Cook with shiitake
Recipes
with shiitake
Mexican dishes where shiitake is the star, adapted from a regional recipe book by Mexican researchers. Pick one to get started.
Shiitake in chipotle sauce
25 minutes · 6 servings
Ingredients
- 500 g fresh shiitake
- 10 chipotle peppers
- 3 tomatoes
- 2 garlic cloves
- 1 medium onion
- 1 bunch of herbs (thyme, oregano, bay leaf)
- 2 tablespoons oil
- Salt to taste
Preparation
- Boil the shiitake for 4 minutes in water with the herbs. Drain it and remove the herbs.
- Cook the tomatoes with the chipotles and blend them with the onion and garlic.
- Fry the sauce in hot oil for 10 minutes.
- Add the shiitake, season with salt and cook for 5 more minutes.
Shiitake casserole
25 minutes · 6 servings
Ingredients
- 500 g fresh shiitake
- 1 kg blended tomato
- 250 g cooked vegetables (carrot, peas and potato)
- 1 medium onion
- 2 garlic cloves
- 200 g pimento-stuffed olives
- 1 can pickled jalapeños (220 g)
- 1 tablespoon bouillon powder
- Herbs and 2 sprigs of parsley
- Salt to taste
Preparation
- Slice the shiitake lengthwise and fry it with salt and the bouillon for about 10 minutes.
- In a pot, cook the garlic and onion until soft. Add the tomato, vegetables, herbs and salt.
- Let it simmer, then add the parsley, olives and chiles.
- Stir in the shiitake at the end and serve hot.
Shiitake and nopal salad
30 minutes · 6 servings
Ingredients
- 500 g fresh shiitake
- 500 g nopales
- 250 g tomato
- 1 medium onion
- 3 garlic cloves
- 1 bunch of cilantro
- 2 chopped serrano peppers (optional)
- 2 tablespoons olive oil
- Lime, salt and pepper to taste
Preparation
- Cook the nopal strips in salted water for 10 minutes and drain them.
- Cook the chopped garlic in olive oil, then add the diced shiitake and cook until tender.
- In a large dish, mix the shiitake, nopales, onion, tomato, cilantro and chiles.
- Dress with lime, olive oil, salt and pepper.
Shiitake with tequila melted cheese
50 minutes · 6 servings
Ingredients
- 500 g fresh shiitake
- 4 tomatoes
- 6 serrano peppers
- 1 small onion
- 250 g grated parmesan
- 200 g grated gouda
- 100 g shredded Oaxaca cheese
- 100 ml milk
- 40 ml reposado tequila
- Herbs, 2 tablespoons oil and salt
Preparation
- Boil the shiitake for 4 minutes with the herbs and drain it.
- Finely chop the tomato, onion and chiles, and fry them until the liquid cooks off.
- Add the tequila and carefully flambé it.
- When the flame dies down, add the three cheeses, the shiitake, the milk and salt. Stir until creamy.
Shiitake with eggs
20 minutes · 6 servings
Ingredients
- 200 g fresh shiitake
- 8 eggs
- 1 small onion
- 1 jalapeño pepper
- 4 small garlic cloves
- Epazote to taste
- 1 tablespoon olive oil and 4 tablespoons oil
- Salt to taste
Preparation
- Chop the garlic, onion and chile, and fry them in the olive oil. Add the shiitake in pieces.
- Finely chop the epazote.
- Beat the eggs with salt and stir in the fried vegetables and the epazote.
- Cook in the oil until the eggs are fully set. Serve with tortillas or bread.
Shiitake quesadillas
20 minutes · 6 servings
Ingredients
- 300 g fresh shiitake
- 8 large corn tortillas
- 250 g string cheese (queso Oaxaca)
- 1 onion
- 3 garlic cloves
- 3 chopped jalapeño peppers
- 1 bunch of epazote
- 1 tablespoon oil
- Salt and pepper to taste
Preparation
- Lightly fry the chopped garlic, then add the chopped shiitake, onion, chile and epazote. Season with salt and pepper.
- Warm the tortillas on a griddle with a little oil.
- Fill them with the shiitake and the cheese.
- Cook until the cheese melts.
Recipes adapted from El shiitake en la alimentación mexicana, by Martínez-Carrera, Sobal, Morales, Martínez, Martínez and Mayett (Colegio de Postgraduados, 2004). © Its authors. Not owned by Siloam Farm.
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