Izakaya Sakura Stuffed Shiitake Mushrooms Food

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Wash and destem mushrooms (save stems and chop stems up small).
• Saute mushroom caps in butter, then remove from heat.
• In a small pot, saute onions and mushroom stems until slightly carmelized.
• Add corn and ginger and cook for another minute or so.
• Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
• Cook until everything comes together, then remove from heat and add the egg.
• In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
• Bake for 15 minutes or until rice mixture is slightly crunchy.
• While you wait, mix mayo with a bit of sriracha to taste.
• When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
• Serve with picked daikon and mixed greens.

IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
• Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
• Grease a baking sheet with olive oil and place mushrooms stem side up.
• Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
• Serve with ponzu sauce.

CHICKEN AND SHIITAKE MUSHROOM SOUP

Steps:

• Toss chicken with cornstarch and soy sauce, set aside.
• Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 minutes. Add ginger, and garlic and cook until fragrant, about 1 minute. Add chicken and cook 2 minutes. Add chicken broth; increase heat to medium-high and bring to a boil.
• Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 minutes. Ladle soup into bowls; top with green onions.

SHIITAKE MUSHROOM SOUP

Steps:

• Saute mushrooms and ginger in olive oil until soft and fragrant.
• Add chicken stock and water and bring to a boil.
• Add Soba noodles and boil until soft.
• Lower heat and add spinach, cook until wilted.
• Finally add soy sauce and lime juice to taste.

CREAMY SHIITAKE MUSHROOM SOUP

Steps:

• In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
• Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
• In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
• Cook on low for one minute more and then serve with freshly cracked pepper on top.

HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
• Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
• Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
• Sprinkle with cheese and bake 8 to 10 minutes.
• Garnish with coconut.

IZAKAYA SAKURA SALMON AND JAPANESE MUSHROOM SALAD

Steps:

• Remove skin and bone from the salmon. Cut into bite-sized chunks.
• Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
• Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
• In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
• Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.