Cooking with Mushrooms

Shiitake (she-tah-key) mushrooms have been cultivated in the East for hundreds of  years, and were once saved for use only by emperors, and fiercely guarded by Samurai.  Like most mushroom varieties, Shiiitake have very few calories, but are much higher in protein and other nutrients like calcium and iron, than other edible mushrooms.  They are often served in soups and as an ingredient in steamed and simmered recipes.  Many recipes call for the removal of the stems simply because they are hardeer and take longer to cook than the caps. Log grown shiitake will stay fresh in the refrigerator if wrapped loosely in a moist paper towel, and placed in an unsealed plastic bag.

Sauté of Winter Greens and Shiitake Mushrooms

• 4 tablespoons extra-virgin olive oil, divided
• 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
• Coarse kosher salt
• 3/4 cup low-salt chicken broth or vegetable broth, divided
• 1 bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
• 1 bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
• 1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons
• 2 cups chopped onions
• 4 garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper      

Heat two tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

 
Beef, Shiitake, and Snow Pea Stir-Fry

• 1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
• 1 tablespoon Asian sesame oil
• 1 tablespoon minced peeled fresh ginger
• 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 8 ounces snow peas
• 1 bunch green onions, sliced, divided
• 1 cup fresh cilantro leaves, divided
• 5 tablespoons hoisin sauce
• 2 teaspoons chili-garlic sauce
• 1/4 teaspoon Chinese five-spice powder

Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

The oyster mushroom is a common edible variety that was first cultivated on a wide scale in Germany during WWI. It is frequently used as a delicacy in Japanese, Korean, and Chinese recipes for a variety of soups, stir fries, and sauces. Oyster mushrooms also have key health benefits, as they contain cholesterol reducing lovastatin.

Potato, Leek, Gruyère and Oyster Mushroom Gratin 

• 4 tablespoons (1/2 stick) butter
• 1 pound oyster mushrooms, halved if large
• 1 tablespoon minced garlic
• 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
• 1 tablespoon minced fresh thyme
• 1 3/4 cups canned low-salt chicken broth
• 1 3/4 cups whipping cream
• 1/4 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
• 2 1/2 cups grated Gruyère cheese (about 10 ounces)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.

Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

  Fingerling Potatoes with Oyster Mushrooms 

• 7 tablespoons extra-virgin olive oil, divided
• 2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
• 4 tablespoons minced shallots, divided
• 1 garlic clove, pressed

• 1 pound large fresh oyster mushrooms, torn into 1-inch-wide strip

• 1 tablespoon chopped fresh Italian parsley

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.

Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.

Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.

Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.