Type what you have

Ingredients

• ✓ shiitake mushroom
• olive oil
• butter
• shallot
• salt
• sage leaf
• red pepper flakes
• turkey
• vermouth
• egg
• white pepper
• olive oil
• creme fraiche

Instructions

1. 1 Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
2. 2 Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
3. 3 Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
4. 4 Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

By chefblackhat

Ingredients

• ✓ shiitake mushroom
• egg
• chicken stock
• fish stock
• sake
• soy sauce
• chicken breast
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ shiitake mushroom
• olive oil
• garlic
• vegetable broth
• butter
• italian seasoning
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
2. 2 Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

By PINAYCOOK

Ingredients

• ✓ shiitake mushroom
• cooking spray
• short-grain rice
• aji nori furikake
• imitation crabmeat
• mayonnaise
• sour cream
• flying fish roe
• kamaboko
• seaweed

Instructions

1. 1 Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.
3. 3 Spread rice in the prepared pan; sprinkle furikake evenly over top.
4. 4 Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko together in a large bowl. Spread over furikake.
5. 5 Broil in the preheated oven until lightly browned on top, about 15 minutes. Remove from the oven and slice into 24 portions while in the baking dish.
6. 6 Spoon a generous portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

By NovelApproach

Ingredients

• ✓ shiitake mushroom
• soy sauce
• olive oil
• lemon juice
• sea scallop
• olive oil
• lemon juice
• garlic
• italian seasoning
• wooden skewer

Instructions

1. 1 Combine mushrooms, soy sauce, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a bowl; stir to coat.
2. 2 Combine scallops, 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic, and Italian seasoning in a separate bowl; stir to coat.
3. 3 Soak wooden skewers in water while mushrooms and scallops marinate, 30 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Meanwhile, thread mushrooms and scallops onto separate skewers.
6. 6 Cook on the preheated grill until mushrooms soften and scallops are opaque, about 3 minutes per side. Cook mushrooms 1 to 2 minutes more if needed.

By Soup Loving Nicole

Ingredients

• ✓ shiitake mushroom
• butter
• portobello mushroom
• shallot
• all-purpose flour
• chicken broth
• half and half
• salt
• pepper
• cinnamon

Instructions

1. 1 Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. 2 Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

By Lori

Ingredients

• ✓ shiitake mushroom
• grapeseed oil
• onion
• garlic
• butter
• wine vinegar
• salt
• black pepper
• kale leaves
• nutmeg

Instructions

1. 1 Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
2. 2 Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

By alluvcooking

Ingredients

• ✓ shiitake mushroom
• butter
• shallot
• portobello mushroom
• crimini mushroom
• morel mushroom
• chanterelle mushroom
• red wine
• beef demi glace
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ shiitake mushroom
• water
• shrimp
• sunflower oil
• winter melon
• bamboo shoot
• cooking sake
• chicken bouillon
• ginger
• lemon
• cilantro
• salt
• white pepper

Instructions

1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Ingredients

• ✓ shiitake mushroom
• rib roast
• kosher salt
• butter
• thyme
• garlic
• black pepper
• sea salt
• red wine
• beef broth

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
2. 2 Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
3. 3 Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
4. 4 Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
5. 5 Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
6. 6 While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

By John Somerall

Ingredients

• ✓ shiitake mushroom
• canola oil
• mushroom
• green onion
• ginger
• salt
• rice wine
• kombu
• date sugar
• vegetable broth
• goji berry
• ginger

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Ingredients

• ✓ shiitake mushroom
• forest mushroom blend
• olive oil
• pheasant
• garlic
• basil
• butter
• shallot
• portobello mushroom
• sun-dried tomato
• arrowroot powder
• salt

Instructions

1. 1 In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

By Sarah

Ingredients

• ✓ shiitake mushroom
• sirloin steak
• salt
• black pepper
• oil
• shallot
• garlic
• white wine
• beef broth
• butter
• tarragon

Instructions

1. 1 Season steak with salt and pepper on both sides.
2. 2 Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
3. 3 Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
4. 4 Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

