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Shiitake Mushrooms, whole

$4.50$7.25

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Product Description

Lentinula edodes

The rich, meaty flesh of this mushroom makes it great for vegetarian meals as well as meat-inspired dishes.

*1 ounce dried = 8 ounces fresh

*Reconstitute and sauté for a wonderful topping for steaks and chops.  See Instructions For Using Dried Mushrooms.

*For most recipes featuring Shiitake mushrooms, slicing after rehydrating is recommended.

*Include in bean and grain dishes.

*After reconstituting, throw into the wok with other ingredients and stir-fry.

*Flavor sauces and gravies for meats, eggs or vegetables.

*Include in bread and grain stuffing.

*Drop into the liquid for braised meats.

*Simmer slowly in soups and stews.

Store in a dry, cool place in a tightly-sealed container.  Place in the freezer for long-term storage.

 

RECIPE:  Chinese Chicken Soup With Mushrooms

2 tablespoons soy sauce

2 teaspoons palm sugar

1 teaspoon CRYSTALLIZED GINGER, minced

¼ teaspoon HIMALAYAN PINK MINERAL SALT-FINE

1 teaspoon cornstarch

1pound skinless, boneless chicken thighs, cut into bite-size pieces

1 ounce DRIED SHIITAKE MUSHROOMS, reconstituted

2 cups water or broth

Whisk together the soy sauce, palm sugar, ginger, salt and cornstarch.  Add the chicken tossing to coat with the sauce.  Allow to marinate for 30 minutes.

Drain the mushrooms and strain the soaking liquid.  Slice the mushrooms and add, along with the soaking liquid to the marinated chicken.

Place all in a soup kettle, pouring in the water or broth; bring to a boil.  Lower the heat; cover and simmer 30 minutes.

Yield:  4 servings

 

RECIPE:  Vegetarian Hot and Sour Soup

8 DRIED SHIITAKE MUSHROOMS, reconstituted

1 quart vegetable stock

1 tablespoon soy sauce

¼ teaspoon HIMALAYAN PINK MINERAL SALT-FINE

½ cup bamboo shoots, julienned

1 cup extra-firm tofu, cubed

¼ cup water

¼ cup rice wine vinegar

3 tablespoons cornstarch

¼ teaspoon WHITE PEPPER-FINE GRIND

3 green onions, sliced

1 egg, beaten

Drain the mushrooms, reserving the strained soaking liquid.  Slice as thinly as possible.

Place the mushrooms in a stockpot along with the stock, soy sauce, pink salt and bamboo shoots.  Bring to a boil, lower the heat and simmer for 10 minutes.  Add the tofu and simmer another minute.

Whisk together the water, vinegar, cornstarch and pepper.  Pour into the simmering soup and stir until slightly thickened.

Turn off the heat and add the onions; stir before pouring in the beaten egg in a stream.  Give it a gentle stir for a couple of seconds.  Serve immediately.

Yield:  4 serving/6-8 appetizer servings

*Thinly-sliced meat may be added to this soup at the same time as the mushrooms.

 

 

 

 

 

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