Shiitake mushrooms are fantastic for several reasons: they are cheap (when the flower variety is chosen), they boast a variety of health benefits and have the ability to produce faux-meaty textures with minimal ingredients and effort. I often use them fresh or dried to produce soups, patés, sushi and gravies, and love their ability to easily impart a unique woodsy flavor into any dish or application. Here I’ve filled some shiitake caps with a blend of mellow miso and brown sugar to create a double dose of umami, then topped it off with some freshly sliced thai chilis and flowering chives to balance everything out and give them a little pop of color.
INGREDIENTS
3 TB sweet white or mellow miso
3 TB vegetable broth
1 TB brown sugar
1 tsp grated ginger
1 tsp grated garlic
1 tsp rice vinegar
8-10 shiitake caps (use the strong and sturdy “flower” variety)
1 thai chili, sliced
sliced chives or scallions, to serve
black and white sesame seeds, to serve
METHOD
Preheat oven to 400 and line a baking sheet with a silpat. Set aside.
Destem the shiitake caps and rinse well and pat dry. Place them, cap side up, into a saute pan. Fill the pan with enough water to cover the bottom 1 inch. Place a lid over the top and heat for a few minutes to slightly soften them.
Combine the first six ingredients into a bowl. Whisk to combine and set aside.
Remove from the pan and set onto a paper towel to slightly drain. Place the caps, gill-side up, onto the silpat. Spoon the miso mixture into each of the caps. Place into the oven to bake for 30 minutes. The mushrooms are done when the tops are bubbly and slightly golden. Remove from the oven and allow to slightly cool.
Garnish with the chilis, chives and sesame seeds. Allow to cool for a few minutes before serving. These taste best at room temperature.
christine says
they look lovely – shitake mushrooms are seldom cheap here, but they are good:)
Kare @ Kitchen Treaty says
These look fantastic! And they're gorgeous too. I've been working up a craving for mushrooms lately and I think this post just sent it over the top.
vegeTARAian says
What a fantastic idea! I bet these are great with some boiled rice.
Leila A. Fortier says
Hi, Erin! Made these tonight! What a deliciously simple little accompaniment/elegant appetizer. I made these alongside a Japanese Goya Champuru. I think I will make these for my husband and his friends some weekend to go along with their home-brewery they started in the garage. I try to be the cool wife and bring down snacks and such–which they have come to really look forward to even knowing I am 75% vegan;) These would go great with a cold beer! Thanks always!
erinwyso says
Thanks for trying them out and glad you enjoyed, Leila! I can attest that these taste fabulous with a cold beer ; ).
Freda Love Smith says
Looks seriously scrumptious! I am always wishing I had more good mushroom main-dish recipes – I wonder if this this would also work with portobellos?
erinwyso says
Thank you! I think portos would work here — but since they are less dense/more porous than shiitakes, I would decrease the heat/cook time a bit … enjoy!
Mushrooms Canada says
Such a colourful, beautiful looking dish! Love the flavour combinations in this recipe and the meaty textures of Shiitake's. This is a must-try recipe for sure!! Thanks for sharing…
-Shannon
Anonymous says
I am having trouble locating flowering shitake mushrooms. I went to the local Asian Market (which is pretty large) and they didn't have them, and didn't seem to know what I was talking about. Are they seasonal?
erinwyso says
I have seen them in Chinatown year-round. Maybe you can show someone at the market this: 花菇? (Chinese for flowering mushrooms)
If you can't find them, this would also taste good on roasted eggplant halves, or even spooned into regular small mushrooms or portabellos. Good luck!
Josh Levine says
Beautiful and creative — many thanks!