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Thread: Help me use a big bag of dried shiitake mushrooms

  1. #1
    Join Date
    Jan 2001
    Location
    Arlington, VA
    Posts
    1,554

    Help me use a big bag of dried shiitake mushrooms

    We just renovated our kitchen and the big bag of dried shiitake mushrooms (from Costco) once again made an appearance. I had to admit to DH that it has moved with me twice. It is time for me to use them.

    I haven't been very successful in searching for recipes. I'd prefer not to use them in place of fresh shiitakes, but rather find recipes that called for dried. Any ideas?

    Thanks!

  2. #2
    Join Date
    Nov 2003
    Location
    Kenmore NY, near Buffalo
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    Why not make some deep, mushroomy broth and freeze it? it'll make almost any soup or sauce better.

  3. #3
    Risotto? You can use the soaking liquid as part of your liquid and then add the chopped mushrooms themselves.

    Braised mushrooms http://www.mycookingblog.com/1-raventx1.php?print=11452 (You have to scroll down to get to the actual recipe).

    I think if you have something like that to use up, you just need to be determined to use it. It seems like they could go in a lot of dishes ... omelets, beef stew, rice based dishes, stir fries, etc.

    Edited to add: lasagnas, sauteed with other mushrooms and served over polenta, in soup, ...
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  4. #4
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    Sep 2002
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    I keep them on hand for making hot and sour soup.

  5. #5
    Join Date
    Nov 2005
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    earth
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    How about Puttanesca?

    Puttanesca

    4-6 ounces dried mushrooms (shitake)
    Boiling water
    Olive oil
    1 cup finely chopped onion
    2 tablespoon finely minced garlic
    1 (2-oz.) can anchovy fillets, chopped
    1 35-oz. can plum tomatoes, with juice
    1/2 teaspoon dried oregano
    1/4 teaspoon red pepper flakes
    salt & pepper to taste

    Combine mushrooms and boiling water. Let steep about 25 minutes. Drain.

    Saute onion in olive oil, add anchovies and mushrooms, add garlic for 30 seconds. Add crushed tomatoes, olives, and seasoning. Simmer until thickened, about 30 minutes.

    Serve over penne, fusilli, or linguine.

  6. #6
    Join Date
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    You can toss right into the blender/processor and get a nice powder that you can add to anything you cook for a richer flavor.
    You can use the powder in spice blends for crusting fish or chicken.

    Stir fry,
    rich tomato sauces,
    I love mushrooms and spinach with a cheese sauce,
    add it to beef in crockpot dishes to deepen the flavor,
    lasagnas,etc...
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  7. #7
    Join Date
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    Quote Originally Posted by wallycat View Post
    You can toss right into the blender/processor and get a nice powder that you can add to anything you cook for a richer flavor.
    You can use the powder in spice blends for crusting fish or chicken.
    Thanks for this tip! I think I still have part of a bag of sliced shitakes (I think they were the Costco ones) that seemed tough even after soaking, and this would be a great way to use them.

  8. #8
    Here are a few



    Fried Rice with Shrimp, Pork, and Peas
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    Recipe By: Cooks Illustrated
    Serving Size: 8

    Ingredients:

    1/4 cup oyster sauce
    1 tablespoon soy sauce
    3 1/2 tablespoons peanut oil or vegetable oil
    2 large eggs, beaten lightly
    8 ounces small shrimp, peeled and deveined
    1 cup frozen peas (preferably baby peas), thawed
    1/2 ounce dried shitake mushrooms (5 to 6 medium), rehydrated in 1 cup hot water until softened, about 15 minutes, then drained, trimmed of stems, and sliced into 1/4-inch strips
    2 Chinese sausages (lop cheong) (about 4 ounces), halved lengthwise and cut crosswise into 1/2-inch pieces, or, 8 ounces sliced smoked ham, cut into 1/2-inch pieces (optional)
    4 ounces Chinese roast pork, cut into 1/2-inch chunks
    2 cloves medium of garlic, minced (about 2 teaspoons)
    5 cups cooked white rice (cold), large clumps broken up with fingers
    5 medium scallions, sliced thin (about 1/2 cup)

    Directions:

    1. Combine oyster sauce and soy sauce in small bowl; set aside.

    2. Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.

    3. Return skillet to medium heat and heat until hot, about 1 minute; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds. Transfer to bowl with eggs and set aside.

    4. Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.

  9. #9
    Chinese Crockpot Pork Shoulder
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    Recipe By: Food Network

    Ingredients:

    3 lbs. trimmed pork shoulder
    1 teaspoon Chinese five-spice powder
    1 teaspoon kosher salt
    3 cups chicken broth
    1 cup dark soy sauce
    1/4 cup packed dark brown sugar
    2 tablespoons toasted sesame oil
    1/2 teaspoon crushed red pepper
    4 scallions, cut into 2-inch pieces
    1 garlic head, halved
    1 (2-inch) knob unpeeled fresh ginger, thinly sliced
    8 dried shiitake mushrooms, optional
    Hot cooked Chinese egg noodles, for serving

    Directions:

    Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
    Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

  10. #10
    Lasagne with Mushroom-port Sauce
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    Recipe By: Fields of Green

    Ingredients:

    Mushroom Sauce:
    Mushroom Stock (recipe follows)
    1/2 ounce dried porcini, soaked in warm water for 10 minutes
    1 tablespoon light olive oil
    1/2 medium-size yellow onion, diced, about 1 cup
    1/2 teaspoon salt
    Pepper
    5 garlic cloves, finely chopped
    1/2 cup Ficklin or good domestic port
    3 tablespoons unsalted butter
    1/4 cup unbleached white flour

    Mushroom Stock (Makes 7 to 8 cups):
    1 yellow onion, thinly sliced
    1 leek top, chopped and washed
    4 garlic cloves, in their skin, crushed with the side of a knife blade
    1 ounce dried shiitake mushrooms
    1 teaspoon salt
    1/2 teaspoon peppercorns
    1/2 lb. white mushrooms, sliced
    2 small carrots, chopped
    6 parsley sprigs, coarsely chopped
    3 fresh thyme sprigs
    2 fresh marjoram or oregano sprigs
    2 fresh sage leaves
    2 bay leaves
    9 cups cold water
    The Mushroom and Leeks:
    2 tablespoons light olive oil
    2 large leeks, white parts only, cut in half lengthwise, thinly sliced, and washed, about 4 cups
    1/2 teaspoon salt
    Pepper
    1/2 teaspoon dried thyme
    5 garlic cloves, finely chopped
    1 lb. white mushrooms, thickly sliced, about 5 cups
    1/4 cup Ficklin or other good domestic port
    1/4 cup chopped fresh herbs: thyme, marjoram, and parsley
    Ricotta Custard:
    1 lb. ricotta cheese, about 2 cups
    2 eggs, beaten
    1 ounces Parmesan cheese, grated, about 1/3 cup
    3 pinches of freshly grated nutmeg
    1/2 teaspoon salt
    1/8 teaspoon pepper
    Herb Bechamel
    2 1/2 cups milk
    2 tablespoons unsalted butter
    3 tablespoons unbleached white flour
    Several fresh herb sprigs and leaves, bundled together: parsley, sage, thyme, and marjoram
    1/4 teaspoon salt
    1/8 teaspoon pepper
    Assembling the Lasagne:
    3 ounces Parmesan cheese, grated, about 1 cup
    1/4 lb. Gruyere cheese, grated, about 1½ cups
    1 lb. fresh pasta sheets

    Directions:


