Shitaki mushroom recipes for someone who doesn't like mushrooms!

[Longhorn]

I had an acupuncture session yesterday in hopes it will help alleviate some of the side effects of chemotherapy. The doctor (who also has a Chinese medical degree) suggested I avoid animal fat, eat more fruits and veggies, and add shitaki mushrooms to my diet. I didn't think to ask why. :silly:

I've never liked mushrooms but I can't say that I've ever had shitaki mushrooms -- maybe they're different? So to start out, I'd prefer a recipe that might disguise the flavor and/or texture until I get used to it. Or maybe I'm being a big baby! :D

I need to know where to buy them, how to buy them (fresh vs dried), and how to add them to my diet (fresh, cooked?), and anything else y'all know about them. Thanks so much!

:hi:

[Warpy]

1. My favorite recipe goes like this

Soak 6 large dried shiitakes in a cup of boiling water
While they're soaking, string half a pound of pea pods or Sugar Snap peas. Cut the later into bite sized pieces.

When the mushrooms have softened, remove from the soaking water and cut off and discard the stems. Cut the 'shrooms into strips. Keep the soaking water.

Heat oil in a wok or skillet. Stir fry a teaspoon of ginger until fragrant but not brown. Add the mushrooms and stir for a minute. Add the pea pods and stir fry quickly. Add most of the soaking water, being careful to keep the grit in the bottom out of the wok. Cover and cook about 2 minutes on medium heat. Uncover and add a tablespoon or so of light soy sauce and a drizzle of toasted sesame oil.

Mix cornstarch into a little cold water and add to the mixture to thicken the sauce.

Serve over rice. You will swear there is meat in it. This is a hefty, satisfying dish. Leftovers can be nuked.

Shiitakes have an earthy and almost meaty flavor. I don't think they do well in tomato sauce, but they go beautifully with all sorts of veggie stir fries, into dumplings and wraps, and thinly sliced into light soups.

[hippywife]

2. That does sound good and

like you said, very meaty. :hi:

[The empressof all]

3. I love mushrooms

Except Shitaki....They have a weird flavor to me. I've tried many different ways and each was totally yuckie. Sorry...I can offer no help. Now if you were needing to force down chanterelles, or wood ears or pretty much any other variety I'd suggest you try sauteing them in butter/evoo till they just started to crisp a bit and serve them over a juicy steak. (My favorite)

You might be able to camouflage the flavor of the Shitaki if you added some Marsala or strongly flavored wine at the end.

Sorry I'm no help.

[sazemisery]

4. Fresh shitakis tast divine just broiled in butter

Our food coop has a producer that grows shitakis, mitakes (hen of the woods), and yellow and white oyster. Fresh mushrooms are great and healthy for you. Here is why she probably suggested you eat them:
http://en.wikipedia.org/wiki/Shiitake

Shiitake mushrooms have been researched for their medicinal benefits, most notably their anti-tumor properties in laboratory mice. These studies have also identified the polysaccharide lentinan, a (1-3) β-D-glucan, as the active compound responsible for the anti-tumor effects.<5>

Extracts from shiitake mushrooms have also been researched for many other immunological benefits, ranging from anti-viral properties to possible treatments for severe allergies, as well as arthritis.<6>

Lenthionine, a key flavour compound of shiitake, also inhibits platelet aggregation, so it is a promising treatment for thrombosis.

Shiitake are also one of a few known natural sources of vegan and kosher vitamin D (vitamin D2).

[Longhorn]

5. Thanks for the suggestions!

Unfortunately, we couldn't find any at the store yesterday so I'm going to try Central Market. :hi: