Cream of Shiitake Soup
Serves 4

2 cups Shiitake, chopped
1/4 cup chopped onion
2 cups water
4 Tbsp. butter
3 Tbsp. flour
2 cups light cream or milk

Sauté the mushrooms and onion
together with the butter until
tender. Combine the water with
2/3rds of this mixture, setting aside the remaining 1/3rd, and simmer 20 minutes. Place the remaining mushroom mixture in a fry pan, sprinkle flour on the top, and sauté for several minutes. Slowly add cream or milk and cook until the mixture thickens. Gently add to the simmering water and mushroom mixture and heat through. Season to taste.

Wine Cap and Gingered 
Hash Brown Cakes
Serves 4

For the mushrooms:

1 1/4 c. quartered fresh Wine Cap mushrooms, preferably buttons
4 Tbsp. olive oil or butter
large clove of garlic, minced
pinch of ground red pepper flakes
3 Tbsp. chopped chives or green onion
salt and pepper to taste
3 Tbsp. chopped cilantro or parsley for garnish
For the hash brown cakes:
2 1/4 lb. Yukon Gold, red potatoes, or similar variety, cut in thin strips or
grated on large hole of a box grater for a more homey presentation
2 oz. fresh peeled ginger, cut or grated as above
8 Tbsp. oil, divided
Fresh lemon or lime to squeeze on cakes to taste

Clean, trim, quarter (or slice if you have more open caps) Wine Caps. You can use the stem as long as it is tender and solid. Heat the olive oil or butter in a frying pan and add onion/chives, garlic, and red pepper flakes; saute until just tender. Add mushrooms and saute until mushrooms are cooked through. Season to taste and keep warm until potatoes are cooked.

For the cakes, pat sliced or grated potatoes and ginger with a towel and lightly salt. Divide in two portions. Heat half the oil in the fry pan and mound the mixture in the center and flatten to a pancake. Cook on a medium to medium low flame for about 10 minutes, flip onto a dinner plate, add the remaining oil and slide the uncooked side of the cake onto the hot pan, cooking another 10 minutes or until golden. Do the same with both potato portions. Lift the cakes with a spatula onto a serving platter and spoon mushroom mixture on top, garnishing with lemon or lime slices and cilantro.

To further impress yourself or anyone else who approaches with a fork, serve with a crisp chilled white wine or cold summer shandy beer. Perfect.

Bay Scallops with Polenta,
Wild Mushrooms and Sherry

1 c. fresh breadcrumbs from French bread with crust
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh parsley
9 Tbsp. unsalted butter, divided
12 oz. fresh chanterelle mushrooms or other fresh
wild mushrooms (such as oyster, stemmed shiitake, or crimini)
2½ tsp. chopped lemon fresh thyme
1 c. chopped green onions
½ c. medium dry Sherry
¼ c. low-salt chicken broth
¼ c. whipping cream
4 c. (or more) hot chicken broth
1 tsp. salt
1 c. polenta
1 lb. bay scallops

Preheat oven to 350°F.

Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes (can be made ahead and stored in a Ziploc bag).

Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. Can be made ahead.

Bring 4 cups broth and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more broth as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter.  Season with salt and pepper. Cover to keep warm.

Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat.  Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.

Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

Serves 6

Inspired by Lucques
Janice W. Thomas   10/3/13

Shiitake Streusel

Phoebe’s apartment kitchen is minimally equipped, so all of her recipes are approximate. She gives us visual tips to let us know how much is enough.

1 to 1 ½ lb. fresh Shiitake
Feta cheese, best quality - 4 oz. crumbled
½ c. chopped toasted pecans or an amount to taste
Balsamic vinegar, about 2 Tbsp.
A rimmed, oiled or parchment lined baking sheet

Preheat oven to 400 degrees (F)

Trim stems from Shiitake. Slice caps into ½ inch pieces. In a large bowl, toss caps with about 2 Tbsp. oil until the sides of the bowl and mushrooms are glossy. Season well with salt and pepper. Spread mushroom slices out in a single layer on the tray and put them in the hot oven, turning the mushrooms with a spatula after the first 10 minutes. Let both sides approach golden brown and chewy.

Remove Shiitake and combine with cheese and pecans. Sprinkle with about 2 Tbsp. balsamic vinegar or to taste. Serve warm or room temperature as a side dish, salad topping, steamed vegetable or casserole topping, wrap or omelet filling, etc.

Shiitake Bread Pudding

6-7 c. day old French bread or marble rye, cubed
About 1 lb. Shiitake mushrooms, sliced thin
1 small leek
3-4 cloves garlic
3 Tbsp extra-virgin olive oil
1 tsp. thyme
1 tsp. sage
1 tsp. basil
Parsley and chives
5 eggs
2 c. heavy whipping cream
1 c. milk
¼ - ½ c Parmesan cheese
Salt and pepper to taste

Heat the oil in a large skillet. Add garlic and leeks, sautéing until fragrant. Add the mushrooms and herbs, cook until mushrooms are tender, about 10 minutes. Add salt and pepper to taste.

