Seven Ways to Cook With Shiitake Mushrooms Tonight

 

Seven Ways to Cook With Shiitake Mushrooms Tonight

 

I'm a massive fan of cooking with shiitake mushrooms, and I love the versatility they offer. Whether you want to use them as a meat alternative or give your dish an earthy punch, there's a variety of ways to cook with this fungus that will suit your needs. In today's recipe, we're going for a traditional Chinese take on the green bean stir fry--a dish that can be eaten as is or served as an appetizer alongside some dumplings.

 

In this take on the classic, I've added some shiitake mushrooms because their flavor compliments green beans well. I first grabbed a wok out and let it heat up over medium-high heat before adding some oil. This is a great way to get the oil and pan to heat up evenly. The mushrooms themselves have an incredibly earthy aroma that is hard to describe, but you'll know it when you smell them.

 

This dish will take a few minutes before it's done, but the wait is worth it. Shiitake mushrooms have a much earthier taste than other mushrooms, and they compliment beans well. They're also a good substitute for meat as they're packed with protein and low in calories.

 

To prepare this dish, all you need to do is heat some oil in your wok, stir fry green beans and shiitake mushrooms at medium-high heat, and then mix the seasonings with soy sauce or oyster sauce. You can also mix both spices for maximum flavor! I like adding some fried garlic because it makes the dish taste even richer without adding too much fat.

 

3. Crispy and chewy sesame shiitake

 

This dish is full of flavor and an easy-to-make weeknight dish. I made this as a side dish for our dinner on a weekday. We were having some dumplings with stir-fried vegetables as an appetizer, and this was perfect! The crispy fried exterior of the shiitake mushroom paired well with the soft, savory bites from inside it soaked in soy sauce and sesame oil. So good!

 

In the risotto, we have combined shiitake mushrooms that have been delicately caramelized in butter and a small amount of white wine. The dish is finished with some Parmesan cheese and a splash of heavy cream. And for a flavor upgrade, I also sprinkled it with pistachios at the very end.

 

This risotto is one way to use either fresh or dried shiitakes that you may be able to get from your local grocery store or Asian market. Shiitake mushrooms add an earthy flavor to any dish they're cooked into and provide that perfect meat-like texture when dried or cooked for a long period of time over low heat. This recipe is the perfect example!