What to cook with shiitake

Ingredients

• 400 g fresh shiitake or 50 g dried
• 4 potatoes
• 1 carrot
• 1 onion
• 100 g smoked bacon (optional)
• 1 pack of processed cheese (optional)
• 1.5 l water or stock
• 2 tablespoons butter
• Salt, pepper and dill
• Sour cream to serve

Method

1. If you use dried mushrooms, soak them in warm water for 2–3 hours, braise them under a lid, then fry in butter until golden brown.
2. In a pot, fry the onion, carrot and mushrooms in butter. For a heartier soup, add the bacon too.
3. Pour in the water or stock and add the diced potatoes.
4. Simmer for about 20–25 minutes, until the potatoes and mushrooms are soft. If using processed cheese, stir it in at the end until melted.
5. Season and add the dill. Serve with sour cream and rye bread.

Ingredients

• 500 g fresh shiitake
• 1 onion
• 200 ml cream (or sour cream)
• 1 tablespoon butter
• 1 teaspoon flour, for a thicker sauce
• Salt and pepper
• Dill or parsley

Method

1. Chop the mushrooms and onion into small pieces.
2. Melt the butter in a pan and fry the onion. Add the mushrooms and fry until cooked and lightly browned.
3. Pour in the cream and simmer gently for another 5–7 minutes.
4. For a thicker sauce, stir in the flour and heat briefly.
5. Season with salt, pepper and herbs. Serve with boiled potatoes, rice, buckwheat or mash.

Garīkas tip: For an even stronger mushroom flavour, add 1 teaspoon of Garīkas shiitake powder, adjusting to taste.

Ingredients

• 500 g fresh shiitake
• Butter for frying
• 100 g salad leaves
• 1 cucumber
• 150 g cherry tomatoes
• ½ red onion
• Olive oil to taste
• Salt and black pepper

Method

1. Slice the shiitake and fry in butter for 7–10 minutes, until fully cooked and lightly golden.
2. If you use dried mushrooms, soak them in warm water for 2–3 hours, then braise under a lid. Liquid will come out; keep braising until it has evaporated, then fry lightly in butter.
3. Slice the cucumber, halve the tomatoes and cut the onion into thin strips.
4. Put the leaves and vegetables in a bowl, dress with olive oil and toss.
5. Top with the warm shiitake, season with salt and pepper and serve straight away.

Ingredients

• 4 eggs
• 300 g fresh shiitake or 30 g dried (soaked beforehand)
• 30–40 g grated cheese
• 4 tablespoons milk
• 1 tablespoon butter
• 1 small onion (optional)
• Salt and black pepper
• Fresh chives or dill

Method

1. Slice the shiitake. If using an onion, chop it finely.
2. Melt the butter in a pan and fry the mushrooms for 7–10 minutes, until fully cooked. If using onion, fry it with the mushrooms.
3. Whisk the eggs with the milk, salt and pepper.
4. Pour the egg mixture over the mushrooms and cook on a low heat until the omelette starts to set.
5. Sprinkle with cheese, cover the pan and cook for another 2–3 minutes, until the eggs have set and the cheese has melted.
6. Scatter with chives or dill and serve warm with rye bread.

Garīkas tip: For an even stronger mushroom flavour, add ½–1 teaspoon of Garīkas shiitake powder, adjusting to taste.