How to Cook Shiitake Mushrooms

The Shiitake mushrooms have a certain chemical component in large amounts called guanosine monophosphate. This is actually the base of the flavor which actually stimulates the taste up to the point they developed a word for it: umami. Up to now it was salty, bitter, sour, sweet, basically what the human mouth could identify. Now it’s umami as well. Since they bothered to unveil a whole new taste, Shiitake must be taken in consideration as a serious competitor for any other mushroom out there.

Therefore, Shiitake mushrooms are perhaps the most aromatic mushrooms known to man. They will liven up any dish you put them in and they are extremely healthy. They contribute a lot to the immune system, lower cholesterol and side they’re incredibly meaty and rich in protein they can be used as a viable substitute for meat. They are all grown organic, because there’s no other way really to grow Shiitake, which is a good thing for people who like their food grown raw and natural, without the chemical add-ons the current world is so fond of using.

Shiitake may come in two forms: raw or dry. There’s no difference really, they cook the same and they taste the same. You can buy raw and dry them yourself. Which again is a good thing, because they don’t need any other ingredient to prolong their life in dry form.

You boil them as follows: pour boiling water over them, cover then wait for 20 minutes. It’s pretty simple. Discard the stems afterwards. The stems are not really bad but they’re very hard and woody and you’re better off without them. Or you can cut them off and use them in your next stock.

The recipes are no different than any other mushroom recipe: olive oil, garlic and herbs on a grill will do just fine. Or go all Asian and serve them on a plate of rice with oyster sauce to match. The only thing that’s different is: do not throw the water you boiled the Shiitake in. That water is exceptionally tasty and full of umami, so you’d better boil some rice in it, or use it in soups or stocks, it will definitely be a cornerstone for your cooking.

They can also go well on side dishes too, even though I’d strongly suggest Shiitake as a main component for people who would like to turn vegetarian as it makes the transition from meat-filled dishes to no-meat-filled dishes seamlessly.

Olive Garden Recipe – Stuffed Mushrooms – A Light Olive Garden Variation

The Olive Garden recipe for stuffed mushrooms is one of my absolute favorites! I enjoy ordering the yummy appetizer every time I dine at the Olive Garden with my friends. My variation is lighter than the restaurant version; it is made with olive oil and is baked with a tomato based sauce. Fewer cheeses in the recipe make it a more heart healthy dish. The end result is a delicious appetizer or buffet dish that will impress your family and friends.

Stuffed Mushrooms

1 pound medium or large mushrooms
1 cup dry bread crumbs
1 teaspoon dried basil
2 tablespoons grated parmesan cheese
minced or chopped fresh garlic (to taste)
salt and pepper (to taste)
2 tablespoons olive oil


1 small onion, chopped
2 teaspoons olive oil
1- 8 ounce can tomato sauce
1/4 teaspoon oregano
fresh garlic (to taste)

Wash and dry the mushrooms and remove the stems. Hollow out the mushroom caps slightly by scraping with a teaspoon. Combine the bread crumbs, basil, parmesan cheese , garlic, salt and pepper and olive oil; mix well. Fill the mushrooms with the crumb mixture. Coat a shallow baking dish with nonstick cooking spray. Place the mushroom caps in the baking dish.

Prepare the sauce. Saute’ the onion in the oil in a small pan until it turns translucent. Add the remaining ingredients; stir well and simmer 10 minutes. Pour the sauce evenly over the mushrooms. Place in the oven and bake at 350 degrees for 30 minutes or until thoroughly cooked.

Easy Raw Food Recipes

You may be a raw food newbie looking for recipes that are simple and easy, or you may be a raw food veteran who’s too busy to really have enough time to spend preparing your healthy meal. Well, the most common raw vegan recipe that is very easy and quick to whip up is your typical raw salad. How boring. Lucky you, you’ve landed on a page that has a list of some very easy raw food recipes you can prepare in just five minutes or less!

Before we get down on the list, let me tell you this: if you don’t already have it, you should at least get yourself a blender or a food processor! Trust me. These kitchen tools are like every raw fooder’s best buddies! They’re very handy and can make everything so much easier.

But if you don’t have a blender or a food processor (yet) you can first try making one of these easy raw food recipes that don’t need any equipment, like marinated mushrooms or chocolate fudge.

Raw marinated mushroom recipe

You will absolutely love this very delicious recipe. You will need sliced mushrooms, olive oil and raw soy sauce (nama shoyu). Just pour the oil and soy sauce over your mushrooms, gently stir, and let it sit for about five minutes. And that’s it. Too easy? Well it is really that easy! Raw food recipes don’t have to be complicated to be tasty and these raw marinated mushrooms have a real cooked feel to them. Of course, you can pair this dish with other raw vegan recipes like raw salads or raw soups. Explore the options and surprise yourself!

