Shiitake mushrooms are very versatile - they can be sautéed, broiled, baked, grilled, stir fried, or sliced thin and used raw on salads. Shiitake caps have a meaty flavor that enhances almost any dish and the stems can be used to create deeply flavored stocks. With caps ranging in size from 2 to 4 inches, it is the most widely consumed mushroom in Asia and has been cultivated there for centuries.

Shiitake are one of a few known natural sources of vegan and kosher vitamin D (vitamin D2). Proven medicinal benefits include antiviral, antifungal, and anti-tumor effects. For example, the consumption of shiitake mushrooms significantly lower blood cholesterol levels and is reported to lower high blood pressure in laboratory animals. Shiitake contains all eight essential amino acids in better proportions than soy beans, meat, milk, or eggs as well as a good blend of vitamins and minerals including vitamins A, B, B12, C, D and Niacin.

Delicious Windcrest Farm Shiitake mushrooms are grown locally on native oak logs and may be stored in a cardboard box or paper bag for up to a month at 36-41°F or they can also be dried whole or sliced. Some people prefer dried shiitake to fresh, because the drying process draws out the superior flavor from the dried mushrooms by breaking down proteins into amino acids. Large-scale commercial mushrooms, grown on sawdust blocks, are generally regarded as lower in quality with regard to taste, shelf life and increased cooking shrinkage. BUY LOCAL!

Shiitake Relish

• 3/4 pound fresh shiitake mushrooms
• 2 to 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 tablespoons mixed chopped fresh thyme, rosemary, sage, oregano, and parsley
• 1 tablespoon balsamic vinegar
• 1-1/2 teaspoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive

Preheat grill.

Remove stems from the mushrooms and save for soup flavoring. Wipe the mushroom caps with damp paper towels to remove surface dirt if necessary. Brush the caps lightly with 1 - 2 tablespoons of the olive oil and place on the grill. Grill on both sides until browned and cooked throughout, about 2 to 3 minutes on each side. Cut the mushrooms into very think strips, place in a bowl, season lightly with salt and pepper, and reserve.

Heat the remaining olive oil in a skillet over low heat. Add the shallots and garlic and sweat 3 - 4 minutes, or until soft, stirring occasionally. Do not allow to brown. Allow to cool slightly, then add the shallots to the mushrooms. Stir in the fresh herb mixture.

In a small mixing bowl, whisk together the balsamic vinegar, lemon juice, and extra virgin olive oil. Pour over the mushroom mixture and toss gently. Season to taste with salt and pepper. Yield: 1-1/2 cups (best served the same day it's made.)

Simple Shiitakes

• 4 oz. Fresh Shiitake mushrooms, sliced
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp. ground white pepper (to taste)
• 1 Tbs. butter or olive oil

Sauté garlic, onion and white pepper in olive oil or butter over moderate heat until the onion is softened.

Add Shiitake mushrooms and sauté for two more minutes. (Do not overcook).

Serve over pasta, rice, or hearty garlic bread.

Shiitake Mushroom Stuffing

 

This stuffing is great with a pork tenderloin!

• 2 ounces minced white onion
• 2 ounces  butter
• 2 cups diced shiitake mushrooms
• 3/4 cup diced tart apples
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 6 ounces stock (chicken or vegetable)
• 2 ounces finely chopped pistachios
• ½ cup fine dry bread crumbs

Add the rubbed sage, salt and ground black pepper. Add the 6 ounces of stock;
reduce to 3 ounces of liquid. Stir in 2 ounces finely chopped pistachios and 1/2 cup fine dry bread crumbs and cook until dry.

Stuffed Shiitake

The rich taste of shiitake makes this recipe a perfect one to serve as an appetizer or offer as a light evening meal.

• 1 dozen fresh shiitake
• 1 onion, finely chopped
• 1/2 cup celery, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon tamari
• 1/2 dozen wild mushrooms, such as oyster, chopped
• 1 cup bread crumbs
• 1/3 to 2/3 cup Parmesan cheese
• Chopped parsley to taste
• Paprika to taste

Cut the stems off the shiitakes and chop them finely. Reserve the caps. Sauté the onion, celery, and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs, and Parmesan cheese, and sauté for 3 to 4 minutes longer. Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet. Bake the shiitakes at 375° F for 15 minutes, broil for a minute longer to brown the cheese and serve.