CRISPY & CHEWY SESAME SHIITAKE

by with No Comment Shiitake

At Gratitude Garden Farm, we believe that great meals come from great ingredients, and our Crispy & Chewy Sesame Shiitake recipe is the perfect example. Shiitake mushrooms, with their rich umami flavor and satisfying texture, are transformed into a crispy, chewy treat that’s bursting with savory goodness. Coated in sesame seeds and gently fried to perfection, these mushrooms are the ideal balance of crunch and tenderness.

Whether served as a snack, appetizer, or over rice with your meal, these Sesame Shiitakes offer a unique and delicious way to enjoy one of nature’s finest ingredients.

INGREDIENTS:

For the shiitake:

For the sesame sauce:

For garnish:

  • 2 green onion , thinly sliced
  • 2-3 teaspoons sesame seeds

INSTRUCTIONS:

  1. Slice shiitakes into 1/2 inch pieces. Dry fry mushrooms in pan stirring until mushroom are cooked, about 6 mins.  Gently dab out the excess water from the mushrooms. Toss them in the cornstarch so they are evenly coated and shake off the excess. If you are having trouble getting the cornstarch to stick add some of the oil.
  2. Heat oil in a skillet over medium-high heat. Make sure the oil is nice and hot before adding in the mushrooms so that they fry, and not just soak up the oil. Fry the mushrooms until they are lightly golden on all sides, and no white cornstarch remains.
  3. In the meantime make the sauce by adding all of the ingredients to a small sauce pan. Cook the sauce for about 2 minutes until it begins to thicken. Add in the fried shiitakes and toss to coat. Serve immediately over rice or in anyway that you desire, and garnish with green onions and sesame seeds.

BAKED SHIITAKE MUSHROOMS

by with No Comment Shiitake

These mushrooms, known for their deep umami flavor and meaty texture, take on a rich, savory quality when baked to perfection. With minimal prep and just a few key ingredients, this recipe transforms Shiitake mushrooms into a tender, flavorful dish that’s perfect as a side, appetizer, or light meal.

Whether you’re a longtime fan of mushrooms or new to cooking with them, this easy baked version will quickly become a favorite.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil or melted butter
  • 1 tablespoon white wine or white wine vinegar
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 lb. fresh shiitake mushrooms rinsed and dried; stems removed if you wish*
  • 2 tablespoons chopped parsley for garnish

INSTRUCTIONS:

  1. Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
  2. In a large bowl, whisk together the olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme. 
  3. Add the mushrooms and toss to coat. 
  4. Transfer the coated mushrooms to the prepared baking sheet.
  5. Bake until tender, about 20-30 minutes. Garnish with chopped parsley and serve

NOTES

* Many shiitake recipes will advise you to remove the stems, which are edible but tend to be tough and fibrous. You can certainly do that if you wish. Personally, I find that the stems of small, young mushrooms are fine to eat. If you decide to remove them, cut them off with a knife – you won’t be able to twist them off as you can do with white mushrooms.

CREAMY MUSHROOM SOUP WITH SHIITAKE

by with No Comment Shiitake

The simplest ingredients can create the most nourishing meals. This Creamy Mushroom Soup with Shiitake is the ultimate blend of comfort and wellness—rich, velvety, and brimming with earthy flavor. Shiitake mushrooms, celebrated for their robust taste and immune-boosting properties, take center stage in this creamy soup, making it as nourishing as it is delicious.

Perfect for a chilly evening, a light lunch, or as an elegant starter for your next gathering, this recipe brings farm-to-table goodness straight to your kitchen. So grab your favorite spoon, and let’s create a bowl of warmth and health with fresh Shiitake mushrooms!

Ingredients

  • 10 oz shiitake mushrooms , large whole
  • 1 tablespoon olive oil
  • 1 tablespoon butter or plant based butter
  • 1 onion chopped
  • 1 carrot chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2.5 cups water
  • 1 can light coconut milk or half and half
  • 3 green onions chopped (OPTIONAL)

Instructions 

How to make creamy mushroom soup with shiitake

  1. Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.
  2. To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.
  3. Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
  4. Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.
  5. Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add the coconut milk Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

NOTE: You could use any type of mushroom for this dish, and it would be delicious!

Image taken from Foolproof Living