    Mushroom Sauce

    Make the stock and boil it over high heat until it is reduced to 3 cups. Keep it warm over low heat.
    Strain the soaked porcini through a fine-mesh strainer, saving the soaking liquid. (If the soaking liquid is sandy, pour it through cheesecloth or pour off the liquid, avoiding the sand.) Finely chop the porcini, discarding any pieces that are gritty or hard.
    Heat the olive oil in a medium-size saucepan; add the onion, the salt, and a few pinches of pepper. Saute the onion over medium heat until it begins to release its juices, 5 to 7 minutes. Add the garlic and the porcini. Saute until the onion is soft, 2 to 3 minutes, then add the port and the porcini liquid; simmer for 1 to 2 minutes, until the pan is nearly dry. Transfer to a bowl and set aside.
    In the same saucepan, melt the butter and whisk in the flour. Cook the resulting roux over low heat for 2 to 3 minutes, stirring constantly to keep it from scorching. Whisk ½ cup mushroom stock into the roux to make a paste, then whisk in another ½ cup to thin it. Gradually add the remaining stock, and when all of the stock has been incorporated add the onion, making sure to include all of the pan juices. Cook the sauce over medium heat for 8 to 10 minutes, until it thickens slightly. It should be very flavorful.

    Mushroom Sauce

    Pour just enough water into the stockpot to start the onion cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

    Mushrooms & Leeks

    Heat 1 tablespoon of the olive oil in a wide skillet; add the leeks, ½ teaspoon salt, a few pinches of pepper, and the dried thyme. Saute over medium heat for 2 minutes, add half the garlic, cover the pan, and steam the leeks until tender, 7 to 8 minutes. Transfer to a bowl.
    Sear the mushrooms in 2 batches over high heat using ½ tablespoon olive oil, ¼ teaspoon salt, and a few pinches of pepper for each batch. As the mushrooms cook, they will release their juices; then the juices will evaporate, and the mushrooms will begin to sear. At this point they will begin to stick to the pan, but don’t stir them. Cook over high heat until they’re golden, then stir once and continue to sear for 1 to 2 minutes. Add half the remaining garlic, stir again, then add 1/8 cup port to deglaze. Add the mushrooms to the leeks. Sear the second batch and add it to the leeks.
    Reserve 1 tablespoon chopped herbs and combine the rest with the mushrooms and leeks.

    Ricotta Custard

    Place the ricotta in a mixing bowl and stir in the eggs; add the remaining ingredients and mix thoroughly.

    Herb Bechamel

    Heat the milk in a saucepan. Melt the butter in a separate pan, add the flour, and cook the resulting roux over low heat for 2 to 3 minutes, stirring constantly. When the milk is scalded, pour it into the roux a little at a time, whisking continuously. Add the bundled herbs, the salt, and the pepper. Cook over low heat for 10 minutes. Remove the herbs just before assembling the lasagne.

    Assembling The Lasagna

    Set aside 1/3 cup of the Parmesan to sprinkle on top of the lasagne during baking and toss the rest of the cheeses together.
    When you’re ready to assemble the lasagne, preheat the oven to 350F, and have a 9-by 13-inch baking dish ready. Spread 1 cup of the mushroom sauce on the bottom and cover it with one layer of pasta. Pour another cup of sauce over the pasta, followed by all of the leeks and mushrooms. Sprinkle with half of the mixed cheeses and add another layer of pasta. Spread the Ricotta Custard evenly over the pasta and cover with another layer of pasta. Add the last cup of sauce, the remaining cheese, and the final layer of pasta. Pour the béchamel over the lasagne, spreading it evenly to cover the corners.
    Cover and bake for 20 minutes. Sprinkle with the reserved cheese and bake, uncovered, until the béchamel has set, 10 to 15 minutes. Remove from the oven and sprinkle with the reserved fresh herbs.

  11. #11
    Lion's Head Casserole
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    Recipe By: Gourmet
    Yield: Makes 4 (main course) servings

    Summary:

    Shih Tzu Tou This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking — ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog.

