Type what you have

Ingredients

• ✓ shiitake mushroom
• cloud ear mushroom
• silken tofu
• bamboo shoot
• vinegar
• white pepper
• chicken stock
• ham
• soy sauce
• shaoxing wine
• salt
• corn flour
• water
• egg
• sesame oil

Instructions

1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3. 3 Mix vinegar and white pepper together in a bowl.
4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Ingredients

• ✓ shiitake mushroom
• vegetable broth
• maple syrup
• soy sauce
• cornstarch
• peanut oil
• fermented black bean
• green onion
• garlic
• ginger
• sichuan peppercorn
• chili bean paste
• silken tofu
• chile oil
• sesame oil
• peanut

Instructions

1. 1 Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
2. 2 Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
3. 3 Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

By MyNutriCounter

Ingredients

• ✓ shiitake mushroom
• water
• sesame oil
• cornstarch
• chicken breast
• hoisin sauce
• oyster sauce
• soy sauce
• vegetable oil
• egg
• cabbage
• coleslaw mix
• garlic
• sherry
• green onion

Instructions

1. 1 Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
2. 2 Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
3. 3 Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
4. 4 Add marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
5. 5 Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ shiitake mushroom
• moo shu pancake
• sesame oil
• soy sauce
• hoisin sauce
• white wine
• egg
• sesame oil
• vegetable oil
• black pepper
• white sugar
• cornstarch
• white wine
• soy sauce
• napa cabbage
• ginger
• garlic
• green onion
• pork tenderloin
• cornstarch
• sesame oil
• white wine
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 minutes to an hour.
3. 3 Meanwhile, pour hot water over mushrooms in a bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a bowl; set aside.
4. 4 Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin 1-inch pieces. Finely chop green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
5. 5 Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl; set aside.
6. 6 Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.
7. 7 Pour beaten eggs into the hot wok, adding more vegetable oil if necessary; cook and stir until eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in mushroom mixture; cook and stir 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
8. 8 Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.
9. 9 To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

By Lindsay

Ingredients

• ✓ shiitake mushroom
• chili oil
• green onion
• sesame oil
• cornstarch
• brown sugar
• sherry wine
• soy sauce
• chicken broth
• napa cabbage
• cornstarch
• cayenne pepper
• kosher salt
• egg
• brown sugar
• soy sauce
• dry sherry
• rice wine
• ginger
• garlic
• green onion
• ground pork
• water chestnut
• firm tofu
• water

Instructions

1. 1 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
2. 2 Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
3. 3 Form mixture into 6 large meatballs with wet hands.
4. 4 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
5. 5 Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
6. 6 For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.
7. 7 Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
8. 8 Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.
9. 9 Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.

By John Mitzewich

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

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
• tomato
• onion
• green olive
• oregano
• orange
• lime
• ketchup
• hot sauce
• apple cider vinegar
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem