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Shiitake mushrooms

Explore 100 recipes, 1 gallery, 31 videos, and more

Mushroom-Polenta Diamonds

Other Ideas:
Appetizers, Polenta
Ingredients
  • 6 ounces shiitake mushrooms, stems removed, and caps wiped clean
  • 1 tablespoon unsalted butter, plus more for baking sheet
  • 1 small onion, minced
  • 2 tablespoons port or dry white wine
  • 6 tablespoons heavy cream
  • 1 teaspoon coarse salt, plus more for seasoning
  • Freshly ground pepper
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • 2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
  • Mascarpone cheese, for garnish (optional)
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Soup For One: Mushroom "Tea"

Time:20 mins
Ingredients
  • 2 cups store-bought mushroom broth (We like Pacific Natural Foods Organic Mushroom Broth)
  • 1 3-inch piece fresh ginger, peeled
  • 3 sprigs fresh dill
  • 3 sprigs fresh mint
  • 3 sprigs fresh thyme
  • 1/2 red or green jalapeno, thinly sliced
  • 2 slices dried porcini mushroom
  • 1 teaspoon coarse salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • 6 ounces assorted wild mushrooms, such as chanterelle, shiitake, and oyster
  • 1/2 shallot, thinly sliced
  • 2 tablespoons white wine (see left)
  • 2 to 3 thin slices red or green jalapeno
  • 1/4 teaspoon fresh thyme leaves
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Beef Tenderloin with Mushrooms and Thyme

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Wild Mushroom Pate

Ingredients
  • 1 cup walnuts, finely chopped, plus more for garnish
  • 6 tablespoons unsalted butter
  • 2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, finely chopped
  • 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry
  • Juice of 1 lemon
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • Dash of tabasco sauce
  • 1 (8 ounce) package cream cheese, room temperature
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Fungus Tart

Time:2 hours
Ingredients
  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 7 large shiitake mushrooms, stems trimmed
  • 2 spring onions or scallions
  • 1 Trumpet Royale mushroom
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • 2 tablespoons unsalted butter
  • 1 fennel bulb, chopped, fronds reserved
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • 1 large egg
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground white pepper
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Wild Mushroom Pate

Ingredients
  • 1/2 cup walnuts
  • 6 tablespoons unsalted butter
  • 1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 1/2 teaspoons coarse salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry, or Madeira
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1 Tabasco sauce
  • 1 (8 ounces) cream cheese, room temperature
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Beef Stroganoff

Ingredients
  • 7 tablespoons unsalted butter
  • 3 shallots, finely chopped
  • 1 pound shiitake mushrooms, stems removed, roughly chopped
  • 1 pound white button mushrooms, sliced
  • 1/2 cup cognac
  • 2 cups heavy cream
  • 1 teaspoon English-style mustard
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into strips 1/8-inch thick
  • 1 cup (about 4 ounces) pear tomatoes, halved
  • 1 pound pappardelle, pasta, cooked
  • 1 tablespoon creme fraiche
  • 1 crushed saffron threads
  • 1/4 cup tarragon, finely chopped, plus sprigs for garnish
  • 1/4 cup fresh flat-leaf parsley, finely chopped
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Moo Shu Pork

Ingredients
  • 8 ounces pork tenderloin, cut into 1/8-by-1 1/2-inch strips
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sweet Marsala wine
  • 2 teaspoons sugar
  • 1 tablespoon dark sesame oil
  • Salt and freshly ground pepper to taste
  • 2 tablespoons peanut oil
  • 1/4 cup thin slivers fresh ginger
  • 8 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
  • 1 small savoy cabbage, (1 pound), cored and sliced 1/8-inch thick
  • 2 carrots, peeled and grated on large holes of a box grater
  • 10 shiitake mushroom caps, sliced 1/8-inch thick (2 1/4 cups)
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Veal Stew with Shallots and Wild Mushrooms

Ingredients
  • 1 tablespoon olive oil
  • 1 pound lean veal shoulder, cut into 1 1/2-inch cubes
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 20 shallots (about 1 1/2 pounds), peeled and left whole
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 fresh sage leaves, or 1 teaspoon dried
  • 2 fresh large sprigs thyme, or 1/8 teaspoon dried
  • 2 Yukon gold potatoes (about 1/2 pound), peeled and cut into 3/4-inch pieces
  • 4 ounces cremini or button mushrooms, thinly sliced
  • 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
  • 2 tablespoons snipped fresh chives
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Radicchio and Mushroom Chicken Roulade

Ingredients
  • 2 boneless, skinless chichen breast halves (reserved from Stuffed-Noodle Soup)
  • Coarse salt
  • 1 small head radicchio, cored, leaves separated
  • 3 tablespoon unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices)
  • 1 chicken liver (reserved from Stuffed-Noodle Soup), finely chopped
  • 1 tablespoon finely chopped fresh sage
  • Freshly ground pepper
  • 1/2 cup Marsala wine
  • 1/4 cup freshly shredded mozzarella cheese
  • 10 cipollini or pearl onions, peeled
  • 1/4 cup chicken stock (reserved from Stuffed-Noodle Soup)
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