2 pounds of fresh shiitakes. What should I do with them?

Try this REC: Truffled Mushroom and Spinach Ragout

* Exported from MasterCook II *

Truffled Mushroom And Spinach Ragout

Recipe By : Ming Tsai
Serving Size : 4
Categories : Side Dishes Vegetables, Tried & True

Amount Measure Ingredient -- Preparation Method

2 Tablespoons Butter
1 Tablespoon Garlic -- minced
4 Shallots -- sliced
1 Cup Chanterelle Mushrooms
1 Cup Shiitake Mushrooms -- trimmed and sliced
2 Cups Button Mushrooms -- quartered
1 Cup Red Wine
1 Cup Chicken Stock
1 Tablespoon Soy Sauce
1/2 Tablespoon Fresh Thyme -- chopped
Salt & Pepper -- to taste
4 Cups Fresh Spinach -- chiffonade
1 Tablespoon Truffle Oil
1/4 Cup Chives -- for garnish

In a medium-hot saucepan, add 1 tablespoon butter and saute garlic and shallots. Add mushrooms and saute. Deglaze with red wine and reduce by 80%. Add stock, soy and thyme. Simmer mushrooms for 15 to 20 minutes. Add other tablespoon of butter (optional, is good without) and check for seasoning. Right before serving, stir in spinach to wilt and add truffle oil.

- - - - - - - - - - - - - - - - - -

Serving Ideas : This is great over couscous or rice. Try with steak.

NOTES : I used more button mushrooms in place of chanterelles. Rehydrated dry shiitakes can also be used. Save the liquid and use instead of part of the stock.

 
Mushroom Salsa.......Great with steak, roast beef etc

Mushroom Salsa:

1 lb shiitake mushrooms, wiped clean
1/4 cup olive oil plus 2 tbsp.
5 tbsp. balsamic vinegar plus 1 tbsp.
2 garlic cloves, peeled and slivered
2 medium shallots, peeled and thinly sliced
1 tsp. rosemary
salt & pepper
2 tbsp. parsley, chopped

Quarter mushrooms and toss with 1/4 cup olive oil, 5 tbsp. balsamic vinegar, garlic, shallots, rosemary and salt & pepper.

Place on a sheet pan in a preheated 375-degree oven and roast for about 10 minutes or until mushrooms start to exude their juices.

Remove from oven and let cool saving the juice. Toss mushrooms with parsley. Add additional balsamic vinegar, olive oil and salt
& pepper. Serve with Cabernet Sauvignon.

 
I've been wanting to try this recipe for awhile: Rec: Steak with Gorgonzola Shiitake Sauce

I love the idea of the tangy blue cheese, the heat from the chipotle, and the earthiness of the mushrooms. Sounds yummy! (Personally, I would saute the mushrooms longer cause I like mine to cook down and get a little meaty, not just soft.)

Steak with Gorgonzola Shiitake Sauce

2 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, stemmed, sliced
3 garlic cloves, minced
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese
2 teaspoons minced canned chipotles in adobo

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. Sauce can be made 2 hours ahead. Let stand at room temperature.

Serve sauce over steak cooked your preferred way. smileys/smile.gif

 
Yo waiter! I'll have the behemoth rib eye, medium rare, topped with

Gorgonzola Shiitake Sauce and a huge side of fettucine alfredo.... Oh - and a double Dewar's on the rocks with a splash of water - no twist!

For dessert, I'll have two slices of New York-style pineapple cheesecake.

Thanks Carianna for suggesting a fine dinner for my last rites! LOL!!

Just kidding. Man, does that sauce look decadent!

 
Great idea Traca, and here's a suggestion for you. You could make this

"- - over gorgonzola ciabatta." I tried to replicate Half Moon Restaurant's Exotic Mushrooms with mediocre results. AndreaPA, formally AndreaDC, has also enjoyed this great appy. Place some crumbled gorgonzola atop the mushroom salsa ciabatta and pop it in the broiler until it melts.

Edited to say you can use any kind of cheese to go with the mushroom salsa.

See Half Moon's "Grazers" at link.

http://www.halfmoonrestaurant.com/lunchweb.htm

 
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