In a large bowl, whisk together the eggs, cream milk, and Parmesan. Toss in the bread cubes and let sit for 5-10 minutes. Gently mix in the mushrooms and pour into a buttered baking dish. Sprinkle with Parmesan and bake at 350 for 45 minutes to an hour.

Slow Cooked Kale, Cannellini and Shiitake

This concoction is simple, healthy, and completely satisfying. It does double duty as both a side or one-pot meal. Use a nice crusty bread to sop up the broth-you won’t want to leave any behind!

2 bunches flowering kale, tough stems removed
1 small onion or 1 bunch green onions
4 cloves garlic
2 Tbsp. extra-virgin olive oil
4 c. vegetable stock
1 can cannellini beans, drained and rinsed
Sliced shiitake caps, about 2 cups
½ c. sliced almonds
Salt and pepper
A pinch red pepper flakes
Handful parsley

Heat the olive oil in a pot and add garlic and onions. Add the mushrooms after a few minutes and cook until tender. Add the stock, beans, and kale. Cover and simmer for about 30 minutes. Check the kale for doneness. It should be tender but not falling apart. Add the red pepper flakes, parsley and almonds, simmer a few minutes more and add salt and pepper to taste and sprinkle with Parmesan.

Fish and Mushroom Soup

A generous splash of extra virgin olive oil
2-3 cloves garlic, minced
1 shallot, chopped
1 leek, chopped
A handful baby carrots, or a few large carrots
1 turnip
1 parsnip
½ fennel bulb plus a handful tender top greens, chopped
2 large lion’s mane mushrooms
1 large potato
4 fish fillets (white fish, cod, or another similar fish)
1 bay leaf
A pinch dill
A few saffron threads (optional)
2-3 tsp. herbes de provence (or a little thyme, basil, oregano, rosemary, and lavender
About 1 Tbsp. tomato paste
½ c. or more white wine
About 8 c. vegetable stock
Parsley, about ¼ c.
A squeeze of lemon juice
Salt and pepper, to taste

Chop all veggies to bite sized. Sauté the garlic in the oil, followed by the rest of the veggies and sauté about 10 minutes. Add the wine and reduce. Add the stock, tomato paste, and herbs. Cover and simmer until veggies are almost tender. Add the fish and lemon and simmer until fish is cooked and veggies are done. This could also be cooked in a crock-pot.

Shiitake and Cheese Tart

1 sheet frozen puff pastry, thaw and roll to about 1/8 inch
1 to 1 ½ lb. Shiitake mushrooms, thinly sliced

2 large egg yolks
3 Tbsp. olive oil
1 clove garlic, chopped
1 to 2 tsp. thyme, adjusted to taste
3/4 c. fresh ricotta
2 Tbsp. sour cream
1/2 lb. smoked Gouda or Gruyere (or both, if you’re feeling particularly sinful)
1 bunch green onions, chopped
salt and pepper, to taste
fresh squeezed lemon juice
chives, tarragon, and parsley (dry or fresh)

Preheat the oven to 400F.
Place the rolled puff pasty on a baking tray lined with parchment paper. Prick the dough with a fork. Mix an egg yolk with 1 teaspoon water and brush the edges using a pastry brush. Heat the olive oil in a large sauté pan and add the mushrooms. Add the garlic, green onions, and half the thyme and sauté until the mushrooms are tender. Season with salt and pepper. Mix the ricotta and the sour cream with the remaining egg yolk. Season with salt and pepper. Spread the ricotta mixture on the puff pastry leaving an even border on the edge. Lay the slices of cheese on top, followed by the mushrooms. Mix the herbs with a squeeze of lemon juice and olive oil. Sprinkle this on top of the mushrooms. Bake 25-30 minutes, or until bubbling and golden.

Glazed Grilled Shrimp, Apricots and Pink Oyster Tacos

In this recipe, the Pink Oysters will fade to pale pink with crispy browned edges. It is served up with shrimp, balanced with a glazed fruit and stuffed into a grilled corn tortilla accompanied by sour cream, cilantro and possibly your favorite fresh garden salsa. Amazing!


