Best 4 Grilled Shiitake With Ponzu Recipes
Calling all mushroom lovers! Grilled shiitake mushrooms are a delightful delicacy that will tantalize your taste buds. These meaty and flavorful fungi are grilled to perfection, infusing them with a smoky aroma and a tender, juicy texture. The umami-rich shiitakes are then drizzled with a zesty ponzu sauce, a harmonious blend of citrus, soy sauce, and mirin, which adds a bright and tangy contrast to the earthy mushrooms.
This article features a collection of delectable grilled shiitake recipes that cater to diverse culinary preferences. Whether you're a fan of classic grilled shiitake with ponzu, or you're looking for innovative twists on this timeless dish, you'll find a recipe here that suits your taste. From a simple yet satisfying grilled shiitake with butter and garlic to a more elaborate grilled shiitake with a flavorful teriyaki glaze, these recipes offer a range of options to satisfy your cravings.
For those seeking a vegan or vegetarian alternative, the grilled shiitake with balsamic glaze recipe is a delightful choice. The balsamic vinegar lends a sweet and tangy glaze to the mushrooms, creating a delightful interplay of flavors. And for those who enjoy a bit of spice, the grilled shiitake with spicy gochujang sauce is sure to ignite your taste buds.
So, fire up your grill and embark on a culinary journey with grilled shiitake mushrooms. With these diverse and delicious recipes, you'll discover new ways to appreciate the unique flavors and textures of this versatile ingredient. Happy grilling!
GRILLED SHIITAKE WITH PONZU
This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.
Provided by Hiroko Shimbo
Time 45m
Yield Serves 4 as a side dish
Number Of Ingredients 9
Steps:
- First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
- Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
- Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
- Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.
GRILLED SHIITAKE MUSHROOM SALAD ON MIZUNA WITH PONZU STYLE DRESSING
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Dressing:
- Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.
- Salad:
- Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.
- Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED SHIITAKE (OAK MUSHROOMS)
Steps:
- Preheat charcoal or gas-fired grill.
- Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
- Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams
Tips:
- Choose the right shiitake mushrooms. Look for large, meaty shiitake mushrooms with a deep brown color. Avoid mushrooms that are cracked or slimy.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris from the mushrooms. Do not wash the mushrooms under running water, as this can make them waterlogged.
- Remove the stems. The stems of shiitake mushrooms are tough and fibrous, so they should be removed before cooking. Use a sharp knife to cut off the stems at the base of the mushrooms.
- Marinate the mushrooms. Marinating the mushrooms in a mixture of soy sauce, sake, and mirin helps to tenderize them and add flavor. You can also add other ingredients to the marinade, such as garlic, ginger, or green onions.
- Grill the mushrooms over high heat. This will help to create a nice char on the outside of the mushrooms while keeping the inside tender and juicy.
- Serve the mushrooms immediately. Grilled shiitake mushrooms are best served hot off the grill. You can serve them as an appetizer, side dish, or main course.
Conclusion:
Grilled shiitake mushrooms are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of protein, fiber, and antioxidants, and they are also low in calories. Whether you are serving them as an appetizer, side dish, or main course, grilled shiitake mushrooms are sure to be a hit.
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