Fresh Shiitake Mushroom Recipes

Ingredients:

      4 boneless, skinless chicken breasts

      8 oz Shiitake mushrooms, cleaned and diced - Order your mushrooms now

      2 cups cooked and chopped spinach

      4 oz cream cheese

      2 cloves minced garlic

      Olive oil

      Salt and pepper to taste

Directions:
 

1. In a pan, sauté diced Shiitake mushrooms with minced garlic until cooked.
2. Mix the cooked mushrooms with chopped spinach and cream cheese.
3. Cut a pocket into each chicken breast and stuff with the mushroom-spinach mixture.
4. Secure the openings with toothpicks.
5. Heat olive oil in a pan and cook the stuffed chicken breasts until cooked through.
6. Remove toothpicks before serving.

 Ingredients:

      4 cups vegetable broth

      8 oz Shiitake mushrooms, cleaned and sliced - Order your mushrooms now

      8 oz tofu cubes

      2 tablespoons dried wakame seaweed (rehydrated)

      4 tablespoons miso paste

      2 sliced green onions

Directions:

1. Soak dried wakame seaweed in water to rehydrate.
2. In a pot, bring hot water to a gentle simmer.
3. Dissolve miso paste in a small amount of hot water and add to the pot.
4. Add sliced Shiitake mushrooms, tofu cubes, and soaked wakame.
5. Simmer for a few minutes until mushrooms are tender.
6. Garnish with sliced green onions before serving.

 Ingredients:

      12 oz Shiitake mushrooms, cleaned and sliced - Order your mushrooms now

       2 cups broccoli florets

      1 cup sliced carrots

      3 tablespoons soy sauce

      2 teaspoons minced garlic

      1 tablespoon sesame oil

      Optional: red pepper flakes for heat

      Cooked rice or noodles

Directions:

1. Heat oil in a wok or large skillet over high heat.
2. Add sliced onions and bell peppers. Stir-fry for a couple of minutes.
3. Add sliced Blue Oyster mushrooms and minced ginger. Stir-fry until vegetables are tender.
4. Drizzle soy sauce and honey over the stir-fry. Toss to coat.
5. Serve over steamed rice.