SHIITAKE MUSHROOMS AND BROWN RICE EN PAPILLOTE
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Cut 4 pieces of parchment paper, 12 by 16 inches each. Divide brown rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with olive oil.
- Bake on a rimmed baking sheet until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Serve with greens divided among plates and squeezed with lemon wedges.
Nutrition Facts : Calories 282 g, Fat 15 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g
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.
RICE WITH SHIITAKE MUSHROOMS AND SPROUTS
This steamed stove-top rice dish comes together quickly. It's simply flavored with dried shiitake mushrooms and sprouts. The rice is cooked in the shiitake soaking liquid, and is finished with a flavorful soy sauce mixture that gets drizzled over the top. The versatility and ease of combining all ingredients at once and cooking makes this side an easy go-to weeknight dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 6 dried shiitake mushrooms in 2 cups boiling water, 30 minutes. Drain, reserving the liquid. Slice the mushroom caps (discard the stems). Bring 1 1/2 cups rinsed sushi rice, the mushrooms and soaking liquid and 1 cup soybean sprouts to a boil in a saucepan; cover and simmer 15 minutes. Top with 1/4 cup soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds.
BROWN RICE WITH SHIITAKES AND SCALLIONS
Provided by Anita Lo
Categories Mushroom Side Low Fat Vegetarian Low Cal Dinner Lunch Healthy Vegan Brown Rice Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 3 cups hot water until soft, as directed on package (at least 25 minutes). Save soaking water. Strain soaking water through a fine-mesh sieve into a large saucepan; add rice, shiitakes, kombu (if desired), soy sauce and salt. Bring to a boil, stir and cover. Reduce heat to low and simmer, covered, until all liquid has evaporated and rice is tender, about 40 minutes. Turn off heat and allow to rest 10 minutes. Stir in scallions and serve immediately.
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