Spicy Noodles with Shiitake Mushrooms

Recipe courtesy of Suzie from Suzie the Foodie.

Prep Time: 15 mins. | Cook Time: 10 mins.


2 tbsp olive oil
1 cup of freshly cooked pasta, your choice which kind
1/8 of a brick of firm tofu, cut into 1/2″ squares (about 10 pieces)
1 cup de-stemmed shiitake mushrooms, chopped
3 tbsp cornstarch
3 tbsp soy sauce
A little Sriracha hot sauce
Some toasted nuts and a handful of spinach
Spicy Peanut Sauce
2 tbsp peanut butter
2 tbsp seasoned rice vinegar
1/2 tbsp soy sauce
Sriracha hot sauce (as much as you can handle, I just use a dot!)


1. Bring small frying pan to medium heat. Add olive oil.
2. Combine soy sauce with a little tiny bit of Sriracha hot sauce. Gently toss tofu in mixture.
3. Coat tofu in a shallow bowl with cornstarch.
4. Add to hot pan and saute on all sides. The tofu will develop a delicious crust.
5. When tofu is mostly brown, add the shiitake mushrooms for at least five minutes.
6. In serving bowl, combine ingredients for peanut sauce. Whisk together. Will take a while but it will come together.
7. Add in tofu, mushrooms, spinach, nuts and pasta.
8. Stir to combine until everything is nicely coated.
If you prefer to have your spinach cooked, add one minute before the tofu and mushrooms are done to help wilt. To be able to absorb the iron from the spinach, make sure to have with either juice or a smoothie high in vitamin C.

Shiitake-Pork Dumplings in Shiitake Mushroom Broth

Recipe courtesy of Susan from Sticky, Gooey, Creamy, Chewy.

Prep Time: 15 mins. | Cook Time: 2 hrs. 54 mins. | Serves: 8


For the broth:
3 oz dried shiitake mushrooms
2-3 cups boiling water to cover
6 cups chicken or vegetable broth
1 lb fresh shiitake mushrooms, cleaned and rinsed
3 cloves garlic, whole
1 inch knob fresh ginger, peeled and sliced
1 stalk lemongrass, outer layers and dark top removed
1/2 cup julienned carrots
2 cups baby bok choy, thinly sliced
1 tsp unseasoned rice wine vinegar
salt to taste
For the dumplings:
2 tbsp grapeseed or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/4 cup minced scallions
about 5 reserved dried shiitake mushroom caps, finely minced
1/2 lb reserved fresh, sliced shiitake mushroom caps, finely minced (you can do this in the food processor)
1/2 lb ground pork
2 tsp cornstarch
1/2 cup silken tofu
3/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 cup warm water
1 16-oz package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)


To make the broth:
1. Place dried shiitakes in a bowl and pour boiling water on top. Set aside and let steep for at least 30 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid. Pull off and discard the shiitake stems. Finely mince caps and set aside for dumplings.
2. Separate stems from fresh shiitakes and thinly slice mushroom caps. Set aside.
3. Bring broth and reserved mushroom liquid to a simmer in a large stock pot over medium heat. Add stems, garlic, ginger and lemongrass, cover and simmer for 30 minutes.
4. Strain mixture into clean pot, using a sieve lined with a coffee filter or cheesecloth. Bring back to a simmer and add 1/2 of the sliced shiitakes, carrots and bok choy and simmer for 15 minutes more or until the vegetables are tender. Stir in rice vinegar and keep hot until ready to serve.
Makes approximately 8 cups of broth.

To make the dumplings:
1. Heat oil in a large wok or skillet over medium-high heat. Add the ginger, garlic and scallions sauté until fragrant, about 1 minute. Mix in the mushrooms and cook for about 10 minutes, stirring frequently, until they are tender and any liquid released from the mushrooms has evaporated. Set aside to cool.
2. Pulse the pork in a food processor a few times to loosen it up and give it a smoother consistency. Place pork in a large bowl and mix in cornstarch, tofu, salt, sugar, sesame oil, wine, oyster sauce and cooled mushroom mixture, incorporating well. Cover bowl with plastic wrap and chill in the fridge for at least 30 minutes. You can do this step ahead and keep in the fridge overnight.
3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Holding the dumpling wrapper flour side down, place a teaspoonful of filling onto the middle of the wrapper. Fold dumpling in half, crimping it in the middle and sealing along the moistened edge, taking care not to leave any air pockets. Repeat procedure until all of the filling is gone. Keep finished dumplings on a parchment lined baking sheet covered with a damp dishtowel to keep them from drying out.
4. To steam the dumplings, fill a wok or pot with about 1 inch of water. Bring water to a simmer. Prepare a steamer lined with parchment paper. Spray parchment lightly with non-stick cooking spray. Place as many dumplings as will fit into the steamer, without touching each other. Place steamer over the wok or pot, cover and steam dumplings for about 10-12 minutes, until pork is cooked through.
5. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
6. To serve, place 3 or 4 dumplings each in individual bowls. Ladle mushroom broth over dumplings and garnish with fresh sliced scallions.

Shiitake Okonomiyaki (Japanese Pancake)

Recipe courtesy of Christie from Fig & Cherry.

Prep Time: 5 mins. | Cook Time: 10 mins.


2 cups white cabbage, finely shredded
8 fresh shiitake mushrooms, finely sliced
2 eggs
1/2 cup plain, all purpose flour
1/3 cup cold water
Pinch each of salt and white pepper
2 tbsp vegetable oil
Okonomiyaki sauce (or make your own by mixing together
3 tbsp ketchup, 1 tbsp worcestershire sauce and 1 tsp soy sauce)
Fried prawns/ shrimp and mushrooms (optional)
Shiitake Salt (optional, makes 1/2 cup) – 1/4 cup dried shiitake
mushrooms, 1/2 cup sea salt flakes, 2 tbsp sesame seeds


1. Place the cabbage and mushrooms into a large bowl. Crack the eggs over the vegetables and add the flour, water, salt and pepper. Mix with chopsticks or two forks until well combined and all ingredients are lightly coated in batter.
2. Heat one tablespoon of oil in a heavy based frying pan (skillet) over medium heat. Add half the mixture then shape into a circle and flatten to about 3/4 inch thick. Cook for 5 minutes until golden and crispy, then carefully flip and cook for another 5 minutes. Remove and keep warm, then repeat with the remaining oil and pancake mixture.
3. To make the shiitake salt, blitz the dried mushrooms in a coffee grinder until finely chopped then mix with the salt and sesame seeds.
4. To serve, drizzle the pancakes with mayonnaise and okonomiyaki sauce in a criss cross pattern. Garnish with prawns and mushrooms, if you like, and have the shiitake salt close by for sprinkling.

Shiitake Mushroom and Steak Flatbread on Shiitake Crust

Shiitakes are meaty and plump when cooked and when paired with super thin shavings of a good steak, make for a mouth watering pizza that’s as easy as it is delicious!

Recipe courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 15 mins. | Cook Time: 15 mins.


2 oz dried shiitake mushrooms, stems removed
2 cups all purpose flour
1 tsp salt
1/3 cup + 2 tbsp vegetable shortening
3/4-1 cup water
2 tbsp butter
2 tbsp fresh rosemary, minced
1 large leek, sliced thinly into half moons
200 g fresh shiitake mushrooms, sliced and woody, stems removed
1 clove garlic, minced
1 tbsp Dijon mustard
1/3 cup white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup heavy cream (or half and half)
1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp olive oil
200 g Gruyere cheese, grated fine
3 oz fresh baby spinach, roughly chopped
1 tbsp butter


1. Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency.
2. In a large bowl mix flour, salt and pulverized mushrooms.
3. Cut in shortening until a fine crumb like texture forms.
4. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.
5. In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened.
6. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through.
7. Stir in cream, cook for 2 minutes and remove from heat. Set aside.
8. Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare.
9. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.
10. On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal.
11. Bake on a baking sheet in a 450°F oven until golden brown, about 15 minutes.
12. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere.
13. Return to 450°F oven for another 10-15 minutes or until cheese is bubbly and golden.
14. Allow to cool for 5 minutes before slicing.

Scrambled Egg Muffins with Shiitake Mushrooms

My new favourite way to eat eggs in the morning (even during the week) is in the form of scrambled egg muffins and I couldn’t think of a better add-in than gorgeous shiitake mushrooms.

Recipe and photo courtesy of Mardi from eat. live. travel. write.

Prep Time: 5 mins. | Cook Time: 15 mins. | Makes: 8 muffins in a standard muffin tin.


6 eggs
1/3 cup milk
6 teaspoons freshly grated Parmesan cheese
about 16 shiitake mushrooms, thinly sliced and sauteed in a small amount of olive oil, then drained
salt and pepper


1. Preheat oven to 400F. Lightly oil the muffin tin using a paper towel.
2. Lightly beat the eggs and milk. Season with a pinch of salt and pepper. Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins,
3. Place a teaspoon of the mushrooms in each muffin tin. Pour in the egg mixture to about 3/4 full (the mixture will puff up when it cooks).
4. Add about another teaspoon of mushrooms in each muffin tin. Top with remaining cheese.
5. Bake for 12-15 minutes until top is puffy and golden.
6. Remove from muffin tins and serve immediately (I sprinkled with parsley and added a cooked mushroom to make them look pretty but you can just eat them as is!)