Recipe Page: Shiitake Mushroom

Shiitake Mushroom and Chicken Stir-Fry

Duration: 30 minutes

Umami-rich and savoury.

Utensils

  • Wok or large skillet

Ingredients

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 1 red bell pepper, thinly sliced
  • 1 broccoli crown, cut into florets
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Cooked white rice for serving
  • Sesame seeds and green onions for garnish

Instructions

  1. In a bowl, mix soy sauce, oyster sauce, and sesame oil to create the sauce.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat.
  3. Add sliced chicken and cook until browned and cooked through. Remove from the wok and set aside.
  4. In the same wok, add a bit more oil if needed. Stir-fry shiitake mushrooms, red bell pepper, and broccoli until they are tender-crisp.
  5. Add minced garlic and grated ginger to the vegetables, sautéing for about 1 minute.
  6. Return the cooked chicken to the wok and pour the sauce over the ingredients. Toss until everything is well-coated and heated through.
  7. Serve the shiitake mushroom and chicken stir-fry over cooked white rice. Garnish with sesame seeds and sliced green onions.

Creamy Shiitake Mushroom Risotto

Duration: 45 minutes

Creamy and rich, super delicious.

Utensils

  • Large pan

Ingredients

  • 1 cup Arborio rice
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pan, sauté chopped onions in butter until softened.
  2. Add minced garlic and sliced shiitake mushrooms, cooking until the mushrooms are browned.
  3. Stir in Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  4. Pour in white wine and cook until it evaporates.
  5. Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
  6. Continue this process until the rice is creamy and cooked to al dente texture.
  7. Stir in grated Parmesan cheese, salt, and black pepper.
  8. Garnish with fresh parsley before serving.

Shiitake Mushroom and Tofu Stir-Fry

Duration: 30 minutes

Simple and packed with flavour.

Utensils

  • Wok or large skillet

Ingredients

  • 8 oz firm tofu, cubed
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Cooked brown rice for serving
  • Sesame seeds and green onions for garnish

Instructions

  1. Press tofu to remove excess water, then cut it into cubes.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat.
  3. Add tofu cubes and stir-fry until golden brown. Remove from the wok and set aside.
  4. In the same wok, add a bit more oil if needed. Stir-fry shiitake mushrooms, julienned carrot, and sliced bell pepper until they are tender-crisp.
  5. Add minced garlic and grated ginger to the vegetables, sautéing for about 1 minute.
  6. Return the cooked tofu to the wok.
  7. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and sesame oil to create the sauce.
  8. Pour the sauce over the ingredients and toss until well-coated.
  9. Serve the shiitake mushroom and tofu stir-fry over cooked brown rice.
  10. Garnish with sesame seeds and sliced green onions.