Ardnamushrooms

Shiitake recipes

Country Style Chicken
225 g boneless chicken breast skinned
225g shiitake mushrooms
2 small fresh green or red chillies
225g tinned bamboo shoots
225g courgettes
1 red or green pepper
2 tblsps oil
3 tblsps chicken stock
3 tblsps dry sherry or rice wine
2 tsps chilli bean sauce
3 tsps sugar
3 tblsps dark soy sauce
1.5 tblsps cider vinegar
1 tbls tomato paste

Cut the chicken breasts into 3inches long strips. Shred chillies after removing seeds. Shred bamboo shoots, pepper and mushrooms. Heat one tablespoon of oil in wok, when smoking stir fry chicken shreds until chicken is slightly firm then remove and drain it. Wipe wok clean and reheat with 1 tbsp of oil. When it is hot, add shredded vegetables. Stir fry until just cooked. Add remaining ingredients. Mix well and stir fry for another minute returning chicken shreds to finish dish.

Ebi Yakitori
18 raw peeled prawns
1 courgette cut into 2.5cm slices
1 orange pepper, trimmed, deseeded and cut into 2.5cm chunks
6 thick spring onions cut as above
6 shiitake mushrooms cut into 2.5cm chunks approx
6 cherry tomatoes
4 tblsps ebi kuzu kiri sauce
110g egg noodles
4 spring onions trimmed and finely sliced
1 large handful bean sprouts
2 garlic cloves peeled and crushed with a little salt
1 tsp salt
1 tsp sugar
2 tblsps vegetable oil
6 wooden skewers soaked in cold water for 2 hours
Ebi kuzu kiri sauce
2 tsps sugar
2 tblsps fish sauce
1 tblsp oyster sauce
Juice of 3 limes

Gently heat sugar and fish sauce until sugar dissolves. Allow to cool and combine with oyster sauce and lime juice. Thread 3 prawns on 1 skewer, alternating with vegetables. Brush with sauce. Preheat grill or a griddle and cook for 3-4 minutes turning frequently until prawns are cooked through. Cook noodles until just tender, drain, then combine in a large bowl with finely shredded spring onions, bean sprouts, garlic, salt and sugar. Heat vegetable oil in wok, then add noodle mixture and stir fry for 2 minutes until ingredients are combined and warmed through. Transfer to 2 plates and top with the cooked prawn yakitori. Drizzle over remaining sauce.

Mushroom, white wine and cream pasta
500g dried pasta (ribbons eg. tagiatelle)
50g butter
1tbs olive oil
1 garlic clove finely chopped
250g shiitake and/or chanterelle mushrooms finely sliced
4 tbs white wine
125ml double cream
salt and freshly ground black pepper
freshly grated parmesan

Cook pasta in a large pot of boiling salted water until firm to the bite. While pasta is cooking, melt butter with oil in a large frying pan over medium-high heat. Add garlic and mushrooms and cook, stirring frequently, until just coloured, 5 minutes. Add wine and simmer until evaporated. Add cream, season well and simmer gently until just thickened, 1-2 minutes. Drain pasta, reserving about 120ml of pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately with parmesan.


Other recipes can be found at the following links: Humungus Fungus,Oakshire Mushroom Farm,and Fungii Perfecti(scroll down and click on Mushroom recipes).