Ryseitiau  / Recipies
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Cream Of Shiitake Soup

900g fresh Shiitake mushrooms, stemmed and sliced
extra virgin olive oil as needed
salt and ground black pepper to taste
2 cloves garlic, peeled and finely diced
2 shallots, peeled and finely diced
24 ounces chicken/vegetable stock
1 large onion, diced
4 shallots, sliced
1 tablespoon extra virgin olive oil
1 cup dry white wine
2 cups double cream

1.   Heat a heavy pan, cast iron if possible, and add 1/4 inch olive oil.

2.   Add mushrooms; sauté slowly for 10-15 minutes. Season to taste while they are cooking.

3.   Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not colour or burn. After 1 minute, add stock.

4.   Remove from heat; puree mushrooms in a blender.

5.   When ready to serve, combine mushrooms and cream base. Heat thoroughly, but do not boil.

Shiitake Pâté

100g (3 1/2 oz) fresh or dried shiitake mushrooms
2 tsp low-fat yoghurt
3 large shallots, diced
2 tsp sesame seeds
1 large potato, cut into chunks
juice of 1 lemon
freshly ground black pepper
1 tsp sesame oil
2 tsp soy sauce

1. It you are using dried mushrooms, soak them in hot water for 20 minutes. If using fresh mushrooms, clean them with a small vegetable brush. Slice or dice the mushrooms.

2. In a dry pan, quickly brown the sesame seeds. Boil the potato chunks for 15-20 minutes, or until tender. Heat the sesame oil in a wok and cook the mushrooms and shallots until slightly brown.

3. When all the ingredients are cooked, put them in a food processor with the low-fat yoghurt, lemon juice, soysauce and browned sesame seeds. Blend until pureed. Season and chill for 2 hours before serving. Serve with warm mixed grain toast. SERVES 4-6

 

© Susan Clark 2003

Shiitake Risotto

 (to serve 4)

 400g Risotto Rice

Roughly 1 Ltr good quality vegetable stock

1tbsp Olive Oil

2 garlic cloves finely chopped (to taste)

1 Onion finely chopped

1tbps finely chopped parsley

100g Shiitake

25g Butter

Parmesan Shavings to garnish

1.                Heat the oil in large saucepan / sauté pan and add the rice,      onions and garlic, and sauté for 2 minutes (until rice is golden brown)

2.                Add vegetable stock 1 ladle full at time until rice is cooked (should be “al dente” and creamy) season to taste

3.                Stir in chopped parsley

4.                Heat Butter in a separate pan and lightly fry Shiitake until golden brown.

5.                Place the risotto rice in bowls, topped with shiitake mushrooms and garnished with parmesan.  Serve immediately.

Cooks Tip – add a splash of cream for an extra creamy finish. Makes an excellent starter – half the ingredients per person.

© Nathan Corcoran 2008

Shiitake Crostini

400g Fresh Shiitake

2 garlic cloves (1 finely chopped)

1 Small Red Chilli, finely chopped

8 tbsp Olive Oil

1tbsp coarsely chopped parsley

1tbsp Marjoram

4 Large Slices of Bread

1. Cut the Shiitake into cubes

2. Fry the finely chopped garlic and chilli in 6 tbsp Olive oil, until the garlic starts to change colour, and add the mushrooms.

3. Sauté for a few minutes, mushrooms should retain their shape; add the marjoram and parsley along with seasoning to taste.

4. Toast the bread, and rub the toast with whole garlic clove. Brush with the remaining Olive Oil and top with mushrooms.

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Last modified: 21-09-2008