Raw chocolate fudge in 1 minute

No it’s not a typo. You can really produce raw chocolate fudge in just 1 minute. Or maybe even less! Simply mix cocoa powder with coconut oil and honey in a small bowl. Watch the measurements and don’t add too much of any ingredient though. I’m sure it won’t take long for you to mix it as I’m also sure it won’t stay long in its bowl. Easy raw food recipes like this can be made even without you having to stay in the kitchen.

Rawtarian’s silky green smoothie recipe

Okay, here’s one of the easy raw food recipes that needs a blender, and a high-speed blender is highly recommended. For this recipe just blend bananas, oranges, an apple, spinach, water, lemon juice, cinnamon, and/or chia seeds together. The silky texture is what really makes it so tasty because green smoothies like this usually need to be blended until silky smooth to taste the best.

Raw salmon salad pate recipe

The name may sound like it’s going to be a complicated one to make but in truth, this one is so easy! Raw food recipes like this are surprisingly divine for your taste buds. All you need to do is process sunflower seeds into a fine meal, then add red pepper, sun-dried tomatoes, sea salt and dill to be processed until well combined. Transfer it from the food processor into a bowl and you may add chopped celery if you like. It’s that simple and you already have your raw salmon salad pate!

These are just some of my many easy raw food recipes that you can try out. Whether you are still just transitioning to a raw food diet or already enjoying a healthy raw food lifestyle, exploring more creative and imaginative healthy recipes that not only save you time, but also ingredients, is rather satisfying. Sometimes, especially in cases like this, less is surely more.

Unusual Starter Recipes

Unusual starter recipe ideas are a fantastic way to make an impression at your dinner party. Far too many recipes are duplicated over and over, making them extremely common. Serving an unusual starter to your guests will ensure that your dinner party remains spoken about for many years.

There is a huge array of different starters to choose, and this is often why the same recipes are used. People like to cook what they know, and many will not experiment with new flavors and ingredients. However, if you think out of the box and serve an exciting starter, you will make the statement you want to achieve.

Planning the unusual starter recipe ideas for your guests

You will need to consider the people that you have invited for dinner, and decide how open to the unusual starter recipes ideas they will be. What you consider being unusual, your guests may think is incredibly strange. If you want to push all the boundaries of cooking, you may want to consider delicacies such as red ant chutney or caterpillar pretzels.

For many people these unusual starter recipe ideas are too strange (and you might not be able to find the ingredients in your local grocery store!) Therefore, you might need to tame your ideas. You will also need to consider what ingredients you have available and the timescale to prepare and cook the unusual starter. If you feel confident, you will soon find that there are some amazing ideas for you to use.

Unusual can mean different

There are several different unusual starter recipe ideas which can be made incredibly quickly and which will not fail to impress your guests. By combining ingredients which are not typically put together, you can create exciting flavors.

This unusual stuffed mushroom recipe is the perfect example of combining store cupboard ingredients to create an exciting starter.


· 20 button mushroom

· ½ cup grated cheddar

· ½ packet sliced pepperoni

· 3 tbsps tomato ketchup

· 1 chopped onion

· 2 tbsps butter


· Remove the stems from the mushrooms and clean the mushroom caps

· Chop the mushroom stems and place them in a small bowl

· Melt the butter in a pan and add the onions

· Cook the onions until soft

· Add the pepperoni and cook until warm

· Add the tomato ketchup and combine all the ingredients

· Remove from the heat and add the cheddar

· Fill the mushrooms with this mixture

· Place in a preheated oven at 350 degrees F for 15 minutes, then serve warm

If you like the sound of that, you might also like this baked Camembert recipe, since the cheese is baked in its box and served gooey and hot. Unusual recipes are definitely the ones to choose sometimes.

Make the Most of Mushrooms

Mushrooms are amazing, neither plant nor animal they belong to a kingdom of life all their own.

They come in a wide variety of textures, colours and flavours, from the tough and meaty to the subtle and innocuous and can be used to flavour a dish or simply to add substance and texture to it.

These days you can easily buy a whole range of dried or fresh mushrooms in your local store, but an experienced forager can source an almost year-round supply in their own back yard.

