Delicious and nutritious! These mushrooms are at the top of the scale when it comes to mushrooms and nutrition, and for many for flavor too. Certainly very versatile and if braised or stewed they create a delicious liquid that blends beautifully with pan roasted sesame ginger rock fish, as we served in October Dinner Show 2013.


  • 3 tablespoons EVOO

  • 6 cloves garlic, sprout removed and sliced
  • 1 shallot, minced
  • 2 pounds shitake mushrooms, sliced or chopped
  • 1 tablespoon white miso
  • 1 teaspoon chili paste
  • 3/4 cup white wine
  • 4 cups spiced stock (4 cups water plus 2 tablespoons Flavors for Frying, brought to boil before using for stock)


Heat oil in large saute pan; add shallots first then garlic; cook until aromatic. Add miso and chili and cook 3-5 minutes before adding white wine and simmer 3-5 minutes. Add mushrooms and cook until slightly tender. Add the stock and bring back to simmer. Cover and place in 275°F oven for about 40 minutes. Mushroom stems should be tender and still meaty. Remove from oven and hold for service.


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