By brandon

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• chicken breast
• onion
• chicken broth
• carrot
• white sugar
• soy sauce
• salt
• green onion
• egg

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
2. 2 Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

By KIKUKAT

Ingredients

• ✓ shiitake mushroom
• butter
• salt
• rosemary
• all-purpose flour
• beef broth
• salt
• pepper
• heavy cream
• beef
• veal
• pork

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
3. 3 Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
4. 4 Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
5. 5 Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
6. 6 Remove from heat and stir in heavy cream.
7. 7 Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
8. 8 Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
9. 9 Remove pan from the oven and gently remove meatloaf to a serving platter.
10. 10 Skim off any extra fat from the surface of the sauce.
11. 11 Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ shiitake mushroom
• vegetable broth
• button mushroom
• pearl barley
• lentil
• onion flake
• garlic
• summer savory
• bay leaf
• basil
• black pepper
• salt

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

By diggergirl

Ingredients

• ✓ shiitake mushroom
• cod
• sugar
• water
• yellow miso paste
• mirin
• sake
• olive oil
• asparagus
• kosher salt
• black pepper
• aluminum foil

Instructions

1. 1 Cut the cod into 4 equal pieces, rinse and pat dry.
2. 2 In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
3. 3 Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
4. 4 Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
5. 5 Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
6. 6 Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

By Reynolds KitchensR

Ingredients

• ✓ shiitake mushroom
• angel hair pasta
• garlic
• onion
• white wine
• olive oil
• chicken broth
• heavy cream
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
2. 2 Meanwhile cook pasta in a large pot of boiling salted water until al dente.
3. 3 Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

By Christine L

Ingredients

• ✓ shiitake mushroom
• oxtail
• water
• green onion
• onion
• garlic
• ginger
• bay leaf
• white wine
• soy sauce
• salt
• black pepper
• mustard green
• cilantro

Instructions

1. 1 Place oxtails in a pot and cover with water; boil for 30 minutes.
2. 2 Drain and return to the pot. Cover again with water. Add mushrooms, green onions, onions, garlic, ginger, and bay leaves. Stir in wine and shoyu and season with salt and pepper. Simmer over low heat until meat is falling off the bones, 2 to 3 hours.
3. 3 Stir in mustard greens and cilantro and serve.

By mcrobello

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• chicken breast
• cremini mushroom
• oyster mushroom
• garlic
• all-purpose flour
• white wine
• chicken stock
• sage
• salt
• black pepper
• heavy cream
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
3. 3 Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
4. 4 Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

By JAYDA

Ingredients

• ✓ shiitake mushroom
• pie crust
• butter
• green onion
• garlic
• turkey bacon
• spinach
• broccoli floret
• cheddar cheese
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fit pie crust into a 9-inch pie dish.
3. 3 Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in green onion mixture until fragrant.
4. 4 Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
5. 5 Spoon vegetable mixture into pie crust.
6. 6 Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into filling to combine.
7. 7 Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into it comes out clean, about 10 more minutes.
8. 8 Allow quiche to cool for 5 minutes before serving.

By EATMORCHIKIN

Ingredients

• ✓ shiitake mushroom
• applewood wood chips
• chicken breast
• bacon
• fettuccine pasta
• butter
• garlic
• white wine
• butter
• whipping cream
• parmesan cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Soak wood chips in water for 30 minutes.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
3. 3 Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.
4. 4 Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.
5. 5 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.
6. 6 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
7. 7 Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.
8. 8 Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.

