25+ Delicious Dried Shiitake Mushroom Recipes for Every Meal!

by
dried shiitake mushroom recipes

Dried shiitake mushrooms are a culinary treasure, known for their deep, rich umami flavor and versatility.

With their concentrated taste and chewy texture, they can transform everyday dishes into extraordinary meals.

From hearty soups and savory stir-fries to gourmet appetizers and wholesome casseroles, dried shiitake mushrooms offer endless possibilities in the kitchen.

In this blog article, we explore over 25 delectable dried shiitake mushroom recipes that will inspire you to elevate your cooking.

Whether you’re a seasoned chef or a home cook looking for new ideas, these recipes will help you make the most of this flavorful ingredient.

25+ Delicious Dried Shiitake Mushroom Recipes for Every Meal

Incorporating dried shiitake mushrooms into your cooking can add an incredible depth of flavor and a touch of gourmet flair to your meals.

The 25+ recipes showcased in this article offer a diverse array of options, from comforting soups and vibrant stir-fries to innovative snacks and elegant main courses.

Each recipe highlights the unique qualities of dried shiitake mushrooms, making them a versatile ingredient that can enhance any dish.

As you explore these recipes, you’ll discover new ways to enjoy the rich, earthy taste of shiitake mushrooms and bring a new level of deliciousness to your dining experience. Happy cooking!

Shiitake Mushroom and Spinach Stuffed Chicken Breast

This Shiitake Mushroom and Spinach Stuffed Chicken Breast is a flavorful and elegant dish that combines the rich umami of dried shiitake mushrooms with the freshness of spinach. The stuffing creates a juicy and tender chicken breast, making it a perfect centerpiece for a special dinner or a refined weeknight meal.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 2 cups fresh spinach, chopped
  • 4 boneless, skinless chicken breasts
  • 1/2 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Toothpicks or kitchen twine (for securing)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and chop into small pieces.
  2. Prepare Stuffing: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute. Stir in chopped shiitake mushrooms and cook for 5 minutes. Add chopped spinach and cook until wilted. Remove from heat and let cool. Mix in cream cheese and Parmesan cheese until well combined.
  3. Stuff Chicken: Preheat oven to 375°F (190°C). Carefully cut a pocket into each chicken breast, being careful not to cut all the way through. Spoon the mushroom and spinach mixture into each pocket. Secure with toothpicks or kitchen twine.
  4. Season and Bake: Place stuffed chicken breasts on a baking sheet. Season with dried thyme, paprika, salt, and pepper. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
  5. Rest and Serve: Let the chicken rest for 5 minutes before removing toothpicks or twine. Serve with your favorite side dishes.

The Shiitake Mushroom and Spinach Stuffed Chicken Breast is a sophisticated and delicious dish that impresses with its rich flavors and elegant presentation. The combination of creamy cheese, earthy mushrooms, and fresh spinach adds depth and freshness to each bite. This dish is ideal for a special occasion or a comforting meal that feels both luxurious and satisfying.

Savory Dried Shiitake Mushroom Risotto

This savory risotto features the rich umami flavor of dried shiitake mushrooms, creating a creamy and comforting dish that’s perfect for any occasion. The mushrooms are rehydrated to bring out their full flavor, then combined with Arborio rice, white wine, and Parmesan cheese for a decadent meal.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 4 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Place dried shiitake mushrooms in a bowl and cover with hot water. Let them soak for 30 minutes or until softened. Drain, reserving the soaking liquid. Slice the rehydrated mushrooms thinly.
  2. Prepare Broth: In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
  3. Cook Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute.
  4. Add Rice and Mushrooms: Add the Arborio rice to the skillet, stirring to coat with the oil and onions. Cook for 2 minutes until the rice is slightly toasted. Stir in the sliced mushrooms.
  5. Deglaze and Simmer: Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed. Begin adding the warm broth, one ladle at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
  6. Finish and Serve: Continue adding broth and stirring until the rice is creamy and cooked al dente, about 18-20 minutes. Stir in grated Parmesan cheese, and season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Savory Dried Shiitake Mushroom Risotto is a perfect blend of creamy texture and deep, earthy flavors. The rehydrated shiitake mushrooms elevate the dish with their rich umami, making it a satisfying and elegant choice for a main course. The result is a comforting meal that’s sure to impress family and friends.

