Unlock the Umami
Wild Harvest Shiitakes have boundless potential as a plant-based, (well, fungus-based,) Center of Plate Protein.
We cook ours simply, seared on a hot, seasoned cast iron with salt and pepper until browned, then glazed with a dash of rice wine vinegar. For a pretty hors d'oeuvres, try broiling caps gill side up on a sheet pan with a little butter, rosemary, and garlic on top.
That said, we love to see how the brilliant chefs we work with cook them too, so here’s some inspiration from them!
Try some of the recipes below, or send us your favorites!
by Catherine Walthers for MV Magazine
by Catherine Walthers for MV Magazine
from MV Magazine
Sauteed Shiitake With Ginger
by Gavin Smith for Edible MV
1/2 lb MVM Wild Harvest Shiitake Mushrooms (stems removed)
2-3 Tbsp. ginger (minced)
1 bunch scallions (sliced)
2 Tbsp. coconut aminos
1 tsp. rice vinegar
2 Tbsp. water
Pinch salt
Coat a large skillet with olive oil and warm it over medium-high heat
Add mushrooms in single layer gill side up, and cook for about 1 minute
Flip mushrooms cap side up, and add ginger, scallion
Cook for one more minute
Add coconut aminos and vinegar, and stir all ingredients together
Once the smell of ginger becomes aromatic, add water and let simmer until the liquid begins to thicken
Use the scallion ginger pan sauce to dress your dish
Serve over your favorite greens, rice, noodles, or just eat them on their own!