1/4 c. freshly squeezed lime juice
1/8-1/4 c. apple jack brandy or dark rum, your choice
3 Tbsp. dark-brown sugar
1 Tbsp. finely grated, peeled fresh ginger
1 1/2 tsp. cornstarch mixed with 2 tablespoons cold water


6-8 fresh apricots, cut into quarters or eighths, or substitute with another firm fleshed fruit
32 medium shrimp, we like uncooked frozen shrimp, thawed, tail off
8 oz.s of Rose Oyster mushrooms
1-2 package(s) of corn tortillas
Sour cream

•Make glaze: In a small saucepan, combine the lime juice, brandy or rum, sugar and grated ginger and heat until boiling. Stir, simmer another minute or so until the glaze is slightly thick. In a separate bowl, combine the cornstarch with the cold water stir into glaze mixture. Cook, stirring, until thickened and off the heat. Cool.

•Thread thawed shrimp onto skewers that have been pre-soaked 30 min in water. Season on both sides with salt. Thread fruit slivers onto separate skewers. Do the same with Pink Oysters, threading through the stems. Brush shrimp, mushrooms and apricots on both sides with glaze.
•Prepare grill and oil grates. Place loaded skewers on grill; cook, turning once. Cook shrimp until evidence of blackening in spots and shrimp are opaque throughout, 3 to 4 minutes. Oyster mushrooms should be crispy to slightly blackened of edges.•Sear the corn tortillas on grill until heated through.
•Pile the cooked shrimp, mushrooms and fruit skewers onto a big platter next to a basket of the grilled tortillas. People can load their own and sauce with sour cream, salsa, or whatever else you have in your garden. Just the three main ingredients will provide plenty or flavor and texture for a jubilant August picnic supper!

Lion’s Mane Fettuccini

4 servings fettuccine pasta, cooked al dente according to package directions,
About 1/2 to 1 lb. lion’s mane mushrooms, cleaned and cut into bite size pieces
3 cloves garlic, chopped
1 small shallot, chopped
½ small onion, chopped
1 large carrot, julienned
¾ C frozen peas
4 Tbsp. butter
About 12 kalamata olives (preferably fresh with pits) chopped
½ c. dry white wine
Basil- about 1 tsp. dry
Oregano- about 2 tsp. dry
Parsley- about 2 Tbsp.
Parmesan cheese
3 Tbsp. extra virgin olive oil
Salt and pepper

1 ½ to 2 c. cooking liquid reserved

Heat the olive oil in a large skillet, add garlic, shallots, and onions. Sauté until aromatic. Add the carrot and cook until there is still a slight crunch. Add the butter and mushrooms. When butter melts, add wine and reduce. Add the herbs, salt and pepper to taste. Add the reserved cooking liquid from the pasta and the chopped olives. Mix in as much pasta as the sauce will hold (you may need to add a little more oil or pasta cooking water). Top with Parmesan cheese.

Shiitake Butter

Shiitake, stems removed, to weigh 1 lb.
2 Tbsp. butter
1 small onion
1 tsp. salt
1 tsp. sugar
1 Tbsp. soy sauce
About one and a half pounds of salted butter, softened

Tear up a pound of stemmed shiitake. You’ll be cooking these down and pureeing, so large pieces are okay.

With medium heat, melt 2 Tbsp. butter in a medium skillet and add 1 small chopped onion, sauté until soft. Add mushroom pieces, stir around a bit and cover the pan. Every few minutes, check the pan and stir things around, keep the heat warm enough to cook the mushrooms but try to avoid browning the onions. Once the mushrooms start to cook down and you see a liquid at the bottom of the pan (about 5-10 minutes) add the salt and sugar. Reduce the heat and keep stirring things around every few minutes until the cloudy liquid at the bottom of the pan starts to become clear. Remove the lid and add soy sauce and cook a few minutes more, then off the heat.

COOL the mixture (duxelles) until it reaches room temp. Stir things around in the pan as it sits to aid in even cooling. Once the mushrooms are only slightly warm to the touch, puree in a food processor until the mixture is a paste.

HERE is the secret to making an excellent shiitake butter: make sure everything, especially the ingredients and mixing bowl, is at room temperature for this final blending of mushroom puree and butter!

What is room temperature butter you may ask? If the Sami people of the far north have hundreds of words for snow, the pastry chef ought have the same amount of words for butter, but the best description might be “medium soft.” Ready a mixer with a whip attachment if you have it; otherwise regular beaters will do.

Measure out your puree and ready an equal amount of medium soft butter. The puree volume can vary depending on the raw mushrooms moisture content, but it should be around 3 cups.

Whip or beat the butter till fluffy, then stir in the puree, finally whipping it, until the butter and mushrooms are well blended. This is the secret to making a consistent, well blended butter. If components are too warm , you’ll end up with soup; too cool, you’ll end up with chunky butter.

This makes about 3 lb. Shiitake Butter. Transfer to individual deli containers or jars for gifting, or wrap in freezer paper. This recipe can be doubled with a standard 4 ½ qt. mixing bowl.