Shitake Recipes

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Mushroom and Cheese Stuffed Chicken Breast Recipe

Mushroom and cheese stuffed chicken breast is a quick and easy chicken recipe for dinner. I used goat ricotta cheese, shiitake mushrooms, sun dried tomatoes and lemon to flavor the meat. Chicken breast can be dry, so I marinated the meat and cooked the chicken for only 15 minutes. It's perhaps more of a roll than a stuffing, but either way, it's delicious.

My mother-in-law is an absolute creature of habit, and when we plan on cooking chicken, her preference is always poulet roti. Contrary to the stereotype, I love my mother-in-law dearly, so don't think I'm complaining, but it takes a miracle to get her to try new things. A couple of nights ago, we had some dinner guests and we had to come up with a main course. We had chicken breasts in the house, but no whole chicken. My mother-in-law was ready to go to the market to get a whole chicken, but I was able to convince her to give this recipe a try.

Given the time crunch, she grudgingly gave in and let me prepare the dish. When she tasted it, she asked me why I haven't made it before! I see a lot of stuffed chicken breasts in my future, and if you try this recipe, I bet you will too!


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Vietnamese Fried Bean Curd Soup (Hu Tieu Chay) Recipe

Lulu calls hủ tiếu chay (fried bean curd soup in Vietnamese) the ultimate Asian comfort food. The hearty broth is flavored with bold Asian ingredients, such as ginger, garlic and mushroom seasoning salt. There are a couple of uncommon elements; I used Fuji apples and rock sugar to add a touch of sweetness to the broth, and a Vietnamese variety of cured daikon radish (củ cải khô) that provides the signature flavor of hủ tiếu broth.

The real treat though, is the addition of fried tofu skin. It's used throughout vegetarian Vietnamese cuisine as a substitute for fried pork or chicken skin in mock meat dishes. The texture is crispy, yet chewy, and really shows off the versatility of tofu.

Bean Curd Noodle Soup


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Korean Tofu Soup with Rice Cakes Recipe

Rice cakes are made from glutinous rice flour. We buy them at the Korean market. They're a great alternative to bánh phở or ordinary noodles. What I love most about this product is  that they're made with no additives or preservatives. They're a favorite at our house. The texture is very nice, and works well in a simple, clear vegetable broth. If you're looking for a healthy meal, this is not your average diet cabbage soup.

Korean Tofu Soup with Rice Cakes Recipe with Picture


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Vegetarian Chow Mein (Chinese Sauteed Noodles with Tofu and Vegetables) Recipe

I've noticed that kids love chow mein. It's probably because they are crazy about soft noodles in general. I usually make a huge pot of stir-fry green beans and tofu the day before and use the leftover to make chow mein. I love making chow mein, I think it's because of the sizzling sound of the stir-fry vegetables and noodles in the wok. And it's quite some exercise stir-frying and lifting a large quantity of food using 2 big spatulas, so you will feel like you've earned the calories when you eat it!

The combination of stir-fry noodles, vegetables and soy sauce is a  classic in Chinese cuisine. Make chow mein at home; there's no need for take out. It is always a hit.

 


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Mango Mushroom Pizza  Recipe

Mango Mushroom Pizza

01.21.09 by Jackie

Our favorite pizzeria is a local chain called Pizz'a Chicago.  The pizzas are named after Chicago landmarks and notable personalities, and are made with a wide range of ingredients.  I'm sure there's an Obama-inspired pizza in the making.  I had so much fun recreating the Inaugural luncheon that maybe I should try my hand at it as well!

Our favorite pizza there is the Joliet Jake. It's a vegetarian pizza with shitake, portobello, button and cremini mushrooms with dried apricots. Instead of apricots, I substituted dried, cubed mango, papaya and pineapple that I had leftover from my holiday fruitcake baking. When I make this pizza at home, I typically substitute dried mango in for the apricots.  It's a common snack food in my house, and I think it tastes better than apricots. 

My father-in-law is allergic to mushrooms, so there was more for everyone else!  Just kidding.   I always make a separate olive and cheese pizza just for him.  I'll put that recipe up soon.


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