Spicy Shiitake Mushroom Stir-Fry

This Spicy Shiitake Mushroom Stir-Fry combines dried shiitake mushrooms with vibrant vegetables and a spicy, flavorful sauce. The mushrooms add a delightful chewiness and depth of flavor, while the sauce brings a perfect balance of heat and tanginess to the dish.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and slice thinly.
  2. Prepare Sauce: In a small bowl, mix together soy sauce, hoisin sauce, sriracha, and rice vinegar. Set aside.
  3. Cook Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add bell peppers and snap peas, stir-frying for about 4-5 minutes until tender-crisp.
  4. Add Mushrooms and Aromatics: Add the sliced mushrooms to the skillet. Stir in minced garlic and ginger, and cook for an additional 2 minutes.
  5. Combine and Serve: Pour the sauce over the vegetables and mushrooms. Stir well to coat and cook for another 2 minutes, allowing the sauce to thicken slightly. Garnish with chopped green onions and sesame seeds before serving.

This Spicy Shiitake Mushroom Stir-Fry is a vibrant and satisfying dish, bursting with flavor and texture. The dried shiitake mushrooms contribute a unique chewiness and depth, while the spicy sauce adds a delightful kick. Serve it over rice or noodles for a quick and delicious meal that’s full of taste and excitement.

Creamy Shiitake Mushroom Soup

This creamy shiitake mushroom soup is a comforting and hearty dish that combines the rich flavor of dried shiitake mushrooms with a velvety smooth texture. Perfect for a cozy night in, this soup is both satisfying and elegant, ideal for warming up on a chilly day.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 4 cups vegetable or chicken broth
  • 2 tbsp butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 tbsp flour (for thickening)
  • Salt and pepper to taste
  • Fresh thyme or chives, chopped (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and chop into small pieces.
  2. Cook Aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 1 minute.
  3. Add Mushrooms: Add the chopped shiitake mushrooms to the pot and cook for 5 minutes, allowing them to release their flavor.
  4. Make Soup Base: Sprinkle flour over the mushrooms and onions, stirring to coat. Gradually pour in the broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Finish Soup: Stir in the heavy cream and continue to cook for an additional 5 minutes, until the soup is heated through and slightly thickened. Season with salt and pepper to taste.
  6. Blend and Serve: For a smoother texture, use an immersion blender to blend the soup until creamy. Alternatively, transfer in batches to a countertop blender. Garnish with fresh thyme or chives before serving.

This Creamy Shiitake Mushroom Soup is a delightful and indulgent treat, combining the deep umami of dried shiitake mushrooms with a rich, creamy base. The result is a smooth and comforting soup that’s perfect for a relaxing meal. With its robust flavor and silky texture, it’s a dish that’s sure to please any palate.

Shiitake Mushroom and Spinach Frittata

This Shiitake Mushroom and Spinach Frittata is a delicious and versatile dish perfect for breakfast, brunch, or even a light dinner. The dried shiitake mushrooms add a depth of flavor that complements the fresh spinach and eggs, creating a hearty and nutritious meal.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 cup fresh spinach, chopped
  • 6 large eggs
  • ½ cup milk
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and chop into small pieces.
  2. Prepare Vegetables: In an ovenproof skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in the chopped shiitake mushrooms and cook for an additional 3 minutes.
  3. Add Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
  4. Prepare Egg Mixture: In a bowl, whisk together eggs, milk, and shredded cheese. Season with salt and pepper to taste.
  5. Combine and Cook: Pour the egg mixture over the vegetables in the skillet, stirring gently to combine. Cook on the stovetop over medium heat until the edges start to set, about 5 minutes.
  6. Finish in Oven: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-15 minutes, or until the frittata is fully set and golden brown on top.
  7. Garnish and Serve: Allow the frittata to cool slightly before slicing. Garnish with fresh herbs if desired.

