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Diary of a Maui Web Designer

Slowly Simmered Shiitake Mushrooms

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There have been several requests that I post another recipe. I admit, it’s been a long time. So, this one is for all of my Foodie friends out there. This recipe is what I call “vegetarian steak”. It’s great as a side dish, or can even be a main course if you eat it with a nice serving of brown rice since it’s rich and filling. It keeps in the refrigerator for a couple weeks, too.

shitake mushroom recipe

SERVES: Four

INGREDIENTS:
20 dried shiitake mushrooms
1 Tbsp. vegetable oil
2 Tbsp. shoyu (soy sauce)
1 1/2 tsp. sugar (superfine)
1 Tbsp. toasted sesame oil

DIRECTIONS:
1) Start soaking the shiitake mushrooms the day before. I put them in a jar and fill it all the way up with water. You want to be sure all the mushrooms are submerged in water. Leave to soak overnight.
2) Reserve 1/2 cup of the shiitake water. Drain out the rest by dumping the mushrooms into a strainer. Remove and discard the stalks.
3) Heat the oil in a wok or large pan. Stir-fry the mushrooms over high heat stirring constantly for five minutes.
4) Turn the heat down to the lowest setting. Add the mushroom liquid, the shoyu and sugar. Cook until there is almost no moisture left, stirring frequently. Add the sesame oil and remove from heat.
5) Let the mushrooms cool on a cutting board. Then slice and arrange the shiitake nicely on a large plate.

The mushrooms come out so juicy and tasty. Enjoy!

Dried Shitake

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