Not so long ago, on the shelves of many supermarkets and markets, unusual mushrooms with an eccentric and exotic name "shiitake" started to appear to our eyes. This oriental product quickly gained popularity on our tables due to its unusual taste and a whole storehouse of health benefits.
In this article, you will learn how to properly prepare Shiitake mushrooms for real oriental recipes.
Shiitake fried mushrooms
Shiitake mushrooms are prepared not in the usual way for us - they are fried in deep-frying, previously wrapped in breadcrumbs. The dish prepared in this way remains fragrant, tender inside, and crispy from the outside.
Ingredients:
- frozen shiitake - 8-10 pcs .;
- flour - 3 tbsp. spoons;
- bread crumbs - 3 tbsp. spoons;
- eggs - 1 piece;
- vegetable oil - 1 item;
- salt, pepper - to taste.
Preparation
Before preparing frozen shiitake, the mushrooms must be completely thawed and remove all excess moisture with a paper towel, otherwise the breading will simply fall off during the frying. Then they can be cut or left intact - the choice is yours, in any case, every piece of the first thing you need to roll in flour, then dip into a whipped egg with spices and finally sprinkle with breadcrumbs. Prepare crispy shiitake 2-3 minutes in hot vegetable oil.
Usually fried mushrooms are served with a light snack in the form of salad or crispy cereal sprouts, and before serving serve with lime juice and soy sauce.
Shiitake mushroom soup
Dishes from shiitake mushrooms, in their authentic manifestation, are certainly delicious, but not for lovers of oriental cuisine. Therefore, we offer you a more European recipe for making Shiitake mushrooms - in the traditionally French onion soup.
Ingredients:
- Dried shiitake - 50 g;
- onion - 5 pcs .;
- garlic - 4 cloves;
- wine white dry - ½ item;
- chicken broth - 800 ml;
- thyme - 2 branches;
- salt, pepper - to taste.
Preparation
Before preparing dried shiitake mushrooms, they must be soaked in hot water for 30-40 minutes, until they are completely saturated with moisture.
Meanwhile, onions cut into rings and fry in vegetable oil in any deep thick-walled utensils for 15 minutes until soft, then reduce the fire to a minimum and stew for another 25-30 minutes until golden brown.
Now back to the mushrooms: they need to be wrung out of excess moisture, cut into plates and add to golden onions. There we also send thyme leaves, chopped garlic, salt and pepper. Fry the mushrooms for 2 minutes, then reduce the heat and pour the wine and broth into the pan. Cook soup with light boiling on low heat for 40-45 minutes, served with croutons from white bread.
Shiitake salad with mushrooms
Ingredients:
For salad:
- Shiitake mushrooms - 200 g;
- olive oil - 2 tsp;
- salad mix - 200 g;
- green onions - 4 feathers;
- radish - 100 g;
- young carrots - 100 g;
- almonds - 50 g;
- sesame - 2 tsp.
For refueling:
- rice vinegar - 6 tbsp. spoons;
- rice wine - ½ item;
- soy sauce - 2 tbsp. spoons;
- shallot onion - 1 piece;
- root of ginger (grated) - 1 teaspoon;
- lemon juice - 2 tsp.
- sauce chili - 2 tsp.
- olive oil - 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
In a saucepan for 5-7 minutes, boil the rice wine, cool it and mix it with vinegar, soy sauce, finely chopped shallots, ginger, lime juice, soy sauce, butter and chili. Shiitake fry in a pan or grill 6-8 minutes, pre-watered with olive oil.
In a salad bowl mix a salad mix, chopped green onions and carrots, thin radish plates and crushed almonds. We fill the dish with half of the entire dressing, lay out on plates and decorate with fried mushrooms and sesame. Salad with shiitake is ready, it is served portionwise, along with the dressing in the gravy boat. Bon Appetit!