Grilled Shiitake Oak Mushrooms Recipes

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GRILLED SHIITAKE WITH PONZU

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Provided by Hiroko Shimbo

Time 45m

Yield Serves 4 as a side dish

Number Of Ingredients 9



Grilled Shiitake With Ponzu image

Steps:

  • First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
  • Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
  • Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
  • Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.

3 Tbsp. komezu (rice vinegar)
2½ Tbsp. mirin
2 Tbsp. yuzu juice (or substitute lemon juice)
5 Tbsp. shoyu (soy sauce)
6 Tbsp. dashi
16 large fresh shiitake mushrooms, preferably donko
About 3 Tbsp. sake
⅓-½ cup grated daikon
1 yuzu or lemon rind, julienned (for garnish)

GRILLED SHIITAKE (OAK MUSHROOMS)

Provided by Craig Claiborne

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6



Grilled Shiitake (Oak Mushrooms) image

Steps:

  • Preheat charcoal or gas-fired grill.
  • Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
  • Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams

12 large fresh shiitake mushrooms
3 tablespoons light soy sauce
3 tablespoons lemon juice
2 teaspoons mirin (see note)
2 teaspoons finely chopped scallions
1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste

MARINATED SHIITAKE MUSHROOMS

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8



Marinated Shiitake Mushrooms image

Steps:

  • In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and tir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

2 teaspoons sesame oil
1 teaspoon sliced garlic
1 tablespoon sliced fresh ginger root
3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed
1 cup rice wine vinegar
1 teaspoon sambal olek (Thai chile paste)
1/2 teaspoon salt
1/2 cup Sesame Vinagrette

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13



Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Steps:

  • Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
  • In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
  • Heat a grill to high.
  • Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
  • Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8



Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette image

Steps:

  • Heat the grill to high.
  • Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
  • Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
  • Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams

5 large shiitake mushrooms, stems removed
6 tablespoons canola oil
Salt and freshly ground black pepper
1 teaspoon whole-grain mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
4 bone-in, skin on chicken breasts (about 8 ounces each)

GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 dozen

Number Of Ingredients 5



Grilled Shiitake Mushrooms on Rosemary Skewers image

Steps:

  • Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
  • Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.

1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary, plus twelve 10-inch stems for skewering
Coarse salt and freshly ground black pepper
48 2- to 2 1/2-inch-diameter (about 1 3/4 pounds) shiitake mushrooms, cleaned and stemmed

CONTEST-WINNING GRILLED MUSHROOMS

Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5



Contest-Winning Grilled Mushrooms image

Steps:

  • Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 pound medium fresh mushrooms
1/4 cup butter, melted
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
Grilled lemon wedges, optional

GARLIC SAUTEED SHIITAKE MUSHROOMS

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5



Garlic Sauteed Shiitake Mushrooms image

Steps:

  • Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
  • Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram

4 tablespoons unsalted butter
2 large cloves garlic, minced
6 ounces large shiitake mushrooms, stems removed
Salt and freshly ground black pepper
1 tablespoon chopped parsley

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