    Ingredients:

    8 large dried shiitake mushrooms (3/4 ounces)
    2 cups boiling-hot water
    1 lb. ground pork butt (not lean)
    1 large bunch scallions (white and pale green parts only), finely chopped
    6 large fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped
    1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
    2 teaspoons Asian sesame oil
    1 teaspoon sugar
    2 tablespoons finely chopped peeled fresh ginger
    2 tablespoons soy sauce
    1 1/4 teaspoons salt
    1 (2 1/2- to 3-pound) head Napa cabbage
    2/3 cup peanut or vegetable oil
    1 tablespoon cornstarch
    1/4 teaspoon black pepper
    2 cups reduced-sodium chicken broth (16 fluid ounces)
    Special equipment : a well-seasoned 14-inch flat-bottomed wok
    Accompaniment: steamed white rice

    Directions:

    Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices.

    Meanwhile, mix together pork, scallions, water chestnuts, rice wine, sesame oil, sugar, 1 tablespoon ginger, 1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.

    Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage halves crosswise into 2-inch-wide pieces.

    Heat wok over high heat until a drop of water evaporates instantly. Swirl 2 tablespoons peanut oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon ginger until cabbage begins to wilt, 1 to 2 minutes. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. Transfer mixture to a 4-quart clay pot or a 4- to 5-quart heavy pot, arranging evenly on bottom. Wipe wok clean with paper towels.

    Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.

    Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.

    Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining peanut oil (enough to measure a scant 1/4 inch in wok). Reduce heat to moderately high and gently arrange meatballs in wok. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour. (Check occasionally to be sure liquid is not boiling vigorously.) Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane. Serve in individual shallow bowls.

    Notes:

    Cooks' notes: •Pork mixture can be chilled up to 1 day. •Cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in sealed large plastic bags (press out any excess air before sealing).

  12. #12
    P.f.chang's Lettuce Wraps Recipe (copycat)
    --------------------------------------------------------------------------------

    Recipe By:

    Ingredients:

    8 dried shiitake mushrooms
    1 teaspoon cornstarch
    2 teaspoons dry sherry
    2 teaspoons water
    salt and pepper
    1-1/2 lb. boneless, skinless chicken, minced
    5 tablespoons oil
    1 teaspoon fresh minced ginger
    2 cloves garlic, minced
    2 green onions, minced
    2 small dried chilis (optional)
    1 8 oz. can bamboo shoots, minced
    1 8 oz. can water chestnuts, minced
    1 package cellophane Chinese rice noodles, fried in oil for a minute or two, until they puff nicely.

    Directions:

    Cooking Sauce:


    1 tablespoon Hoisin sauce
    1 tablespoon soy sauce
    1 tablespoon dry sherry
    2 tablespoons oyster sauce
    2 tablespoons water
    1 teaspoon sesame oil
    1 teaspoon sugar
    2 teaspoons cornstarch
    Lettuce of your choice to make lettuce "cups" (Butter or Bibb lettuce is my choice.)

    Directions:

    Cover mushrooms with boiling water, let stand 30 minutes then drain.
    Cut and discard woody stems. Mince mushrooms. Set aside.
    Mix all ingredients for cooking sauce in bowl, and set aside.
    In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.
    Stir to coat chicken thoroughly.
    Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
    Heat wok or large skillet over medium high heat.
    When the pan smokes a bit, add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minuts. Set aside.
    Add 2 tablespoons oil to pan.
    Add ginger, garlic, chilis (if desired), and onion.
    Stir- fry about a minute or so.
    Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
    Return chicken to pan.
    Add mixed cooking sauce to pan.
    Cook until thickened and hot.
    Break the cooked cellophane noodles into small pieces, and cover bottom of serving dish with them.
    Then pour chicken mixture on top of noodles.
    Spoon into lettuce leaf "cups" and roll.

  13. #13
    Join Date
    Jan 2001
    Location
    Arlington, VA
    Posts
    1,554
    So many wonderful suggestions! Thanks, everyone!!! I can't wait to get cooking!

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