223 shiitake recipes

Creamy arborio rice cooked risotto-style with shiitake mushrooms, smoked pork, and Chinese flavors. A fusion dish with soy-sesame sauce and mustard greens, ready in 45 minutes.

Plump oysters nestled in shiitake mushroom caps and glazed with an Asian-inspired sauce of hoisin, oyster sauce, ketchup, and serrano chili. An elegant appetizer ready in just 30 minutes.

Sauteed beef tips with shiitakes: pan-seared tenderloin cubes with earthy shiitake mushrooms, shallots, spinach, white wine, and a cream-butter pan sauce. 20-minute restaurant plate.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Creamy garlic soup with shiitake mushrooms, slow-cooked with brandy and thyme. A restaurant-style cream soup with deep umami and mellow, sweetened garlic flavor.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

Tuna en papillote with fresh orange segments, shiitake mushrooms, thyme, and a touch of soy sauce, baked in parchment packets until puffed. A 40-minute French technique that steams the fish in its own juices.

Teriyaki-marinated salmon steamed in wilted romaine leaves with shiitake mushrooms, fresh ginger, and mint. A light, aromatic main with no added fat.