By Austen Schenk

Ingredients

• ✓ shiitake mushroom
• bacon drippings
• venison
• onion
• garlic
• red wine
• cognac
• brandy
• beef bouillon
• bay leaf
• rosemary
• thyme
• black pepper
• baby carrot
• cornstarch
• water

Instructions

1. 1 Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
2. 2 Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.
3. 3 Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.
4. 4 Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

By RUTHWARD

Ingredients

• ✓ shiitake mushroom
• grapeseed oil
• potato
• celery
• carrot
• onion
• swiss chard
• garlic
• salt
• black pepper
• water
• bay leaf
• fusilli pasta
• extra-firm tofu
• tamari
• vegetable bouillon

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea

Ingredients

• ✓ shiitake mushroom
• mixed peppercorn
• salt
• cream of mushroom soup
• black mushroom
• oyster mushroom
• brown beech mushroom
• white mushroom
• garlic
• carrot
• celery
• onion
• olive oil
• milk
• beef broth
• barley
• water

Instructions

1. 1 Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
2. 2 Cover and cook on High for 1 hour.
3. 3 Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

By Doug N

Ingredients

• ✓ shiitake mushroom
• sesame seed
• butterhead lettuce
• red bell pepper
• black pepper
• salt
• jicama
• tofu
• ginger
• vegetable oil
• salt
• white sugar
• sesame oil
• mushroom seasoning
• sambal oelek
• water
• vegetarian oyster sauce
• sambal oelek
• water
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

Ingredients

• ✓ shiitake mushroom
• parsley
• pecorino romano cheese
• pea
• white wine
• bay leaf
• arborio rice
• thyme
• thyme
• cremini mushroom
• black pepper
• sea salt
• red pepper flakes
• garlic
• onion
• butter
• olive oil
• vegetable broth
• vegetable broth

Instructions

1. 1 Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
2. 2 Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
3. 3 Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
4. 4 Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
5. 5 Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
6. 6 Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

By Jonathan Charbz

Ingredients

• ✓ shiitake mushroom
• balsamic vinegar
• butter
• vegetable oil
• duck breast
• bok choy
• shallot
• bacon
• pancetta
• jalapeno pepper
• white sugar
• apple juice
• water
• blueberry
• potato
• olive oil
• black pepper
• thyme
• salt
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rosemary, salt, thyme, and black pepper in a small bowl; reserve for seasoning potatoes and duck.
3. 3 Toss cubed potatoes in a 9x13-inch baking dish with olive oil; sprinkle with 2 tablespoons spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish; bake in the preheated oven, 35 to 40 minutes.
4. 4 While potatoes roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low; simmer until reduced to the consistency of syrup, about 10 minutes.
5. 5 Cook pancetta in a large skillet over medium heat, turning occasionally, until crispy. Drain on paper towels; reserve drippings in the skillet. Add shallots and mushrooms to the skillet; cook and stir until soft and just beginning to brown. Transfer shallots and mushrooms to a bowl; set aside. Increase heat to medium-high; add bok choy to the skillet. Cook and stir until leaves wilted and white stalks tender, about 5 minutes. Return shallots, mushrooms, and pancetta to the skillet, set aside off heat.
6. 6 Rinse duck breasts; pat dry. Rub remaining spice blend onto both sides of breasts. Heat a large skillet over medium-high heat, when hot, add vegetable oil and butter. Immediately place breasts in the skillet, skin and fat sides down. Do not move breasts until the skin is deep brown, about 5 minutes. Flip breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer breasts to a plate; cover with foil and rest 5 minutes. While breasts resting, heat bok choy mixture over medium heat until warmed through.
7. 7 Slice breasts diagonally into 1/2-inch strips. Divide bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange sliced breasts on bok choy, then ladle on blueberry sauce. Serve potatoes on the side.

By rmdalrymple

Ingredients

• ✓ shiitake mushroom
• black moss
• salt
• goji berry
• cellophane noodle
• black fungus
• snow pea
• napa cabbage
• carrot
• red date
• lily flower
• ginkgo nut
• lotus root
• tofu
• ginger
• vegetable oil
• black pepper
• white sugar
• sesame oil
• cornstarch
• salt
• mushroom seasoning
• vegetarian mushroom oyster sauce
• fermented bean curd
• water

Instructions

1. 1 Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
2. 2 Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.

By VeggieCravings

Ingredients

• ✓ shiitake mushroom
• oyster sauce
• sherry
• salmon fillet

Instructions

1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke