HERBED PORK WITH SHIITAKE MUSHROOMS
A fairly light dinner - the shiitake mushrooms add a rich flavor, though. This is a lot of mushrooms - I've had my best luck finding them (dried) at Asian food stores for a reasonable price.
Provided by ChrisMc
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large skillet with cooking spray and heat the oil.
- Saute mushrooms until tender and remove from skillet.
- Rub the peppers, salt, garlic, and thyme over the pork.
- Cook chops in skillet 3 minutes per side or until done.
- Meanwhile, blend the cornstarch and stock.
- When the pork is done, add the mushrooms and stock.
- Cook, stirring gently, until thickened.
Nutrition Facts : Calories 325.6, Fat 14.7, SaturatedFat 4.9, Cholesterol 125.8, Sodium 465.7, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 41.5
SHIITAKE MUSHROOM ADOBO
Adobo is a Filipino household staple usually made with chicken or pork. This vegetarian version swaps in dried shiitake mushrooms, which give it a meaty texture and deep satisfying flavor. Dried shiitakes also make it a pantry meal that can be prepared in just about an hour. Use organic sugar or agave nectar to make it vegan.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems.
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice.
PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
HERBED PASTA WITH SHIITAKE MUSHROOMS
A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.
Provided by Ingy1171
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
- Cook pasta according to package directions and set aside.
- In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
- Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
- Add wine. Cook another 2-3 minutes to allow flavors to blend.
- Add milk and let simmer until liquid is almost evaporated.
- Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
- Sprinkle with Parmigiano-Reggiano and serve.
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PORK AND SHIITAKE CONGEE RECIPE | BON APPéTIT
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4.8/5 (59)Estimated Reading Time 7 minsServings 4
- Place 1 cup jasmine rice in a fine-mesh strainer and rinse in several changes of water until water runs clear. Drain. Transfer rice to a freezer-safe container and freeze overnight. If you use a plastic bag, don't toss it when you're done: Just rinse it out, let it dry, and save it for the future. (This step helps the rice break down faster when you’re cooking it, which dramatically reduces its cooking time. If you don’t have time to freeze your rice, that’s okay; you’ll just cook it longer in step 8.)
- Prepare your ingredients: Mix 4 oz. ground pork, 1 Tbsp. finely grated peeled ginger, and 1 Tbsp. soy sauce in a medium bowl and let sit 10 minutes. Trim woody ends of 4 oz. shiitake mushrooms, then cut into thin slices. Trim root ends off 4 scallions and thinly slice crosswise.
- Heat 2 Tbsp. vegetable oil in a large saucepan over medium-high. Add sliced mushrooms and cook, stirring occasionally, until golden and crisp, 6–8 minutes.
- Reduce heat to medium-low, add half of sliced scallions (reserve remaining scallions for serving), and cook, stirring, until scallions are aromatic and fragrant but not browned, 1-2 minutes. Transfer mushrooms and scallions to a plate.
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- Oyster sauce Mixture: In a small dish add your oyster sauce, sugar or sugar alternative and water still until well incorporated. set aside.
- Very Important: Wash, prepare and chop all of our ingredients and place them near your wok or frying pan. (Cook rice per package instructions-optional).
- In your wok/frying pan add your canola oil and turn your wok to a medium high heat and add your ginger, onion, garlic and chili (if desired). Keep that wok moving and once you can start to smell the aromatic...about 1 minute quickly add pork and mushrooms and season with salt and pepper and sesame oil. Keep your wok moving and cook for about 2 minutes just until the mushrooms are velvety tender. Remove your pork and mushroom mixture from your wok into a dish and keep warm.
- Add your broccoli. Season with salt and white pepper and add 1 tablespoon of water and cover to steam for about 1 minutes. Take the lid off the wok. Add mung beans to the broccoli mixture and then add your pork and mushroom mixture back into the wok. Add your oyster sauce mixture and just toss until all of the pork. mushrooms and vegetables are coated.
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