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Beyond Flavor

Recipes
Shiitake Mushroom Frittata with Vegetables / 2 servings
Chef Joaquin De los Santos
Shiitake Mushroom Risotto  / 4  servings
Chef Sebastián Balbis

INGREDIENTS

  • Shiitake mushrooms

  • 6 eggs

  • 2 onions

  • 2 carrots

  • 1/2 bell pepper

  • 1 zucchini

  • Half a cup peas

  • Cubed cheese

  • Add as many vegetables as you like!

 

ELABORATION

Sauté the vegetables. Then add cubed cheese. On the other hand, sauté the shiitake mushrooms and then mix everything together and add the beaten eggs. Place everything in an iron pan and mix gently with a silicone spatula until everything is united and the cooked egg. Oven 10 minutes

Baked Shiitake Mushrooms

INGREDIENTS

  • 250 g fresh shiitake mushrooms

  • 4 garlic cloves

  • 1 tablespoon of parsley

  • 5 tablespoons of oil

  • Salt

 

ELABORATION

We start by mashing the minced garlic cloves, parsley and oil in sufficient quantity. We preheat the oven to 200 degrees. Then we remove the stem of the mushrooms and clean them with a rag without washing them, we put them on the oven tray watered with a splash of oil. Fill the hats with the previous mash. Bake 10 minutes and season once out of the oven, much better if we have chosen Maldon salt, we serve warm.

Nutritious soup with shiitake mushrooms / 4 servings
Sherry Lim

INGREDIENTS

  • Shiitake mushrooms (fresh)

  • Onions

  • Chicken

  • Chinese cabbage or any green leaf you want

  • Olive oil, garlic, salt, ginger, pepper, and soy sauce

  • You can add noodles or rice

 

ELABORATION

Sauté the onions in olive oil, then add the skinless chicken into small pieces. Add the water and add the garlic, ginger, salt and pepper, so that everything takes pleasure. Cook over medium heat until chicken is cooked. Add the shitake mushrooms. Finally put the green leaves of Chinese cabbage, these are put at the end so that they remain green, they can be replaced by any green leaf you want. You can cook noodles or rice and add it to the soup Add a little soy sauce.

INGREDIENTS

  • 400g of rice

  • 900 mushroom broth

  • 2 clove of garlic

  • 4 medium onions

  • 2 bay leaf

  • 80 g of butter

  • 160g Parmesan cheese

  • Olive oil

  • quantity needed Salt and pepper

  • 160g mushrooms

  • 200ml white wine

 

ELABORATION

Clean and cut the mushroom stems for the risotto. Boil in 500ml of water for 10 minutes. Strain, chop the mushrooms and reserve the broth. The cheese previously grated, the butter previously chopped. Chop the garlic and onion in brunoise. Cook over medium heat until transparent. Add the rice with the bay leaf, pearle the rice and then add the wine. Add the mushrooms previously sautéed with garlic. Season with salt and pepper. Add the broth slowly and stir without pause. When the rice is done remove from the heat. Add the butter and cheese and stir until the preparation emulsifies and looks lava. It is rectified with pepper and salt. Finish with ciboulet.

Shiitake Risotto / 4 servings
By Xime Torres

INGREDIENTS

  • 1 liter of vegetable stock,

  • 150 grams of shiitake mushrooms,

  • 1 small onion,

  • 5 tablespoons butter,

  • 500 g, camarolli rice or arborio

  • 1/2 cup fresh white wine,

  • 150 g Parmesan cheese,

  • 1 dash of olive oil

  • 10 fresh basil leaves,

  • Salt and pepper to taste

​

ELABORATION

Heat the broth in a medium saucepan and keep it boiling. Chop the mushrooms into strips throughout. Cut the onion into small cubes and sweat it in a large pan with two tablespoons of butter. When it is transparent add the rice and be born (cook for two minutes to make it bright but not brown). Add the white wine until it evaporates and then incorporate the mushrooms and the first ladle of broth. Cook the risotto stirring with a wooden spoon in the form of "eight", and adding spoonfuls of broth whenever necessary. Take care that you always bubble around. When the rice is "al dente" (cooked but firm in the mouth) add the grated cheese, the remaining butter, salt, pepper, hand-chopped basil and oil. Mount the risotto and serve in a deep dish.

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Arugula, Shiitake and Nuts Salad / 5servings
By Xime Torres
Shiitake with Parsley and Garlic / 4 servings
By Xime Torres

INGREDIENTS

  • 150 grams of shiitake mushrooms,

  • 6 cloves of garlic,

  • 4 tablespoons olive oil,

  • 1/2 cup dry white wine,

  • salt and pepper to taste,

  • A handful of fresh parsley.

