Reconstituted Shitake Mushrooms Recipes

RECONSTITUTED SHITAKE MUSHROOMS

Steps:

• Soak the shitake mushrooms in water according to package directions to hydrate.
• In a small saucepan, cover the mushrooms with water. Add in the dashi, mirin, sake, sugar, and soy sauce. Bring to a boil. Reduce heat and simmer 20-30 minutes.
• When the mushrooms are tender, remove from soup and slice to use in your recipe. You can also make a decent soup out of the leftover broth by leaving in some sliced mushrooms, and adding a bit of diced tofu, etc. as you would with a miso soup.

BUDDHA'S SHIITAKE MUSHROOM BURGERS

Steps:

• In small bowl, combine dried mushrooms and boiling water.
• Let stand 20 minutes until softened.
• With your fingers, scoop the mushrooms out of the soaking liquid.
• Strain the liquid through a fine-mesh sieve; set aside.
• Finely chop mushrooms.
• In a food processor, process bread until finely crumbed; set aside.
• Add fresh mushrooms to processor and process until finely chopped.
• In large saucepan, heat 2 tsp of oil over low heat.
• Add onion, carrot, and garlic and cook, stirring frequently, for 7 minutes or until onion is tender.
• Add fresh mushrooms and reconstituted dried mushrooms; stir to combine.
• Add bulgur, salt, rosemary, and mushroom soaking liquid.
• Increase heat to medium, cover and cook, stirring occasionally, for 10 minutes.
• Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed.
• Transfer to large bowl.
• Let cool to room temperature.
• Stir in bread and mozzarella.
• In large nonstick skillet, heat remaining 1 tsp oil over medium heat.
• Shape mushroom mixture into 4 patties.
• Cook 3 minutes per side over medium heat until crusty and heated through.