This Shiitake Mushroom and Spinach Frittata is a flavorful and satisfying dish that’s as versatile as it is delicious. The dried shiitake mushrooms provide a rich umami flavor, while the fresh spinach adds a nutritious boost. Whether served for breakfast, brunch, or a light dinner, this frittata is sure to be a hit with everyone at the table.

Shiitake Mushroom and Barley Salad

This Shiitake Mushroom and Barley Salad combines hearty barley with the deep flavors of dried shiitake mushrooms, along with crisp vegetables and a tangy vinaigrette. It’s a wholesome and satisfying salad that’s perfect as a main course or a side dish.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 cup pearl barley
  • 4 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and chop into bite-sized pieces.
  2. Cook Barley: Rinse barley under cold water. In a pot, combine barley with water or vegetable broth and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until tender. Drain and let cool.
  3. Prepare Vegetables: In a large bowl, combine diced red bell pepper, cucumber, and red onion.
  4. Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
  5. Combine Salad: Toss the cooked barley with the chopped shiitake mushrooms and vegetables. Pour the dressing over the salad and toss to combine.
  6. Garnish and Serve: Garnish with fresh basil or parsley before serving.

This Shiitake Mushroom and Barley Salad is a delightful blend of textures and flavors, with the earthy mushrooms complementing the nutty barley and crisp vegetables. The tangy vinaigrette ties everything together, making it a refreshing and nutritious option for lunch or dinner. It’s a versatile salad that can be enjoyed on its own or paired with your favorite protein.

Shiitake Mushroom and Chicken Stir-Fry

This Shiitake Mushroom and Chicken Stir-Fry features tender chicken pieces and savory dried shiitake mushrooms, all tossed together in a flavorful stir-fry sauce. With crisp vegetables and a hint of sweetness, it’s a quick and satisfying meal that’s perfect for busy weeknights.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 lb chicken breast, thinly sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • Cooked rice or noodles (for serving)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and slice thinly.
  2. Prepare Sauce: In a small bowl, mix together soy sauce, hoisin sauce, honey, and cornstarch mixture. Set aside.
  3. Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
  4. Stir-Fry Vegetables: In the same skillet, add broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until tender-crisp.
  5. Combine Ingredients: Add the sliced shiitake mushrooms, garlic, and ginger to the skillet, and cook for another 2 minutes. Return the cooked chicken to the skillet.
  6. Add Sauce: Pour the prepared sauce over the chicken and vegetables, stirring to coat. Cook for an additional 2 minutes until the sauce thickens and everything is well combined.
  7. Serve: Serve the stir-fry over cooked rice or noodles.

This Shiitake Mushroom and Chicken Stir-Fry is a flavorful and quick meal that combines the savory depth of dried shiitake mushrooms with tender chicken and crisp vegetables. The sweet and savory sauce adds a delicious finishing touch, making it a perfect dish for a satisfying and balanced dinner.

Shiitake Mushroom and Lentil Soup

This Shiitake Mushroom and Lentil Soup is a hearty and nutritious option that combines the rich umami of dried shiitake mushrooms with the comforting texture of lentils. The soup is packed with vegetables and seasoned with herbs, making it a wholesome meal that’s both satisfying and delicious.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 cup green or brown lentils
  • 4 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and chop into small pieces.
  2. Prepare Lentils: Rinse lentils under cold water and set aside.
  3. Cook Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.
  4. Combine Ingredients: Add the chopped shiitake mushrooms, lentils, and vegetable or chicken broth to the pot. Stir in dried thyme, paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
  5. Season and Serve: Remove the bay leaf and season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.

This Shiitake Mushroom and Lentil Soup is a nutritious and comforting meal that brings together earthy flavors and hearty ingredients. The dried shiitake mushrooms add depth and richness, while the lentils provide a satisfying texture. This soup is perfect for a cozy meal, offering both warmth and nourishment in every bowl.

Shiitake Mushroom and Quinoa Stuffed Bell Peppers

These Shiitake Mushroom and Quinoa Stuffed Bell Peppers are a delightful and healthy meal, featuring tender bell peppers filled with a flavorful mixture of quinoa, dried shiitake mushrooms, and vegetables. Baked to perfection, this dish is a colorful and nutritious choice for lunch or dinner.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 cup quinoa
  • 2 cups vegetable or chicken broth
  • 4 large bell peppers (any color)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheese (optional)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and chop into small pieces.
  2. Cook Quinoa: Rinse quinoa under cold water. In a saucepan, bring vegetable or chicken broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed. Fluff with a fork and set aside.
  3. Prepare Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped shiitake mushrooms and cook for 5 minutes. Stir in corn kernels and black beans, and cook for an additional 2 minutes. Season with cumin, smoked paprika, oregano, salt, and pepper.
  4. Mix Filling: Combine the cooked quinoa with the mushroom and vegetable mixture. Adjust seasoning if necessary.
  5. Stuff Peppers: Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture. Place the stuffed peppers in a baking dish and sprinkle with shredded cheese if using.
  6. Bake: Preheat the oven to 375°F (190°C). Bake stuffed peppers for 25-30 minutes, or until peppers are tender and cheese is melted.
  7. Garnish and Serve: Garnish with fresh cilantro or parsley before serving.

These Shiitake Mushroom and Quinoa Stuffed Bell Peppers offer a delicious and nutritious twist on a classic dish. The combination of dried shiitake mushrooms, quinoa, and fresh vegetables creates a satisfying and well-balanced meal. Baked to perfection, these stuffed peppers are not only visually appealing but also packed with flavor and health benefits.

Shiitake Mushroom and Tofu Stir-Fry

This Shiitake Mushroom and Tofu Stir-Fry is a flavorful and satisfying dish that combines the umami richness of dried shiitake mushrooms with the protein-packed goodness of tofu. Tossed in a savory sauce with fresh vegetables, this stir-fry is a quick and easy meal that’s perfect for a weeknight dinner.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 block firm tofu, drained and cubed
  • 1 red bell pepper, sliced
  • 1 cup snow peas
  • 1 cup baby corn, sliced
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce (or vegetarian alternative)
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • Cooked rice or noodles (for serving)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and slice thinly.
  2. Prepare Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden brown on all sides. Remove tofu from the skillet and set aside.
  3. Cook Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the sliced bell pepper, snow peas, and baby corn. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Add Mushrooms and Aromatics: Stir in the sliced shiitake mushrooms, minced garlic, and ginger. Cook for another 2 minutes.
  5. Prepare Sauce: In a small bowl, mix soy sauce, oyster sauce, rice vinegar, and brown sugar. Pour the sauce over the vegetables and mushrooms. Stir in the cornstarch mixture and cook until the sauce thickens.
  6. Combine and Serve: Return the cooked tofu to the skillet, tossing to combine with the sauce and vegetables. Serve the stir-fry over cooked rice or noodles.

This Shiitake Mushroom and Tofu Stir-Fry is a delightful and nutritious meal that combines the rich flavors of dried shiitake mushrooms with the versatility of tofu and fresh vegetables. The savory sauce ties everything together, creating a satisfying dish that’s both quick to prepare and deliciously filling. It’s a perfect choice for a flavorful weeknight dinner.

