Here at Maui Ohana Catering, we love sharing recipes that aren’t necessarily on our catering menu. Instead, we share some of our most favorite recipes that we like to make at home. This recipe is what we call the Vegetarian Steak. The Shiitake mushrooms come out so juicy and tasty that you’ll want to eat up the whole bowl.
Shiitake mushrooms have a deliciously bold flavor that is distinctive and adds so much to any dish. In this recipe, you can serve it as a side dish, or have it with a fresh bowl of brown rice to complete the meal. It is rich and filling and will definitely be a big hit at the table, especially with your vegetarian or vegan friends.
- 20 dried shiitake mushrooms
- 1 Tbsp. vegetable oil
- 2 Tbsp. soy sauce
- 1.5 tsp. sugar superfine
- 1 Tbsp. toasted sesame oil
Start soaking the shiitake mushrooms the day before. I put them in a jar and fill it all the way up with water. You want to be sure all the mushrooms are submerged in water. Leave to soak overnight.
Reserve 1/2 cup of the shiitake water. Drain out the rest by dumping the mushrooms into a strainer. Remove and discard the stalks.
Heat the oil in a wok or large pan. Stir-fry the mushrooms over high heat stirring constantly for five minutes.
Turn the heat down to the lowest setting. Add the mushroom liquid, the shoyu and sugar. Cook until there is almost no moisture left, stirring frequently. Add the sesame oil and remove from heat.
Let the mushrooms cool on a cutting board. Then slice and arrange the shiitake nicely on a large plate.
The mushrooms come out so juicy and tasty. Enjoy!
When something is really delicious, often times we think that it can’t be very healthy for us, but it’s not the case with Shiitake mushrooms. It’s been said that there are very unique nutrient benefits from Shiitake Mushrooms. It’s neither in the plant family or the animal family, but its own separate group of life form known as fungi. With impressive antioxidant levels, it has brought much fame to the humble shiitake mushroom. A growing number of studies have also shown reduction of inflammation after eating shiitake mushrooms, a decrease in disease risk, such as certain cancers, type 2 diabetes, and others.
There is a long history of shiitake cultivation that began in many East Asian countries, such as Japan, China and Korea. There is documented evidence of its use as early as 1100 AD; However, the cultivation of this mushroom may have begun centuries before this time, especially for medicinal use.
Our Slow Roasted Shiitake Mushroom recipe will stay in the fridge for two weeks; However, you probably won’t be able to resist eating it all long before then. Enjoy!