 

ELABORATION

Clean and chop the mushrooms in thin strips. Chop the garlic into small pieces. Heat the olive oil in a small pan or clay pot, and cook the garlic without browning. Add the mushrooms and cook for five minutes over high heat. Lower the heat, add the white wine and cook for five more minutes so that the alcohol evaporates. Season with flavor. Turn off the heat and finally add the parsley. Serve as an appetizer and accompany with bread. As a main course, Provencal shiitake with rice or mashed potatoes.

INGREDIENTS

  • 150 grams of shiitake mushrooms,

  • 10 dried apricots,

  • 12 pecan nuts,

  • 2 tablespoon honey

  • 1 tablespoon of mustard,

  • black pepper to taste,

  • 4 tablespoons olive oil,

  • 1 tied arugula,

  • 1/2 lemon

 

ELABORATION

Clean the mushrooms and chop them into thin strips. Chop the apricots and nuts into medium pieces. In a small bowl combine honey, mustard, pepper, and olive oil. Wash the arugula and dry it between kitchen reviewers. In a large bowl arrange the arugula leaves with droplets of lemon juice, shiitake, nuts and dres

Shiitake Burger / 2 servings
By Xime Torres
 Shiitake Grilled Burger / 5 servings
By Xime Torres

INGREDIENTS

  • 4 batta bread,

  • 4 slices of tomato,

  • 4 lettuce leaves,

  • olive oil c / s,

  • 4 grilling mushrooms,

  • 1 clove garlic black pepper to taste

  • For the cream of blue cheese:

  • 1/2 cup cream cheese,

  • 30 grams of blue cheese type roquefort,

  • freshly ground black pepper to taste

 

ELABORATION

Cut the tomato into slices. Wash and dry the lettuce leaves. To prepare the sauce, step on the blue cheese with a fork, add the cream cheese, combine well and add pepper to taste. Chop the garlic into thick pieces and combine it with 4 tbsp of oil. Mix well. To grind the mushroom, dry it well with paper towels, brush with the garlic-flavored oil (only with the oil), and place it on the hot plate. Cook the mushroom on one side and on the other, sprinkling with garlic oil whenever necessary. The fungus should be tender and grilled. While the mushroom is cooking, heat the bread on the grill or griddle. Open the bread in the middle and assemble your hamburger in this order: bread, cream of blue cheese, lettuce, barbecue fungus, tomato

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Grilled Provolone with Shiitake / 4 servings
By Xime Torres

INGREDIENTS

  • 6 shiitake mushrooms

  • 1 slice of 2cms. of provolone cheese,

  • 1 handful of parsley

  • 3 garlic cloves olive oil c / s

  • sea ​​salt to taste black pepper to taste.

 

ELABORATION

Spread an iron pan that can be grilled with three or four drops of olive oil. Heat it on the coals for a few moments and then place the provolone. Cook without moving it I'm helping to form a crispy floor and it's going to take off easier. Chop the garlic cloves and parsley and combine them in a bowl with three tablespoons of olive oil, salt and pepper to taste. Chop the mushrooms into large pieces and add them to the oil. When the provolone is melted but does not start to bubble yet, tip over the mushrooms and all their juice. Cook for a few moments and serve.

INGREDIENTS

  • 6 shiitake mushrooms (choose the biggest ones),

  • 1/2 onion

  • 1 tablespoon Worcestershire sauce,

  • 2 danbo cheese fetas

  • 2 tortoise bread

  • 2 slices of tomato,

  • 2 leaves of crested lettuce,

  • 2 tablespoon of Dijon mustard

 

ELABORATION

Clean the mushrooms. Chop the onion in pen. In a pan, brown the onion in the oil and season with the Worcestershire sauce. At the same time cook the mushrooms back and forth so that they are tender. Turn off the heat and in the same pan cover the mushrooms with the cheese taking advantage of the heat. Open the bread and toast it on the side of the crumb. To assemble the hamburger spread the bread with the mustard and place the ingredients in this order: lettuce, onion, mushrooms, tomato, bread. Accompany the hamburger with sweet potatoes and baked potatoes.

Pasta with Shiitake Sauce / 45servings
By Xime Torres

INGREDIENTS

  • 1 medium onion,

  • 2 tablespoons oil,

  • 150 grs. shiitake mushrooms.

  • 300 mL of cream,

  • 6 drops of Worcestershire sauce,

  • 1 tablespoon soy sauce,

  • salt and black pepper to taste,

  • 500 grams of dry pasta,

  • 130 grs. grated Parmesan cheese,

  • 1 dash of olive oil.