Shiitake Mushroom and Asparagus Risotto

This Shiitake Mushroom and Asparagus Risotto is a creamy and elegant dish that combines the earthy richness of dried shiitake mushrooms with tender asparagus and Arborio rice. The risotto’s creamy texture and depth of flavor make it a perfect choice for a special dinner or a comforting weeknight meal.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup fresh asparagus, cut into bite-sized pieces
  • ½ cup white wine (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and slice thinly.
  2. Prepare Broth: In a saucepan, keep the vegetable or chicken broth warm over low heat.
  3. Cook Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute. Add sliced shiitake mushrooms and cook for another 5 minutes.
  4. Add Rice: Stir in Arborio rice and cook for 2 minutes, allowing the rice to toast slightly. If using, pour in white wine and cook until mostly absorbed.
  5. Cook Risotto: Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
  6. Add Asparagus: In the last 5 minutes of cooking, stir in the asparagus pieces. Cook until asparagus is tender but still crisp.
  7. Finish and Serve: Stir in butter and grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Shiitake Mushroom and Asparagus Risotto is a luxurious and flavorful dish that pairs the rich umami of dried shiitake mushrooms with the fresh crunch of asparagus. The creamy texture of the risotto, enhanced by Parmesan and butter, makes it a comforting and elegant meal that’s sure to impress.

Shiitake Mushroom and Eggplant Curry

This Shiitake Mushroom and Eggplant Curry is a hearty and flavorful vegetarian dish that combines the umami of dried shiitake mushrooms with the creamy texture of eggplant. The curry is spiced with aromatic spices and served with rice or naan for a satisfying meal.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 1 large eggplant, diced
  • 1 can (14 oz) coconut milk
  • 1 cup diced tomatoes (canned or fresh)
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan (for serving)

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and slice thinly.
  2. Prepare Curry Base: Heat olive oil in a large pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, ginger, curry powder, turmeric, cumin, and paprika. Cook for another 2 minutes, until fragrant.
  3. Cook Eggplant: Add diced eggplant to the pan and cook for 5 minutes, stirring occasionally.
  4. Add Mushrooms and Liquids: Stir in the sliced shiitake mushrooms, diced tomatoes, and coconut milk. Bring to a simmer and cook for 20-25 minutes, until the eggplant is tender and the curry has thickened.
  5. Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This Shiitake Mushroom and Eggplant Curry offers a rich and comforting meal that combines the earthy flavor of dried shiitake mushrooms with the creamy texture of eggplant. The aromatic spices and coconut milk create a flavorful sauce that pairs perfectly with rice or naan, making it a satisfying vegetarian option for any day of the week.

Shiitake Mushroom and Sweet Potato Tacos

These Shiitake Mushroom and Sweet Potato Tacos are a tasty and unique twist on traditional tacos. The combination of roasted sweet potatoes and dried shiitake mushrooms creates a flavorful and satisfying filling, topped with fresh veggies and a zesty lime crema.

Ingredients:

  • 1 cup dried shiitake mushrooms
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 8 small tortillas
  • 1 cup shredded cabbage
  • ½ cup chopped cilantro
  • 1 lime, cut into wedges

For Lime Crema:

  • ½ cup sour cream
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • Salt to taste

Instructions:

  1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in hot water for 30 minutes until softened. Drain and slice thinly.
  2. Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
  3. Cook Mushrooms: In a skillet over medium heat, cook the sliced shiitake mushrooms until tender, about 5-7 minutes. Season with a pinch of salt and pepper.
  4. Prepare Lime Crema: In a small bowl, mix together sour cream, lime juice, lime zest, and salt. Set aside.
  5. Assemble Tacos: Warm tortillas in a dry skillet or microwave. Fill each tortilla with roasted sweet potatoes and shiitake mushrooms. Top with shredded cabbage and chopped cilantro.
  6. Serve: Drizzle with lime crema and serve with lime wedges on the side.

These Shiitake Mushroom and Sweet Potato Tacos are a flavorful and inventive option for taco night. The roasted sweet potatoes and earthy mushrooms create a satisfying filling, while the lime crema adds a tangy touch. Fresh cabbage and cilantro add crunch and brightness, making these tacos a delicious and well-rounded meal.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.