SHRIMP SHIITAKE NOODLES
These Shrimp Shiitake Noodles are loaded with earthy shiitake mushrooms, juicy, plump shrimp and oodles of noodles in a yummy soy sauce and butter sauce. Best of all, dinner in 30 minutes! Get your slurp on!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper. Cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
- Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
- Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
- Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
- Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes.
- Add the noodles to the skillet and toss. Add the shrimp back to the skillet and garnish with the green onions.
- Serve while warm.
Nutrition Facts : Calories 630 kcal, Carbohydrate 78 g, Protein 34 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 252 mg, Sodium 2206 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
PAN-SEARED FISH WITH SHIITAKE MUSHROOMS RECIPE
Steps:
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes. Transfer to a warmed serving plate and set aside.
- Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
- In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.
Nutrition Facts : Calories 523 kcal, Carbohydrate 17 g, Cholesterol 137 mg, Fiber 5 g, Protein 42 g, SaturatedFat 10 g, Sodium 1316 mg, Sugar 4 g, Fat 34 g, ServingSize serves 2, UnsaturatedFat 0 g
BRAISED SHITAKE MUSHROOMS WITH PRAWNS
Make and share this Braised Shitake Mushrooms With Prawns recipe from Food.com.
Provided by Cook Food Mood
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan, add ginger, anise and mushrooms. Stir fry 1 minute.
- Add stock, soy sauce, sugar, rice wine, salt and pepper. Simmer 20 minute.
- Add beancurd and prawns. Cook 5 minute.
- Thicken sauce with cornflour and add sesame oil.
Nutrition Facts : Calories 98.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 15.6, Sodium 634.5, Carbohydrate 15.3, Fiber 1.7, Sugar 3.8, Protein 6.3
HOT & SPICY BRAISED PRAWNS
Quick fast and delicious! Great with any chinese meal. Great with any meal for that matter. Substitute Chicken or beef for the prawns
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oil,Garlic and Ginger in a fry pan or Wok.
- Stir and fry until the oil has absorbed the fragrance (10 seconds).
- Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
- Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
- Do not over cook the prawns.
- Add green onion cook 30 seconds.
RECONSTITUTED SHITAKE MUSHROOMS
Delicious way to reconstitute dried shitake mushrooms for use in your recipes. A Japanese friend showed me how to make these a few months ago - they are moist and flavorful, you would never guess they started out dried. She used it to top a sushi salad, but they are also delicious alone. The broth makes a lovely soup too.
Provided by Random Rachel
Categories Japanese
Time 35m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Soak the shitake mushrooms in water according to package directions to hydrate.
- In a small saucepan, cover the mushrooms with water. Add in the dashi, mirin, sake, sugar, and soy sauce. Bring to a boil. Reduce heat and simmer 20-30 minutes.
- When the mushrooms are tender, remove from soup and slice to use in your recipe. You can also make a decent soup out of the leftover broth by leaving in some sliced mushrooms, and adding a bit of diced tofu, etc. as you would with a miso soup.
Nutrition Facts : Calories 263, Sodium 363.7, Carbohydrate 55.5, Sugar 51.2, Protein 0.4
PRAWN & MUSHROOM FIVE-SPICE STIR-FRY
A healthy shellfish, mushroom and Savoy cabbage supper to serve with wholewheat noodles
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
- Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium
BRAISED MUSHROOMS
Terrific mushrooms in a lovely rich sauce to serve with beef! Two pounds of mushrooms will look like a lot, but it cooks down a lot, so don't skimp!
Provided by Judy in San Antonio
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
- Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
- Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
- Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.
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- Start by making the cauliflower rice. Place the Cauliflower (1) in the bowl of a food processor and pulse a few times until they become small granules.
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