Recipes

RECIPES

A few favourites from friends of the farm. We would love to receive recipes of your favourite shiitake dishes!

Daniel's Easy Shiitake-Tomato Pasta Sauce

Print Recipe
Course Main Course
Keyword dried shiitake mushrooms, mushroom pasta

Ingredients

  • 25 g dried Ways Mills shiitake mushrooms
  • 3 cans (796 mL) diced tomatoes (no salt)
  • 3 cans (156 mL) tomato paste
  • ¼ cup dried oregano
  • 2 large green or yellow bell peppers
  • 1 small onion
  • 3 tbsp chopped garlic (3-4 large cloves)
  • 3 tsp sambal oelek
  • 3 tbsp olive oil
  • 150 g grated "old" cheddar cheese (1–1½ cups)
  • salt and pepper to taste

Instructions

  • In a large saucepan, heat olive oil and add chopped peppers, onion, and garlic; cook until starting to go soft.
  • Add diced tomatoes and tomato paste; stir and simmer ~ 5 minutes.
  • Add dried shiitake, oregano, sambal oelek, salt, and pepper; simmer for ~ 5 minutes.
  • Add grated cheese, and mix until the cheese is completely melted.
  • Simmer for 30-60 minutes, stirring frequently.

Notes

This pasta sauce goes well with all types of pasta noodles and freezes well. For an extra comfort food meal, mix the pasta sauce with cooked (al dente) penne or similar noodles, place in casserole dish, cover with parmesan cheese, dot with butter and bake at 350 for 45 minutes. Note: you can add meat to the sauce if you desire.

Tina's Mapo Tofu

Print Recipe
Course Main Course
Keyword dried shiitake mushrooms, fresh shiitake mushrooms, mushroom rice

Ingredients

  • 1 tbsp Sichuan peppercorns
  • 380 g soft tofu
  • 4 tbsp vegetable oil
  • 100 g fresh Ways Mills shiitake mushrooms (or 20 g dried, rehydrated in hot water with soy sauce)
  • 2 tsp soy sauce
  • 2 tsp sake
  • 2 tbsp douban jiang
  • 3 cloves garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp chili powder

Broth

  • 1 cup chicken or vegetable stock
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp vinegar
  • 2 tsp cornstarch mixed with 2 tsp water

Topping

  • 1 tsp sesame oil
  • 2 tbsp green onion, finely sliced (scallions)
  • steamed rice to serve

Instructions

  • Heat the Sichuan peppercorns in a dry frying pan over medium-high heat until just starting to smoke. Then use a mortar and pestle to grind to a fine powder. Set aside for later.
  • Cut the drained tofu into bite-sized cubes. Heat a saucepan of water over high heat. When the water is at a gentle simmer (don’t rapidly boil the water or the tofu might break up), add a generous couple of pinches of salt. Then carefully add the tofu pieces. Simmer gently for 2-3 minutes then turn the heat off and allow the tofu to steep in the hot, salty water.
  • Finely dice mushrooms so that they take on the size of ground beef/pork. Marinate mushrooms in 2 tsp of soy sauce and 2 tsp sake, and add a pinch of ground Sichuan peppercorn. Set aside for 10 minutes.
  • In a wok or large frying pan over high heat, add the vegetable oil. Then add the mushrooms and cook for 2-3 minutes. Then add the douban jiang and cook, stirring for about 2 minutes. Then stir through the garlic, ginger and chili powder. Stir-fry for half a minute. Then add the broth ingredients: chicken stock, soy sauce, dark soy sauce, sugar and vinegar. Bring to a simmer then turn the heat down to medium and cook for 3-4 minutes or until the liquid has reduced by about a quarter and is starting to thicken. Stir through the cornstarch mixture. Now add the rest of the Sichuan peppercorn powder. Taste and season with extra salt or soy sauce if needed.
  • Now use a slotted spoon to drain the tofu and add it to the pork mixture. Drizzle over the sesame oil and gently toss. Transfer to a serving bowl and sprinkle with green onions. Serve with steamed rice.

Lorraine's Cream of Shiitake Mushroom Soup

Print Recipe
Course Main Course, Soup
Keyword dried shiitake mushrooms, fresh shiitake mushrooms, mushroom soup

Ingredients

  • 170 g fresh Ways Mills shiitake mushrooms (or 30 g dried shiitake, re-hydrated)
  • 1 medium onion
  • 2 cloves garlic
  • 3 medium potatoes, diced
  • 1 cube vegetable or mushroom bouillon

Instructions

  • Sauté onions in olive oil or butter until tender.
  • Add minced garlic cloves.
  • Add diced potatoes.
  • Add shiitake mushrooms and lightly sauté 2–3 minutes.
  • Just cover with water and add the bouillon cube.
  • Bring to a boil, then simmer about 10 minutes.
  • Add salt and pepper to taste.
  • Blend with an emersion blender, food processor, or blender.
  • Optional: garnish with croutons and/or sauteed slices of shiitake mushrooms.