Shiitake

Mushroom ramen🍄🍄

-This mushroom ramen is a hearty and satisfying vegetarian option with a savory mushroom broth and a medley of vegetables. Feel free to customize the toppings based on your preferences, adding tofu, soft-boiled eggs, or other favorite ramen toppings.

Ingredients:

750ml vegetable stock
4cm piece ginger, ½ sliced, ½ shredded
1 red chilli, ½ left whole, ½ finely chopped
1 clove garlic, bashed
2 tbsp white miso paste
200g frozen ramen, (or use 100g of dried egg noodles)
1 tbsp vegetable oil
125g shiitake mushrooms, sliced
4 shredded spring onions, white and green separated
2 heads pak choy, shredded
½ tsp soy sauce
1 tsp sesame oil

Directions:

-Heat the stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.

-In a separate pan, cook the ramen following pack instructions then drain and rinse under cold water.

-Heat the vegetable oil in a pan and stir-fry the chopped chilli, mushrooms, spring onion whites, shredded ginger and pak choy for 3 minutes. Add the soy and sesame oil, and cook for a minute.

-Divide the stir-fried veg and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.

Chicken, mushroom and parmesan spaghetti🍄🍄🍄

-Chicken, mushroom, and Parmesan spaghetti is a comforting and flavorful pasta dish that combines tender pieces of chicken, sautéed mushrooms, and a creamy Parmesan sauce.

Ingredients:

400g spaghetti
1/4 cup (60ml) extra virgin olive oil
4 garlic cloves, crushed
2 bacon rashers, finely chopped
400g chicken mince
1/2 bunch thyme, leaves picked
400g Swiss brown mushrooms, thinly sliced
1/3 cup (80ml) white wine
2 tsp freshly ground black pepper
1 1/4 cups (100g) finely grated parmesan
1 1/4 cups (100g) finely grated pecorino, plus extra to serve

Directions:

-Fill a large saucepan three-quarters full of salted water and bring to the boil over high heat. Add pasta and cook for 1 minute less than packet instructions. Reserve 1 cup (250ml) of cooking liquid, then drain pasta.

-Heat oil in the same saucepan over medium heat. Add garlic, bacon and a pinch of salt flakes and cook, stirring regularly, for 3-4 minutes until softened and translucent. Increase heat to medium-high, add chicken mince and thyme and cook, breaking up the mince with a wooden spoon, for 4 minutes until lightly coloured. Add mushroom and cook, stirring regularly, for 6-8 minutes until mushroom is softened and lightly coloured. Add wine and bring to a simmer. Add reserved cooking water and bring to the boil. Reduce heat to low, return pasta to the pan and cook, stirring regularly, for 1-2 minutes, until pasta is coated in the sauce.

-Sprinkle pepper, parmesan and pecorino over pasta. Cook, stirring continuously, for 2-3 minutes until cheese is melted and the sauce coats the pasta.

-Divide pasta among bowls. Scatter with extra freshly ground black pepper and extra pecorino, to serve.

Vegetable Chow Mein-ish with Asparagus, Shiitakes, and Edamame

Shiitake Mushrooms Recipe
This Shiitake Mushrooms Recipe is cooked shiitake mushrooms with onion and garlic until tender and caramelized. It’s an easy side dish recipe that adds a special finishing touch to your main dish and takes just 20 minutes to cook. Eat these sautéed shiitake mushrooms right out of the skillet, atop a pile of pasta, as a burger or pizza topping, or alongside a juicy grilled steak, pork chops, or chicken.

Sautéed Shiitake Mushrooms
Ingredients
Makes 8 servings
2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce