesterol.

[Mousie29]

Don and TheresaM:
Thank you

[Ohioan]

How about one or two of these? Sorry it's taken me so long -- and all these recipes are scaled for one so you'll have to double or triple everything, depending on how many you're cooking for -- but I've been dodging deadlines for the past few days and not at my all-time in-control best. http://www.cookinglight.com/bbs/tongue.gif

Cheers, Phoebe

Noodles with Mushrooms, Bok Choy, and Snap Peas

Recipe By :Maria Robbins
Serving Size : 1

1/2 tsp peanut oil
1/8 tsp chili paste with garlic
1 clove garlic -- finely chopped
1/2 tsp grated ginger root
2 ozs shiitake mushrooms -- sliced
1/4 lg red bell pepper -- thinly sliced
1/4 head bok choy -- cut in 1/2" slices
2 Tbsps water -- or mushroom broth
2 ozs snap peas -- cut in half crosswise
1 1/2 tsps soy sauce
1 1/2 tsps rice vinegar
2 1/2 ozs noodles -- soba or wheat
1/2 tsp sesame oil
1 Tbsp cashews -- chopped

Heat the oil in a wok or saute pan. Add the chili paste, the chopped garlic, and ginger. Cook, stirring, for 20 seconds. Add the mushrooms, red bell pepper, and bok choy. Cook, stirring, for about 5 minutes. Add the water or mushroom broth and the snap peas. Simmer on low heat for about 5 minutes, until the peas are tender but still crisp. Stir in the soy sauce and rice vinegar. Turn off the heat. Meanwhile, cook and drain the noodles. When done, add to the vegetables and mix well. Turn heat to high, add the sesame oil, and cook for 1 minute, stirring constantly. Serve garnished with chopped cashews.

Source: "One-Dish Vegetarian"

Per serving: 592 Calories (kcal); 12g Total Fat; (17% calories from fat); 21g Protein; 108g Carbohydrate; 67mg Cholesterol; 558mg Sodium


Shredded Pork with Stir-Fried Noodles

Recipe By :Helen Chen
Serving Size : 1

2 ozs spaghetti or Chinese noodles
1/3 tsp sesame oil
3 ozs lean pork tenderloin -- shredded
2 tsps light soy sauce
2/3 tsp cornstarch
1/3 tsp dry sherry
1/8 tsp sugar
1/3 c Chinese mushrooms, soaked
2 tsps peanut oil
1/3 slice ginger
2/3 c Chinese cabbage -- shredded
3 Tbsps shredded carrot
2 1/2 Tbsps scallions -- thinly sliced
1/3 tsp dark soy sauce

Cook the noodles until a little more tender than al dente. Drain and toss with sesame oil. Set aside. Combine the pork, light soy sauce, cornstarch, sherry and sugar; set aside. Drain the mushrooms, reserving a tablespoon or so of the soaking liquid. Shred the mushroom caps. Put the oil in a wok and place it over high heat. Add the ginger and stir until the oil is hot but not smoking. Stir up the pork mixture and add it to the wok. Stir for 2 minutes, or until there is no pink left Add the cabbage, carrots, mushrooms, and scallions. Stir for 2 to 3 minutes, or until vegetables are tender-crisp. Add the mushroom liquid and stir to mix. Add the noodles and stir until noodles are heated through. Stir in dark soy sauce and mix until noodles are evenly coated.

Source: "Chinese Home Cooking"

Per serving: 517 Calories (kcal); 15g Total Fat; (26% calories from fat); 31g Protein; 65g Carbohydrate; 55mg Cholesterol; 610mg Sodium


Braised Mushrooms with Bean Curd

Recipe By http://www.cookinglight.com/bbs/biggrin.gifeh-Ta Hsiung
Serving Size : 1

3 dried shiitake mushrooms -- soaked
1/2 lb extra-firm tofu -- drained
1/2 tsp oil
1/4 tsp salt
1/4 tsp sugar
1 1/2 tsps rice wine
1 dash sesame oil
1/2 tsp cornstarch -- mixed with an equal amount of water
3/4 tsp light soy sauce

Squeeze dry the soaked mushrooms and discard any hard stalks, reserving the soaking water. Cut the tofu into thin bite-size slices. Heat the oil and stir-fry the mushrooms for about 1 minute. Add a few tablespoons of the mushroom water, bring to a boil, and add the tofu slices and the salt, sugar, and wine. Stir very gently, blending everything well. Braise for about 2 minutes, adding water if necessary to prevent sticking, and then add the sesame oil. Mix the cornstarch paste with the soy sauce and pour it over the tofu and mushrooms. Stir until sauce becomes a glaze.

Source: "The Chinese Kitchen"

Per serving: 296 Calories (kcal); 17g Total Fat; (48% calories from fat); 25g Protein; 15g Carbohydrate; 0mg Cholesterol; 709mg Sodium

[This message has been edited by Ohioan (edited 01-04-2001).]

[This message has been edited by Ohioan (edited 01-04-2001).]

[Tiger]

Where do you find shitakke mushrooms? I made souo last week that called for these and I couldn't find them.

[Bhamdining]

CL has a great recipe for Chinese Hot and Sour Soup that uses dried shiitakes, rather than the traditional (and harder to find) wood ear mushrooms. It's on the site, just search for "hot and sour soup."

[Bhamdining]

You can find dried shiitakes at an Asian grocery for sure (they're sometimes called "black mushrooms"), but many grocery stores carry them now. You might find them with the fresh mushrooms in the produce section, or with the canned vegetables. I love to keep some around to rehydrate and throw into stiry fry.

[maureen k]

Tiger, I've found the best place to buy dried shitake mushrooms is Sam's Club. I noticed that you live in PA and I'd guess that there is a Sam's Club somewhere close to you. Yes, you do have to buy a fairly large bag, but they last forever and they are soooo good.
Maureen