Purple Gnocchi With Shiitake Mushrooms Food

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PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS



Purple Gnocchi With Shiitake Mushrooms image

Make and share this Purple Gnocchi With Shiitake Mushrooms recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs purple yams
3/4 cup all-purpose flour, plus more as needed and more for dusting
1 large egg
2 tablespoons olive oil
3 garlic cloves, minced
3 ounces shiitake mushrooms, stemmed and sliced (2 c. sliced)
2 teaspoons fresh lime zest
2 tablespoons fresh lime juice
kosher salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup fresh basil, leaves thinly sliced, divided
lime wedge, for serving

Steps:

  • Preheat oven to 450 degrees. Bake yams directly on oven rack until completely tender when pierced with a fork, about 45 minutes.
  • Transfer potatoes to a work surface and halve lengthwise. Allow to cool slightly, then scoop flesh out of skins and pass purple yam through a ricer onto a clean work surface lightly dusted with flour. Spread into an even layer an allow to cool until just warm. Break egg over the surface and sprinkle ½ Celsius flour over, then use hands to gently work into a shaggy dough. Bring together into a loose ball and sprinkle with the remaining ¼ Celsius flour. Gently fold and press dough, adding more flour as necessary if too sticky, just until uniform. Lightly dust dough with flour and form into a log.
  • Clean work surface and dust with fresh flour. Using a bench scraper, cut dough into quarters. Working with one piece at a time, use palms to roll dough into ¾"-thick ropes. Cut into 1" pieces, lightly roll each into a ball and press over the tines of a fork to create ridges, and transfer to a baking sheet dusted with flour. Repeat with remaining dough.
  • Meanwhile, bring a large pot of generously salted water to a boil. Working in batches, transfer gnocchi to pot, gently stirring once or twice to prevent sticking. Cook until gnocchi float to the surface, 3-5 minutes, and then cook for an additional 30 seconds. Using a spider or slotted spoon, transfer gnocchi to a sheet tray lightly drizzled with olive oil and set aside. Reserve ½ Celsius cooking liquid.
  • Heat oil in large skillet over low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to medium and add mushrooms. Cook, stirring occasionally, until tender and lightly browned, 4-5 minutes. Stir in lime zest and juice, and season to taste with salt and pepper.
  • Add gnocchi, reserved cooking liquid, parmesan, and ¼ Celsius basil to skillet. Toss to thoroughly combine and cook until sauce is thickened and slightly reduced, about 3 minutes. Serve garnished with freshly grated parmesan, remaining basil, and lime wedges.

PORK STRIPS WITH SHIITAKE MUSHROOMS



Pork Strips With Shiitake Mushrooms image

My kids comfort food on a rainy day. Very good to serve with piping hot rice or my "lemon pasta with Sour cream" recipe.

Provided by shygirl

Categories     Pork

Time 30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8

1 pork tenderloin, cut to strips
1 tablespoon knorr seasoning
1 -2 tablespoon lemons or 1 -2 tablespoon lime juice
2 tablespoons garlic cloves, minced
1/2 teaspoon pepper
1 -2 tablespoon unsalted butter
1 medium onion, minced
8 ounces shiitake mushrooms, strips or 8 ounces button mushrooms, drained

Steps:

  • Marinate pork strips in Knorr seasoning, lime juice, garlic, pepper.
  • Refrigerate overnight and allow flavors to blend.
  • Next day, Saute onions in butter over a large skillet.
  • When onions are soft, add in pork strips.
  • Stir fry till no longer pink and add in the shitake or button mushroom strips that's been drained.
  • Serve over hot rice or my Lemon pasta with sour cream.

Nutrition Facts : Calories 142.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 59.8, Sodium 48.7, Carbohydrate 5.3, Fiber 1.4, Sugar 1.7, Protein 18.6

THAI OVEN-BAKED RICE WITH SHIITAKE MUSHROOMS



Thai Oven-Baked Rice With Shiitake Mushrooms image

This is a wonderful spicy rice casserole, for more heat increase the cayenne! Ground chicken or turkey can be substituted for the ground pork if desired. Substitute any kind of mushrooms for the shiitake if desired, but shiitake is best to use! Although the recipe states to use short-grain rice, I use Uncle Ben's converted white rice successfully for this recipe.

Provided by Kittencalrecipezazz

Categories     Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 lb ground pork
1 small onion, finely chopped
2 tablespoons minced fresh garlic (or to taste)
1 (10 ounce) can chicken broth (with 1 can cold water)
3 tablespoons low sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce (optional)
2 -3 teaspoons chili-garlic sauce
1/4 teaspoon cayenne pepper (or to taste)
2 red bell peppers, seeded and julienned (or use 1 each red and green)
2 -3 cups sliced shiitake mushrooms
1 cup short-grain rice (Aborio is good)
salt (optional)
3 -4 green onions, finely chopped
1/4 cup fresh coriander, finely chopped

Steps:

  • Set oven to 375 degrees (set oven rack to second-lowest position).
  • Grease a medium-size casserole dish.
  • Heat oil in a large saucepan or a Dutch oven over medium heat.
  • Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
  • Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
  • Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven.
  • Bake for about 35-40 minutes or until the rice is desired tenderness.
  • Stir in the green onions and coriander.

Nutrition Facts : Calories 594.6, Fat 31.9, SaturatedFat 10.1, Cholesterol 81.8, Sodium 703.7, Carbohydrate 49.1, Fiber 3.5, Sugar 4.1, Protein 25.9

HERBED PASTA WITH SHIITAKE MUSHROOMS



Herbed Pasta With Shiitake Mushrooms image

A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.

Provided by Ingy1171

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb spaghetti noodles
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
2 -3 garlic cloves, diced
1/2 medium onion, chopped
1 1/2 teaspoons chopped basil (I use freeze-dried)
1/2 teaspoon italian seasoning
1/2 cup milk
1/2 cup dry white wine
6 -9 dried shiitake mushrooms
1 cup parmigiano-reggiano cheese

Steps:

  • Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
  • Cook pasta according to package directions and set aside.
  • In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
  • Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
  • Add wine. Cook another 2-3 minutes to allow flavors to blend.
  • Add milk and let simmer until liquid is almost evaporated.
  • Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
  • Sprinkle with Parmigiano-Reggiano and serve.

ROASTED ASPARAGUS & SHIITAKE MUSHROOMS



Roasted Asparagus & Shiitake Mushrooms image

A great side to roast chicken, these vegetables are also delicious served on a bed of mixed greens and drizzled with a little more oil and vinegar. They are equally good warm or at room temperature.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, trimmed and peeled
1 lb small shiitake mushroom, rinsed,stems removed
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees.
  • In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
  • Sprinkle with the coarse salt.
  • Spread the vegetables on two cookie sheets so they are not touching.
  • Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
  • Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
  • Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
  • Serve warm or at room temperature.

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