Shrimp Noodles With Shiitake Mushrooms Food

SHRIMP SHIITAKE NOODLES

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.

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.

FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS

Steps:

• Combine oyster sauce and soy sauce in small bowl; set aside.
• Heat 12-inch nonstick skillet over medium heat until hot.
• Add 1 1/2 teaspoons oil.
• Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
• Transfer eggs to small bowl and set aside.
• Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• Transfer to bowl with eggs and set aside.
• Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
• Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
• Stir in garlic and cook for about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• Serve.

HERBED PASTA WITH SHIITAKE MUSHROOMS

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.

SPAGHETTI WITH SHRIMP AND MUSHROOMS

Steps:

• Bring a large pot of water to a boil.
• Shell and devein the shrimp. Slice the mushrooms and coarsely chop the scallions.
• Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.
• Meanwhile, in a serving bowl, beat the egg. Stir in the half-and-half, Parmesan cheese, parsley, anchovy paste, mustard and pepper. Set aside.
• In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the mushrooms and garlic and stir-fry until the mushrooms are almost limp, about 5 minutes.
• Add the remaining 1 tablespoon oil and the shrimp, stir-fry for 2 minutes. Add the scallions and stir-fry until shrimp turn pink about 2 minutes longer.
• Drain the pasta in a colander. Add the hot pasta to the beaten egg mixture and toss to cook the egg as well as coat the pasta. Add the shrimp-vegetable mixture and toss to distribute evenly. Serve hot.