Shitakes are versatile mushrooms that are high in protein.
Shiitake mushrooms are a favorite for vegetarian cooking due to their high protein content, meaty, chewy texture and rich flavor. They are high in vitamins and minerals, low in fat, and help to strengthen the immune system and lower cholesterol. Cooking with shiitake mushrooms, whether fresh or dried, is simple. They can be grilled or baked whole, sliced and added to a stir fry or used to create a hearty stock for soups and sauces.
Instructions
1. Grill them on the barbecue. Rub olive oil on the entire mushroom. You can add a little salt, but these mushrooms are really flavorful on their own, so they don't need much help in adding flavor. Place on a hot grill and cook for 3 to 5 minutes on either side.
2. Bake three to five mushrooms in a covered pan for 30 minutes. If you want to steam them, add a 2 tbps. of water or broth into the pan. You can also add other root vegetables. The liquid that comes from this process makes a terrific gravy.
3. Saute with onion and garlic. Heat 2 tbsp. olive oil in a saute pan and add one thinly sliced yellow onion, cooking until just beginning to soften. Add 1 tsp. of minced garlic and cook for another minute. Slice two large shiitakes into long thin slices and cook until soft, about 15 minutes. Serve over rice.
4. Use shiitakes as a base for stock; shiitakes have such a robust flavor that they are perfect for creating a rich, versatile stock. Cut the mushrooms into thick chunks, about three or four, depending on the size. Saute with a small, diced yellow onion and a tablespoon of garlic in a stockpot. Add two quarts of water and cook for at least two hours on low heat. The more you reduce the stock, the more flavorful it will be.
5. Rehydrate dried shiitakes by soaking them in water for 20 minutes until they become soft. These won't do as well in your stir fry due to the difference in texture after reconstituting them; but they still have a great flavor and will make a nice addition to soups or in a baked dish.
Tags: high protein, Saute with, yellow onion