Type what you have

Ingredients

• ✓ shiitake mushroom
• sweet potato noodle
• sesame oil
• soy sauce
• sugar
• cooking oil
• onion
• carrot
• garlic
• scallion
• spinach
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
2. 2 Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

By grk_tigris

Ingredients

• ✓ shiitake mushroom
• dang myun noodles
• sesame oil
• soy sauce
• sugar
• vegetable oil
• carrot
• asparagus
• onion
• garlic
• green onion
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
3. 3 Whisk together soy sauce and sugar in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes.
5. 5 Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
6. 6 Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.
7. 7 Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.

By feistyrebel

Ingredients

• ✓ shiitake mushroom
• beef short rib
• water
• onion
• soy sauce
• garlic
• brown sugar
• rice wine
• radish
• carrot
• chestnut
• egg
• corn syrup
• sesame oil
• black pepper
• green onion

Instructions

1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Ingredients

• ✓ shiitake mushroom
• beef short ribs
• water
• soy sauce
• garlic
• onion
• rice wine
• brown sugar
• carrot
• potato
• corn syrup
• sesame oil
• chestnut
• date
• green onion

Instructions

1. 1 Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
2. 2 Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
3. 3 Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
4. 4 Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

By KANGARYOO

Ingredients

• ✓ shiitake mushroom
• butter
• onion
• garlic
• beef
• water
• rice wine
• soy sauce
• brown sugar
• honey
• chile-garlic sauce
• carrot
• sesame seed
• salt
• black pepper
• sesame oil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
2. 2 Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with beef. Simmer until beef is tender, about 60 minutes more.
3. 3 Add carrot and sesame seeds to the skillet with stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

By camille

Ingredients

• ✓ shiitake mushroom
• green onion
• daikon radish
• red leaf lettuce
• rice vinegar
• egg
• bean sprout
• broccoli
• carrot
• yellow squash
• salt
• eggplant
• water
• white rice
• beef brisket
• ginger root
• garlic
• sesame oil
• sugar
• soy sauce

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
2. 2 Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
3. 3 Place mushrooms in a bowl of warm water. Soak for 20 minutes.
4. 4 Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
5. 5 Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
6. 6 Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
7. 7 Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
8. 8 Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
9. 9 Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
10. 10 Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
11. 11 Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
12. 12 Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
13. 13 Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

By tif

Ingredients

• ✓ shiitake mushroom
• chili bean paste
• sesame oil
• nori
• egg
• bean sprout
• sesame oil
• carrot
• cucumber
• spinach
• water
• glutinous rice
• pepper
• salt
• rib-eye steak
• sesame seed
• green onion
• garlic
• brown sugar
• white sugar
• soy sauce

Instructions

1. 1 Combine soy sauce, sugars, garlic, green onions, and sesame seeds in a large bowl; add sliced beef strips to marinade and season with salt and pepper. Cover and refrigerate for at least 2 hours.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
4. 4 Combine shiitake mushrooms and 1/2 cup hot water in a small bowl; soak until pliable, about 10 minutes. Trim off and discard stems. Thinly slice caps and set aside.
5. 5 Bring a saucepan of water to a boil. Add spinach to water just long enough to wilt leaves, then drain and pat dry. Set aside.
6. 6 Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
7. 7 Preheat a wok over medium-high heat.
8. 8 Cook and stir carrots and cucumbers in a small amount of sesame oil in the wok until softened. Remove from the wok and set aside. Add a small amount of sesame oil to the wok; cook and stir spinach in sesame oil for 1 to 2 minutes. Remove spinach from the wok and set aside. Add meat strips and marinade to the wok; cook, stirring frequently, until liquid reduces in volume, about 4 to 5 minutes.
9. 9 Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.
10. 10 Add one fried egg to each bowl, drizzle with 1 tablespoon sesame oil, and top with nori. Serve Kochujang sauce as a condiment.

By ieetcows

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

Ingredients

• ✓ shiitake mushroom
• butter
• fig
• havarti cheese
• cheddar cheese
• colby jack cheese
• bread

Instructions

1. 1 Preheat pan to medium-high heat and spread butter evenly across.
2. 2 Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
3. 3 Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
4. 4 Cut sandwiches in half and serve.

By Dietz Watson

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• asparagus
• top round steak
• soy sauce
• green onion

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
3. 3 To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
4. 4 Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.

By Elegant Chef

Ingredients

• ✓ shiitake mushroom
• vegetable broth
• miso paste
• soy sauce
• firm tofu
• green onion

Instructions

1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

Ingredients

• ✓ shiitake mushroom
• angel hair pasta
• olive oil
• garlic
• shallot
• thyme
• white wine
• artichoke heart
• caper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
3. 3 Pour mushroom mixture over pasta and serve.

