Shiitake on butter
Ingredients (1 portion)
150g True Shiitake
Place the hats in a hot frying pan and fry in butter for 3 minutes on each side. This will make the water in the mushrooms retract and they will then be beautifully crispy. Make the bottom of the hat golden brown, don’t be afraid to stick it a bit. Serve with bread. Salt on the plate.
ITALIAN RISOTTO FROM DRIED SHIITAKE
Ingredients (1 portion)
320g Carnaroli rice (do not rinse, we need the starch from it to bind the risotto)
150ml dry white wine
4 large spoons of grated parmesan cheese
200g True Shiitake
Fry the onion in the melted butter until golden (not brown, we don’t want such a strong taste). Gradually stir in the rice so that it combines nicely with the butter and onion. Pour in the white wine and keep stirring. Start adding the broth gradually when the wine runs out of the pot. Do not run away from the risotto. Pour in the water whenever the liquid has almost evaporated. Simmer over a low heat for about 20 minutes, stirring continuously. The rice should be al dente. Add the butter and parmesan cheese. Finally, stir in the mushrooms prepared according to the SHIITAKE ON BUTTER recipe (see above) and season with salt to taste.
1 packet of fresh shiitake (or pre-soaked dried)
200 g cooked beans (or from a can)
30 g oatmeal (soaked)
50 g chopped pistachios (optional)
handful of freshly chopped parsley
2 tablespoons soy sauce
Mash the beans with a fork, cut the shiitake into small pieces. Mix everything together and form burgers from the mass by firmly pressing with your hands. Fry them in a hot frying pan with a little oil on medium heat for about 5 minutes on each side, or bake in a preheated oven at 200 degrees for 30 minutes. Place the burgers in lettuce leaves along with a tomato wheel and serve with mayonnaise and a slice of cheese. Ideal will be hamburger buns and as a filling actually anything you like :-). For this, all that is missing are home fries.
If you prefer the classics, the patties will also be great as meatballs with potatoes.
2 packets of tofu
1,5 l dashi (or broth)
4 tablespoons soy sauce
4 tablespoons mirin (or vinegar)
Pinch of salt
8 shitake (fresh or dried, pre-sliced)
50 g sugar snap peas
Cut the tofu into 4 parts and then in half to make 8 triangles.
Heat 3 mm of oil in a frying pan and fry the tofu pieces on each side until they are golden brown.
Pour the dashi, soy sauce and mirin into a saucepan and bring to the boil. Then reduce the heat, add the carrots and turnips and cook for 10 minutes. After this time, add the tofu and mushrooms and cook for another 5 minutes.
Divide the vegetables from the pot into 4 bowls and then pour the rest of the soup over them. You can, perhaps a little surprisingly, use mustard to flavour it.
Pack of fresh shitake mushrooms
Pack of white tofu
125 ml soy sauce
about 125 ml water
1/2 teaspoon ground ginger or ginger root (about 2 cm)
1 garlic clove
3 tablespoons brown sugar
2 tablespoons honey
1 teaspoon sesame oil
The preparation of the sauce consists in combining all the ingredients. To start – pour the soy sauce and water into a saucepan. Then add the ground ginger or grated ginger root and crush the garlic clove. Then add sugar, honey, sesame oil and mix thoroughly.At the end just bring everything to a boil and the sauce is ready.
Cut the mushrooms into thick slices and the tofu into cubes. Put it in a box and pour the sauce over it. Let marinate in the fridge for a couple of hours (ideally overnight).The next day, grill the mushrooms and tofu on the grill or in a grill pan. Serve with your favourite salad mix, tossed with a few tablespoons of the remaining sauce, olive oil, salt and lemon. You can use meat or vegetables (like zucchini) instead of tofu.
Pasta with mushroom sauce
200 g fresh shiitake
150 g of your favourite pasta
1 tbsp butter + 1/2 tbsp olive oil
2 cloves of garlic
200 ml 30% cream
4 tablespoons chopped parsley and thyme
Finely chop the garlic and onion. Heat the butter and olive oil in a frying pan, add the garlic and onions and let them fry for about a minute. Add the mushrooms, pepper, salt and fry for about 4 minutes. Stir occasionally.
Add the cream, stir and bring to the boil. Cook for about 3 minutes until the sauce thickens. Add the herbs.
Meanwhile, cook the pasta according to the package instructions. Stir the cooked pasta into the sauce.
You can serve with parmesan cheese.
Shiitake and vegetable in tempura
Mix half a cup of cornstarch and half a cup of plain flour with water until the batter is the consistency of thick cream.
In a wok or deep frying pan, heat the oil to approximately 175-180 degrees.
Pat the previously cut mushroom and vegetable pieces dry, coat them in the batter, and using kitchen tongs, fry one at a time (or two or three pieces at most) until the batter is crisp.
Beans in tomato sauce with umami powder
400g white beans
250 g bacon
1 large onion
2 cloves of garlic
1 can of sliced tomatoes + 2 tablespoons tomato puree
Spices: 3 allspice, bay leaf, 2 tbsp dried marjoram, tsp umami magic powder
Cover the dry beans with cold water in a saucepan (about 10 cm above the level of the beans) and leave to soak overnight.
The next day, drain, add 1 litre of fresh water, add 1 tsp salt, allspice, bay leaf and cook for about 1 1/2 hours until tender.
Cut the bacon into cubes, place in a pan and fry thoroughly, stirring occasionally, then add to the pot with the beans.
Fry the diced sausage well in the hot oil, add the diced onion and fry for a further 5 minutes. Add the grated garlic towards the end.
Add everything to the pot with the beans and cook for about 5 minutes on a high heat.
Add the tomatoes and tomato paste. Season with marjoram, salt, freshly ground pepper. Stir in the umami magic dust and cook for about 10 minutes.