Some of our favorite shiitake recipes:
Shiitake, Hazelnut, and Goat Cheese Spread
Recipe developed by UW Stout, Wisconsin and modified by Tangled Roots Farm
- 4 oz fresh shiitake mushrooms
- 3 Tbsp butter
- 1 clove minced garlic
- 1/4 c. toasted hazelnuts
- 3 oz. fresh goat cheese
- 1/8 tsp thyme
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tsp dry sherry
- 1 tsp fresh parsley
Trim and discard woody ends from mushroom stems (but not the whole stem, the more tender part is great in this recipe). In food processor, finely chop mushroom caps and stems. In medium skillet, melt butter. Add mushrooms and garlic and sauté for 5 minutes. Stir in thyme, pepper and salt. In food processor, chop parsley. Add hazelnuts and process. Add cheese and process until smooth. Add sherry to mushroom mixture. Process until well mixed. Transfer to serving bowl. We enjoy this spread both warm and chilled. Yields about 1 cup.
This simply recipe transforms shiitakes into crunchy little snacks that seriously taste like bacon bits. Try it as a finger food, salad topping, or garnish.
- 4 oz fresh shiitakes
- olive oil
- salt & pepper
Preheat the oven to 350°. Remove stems and rip or chop mushroom caps into bite-sized pieces. Toss them with olive oil and a pinch of salt and pepper. Spread out on a cookie sheet and bake at 350 for about 45 minutes to an hour. They are done when they are crispy… you may have to do several taste tests!