Shiitake Lunch Party
My approach in the kitchen follows my root-to-top and stem-to-core method. I began experimenting with this method to honor the farmers and tell the story of Oregon agriculture. I find fun and interesting ways to use each part of the vegetable, including parts that may usually be composted or thrown out. Today I am working with Shiitake mushrooms, I love using these because we can find them at our farmers markets year round. I hope these recipes inspire you to use mushrooms in new and interesting ways.
Ingredients
Crispy Shiitake Mushroom Salad
8 cups little gems or red leaf lettuce leaves
5 ounces (about 15 medium) shiitake mushrooms
2 tablespoons Marshall's Smoked Habanero Barbeque Sauce (or your fave)
2 tablespoons extra-virgin olive oil
1 teaspoon black sesame seeds
1 teaspoon finely diced chives
Creamy Salad Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons tahini
1 tablespoon sesame oil
1 tablespoons balsamic vinegar
Miso Butter Stuffed Shiitake Mushrooms
8 medium shiitake mushrooms
4 tablespoons unsalted butter
2 tablespoons white miso
1 teaspoon finely diced chives
Preparation
Crispy Shiitake Mushroom Salad
1. Preheat oven to 400 degrees Fahrenheit.
2. Separate lettuce leaves, drop them into cold water, swirl them around with your hands. Leave the lettuce for two minutes while dirt settles, place into a colander, tap lightly on a dry kitchen towel.
3. Cut the stems off mushrooms and cut stems in half by length. Thinly slice mushroom caps, about the size of the halved stems.
4. In a medium bowl, whisk together barbeque sauce and olive oil. Toss the mushrooms in the mixture, remove with a fork, Place the coated shiitakes on a parchment lined baking sheet. Bake the mushrooms for 5 minutes, stir, bake until they bubble and crisp, about 5 more minutes. Remove and place onto a paper towel lined plate.
5. Meanwhile, whisk together olive oil, soy sauce, tahini, sesame oil, and balsamic vinegar in the bottom of a large salad bowl. Toss lettuce leaves to coat.
6. Mound dressed lettuce leaves on a platter; top with crispy shiitake mushrooms, sprinkle with sesame seeds and chives.
Miso Butter Stuffed Shiitake Mushrooms
1. Preheat oven to broil.
2. Remove the stems from the caps (save them for the above crispy shiitake application or put them into the freezer for making mushroom stock).
3. Mix together butter and miso until smooth. Spread the mixture into the caps of each mushroom.
4. Place mushrooms on a parchment lined rimmed baking sheet. Bake mushrooms until tops begin to bubble and brown, about 5 minutes, watch these closely to avoid burning. Transfer to the plate. Sprinkle with chives.
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