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1 package (3.5 ounces) Oakshire Shiitake Mushrooms
6 cups lightly-packed trimmed spinach leaves in bite-sized pieces
1 cup chopped tomatoes
1/4 cup grapefruit juice
1/4 cup vegetable oil
1/2 teaspoon Dijon-style prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Trim stem ends of Shiitake Mushrooms; cut mushrooms into thin slices, through the caps and stems. In a large serving bowl place mushrooms, spinach and tomatoes; set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour over vegetables, tossing gently.
Yield: 4 portions
Grilled Shiitake and Vegetable Kabobs with Herb Butter
1 package (3 ounces) Oakshire Shiitake Mushrooms
1/4 cup butter or margarine
4 teaspoons chopped fresh thyme leaves or 1 ? teaspoons dried thyme leaves, crushed
1/8 teaspoon salt
1 1/4 cups zucchini sliced -inch thick
1/2 cup sweet red bell pepper cut in 1-inch squares
1/2 cup yellow bell pepper cut in 1-inch squares
Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes.
Yield: 4 portions
Shiitake and Brie "Pizzas"
1 package (3 ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 teaspoon crushed garlic
4 (6 to 7-inch) flour tortillas
4 ounces Brie cheese, thinly sliced (about 1 cup)
1 cup diced fresh plum tomatoes
1/3 cup thinly sliced scallions (green onions)
Preheat oven to 350 F. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); thinly slice caps; set aside. In a small saucepan melt butter. Add garlic; cook and stir for 30 seconds; set aside. Place tortillas in a single layer on a baking sheet. Cover with Brie. Scatter tomatoes and reserved mushrooms over cheese, sprinkle with scallions. Drizzle with reserved garlic butter. Bake until cheese melts and mushrooms are tender, about 10 minutes. Cut each pizza into 4 wedges, if desired.
Yield: 4 portions (16 wedges)
Shiitake and Wine Sauce
1 package (3 ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 cup dry vermouth or dry white wine
1/2 cup heavy (whipping) cream
1/2 teaspoon chopped fresh tarragon or Teaspoon dried tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter. Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes. Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally. Serve over chicken, fish, veal, and vegetables or in baked potatoes.
Yield: 1 Cup
Chicken and Shiitake Alfredo
1 package (3 ounces) Oakshire Shiitake Mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions about 5 cups