SHIITAKE STIR-FRY
2 oz. Shiitake Mushrooms, sliced
1 lb Steak of your choice
1 Large Onion
1/2 cup Celery, chopped
1 tbsp Cornstarch
1/4 tbsp Garlic Powder
1/2 Cup Teriyaki Sauce
1/4 Cup Water
Salt & Pepper to taste
Marinade meat in 1/4 cup of Teriyaki Sauce (1-2 hours). Pour meat and marinade
into skillet and brown. Add onion, mushroom, celery, water, garlic, salt & pepper
and cook for 5 minutes or until vegetables are tender.
In a small cup, mix cornstarch and water. Add this to cooked meat mixture along
with remaining 1/4 cup of Teriyaki and mix until sauce thickens.
Recommend serving with wild rice and vegetable of choice.
SHIITAKE OMELETTE
2 oz. Shiitake Mushrooms, sliced
4 Eggs
1 Small Onion, diced
1/2 tbsp. Margarine or Cooking Oil
1/2 cup Cheese, shredded
2 tbsp. Milk
1/4 lb. Ham, Sausage or your favorite
Salt & Pepper to taste
Melt butter and add onion, Shiitake and meat. Cook 5 minutes over medium heat.
In a separate bowl, beat eggs with milk and season to taste. Add cheese to mixture
and pour over mushrooms. Cook at medium heat until firm. Serve at once.
SHIITAKE BBQ STYLE
A great topper for your favorite BBQ meal!
2 oz. Shiitake Mushrooms
1 Large Onion
1/4 tsp Dill
1 tbsp Margarine or Butter
Pepper to taste
Slice onion and mushroom and place in tinfoil. Add margarine, onion, dill and
pepper. Cook in BBQ for 10-12 minutes over medium heat.
SHIITAKE MEAT SAUCE
2 oz. Shiitake Mushrooms, sliced
1 lb. Lean ground beef
1 Large Onion, chopped
2 tbsp Garlic, minced
2 cans Tomato Soup
1/2 tsp Dill
1 Green or red pepper, chopped
1/2 cup Celery, chopped
Over medium heat, brown ground beef, draining all excess fat. Add onion, garlic,
tomato soup, dill, green or red pepper and celery. Simmer for 1-2 hours. Just
before serving, add Shiitake and simmer 10 min. more. Pour over cooked pasta.