Mushrooms are truly versatile and can be used in an amazing array of dishes. Often various mushroom types can be substituted for meat in just about any dish. Indeed, the Romans and Greeks used them for this very purpose. But, in general, fresh mushrooms do not last long and they become soggy and inedible very quickly. The good news, though is that mushrooms can be preserved quite quickly. If you have mushrooms that are past their best then they can be strung on a string and hung in a warm, dry, spot to dry. Or they can be pickled. Another way of storing is to chop and to fry with onion garlic and herbs to make what the French call a ‘duxelle’. Mushrooms fried in this way can be stored by freezing and then can be added to soups, stews or any dish calling for fried mushrooms.

Below you will find two classic mushroom-based dishes. The first incorporating a farmed or shop-bought mushroom and the second incorporating a wild mushroom.

Mushroom and Spinach Rustic Pie


125g unsalted butter

350g plain flour


25g parmesan cheese

egg yolk


250g spinach

25g butter

large onion, chopped

75g oyster mushroom

4 skinned, chopped, plum tomatoes

125g diced mozzarella

salt and pepper

3 eggs, beaten


Rub 125g unsalted butter into 350g plain flour with a pinch of salt to make a fine crumb texture. Stir-in 25g of grated parmesan cheese and then add an egg yolk and enough cold water to mix to a dough. Knead lightly and chill the pastry for 30 minutes.

Meanwhile wash 250g spinach and cook for 1-2 minutes until just wilted. Drain well and then roughly chop. In a frying pan, melt 25g butter, adding a chopped large onion. Cook until soft and golden. Add this to the same bowl as the spinach, mixing in 75g of a well-textured mushroom such as oyster mushrooms, porcini or chanterelles. Add four skinned, chopped plum tomatoes, 125g diced mozzarella cheese, salt, pepper and three large beaten eggs. Mix together well, then trim 2/3 of the pastry, rolling out in preparation to line a 23cm-deep quiche tin. Trim the edges, and dampen with water, spooning-in the filling. Roll out the remaining pastry, and cover the top, pinching the edges together to seal. Brush the top with a little beaten egg and bake in a pre-heated oven at 200°C for 25 minutes, or until golden.

Serve hot or cold.

Medallions of Veal with Morel Sauce


675g veal loin cut into 1.5cm thick slices

2 tbsp olive oil

120g fresh morels, finely chopped

1 small onion, finely minced

250ml fresh Hollandaise sauce

120ml double cream

salt and black pepper, to taste


Mix the hollandaise sauce with the cream in a bowl and set over a pot of hot (but not boiling) water to keep warm.

Meanwhile, add half the oil to a large frying pan, season the veal and fry the medallions to brown on each side (about 3 minutes or cooking per side). Remove to a plate and keep warm in an oven.

Add he remaining oil to the pan and use to cook the onions until soft and beginning to brown. At this point add the morels and cook for about 6 minutes (or until softened). Season with salt and black pepper then tip the morel mixture into the Hollandaise sauce.

Plate-out the veal medallions and spoon over the sauce before serving.

I hope that these recipes have given you ideas for mushroom recipes and that you want to find out more about what you can do with both wild and cultivated mushrooms.

Free Raw Food Recipe – Easy Mushrooms Stuffed With Pesto – Raw Recipe

If you’re looking for a healthy, great, easy raw food appetizer or snack, one of the best raw food recipes I’ve made is for mushrooms stuffed with pesto. You don’t have to be a vegan or raw food enthusiast like me to enjoy these pesto mushrooms. I’ve served them many times as a snack for holidays, events or just when having company over. They’re always raved about and so simple to make – a truly easy. free raw food recipe.

If you have a favorite pesto recipe that you use now, you can try stuffing mushrooms with it also. This is also a great recipe because if you make pesto regularly, you may find you always have some left over. This pesto mushroom recipe will easily take care of any extra pesto on hand or just sitting in the refrigerator.

This is also a great recipe to take to potlucks, raw food potlucks, food events or even for celiac disease meetings or events because they are gluten-free. These pesto mushrooms are good served warm or cold.

Helen’s Best Mushroom Stuffed Pesto – the ingredients: 4 cups organic basil with leaves and stems (or use Trader Joe’s whole container of organic basil), 1/4 cup organic parsley, 1 cup pine nuts, 1/3 cup olive oil, 3 cloves of garlic, and 1 1/2 tsp. sea salt or Celtic salt and organic crimini mushrooms.

In a food processor pulse all of the ingredients until the garlic is minced well. Wash the organic mushrooms, brushing off any dirt and de-stem (save stems for other use.) Place the mushrooms upside down with bottoms up. Stuff each mushroom with about one tablespoon of pesto. Place on a teflex sheet or dehydrator tray and dehydrate for about 1-2 hours at about 95 degrees. Best served warm but good cold also.

I always make these in a dehydrator because it preserves the enzymes and phytonutrients due to the low heat. If you don’t have a dehydrator you can try to make these in an oven at the lowest temperature for a short period of time. Try 10 to 15 minutes or so. Now I haven’t tried it with an oven so you would have to experiment, but you want to preserve the healthy benefits of these pesto mushrooms by using little heat.

So give my mushrooms stuffed with pesto a try and see how they’re truly a hit with your family, friends or potlucks or other events. You will get raves. Of course there are many recipes you can make using raw foods that are easy, healthy and gluten-free. If you’re new to raw foods why not give this free raw food recipe and other raw recipes a try and see for yourself why people who eat raw foods are so healthy.

Mushroom Rice Recipe

This Mushroom Rice Recipe is often called Mushroom Rice Pilaf as it is prepared in the same way as pilaf is cooked. You can prepare it either in beef broth or chicken broth, in this recipe chicken broth is used. This mushroom pilaf gives good taste only when fresh mushrooms are used instead of canned mushrooms but somehow if you are using canned mushroom then you don’t need to cook it before rice and you will have to add mushrooms and rice together. This mushroom rice is usually served with any curry like vegetable curry, chicken curry, etc but it can also be served with plain yogurt and mushroom soup.

Ingredients for Mushroom Rice Recipe:

2 tablespoon butter or margarine

2 tablespoon vegetable oil

1 cinnamon stick

2 cloves

2 bay leaves

1 black cardamom

1½ cup chopped onion

1½ cup fresh mushrooms (sliced)

¾ cup uncooked long grain rice (soaked in water for 30 min)

1½ cup chicken broth

1/8 teaspoon black pepper

Salt to taste

Cooking Instructions For Mushroom Rice Recipe:

1. Take a deep sauce pan or pot, heat butter and oil together in the pan and fry onions in it till become light golden in color.

2. When onion starts to turn into golden add cinnamon, cardamom, cloves and bay leaves and stir gently to cook for few seconds till pleasant roasting smell starts to come from the spices.

3. Then add mushrooms and cook for 5 min with half cup of water (if necessary) so that onion would not turn into dark brown in color.

4. When mushrooms become half done, add chicken broth and bring the mixture to boil over high heat.

5. After that add rice, salt and pepper and cook over high heat till water starts to absorb in the rice and rice come onto the surface.

6. Then reduce the flame to low, cover the lid of the pan and cook till rice become tender completely.

7. Serve the hot mushroom rice immediately with any curry either meat or vegetable, plain yogurt and fresh vegetable salad.

Note: This is one of the simplest recipe which can be prepare in short time and is also healthy specially for those who want to avoid meat from their diet as mushroom is the best substitute for meat. So mushroom diet is best for vegetarians to compensate proteins in their diet.

Healthy Diet Recipe – Oatmeal With Wood Ear Mushroom And Vegetables

Wood ear mushroom (Auricularia polytricha), is one of the most popular mushrooms in culinary world especially in Chinese cuisine. It is more commonly known as tree ear, dry black fungus, silver ear, mook yee, or cloud ear. Cloud ear is a different type of mushroom but it is almost similar to wood ear mushroom. It is called wood ear mushroom because it grows on a living or dead wood and looks like an ear. The dried and fresh types of wood ear mushroom are available on the market.

Wood ear mushroom has a solid form and thick skin. Its texture is similar to jelly. Fresh mushrooms will be crunchy when cooked. Adding the mushrooms into a soup will certainly give a unique texture and taste. The flavor of this mushroom is not as strong as other mushrooms such as oyster mushroom or shitake. This mushroom has a little forest fragrance and earthy taste.

Dried wood ear mushrooms are rich in vitamin D, vitamin B1 and B2. In some research, it is concluded that this type of mushroom is second highest in fiber. It contains iron three times as much as in animal liver and calcium twice as much as in milk. It is also believed to have many health benefits such as to prevent heart disease and blood coagulation. Some sources stated that it has some substances that can help lower cholesterol levels, prevent atherosclerosis, prevent cancer, relieve hemorrhoids symptoms, and improve digestive health.

Here is a wood ear mushroom recipe you can try. This is for two servings.


– 10 grams of wood ear mushrooms (soaked in water for one hour)]
– 500 grams of water
– 2 tablespoons of instant oatmeal
– 70 grams of frozen vegetables
– Half a teaspoon of salt
– Half a teaspoon of ground pepper
– Half a teaspoon of garlic powder

How to make it:

– Bring water to a boil, put in the mushrooms. Cook them for a while.
– Add salt, pepper, and garlic powder. Stir it well.
– Add the oatmeal gradually.
– Add frozen vegetables into it. Cook for a while.
– Ready to serve.

A few serving tips for variation:

1. Serve it along with your daily meals.
2. Put in extra chicken or beef meat for extra protein.

Nutrition facts

– Energy: 85 calories
– Fat: 1 gram
– Carbohydrate: 15 gram
– Fiber: 9.5 gram
– Protein: 3.7 gram

Mushrooms and Meatball Recipes

Meatballs are a popular dish you can make at home with any number of ground meats, mixed with a variety of herbs or spices plus other flavourings and ingredients such as chopped onion and breadcrumbs for a great texture for a delicious filling meal. They’re a versatile dish, which can be prepared in a variety of ways, for example by frying, baking, steaming or braising in a sauce.

As such a simple meal, it’s not surprising that meatballs are enjoyed all over the world in a number of ways. You can use almost any type of meat for your meatballs, beef, pork, lamb, or even game animal types if you like. Here we’re going to look at a meatball recipe combined with mushrooms. We’ve made this recipe using pork meat and veal, although beef will do just as good as well. It’s our recipe but it’s your meal, so do what you enjoy the taste of the best! This is best served as an entre for a group, or could be used as a meal for two.

Meatballs with Mushrooms Recipe
120 ml of oil
9 oz of minced pork meat
9 oz of minced veal
1 onion
1 lb of mushrooms
2 oz of flour
2 eggs
1 slice cured ham
1 bacon strip
2 oz of breadcrumbs
A pinch of black pepper
A pinch of salt
1 glass of tomato sauce
1 glass of white wine

To start with, peel and mince your onion, and put it to one side as you make up your meat. You can buy ready-minced pork and beef, although you’ll probably have to at least mince the veal if you’re using it. Season the meat with salt and pepper as per your own tastes, then mix the meats with the whisked eggs, ham and bacon, in small segments, plus the breadcrumbs. Make the meatballs together and pass them through flour for coating, and fry them up.

Then fry the minced onion in a different saucepan, and add the tomato sauce. Saute, and then add the fried meatballs. Add a dash of white wine, and prepare and chop the mushrooms and chuck them in too.

Add a little salt, and then simmer at a low heat for 30 minutes or so, topping up with water if necessary.

Serve up with white rice or new potatoes as you like, drizzling sauce over them to infuse the dish with the great aromas. Enjoy!

Pork and beef are a great combination for meatballs, but you can replace them with lamb instead, for another distinct flavour for anyone to enjoy.

Cabbage With Mushrooms Recipe and Chinese Barbecued Spareribs Recipe


1 Chinese cabbage (bok choy), from 2 to 3 pounds
8 or 9 medium Oriental dried mushrooms
3/4 cup sliced bamboo shoots (canned)
2 tablespoons peanut oil
1 teaspoon salt

Wash cabbage and remove bruised outer leaves; slice all but the stalky part. Soak mushrooms until soft (about 15 minutes), slice off stems, and cut mushrooms into halves. Save the water in which they were soaked. Slice bamboo shoots.

Heat oil and stir-fry mushrooms for 2 minutes; add cabbage and stir a few times; then add bamboo shoots and salt, and stir a few times more. Add 1/4 cup of mushroom water (or more if cabbage seems dry), cover, and cook about 8 minutes. When ready, cabbage should be a transparent, tender green and crisp. Serves 4.

The famous spice blend, called heung new fun by the Chinese,consists of ground cloves, Chinese star anise, cinnamon, fennel and licorice root. The Chinese consider these five ingredients a master piece of blending and any dish using them. (roast duck,roast chicken,squab,or barbecued spareribs) becomes a Festival Dish. Because this mix is potent, not unlike some Indian curry powders,it should be used with caution.


1 3/4 pounds spareribs
2 tablespoons soy sauce (thick type)
3 tablespoons hoisin sauce (right) 2 garlic cloves, crushed and minced
1 slice ginger, crushed and minced
2 tablespoons honey or brown sugar
½ teaspoon five-spice powder
1/4 cup hot water

Cut spareribs between bones, but without severing the links. Mix remaining ingredients. Coat the spareribs with this marinade on both sides and between bones, and let stand from 1/2 to 1 hour. Cook in shallow pan on oven rack at 375°. Set a pan of water beneath to keep meat moist.

After 10 or 15 minutes, turn spareribs over, reduce heat to 250° and cook until deliciously brown and well done. Cut ribs apart into individual portions, and serve hot with a dip of English mustard or Chinese plum sauce (often called”duck sauce”). Serves 4.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.