Dried Shiitake Mushrooms Food
SHIITAKE MUSHROOM ADOBO
Adobo is a Filipino household staple usually made with chicken or pork. This vegetarian version swaps in dried shiitake mushrooms, which give it a meaty texture and deep satisfying flavor. Dried shiitakes also make it a pantry meal that can be prepared in just about an hour. Use organic sugar or agave nectar to make it vegan.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems.
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice.
MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS
The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.
Provided by CookinDiva
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
- Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
- Set mushrooms aside.
- Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
- In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
- Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
- Add wine to onion/rice mixture; stir and allow to evaporate.
- Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
- When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.
Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.5, Sodium 670.9, Carbohydrate 58.6, Fiber 2.7, Sugar 1, Protein 10.2
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