 

ELABORATION

Chop the onion into small cubes. Heat a pan over medium heat, heat the oil and cook the onion until it is tender but does not brown. Cut the mushrooms into thin strips. Add them to the onion and cook for five minutes. Add the cream, sauces, salt and pepper to taste. Cook to boil for five minutes. Cook the pasta according to the package directions up to one minute before the point "al dente". Strain the pasta and pour it into the sauce. Cook the pasta in the sauce for 5 minutes, add the cheese, a dash of olive oil and serve.

Shiitake and Vegetables Fritatta / 2 servings
By Xime Torres
Scrambled eggs with Shiitake / 2 servings
By Xime Torres

INGREDIENTS

  • 75 grs. shiitake mushrooms,

  • 3 tablespoons olive oil,

  • 2 cloves of garlic,

  • 4 eggs,

  • 4 tablespoons milk

  • 1 handful of thyme or the aromatic herb that you like the most,

  • black pepper to taste,

  • 150 grs. of Parmesan cheese.

 

ELABORATION

Cut the mushrooms into medium pieces. Chop the small garlic. Heat over medium heat, a pan with olive oil and cook the garlic and mushrooms until tender. Turn off the fire. Grate the cheese with the fine part of the grater. In a medium bowl, beat the eggs with the milk, herbs and pepper. Light the fire again. Pour the mixture over the mushrooms and cook stirring with spatula. When the egg is half cooked add the cheese, mix and turn off the heat. Present the scrambled eggs with toast.

INGREDIENTS

  • 4 eggs pepper and salt to taste,

  • 1 tablespoon dried oregano,

  • 5 tablespoons grated Parmesan cheese,

  • 75 grs. shiitake mushrooms,

  • 1 onion,

  • 1 red pepper

  • 2 tablespoons olive oil

​

ELABORATION

In a bowl beat the eggs with pepper and salt. Add oregano, grated cheese and combine. Chop shiitakes and vegetables into small pieces. Heat a nonstick skillet with the oil and cook the vegetables until tender. Add the egg mixture without stirring. Cook the covered fritatta and over low heat without hurrying it so that it does not burn. When the edges peel off and the surface is firm, the fritatta is ready. Present the fritatta in the same pan. * You can make bruschettas for the appetizer by placing portions of fritatta on rustic bread.

Shiitake and Cheese Sandwich / 2 servings
By Xime Torres
 Shiitake Meat Sauce 
By Xime Torres

INGREDIENTS

  • 1 shallot,

  • 75 grs. shiitake mushrooms

  • 2 tablespoons butter,

  • 1 good jet of whiskey,

  • 250 mL of cream,

  • black pepper and salt to taste.

 

ELABORATION

Chop the little shallot. Clean the mushrooms and chop them into thin strips. In a medium skillet, brown them in the butter. Add the whiskey and cook for five minutes so that the alcohol evaporates. Add the cream and when it breaks boil cook for five more minutes. Salpimentar to taste. Serve the sauce on a entrecotte or accompanied by a grilled quadroll tail.

INGREDIENTS

  • 4 slices of rustic bread,

  • 2 tablespoons salted butter,

  • 3/4 cup shiitake mushrooms,

  • 150 grams of cologne cheese,

  • 150 grams of provolone cheese,

  • black pepper.

 

ELABORATION

Preheat the oven over medium heat. Join the slices of bread with butter on one side and another, and place them on a roasting pan. Bring the bread to the oven to be roasted but without getting brown. Cut the mushrooms into strips. Grate both cheeses with the thick part of the grater. In a bowl combine mushrooms with pepper and cheese. Mix well. On two loaves place abundant stuffing and cook in the oven. The sandwich is ready when the cheese is melted and bubbling. Accompany this sandwich with green salad

Oriental Shiitake Wok / 5 servings
By Xime Torres

INGREDIENTS

  • 1 onion,

  • 1 carrot,

  • 1/2 red pepper,

  • 1/2 broccoli,

  • 75 grams of shiitake mushrooms,

  • 500 grams of fine rice noodles,

  • 2 tablespoons oil,

  • 2 teaspoons ginger powder,

  • 5 tablespoons soy sauce,

  • 2 tablespoons honey

  • 2 teaspoons curry powder,

  • 1 pinch of cinnamon,

  • 1/2 cup of water,

  • 2 tablespoons black sesame seeds

 

ELABORATION

Chop the onion, the bell pepper and the carrot into strips. Chop the broccoli by hand. Chop the shiitake into medium pieces. Cook the pasta according to package directions up to a point before "al dente". Meanwhile, in a wok, sauté the vegetables and shiitake in the oil until they are tender but not very soft. In a cup combine ginger, soy sauce, honey, curry, cinnamon, and dissolve in water. Mix well. Strain the pasta and add it to the pan with the vegetables. Add the seasoning on the sides of the wok and saute for a few moments. Finish with the sesame seeds.

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