分类: Shitake Mushrooms

Creamy Mushroom Pasta

9/4/2019

Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini

Freshly grated Parmigiano for serving

Bring a large covered pot of water to a boil
Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
Meanwhile, add the fettuccine to the boiling water and cook according to directions.
Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
When the pasta is done, drain well and place it in a serving dish.
Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.

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Asparagus, Bok Choy, Shiitake Rice Salad

6/9/2018

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Kay Carroll

Serves: 6 to 8 as a side dish

2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
1-tablespoon oil
8 oz. shitake mushrooms, cleaned and sliced
1 large shallot, minced
2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated
1 lb. asparagus, trimmed and sliced

Cook the rice in the Thai broth until cooked yet firm. Set aside.
Heat the oil in a large pan to medium.
Add the mushrooms and sauté about 3 minutes.
Add the shallots and sauté for an additional 3 minutes.
Add the bok choy stems and the asparagus pieces to the mushrooms and shallots. Sauté all of the vegetables for an additional 5 minutes.
Combine the rice with the sautéed ingredients. As you mix, add the Bok Choy greens.

Note: This dish can be served warm or at room temperature. It can also be served as a main course.

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Shiitake Mushroom Asparagus Spinach Soup

5/20/2018

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Yield: 4 servings
Ingredients

2 TBS butter or oil of choice
1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
2 cups shiitake mushrooms, fresh and chopped into thin slices
4 big handfuls of baby spinach, washed well and roughly chopped
1 small onion, finely chopped
4 cloves garlic, minced
4 cups broth (chicken, beef , or veggie)
1/2 tsp tarragon, dried
1 bay leaf
1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
1/4 cup fresh parsley, finely chopped
juice of 1 lemon
salt and pepper, to taste

Instructions

Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
Add minced garlic and saute for about a minute
Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
Before serving, add salt and pepper to taste and gently reheat.

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Savory Lemon Pepper Vegetable Tart

4/24/2018

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Makes one 11” tart

1 prepared Lemon Pepper Pie Crust (see recipe below)

1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form

Preheat oven to 375º
Melt the butter with the olive oil in a large sauté pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes. Do not let them brown.
Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
Add the thyme, mix gently.
Add the flour and stir until absorbed and blended with the liquids.
In a small bowl, light beat the milk, crème fraiĉhe and egg together. Season with salt and pepper to taste and set aside.
Spread the mustard evenly across the baked pie shell.
Cut the goat cheese in to slices and distribute them across the pie shell.
Spoon the vegetable mixture across the top of the cheese in the pie shell.
Gently pour the milk mixture over everything in the pie shell. Place in the oven and bake for about 45 minutes, until the crust is golden.

LEMON PEPPER PIE CRUST

Makes 1 -11” crust

1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper

Preheat oven to 375º.
Mix flour, salt, pepper and spices with butter bits until there is a sandy texture. If you use a processor, use only a few pulses. If you use a mixer with a paddle, again, do not overwork the dough.
Add in the lemon juice, zest and the egg. Mix only until incorporated. Shape into a disk and refrigerate about 30 minutes before rolling it out.
Roll the dough out on a very lightly floured surface.
Gently place in a tart pan with removable sides. Prick the dough with a fork.
Place the pie shell in the oven for approximately 10 minutes. Remove to a cooling rack.

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Creamy Mushroom Pasta

Asparagus, Bok Choy, Shiitake Rice Salad

Shiitake Mushroom Asparagus Spinach Soup

Savory Lemon Pepper Vegetable Tart

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