Shiitake Mushroom

Shiitake Mushroom is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. The mushroom’s Japanese name shiitake is composed of shii for the tree Castanopsis Cuspidata, that provides the dead logs on which it is typically cultivated, and take  “mushroom”). shiitake mushroom, (Lentinula edodes), edible and medicinal wood-dwelling fungus of the family Marasmiaceae (order Agaricales).

Benefits: 

Shiitake mushrooms have a rich, savory taste and offer a variety of health benefits. Compounds in shiitakes may help fight cancer, boost immunity and support heart health.

One cup of shiitake mushrooms (145g) provides 81 calories, 2.3g of protein, 21g of carbohydrates, and 0.3g of fat. Shiitake mushrooms are an excellent source of vitamin B vitamins, zinc, and vitamin D.

RECIPE : NO. 1

INGREDIENTS:

• 3 lb shiitake mushrooms
• 1 large onion
• 3 tbsp Oil
• 1 tbsp Salt adjust to taste
• 1/2 tbsp ground black pepper adjust to taste
• 1/2 cup green onions chopped 

INSTRUCTIONS:

Slice mushrooms into bite-sized pieces and dice the onion. Add them to a pan with oil. Sautee mushrooms on medium-high heat, stirring occasionally to promote even cooking. Cook for about 15 minutes, or until the shiitake mushrooms are golden brown. Season with salt and ground pepper. Sprinkle shiitake mushrooms with green onion and serve right away.

RECIPE : NO. 2

Ingredents : 

For the yuxiang sauce

• 100ml/ 3½fl oz cold vegatable stock
• 1 tbsp tamari or low sodium light soy sauce
• 1 tbsp Chinese black rice vinegar
• 1 tsp toasted sesame oil
• 2 pinches of caster sugar
• 1 tbsp cornflour

• 2 tbsp rapeseed oil
• 200g/7oz baby Aubergine trimmed and quartered lengthways
• 2 garlic colves, finely chopped
• 1 red chilli, deseeded and finely diced (optional)
• 2.5cm/1in piece fresh root Ginger, peeled and finely chopped
• 1 tbsp Chilli bean sauce (also known as doubanjiang )
• 200g/7oz fresh Shiitake Mushroom, sliced
• 2 Spring Onion, trimmed and finely diced
• small handful Coriander, stalks finely chopped, leaves separated.

Method

1. Place all the ingredients for the sauce in a jug. Stir well and set aside.

2. Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside.

3. Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds.

4. Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks.

5. Garnish with the coriander leaves and serve immediately with jasmine rice.