Type what you have

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
• 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
• 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

Ingredients

• ✓ shiitake mushroom
• coleslaw mix
• carrot
• garlic
• hoisin sauce
• soy sauce
• pork loin roast
• flour tortilla
• green onion
• sesame oil

Instructions

1. 1 Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
2. 2 Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
3. 3 Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

By CG Joseph

Ingredients

• ✓ shiitake mushroom
• water
• quinoa
• butter
• zucchini
• garlic
• ginger
• soy sauce
• hoisin sauce
• furikake
• salt

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
3. 3 Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

By stacykaryn

Ingredients

• ✓ shiitake mushroom
• glutinous rice
• shrimp
• scallop
• olive oil
• egg
• chinese sausage
• water
• soy sauce
• soy sauce
• sugar
• cilantro

Instructions

1. 1 Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
2. 2 When the rice is almost finished soaking, soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain shrimp and scallops. Drain mushrooms and reserve mushroom water. Chop shrimp, scallops, and mushrooms into small pieces.
3. 3 Heat olive oil in a large skillet over medium heat. Pour in eggs and swirl the skillet to spread into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
4. 4 Transfer eggs to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
5. 5 Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer to a bowl.
6. 6 Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water and stir constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
7. 7 Season rice with both soy sauces and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

By hello angie

Ingredients

• ✓ shiitake mushroom
• chicken stock
• ginger root
• chili powder
• garlic
• chicken breast
• bok choy
• udon noodle
• mung bean sprout
• green onion
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
3. 3 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
4. 4 Add noodles and cook for 4 minutes.
5. 5 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.

By Erin

Ingredients

• ✓ shiitake mushroom
• whole wheat rotini pasta
• sesame oil
• soy sauce
• balsamic vinegar
• white sugar
• sesame oil
• broccoli
• carrot
• red bell pepper
• edamame
• cashew nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
2. 2 In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
3. 3 Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

By DVDANDV

Ingredients

• ✓ shiitake mushroom
• tofu
• udon noodle
• oil
• serrano pepper
• ginger root
• vegetable broth
• carrot
• bok choy
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• green onion
• garlic
• garlic scape
• extra-firm tofu
• fermented black bean
• oyster mushroom sauce
• water
• rice vinegar
• tamari sauce
• ginger
• spinach

Instructions

1. 1 Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir in the green onions, garlic, and garlic scape; cook and stir until the vegetables have softened, about 30 seconds. Stir in the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and bring to a boil. Cook 3 minutes.
2. 2 Stir in the remaining water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute in the sauce while cooking) and top with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are tender, about 10 minutes.

By CT Kelly

Ingredients

• ✓ shiitake mushroom
• coconut milk
• vegetable broth
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• button mushroom
• lime juice
• brown sugar
• turmeric
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ shiitake mushroom
• chicken broth
• mushroom broth
• oyster sauce
• rice wine
• dry sherry
• cornstarch
• peanut oil
• vegetable oil
• garlic
• ginger root
• kosher salt
• baby bok choy

Instructions

1. 1 Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
2. 2 Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
3. 3 Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

By RuthE

Ingredients

• ✓ shiitake mushroom
• red wine vinegar
• cornstarch
• chicken broth
• water
• bamboo shoot
• garlic
• ginger root
• soy sauce
• red pepper flakes
• firm tofu
• egg
• green onion

Instructions

1. 1 Stir vinegar and cornstarch together in a bowl.
2. 2 Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
3. 3 Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

By Dawn RD

Ingredients

• ✓ shiitake mushroom
• instant ramen noodles
• water
• soy sauce
• balsamic vinegar
• sesame oil
• sugar
• garlic
• ginger
• vegetable oil
• baby bok choy
• onion
• carrot
• cremini mushroom
• kale

Instructions

1. 1 Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
2. 2 Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
3. 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
4. 4 Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

