119 shitake mushroom recipes

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.

Sauteed turkey with tequila cream sauce sears turkey cutlet strips, then builds a reduced gold tequila and creme fraiche sauce with shiitakes and shallots over spaetzle. Mexican-German fusion main.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Thai-inspired tofu lemongrass soup with shiitake mushrooms, bok choy, and kaffir lime leaves. Light, fragrant, and ready in 35 minutes. A bright, warming bowl that's naturally vegan.

Earthy mushroom pilaf with quick-cooking barley, shiitakes, and porcini in Marsala wine. Vegetarian side dish ready in 30 minutes with rosemary and sherry vinegar.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Vegetarian linguine with miso sauce, sauteed shiitake mushrooms, eggplant, zucchini, and yellow bell pepper. Light, savory, low-calorie, and ready in 20 minutes.

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

Hot and sour tofu soup builds a silky Chinese-style broth with shiitake mushrooms, ginger, garlic, rice vinegar, and chili oil, thickened with cornstarch and finished with green onions.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

This is a great appetizer, nice mushroom and sage, they are savory.

Curried Vegetable Stew with Tamarind& Coconut Milk recipe