A 20-minute Chinese takeout favorite rebuilt at home with fresh shiitake instead of dried — meatier, more vibrant, and far better than anything you’ll get delivered. Thinly sliced flank steak, ginger, garlic and a glossy oyster sauce glaze come together in one wok in the time it takes to cook a pot of rice.
A glossy, creamy Arborio risotto built on a shiitake-infused stock and laced with hard-seared mushroom caps. The dried-mushroom-style intensity of shiitake gives this risotto a depth that’s hard to achieve with any other mushroom — it tastes like it took twice as long to make as it actually did.
Plump shiitake caps stuffed with a garlicky herb cream cheese filling, topped with parmesan-panko crust and baked until bubbling. The ideal appetizer for a fall dinner party or a holiday market sample — bite-sized, gorgeous on a platter, and they reheat beautifully.
Fifteen minutes, one pan, and a glossy soy-garlic-ginger glaze that clings to every cap. This is the recipe to share with customers at the market — easy enough for a weeknight, impressive enough to serve as a side at dinner. Eat it over rice, in lettuce wraps, or straight from the pan.
A deeply umami broth built on shiitake, white miso and a sheet of kombu, finished with springy ramen, jammy eggs and bok choy. The mushroom stems do double duty — simmered into the broth, then sliced thin and pan-seared as a topping. Pure umami in a bowl.