By CDKIRSHNER

Ingredients

• ✓ shiitake mushroom
• ground chicken
• spring onion
• sake
• water
• cornstarch
• ginger
• soy sauce
• vegetable oil
• daikon
• water
• sake
• mirin
• soy sauce
• sugar

Instructions

1. 1 Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
2. 2 Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
3. 3 Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

By ZAYO

Ingredients

• ✓ shiitake mushroom
• grapeseed oil
• carrot
• leek
• onion
• chicken thigh
• salt
• black pepper
• chicken broth
• miso paste
• garlic
• soy sauce
• ginger root
• sriracha sauce
• napa cabbage
• baby bok choy

Instructions

1. 1 Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
2. 2 Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
3. 3 Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

By JoDee Phillips

Ingredients

• ✓ shiitake mushroom
• soy sauce
• rice wine vinegar
• sesame oil
• honey
• cornstarch
• sriracha sauce
• peanut oil
• celery
• onion
• beech mushroom
• green onion
• enoki mushroom
• garlic
• ginger

Instructions

1. 1 Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
2. 2 Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
3. 3 Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
4. 4 Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.

By France Cevallos

Ingredients

• ✓ shiitake mushroom
• mandarin pancake
• egg
• water
• scallion
• red cabbage
• carrot
• napa cabbage
• sesame oil
• chicken tender
• five-spice powder
• sesame oil
• soy sauce
• oyster sauce
• garlic
• rice vinegar
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
2. 2 Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
3. 3 Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
4. 4 Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
5. 5 Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
6. 6 Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

By thedailygourmet

Ingredients

• ✓ shiitake mushroom
• sweet chili sauce
• cilantro
• peanut
• bean sprout
• carrot
• green leaf lettuce
• orange zest
• sesame oil
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger root
• water chestnut
• green onion
• ground turkey
• vegetable oil
• rice noodle

Instructions

1. 1 Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.
2. 2 Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.
3. 3 Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.
4. 4 Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

By blancdeblanc

Ingredients

• ✓ shiitake mushroom
• cilantro
• mint
• butter lettuce
• sambal oelek
• lime juice
• fish sauce
• white sugar
• water
• peanut oil
• spring roll wrapper
• garlic powder
• black pepper
• salt
• fish sauce
• egg
• shrimp
• green onion
• jicama
• onion
• bean thread noodle

Instructions

1. 1 Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
2. 2 Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
3. 3 Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
4. 4 Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
5. 5 Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
6. 6 Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
7. 7 Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
8. 8 Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
9. 9 To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
10. 10 Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

By Bibi

Ingredients

• ✓ shiitake mushroom
• chestnut
• onion
• green onion
• potato
• carrot
• beef short rib
• black pepper
• salt
• kiwi
• pear
• rice wine
• water
• brown sugar
• ginger
• ginger root
• garlic
• sesame oil
• soy sauce

Instructions

1. 1 To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
2. 2 Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
3. 3 Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

By COOKIEGURL324

Ingredients

• ✓ shiitake mushroom
• chicken bouillon
• cornstarch
• sparkling lemonade
• green bell pepper
• red onion
• black pepper
• salt
• butter
• soy sauce
• apple cider vinegar
• apple
• cumin seed
• bay leaf
• brown sugar
• black peppercorn
• red chile pepper
• ginger
• garlic
• groundnut oil
• pork loin
• pork belly

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Ingredients

• ✓ shiitake mushroom
• thai basil
• cilantro
• lime
• brown sugar
• soy sauce
• fish sauce
• cornstarch
• baby bok choy
• garlic
• shallot
• thai bird chile
• peanut oil
• red curry paste
• chicken thigh
• jasmine rice
• salt
• water
• star anise
• garlic
• cilantro stem
• ginger
• chicken broth

Instructions

1. 1 Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
2. 2 Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
3. 3 Mix chicken thighs with curry paste.
4. 4 Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
5. 5 Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
6. 6 Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
7. 7 Serve chicken over rice, garnished with cilantro and Thai basil.

By Tastyeatsathome

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
• 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