By Aimee

Ingredients

• ✓ shiitake mushroom
• olive oil
• shallot
• garlic
• vegetable stock
• thyme
• salt
• green lentil
• sesame oil
• green onion

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

By fabeveryday

Ingredients

• ✓ shiitake mushroom
• peanut oil
• pork rib
• tomato sauce
• onion
• hoisin sauce

Instructions

1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Ingredients

• ✓ shiitake mushroom
• red potato
• leek
• carrot
• red onion
• red bell pepper
• olive oil
• thyme
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
3. 3 Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
4. 4 Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

By Barbara Fischer

Ingredients

• ✓ shiitake mushroom
• olive oil
• onion
• brown lentil
• tomato
• barbecue sauce
• ketchup
• miso paste
• allspice
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

By Timothy O'Hara

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• beech mushroom
• oyster mushroom
• chicken stock
• salt
• water
• cornstarch
• red bell pepper
• green onion
• white pepper

Instructions

1. 1 Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
3. 3 Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
4. 4 Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
5. 5 Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

By Tao,RN

Ingredients

• ✓ shiitake mushroom
• ground pork
• water chestnut
• sesame oil
• soy sauce
• sriracha sauce
• dumpling wrapper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine pork, water chestnuts, mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook and stir until pork is crumbly and no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle, about 5 minutes.
3. 3 Lay 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
4. 4 Cook in the preheated air fryer for 3 minutes. Use tongs to flip potstickers and cook for 3 minutes more. Transfer to a paper towel-lined plate. Repeat steps 3 and 4 until pork mixture is used up.

By Soup Loving Nicole

Ingredients

• ✓ shiitake mushroom
• canola oil
• chive
• garlic
• firm tofu
• beef broth
• chicken broth
• white miso paste

Instructions

1. 1 Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
2. 2 Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

By shannon

Ingredients

• ✓ shiitake mushroom
• olive oil
• butter
• yukon gold potato
• red bell pepper
• acorn squash
• shallot
• garlic powder
• salt
• black pepper
• kale
• sage

Instructions

1. 1 Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. 2 Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

By rebeccalovestocook

Ingredients

• ✓ shiitake mushroom
• sweet potato noodle
• sesame oil
• soy sauce
• sugar
• vegetable oil
• carrot
• onion
• green onion
• garlic
• spinach
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
2. 2 Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
3. 3 Combine soy sauce and sugar in a bowl; set aside.
4. 4 Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.
5. 5 Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

By Melissa

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
• olive oil
• salt
• green bean
• vegetable broth
• soy sauce
• sesame oil
• rice vinegar
• thai chile
• yellow miso paste
• water
• rice noodle
• egg
• green onion
• aluminum foil
• parchment paper

Instructions

1. 1 Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
2. 2 Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
3. 3 Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
4. 4 Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
5. 5 Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
6. 6 Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
7. 7 Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
8. 8 Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
9. 9 Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

By Reynolds KitchensR

Ingredients

• ✓ shiitake mushroom
• black pepper
• paprika
• chicken breast
• chipotle
• vegetable bouillon
• rosemary
• carrot
• celery
• garlic
• chipotle
• barbecue sauce

Instructions

1. 1 Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
2. 2 Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
3. 3 Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
4. 4 Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
5. 5 Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.

By yofe

Ingredients

• ✓ shiitake mushroom
• water
• beef-flavored ramen noodle
• edamame
• soy sauce
• sriracha sauce
• beef top sirloin
• cilantro

Instructions

1. 1 Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.
2. 2 Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.
3. 3 Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.

By Juliana Hale

Ingredients

• ✓ shiitake mushroom
• onion
• red bell pepper
• green bell pepper
• elephant garlic
• white cheddar cheese
• asiago cheese
• ground beef
• salt
• panko bread crumb
• bacon
• american cheese
• kaiser roll

Instructions

1. 1 Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2. 2 Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3. 3 Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4. 4 Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5. 5 Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6. 6 While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7. 7 Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8. 8 Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9. 9 Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

By TJWooley

Ingredients

• ✓ shiitake mushroom
• vegetable broth
• wild rice
• brown rice
• olive oil
• balsamic vinegar
• sherry
• garlic
• salt
• black pepper
• cardamom
• black bean
• cranberry
• parsley

Instructions

1. 1 Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
2. 2 Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

By Kate1040

Ingredients

• ✓ shiitake mushroom
• chicken breast
• white sugar
• rice wine vinegar
• soy sauce
• chicken broth
• water
• sesame oil
• black pepper
• cornstarch
• linguine pasta
• vegetable oil
• ginger root
• garlic
• green onion

Instructions

1. 1 In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. 2 In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. 3 Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. 4 Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

By Meesh

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
• chicken breast
• cornstarch
• sesame oil
• canola oil
• maitake mushroom
• zucchini
• soy sauce
• chile paste

Instructions

1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef