Shiitake mushrooms: recipes and medicinal properties. Shiitake mushroom: medicinal properties

Greetings to all connoisseurs mushroom dishes! According to famous chefs, there are no random ingredients in oriental cuisine. Many products not only have an amazing taste, but also useful qualities. For example, shiitake mushrooms, recipes for which have been passed down from generation to generation for more than a thousand years.

Not long ago I discovered this type of mushroom and immediately wrote down several recipes in my culinary piggy bank. delicious dishes. Today I bring them to your attention. I am sure that you will not only like the taste of them, but will also bring considerable benefits to your health, because the healing effect of shiitake is not only legendary, it has already been confirmed by scientific evidence. In Asian countries, the mushroom is called nothing less than an elixir of beauty and longevity.

Useful properties of mushrooms

I have already talked about shiitake in more detail. Let me just remind you that their value lies in their rich biochemical composition, which includes:

vitamins of groups B, C, D (enrich the body with nutritious minerals and microelements);
18 amino acids (normalizes metabolism);
coenzyme Q10 (stimulates the process of cell regeneration);
polysaccharides (promote the production of interferon);
fiber and ash (improve the functioning of the digestive system).

Just 16 grams of dried preparation, used in the daily diet, will strengthen immune system, will prevent dangerous diseases: coronary heart disease, atherosclerosis. Mushrooms contain a minimal amount of calories (1 kg contains only 300-500 kcal), so they are added to many dishes dietary table. They make up for the lack of protein and vitamin D in a vegetarian diet, lower blood sugar and cholesterol levels. At regular use the immune system is strengthened.

Before moving directly to recipes for dishes made from ginseng mushrooms (that’s what they are called in the East), it’s worth getting acquainted with general cooking recommendations. After all, shiitake is a unique product.

The process of preparing dishes from shiitake mushrooms is simple, but has some peculiarities. When using fresh specimens, only the cap is considered suitable, since the stalk is hard, and with heat treatment it becomes even denser.

It is enough to wash the hats and remove damaged areas (if any). Depending on desired result It is worth choosing the size of the hat: small size is different delicate taste, while large specimens have pronounced notes.

The product can only be crushed after drying. Among the options heat treatment: cooking, stewing, grilling, frying. However there is large number recipes that involve the use of unprocessed mushrooms in a dish. These are mainly salads and sauces.

All that remains is to clarify how long it will take to stew or fry? The answer will pleasantly surprise you, because it only takes 10-15 minutes to cook shiitake.

Photos of shiitake mushrooms grown artificially

When using dried preparations You should first soak them in warm water with a small amount of sugar (a teaspoon). If the recipe calls for further processing, it is better to marinate the caps in sesame oil with spices and leave overnight.

If the shiitake were frozen, then first place the frozen shiitake in a bowl and leave for 3-4 hours at room temperature. Before further use, they should be squeezed to remove excess moisture.

The most simple option cooking involves frying mushrooms in vegetable oil. The dish will acquire oriental notes, if you add sesame, lemon, garlic, soy sauce and other spices to it.

Shiitake mushroom recipes

Several types of black mushroom preparations are used in cooking. In addition to fresh ones, you can buy frozen, dried, and pickled mushrooms in the store. Currently, it is possible to grow them in greenhouses in just 30-60 days, so the product of everything is on sale. By the way, shiitake is a process no more complicated than cultivating champignons or oyster mushrooms.

If it is intended to be used in medicinal purposes, then it is recommended to stock up on powder, tablets or ready-made extract for preparation healing agents. But fresh or frozen mushrooms are suitable for lunch or dinner. Vegetables and cereals (for example, rice) are cooked with them. So, if you are eager to try something delicious, it’s time to learn how to cook shiitake mushrooms.

In sour cream

To prepare the dish you need to take:

hats fresh mushrooms(500 g);
olive oil (40-50 ml);
onions(or leek);
garlic;
green;
butter (50 g);
medium fat sour cream (2 tbsp.).

Mushrooms, onions, garlic are chopped into strips. Add vegetable and butter to a heated frying pan, then fry the prepared ingredients over medium heat. After 5 minutes, add sour cream and cover the dish with a lid. Cook the dish over low heat for another 5 minutes. Before finishing, you should add spices and herbs to taste.

To prepare the soup you will need the following ingredients:

potatoes (3-4 pcs.);
shiitake (300-400 g);
carrots (1 pc.);
vegetable oil(30 ml);
cream 20% (100-150 ml);
garlic (2 cloves);
bay leaf and spices.

Cut the potatoes and carrots into cubes, add 2 liters of water and put on fire. While the vegetables are boiling, you need to fry the chopped mushrooms in vegetable oil along with the garlic. After 5 minutes, pour 100 ml of water over the roast, add spices and bay leaf and simmer for 3 minutes. Place the contents of the frying pan into the pan with prepared vegetables, pour in the cream and keep on fire for another 2-3 minutes.

Salad with nuts

The dish contains the following ingredients:

fresh mushroom caps (200 g);
juice of half a lemon;
saffron;
sesame oil;
almonds (40-60 g);
salad (200 g);
leek (1 pc.);
cucumber (150 g).

Marinate the sliced mushroom caps and leek rings overnight. Use crushed saffron, sesame oil and the juice of half a lemon as a marinade. The next day, form a dish of lettuce leaves (to add flavor, you can sprinkle them with marinade), cucumber slices, and pickled preparation. Sprinkle almonds on top.

Shiitake in a slow cooker

Prepare mushroom filling for pancakes or pies you can quickly and efficiently in a slow cooker. The recipe is very simple. Hats need to be washed and cleaned of damaged areas. Next, cut the onion into half rings and chop 2-3 cloves of garlic. Set the frying program and process the onion first, then add the mushroom mixture with garlic. For frying, it is recommended to use sesame oil (or refined sunflower oil). The preparation time for the filling is 15 minutes.

Shiitake in Korean

Ingredients:

mushroom preparations (200 g);
carrots (3 medium-sized roots);
vegetable oil (120 ml);
onion (1 pc.);
garlic (3 cloves);
sea salt (1 level teaspoon);
cane sugar (2 tbsp);
vinegar 6% (15 ml);
chili pepper or ground red;
black pepper;
ground coriander (2-3 g);
cilantro (4-5 sprigs).

Wash the shiitake and boil for 10 minutes in salted water. Finely chop the garlic and herbs. Peel, wash and grate the carrots on a special grater. Cut the onion into half rings. Mix all the prepared ingredients in a bowl and pour in hot vegetable oil. Sprinkle seasonings and cilantro on top and mix thoroughly. By this recipe When preparing, the finished snack should be placed in the refrigerator for 4 hours to soak.

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Shiitake with pork and eggplant

This interesting recipe is described in detail in the video, I also recommend taking note of it:

Bon appetit! Nadezhda Goryunova

shiitake - 550 g;
potato tubers - 0.3 kg;
carrots - 120 g;
cream 25% - 170 ml;
clean water - 2.5 l;
butter - 25 g;
laurel - 2 leaves;
garlic - 1 clove;
salt.

Rinse and peel all vegetables. Chop the carrots on a medium-sized grater. Place the frying pan over moderate heat, grease with oil and add the product. Pass the contents. Chop the garlic and place in a frying pan. After 1-2 minutes, turn off the stove.

Place the mushrooms in a colander and rinse. Place in a saucepan, pour cold water, boil. Remove from heat, strain and rinse. Then boil with spices in clean liquid. For aroma and taste, add laurel leaves, clove inflorescences, and black peppercorns. After boiling, continue cooking for a quarter of an hour.

Cut the peeled potatoes into medium-sized cubes. Add to the shiitake, add salt and cook for another 10 minutes. Next, add the vegetable sauté.

Pour cream into a saucepan and let it burn. The main thing is not to boil, otherwise they may curl. Pour into ready soup, stir and immediately turn off the heat. Cover and leave for 5-10 minutes to steep.

Pour into serving bowls and serve with white bread croutons.

Funchoza with shiitake mushrooms

It is allowed to use rice or egg noodles. Of course, the taste of the final dish will be significantly different, but it will still be tasty and original. This quantity of products is designed for 2 servings.

Ingredients:

funchose - 200 g;
shiitake (fresh) - 0.25 kg;
soy sauce - 80 ml;
fresh cucumber - 90 g;
zucchini - 90 g;
frying oil - 45 ml;
sesame oil - 15 ml;
black pepper - 0.5 tsp;
garlic - 2 cloves.

The dish is prepared quickly. Place the noodles in a convenient bowl, pour boiling water over them, cover and leave for 15 minutes.

Meanwhile, rinse the mushrooms and chop into strips. Grease a frying pan with oil, heat and fry shiitakes, sliced zucchini, sliced cucumbers, and at the very end add finely chopped garlic. Warm up for 1-2 minutes, turn off the stove. Cover and leave.

Noodles are laid out in a heap on a clean dish, and a mixture of vegetables and mushrooms is placed on top. An extract of sesame seeds is poured on top and soy sauce. Garnished with a sprig of fresh herbs and served.

How to cook shiitake in sour cream sauce

Ingredients:

shiitake - 0.6 kg;
sour cream 20% - 2.5 tbsp;
onion - 100 g;
garlic - 2 cloves;
ground black pepper on the tip of a knife;
fresh dill sprigs - 30 g;
olive oil - 2.5 tbsp;
butter - 45 g.

Sort and rinse fresh mushrooms. Cut the caps into slices and cut the stems along the grain.

A deep frying pan is perfect for cooking. Combine 2 types of oil - butter and olive, heat and fry first the legs, and then the caps, stirring regularly.

Peel the onion and chop into medium-sized cubes. Add to the main component, stir, simmer until done.

Add sour cream, chopped garlic, salt. Stir, cover and continue cooking for another 5 minutes. Turn off the heat and let the dish brew.

Beef goulash

Products:

fresh shiitake - 0.35 kg;
beef - 0.35 kg;
capsicum - 80 g;
onion - 120 g;
tomatoes - 0.2 kg;
flour - 20 g;
sunflower oil - 50-60 ml;
rock salt, ground pepper to taste;
laurel - 1 leaf.

Peel and rinse all vegetables. Cut: peppers and tomatoes into slices, onions into small cubes, meat into medium-sized pieces.

Place the mushrooms in a colander and rinse. Dry with disposable wipes. Cut the legs lengthwise and the caps into several pieces.

Grease the surface of the frying pan with oil, add the onion and sauté until transparent. Then add the meat pulp. Sprinkle flour over the entire surface, mix thoroughly, and simmer for several minutes. Distribute peppers, tomatoes on top, add 1 cup of filtered liquid, cover and simmer.

In a separate frying pan, fry the mushrooms until ready. After the moisture has completely evaporated, transfer the shiitake to the meat and continue cooking.

Shiitake mushroom belongs to the category of delicacies. It grows on trees from exotic name Castanopsis long-pointed. Shiitake is considered to be the birthplace of Southeast Asia. According to numerous sources, dishes made from this mushroom were constantly present on the tables of Chinese emperors, who wanted to prolong youth and protect themselves from various diseases. It is not for nothing that in Asian countries shiitake is called the “elixir of life.” Shiitake mushroom, recipes and properties of this gift of nature have long been of interest to people, so at the end of the last century they learned to cultivate it in America and other countries Western Europe. Moreover, it has gained enormous popularity not only in cooking, but also in medicine.

Useful properties

Back in ancient times, it was noticed that the shiitake mushroom has an effect on the human body therapeutic effect. Shiitake-based decoctions and mixtures helped people with hypertension, colds, heart disease, vitamin deficiency, anemia, diabetes mellitus, sexual disorders, and most importantly, slowed down the aging of the body.

This unique mushroom contains 18 amino acids, in an ideal proportion for humans, as well as most vital vitamins. It is worth highlighting the presence of vitamins B1 (thiamine), B2 (riboflavin), B5 (pantothenic acid), B6 (pyridoxine), B9 ( folic acid), B12 (cyanocobalamin), A (retinol), PP (niacin), D (calciferol). The biologically active substance emitanin contained in shiitake strengthens the immune system, and the polysaccharide lentinan has an antitumor effect - it destroys cancer cells. The mushroom also has pronounced antibacterial and antiviral properties. All this makes shiitake a real symbol of oriental longevity.

Shiitake mushroom has a soft texture, good taste and aroma, but so far this oriental guest is still underestimated by the Russian consumer. However, today it can be purchased in supermarkets in fresh and dried form. Shiitake is fried, boiled, pickled, and used in a wide variety of recipes.

Beef goulash with shiitake mushrooms

Ingredients:

Fresh shiitake mushrooms – 300 grams;
Lean beef – 300 grams;
Sweet pepper – 1 pc.;
Onions – 2 heads;
Tomatoes – 3 pcs.;
Flour – 1 tablespoon;
Vegetable oil: 3 – 4 tablespoons;
Salt, pepper, bay leaf - to taste.

Preparation: Finely chop the onion, cut the pepper into strips, tomatoes into slices, and meat in large pieces(approximately s walnut). Mushrooms are not washed, just wiped with a damp cloth. Shiitake stems are torn along the fibers, which allows them to preserve their unique natural aroma, and the caps are cut into four parts.

Onions are sautéed in vegetable oil, pieces of beef are added, fried for 5 minutes, sprinkled with flour and left on the fire for another minute, stirring constantly. Place peppers and tomatoes on top of the meat and add hot water and simmer over low heat.

In another frying pan, fry the shiitake in vegetable oil. The mushrooms will be ready when the moisture has completely evaporated from them. Add mushrooms to the meat, add the prepared spices (you can add a couple of spoons of sour cream), simmer until cooked. The dish is served with mashed potatoes, sprinkled with herbs.

Fried shiitake

For lovers fried mushrooms The recipe for making shiitake is very simple. For frying, it is better to use caps, which should be cut into thin slices. Chop the garlic and fry it in olive oil until soft. Then add the mushrooms to the garlic and fry for 5 minutes. Season the mushrooms with black pepper, salt, and sprinkle with lemon juice. Finely chop the parsley, sprinkle it over the mushrooms, mix everything and remove the dish from the heat. Fried shiitakes are served with rice. It is used as a side dish.

Shiitake soup with barley

This dish is cooked as usual mushroom soup. We present to your attention mushroom soup with pearl barley. Instead of pearl barley, you can use rice, homemade noodles or vermicelli. The pearl barley is boiled separately until cooked. The soup is prepared as follows - chopped mushrooms, potatoes, onions and carrots are placed in boiling water - all the ingredients at the same time, and as soon as the vegetables are ready, the mushrooms are ready. Just before the end of cooking, add cooked pearl barley, salt and pepper to taste. Before removing the soup from the heat, add small piece butter (30–50 g) and herbs. Then you need to let the soup simmer for 1 minute.

This is the shiitake mushroom, the recipes and properties of which will make it possible to feel the atmosphere and all the charm of oriental cuisine, and appreciate its unique medicinal effect.

Sushi cake 1 Soak shiitake and boil in a mixture of soy sauce, mirin and sugar (see recipe “Classic Futomaki”). Finely chop the mushrooms. 2 Cut the carrots into small slices and boil in a glass of water with 1/2 tablespoon of sugar and a pinch of salt. Drain the broth, um...Required: Sumeshi white- 200 g, sumeshi pink color(dyed sakura denbu or beet juice) - 200 g, carrots - 1-2 pcs., shiitake mushrooms - 4 pcs., eggs - 2 pcs., pickled ginger, parsley leaves, soy sauce, mirin, sugar, salt

Classic futomaki 1. To prepare shiitakes as a sushi filling, first soak them in 1-12 cups warm water and let stand for about an hour until the mushrooms become soft. Then pour the water into a container and save. If the mushrooms are whole...You will need: sumeshi - 300 g, nori - 2 sheets, dried shiitake mushrooms - 2-4 pcs., * dried kanpyo strips - 10-15 g, or ready-made kanpyo - 30-35 g, crab meat - 90-100 g, egg - 1 pc., carrots - 1 pc., cucumber, cut lengthwise - 1/2 pcs., spinach - 2-4 leaves, sugar, ...

Dorada with nitzouki sauce For the sauce, stir water, sugar, sake and mirin in a saucepan and bring to a boil. Add fish, shiitake mushrooms and tofu to the sauce. Cover the saucepan with a lid, bring to a boil, reduce temperature and simmer for 15 minutes. Before serving, place the fish on...You will need: sea bream - 500 g, shiitake mushrooms - 30 g, tofu cheese - 120 g, water - 2 cups, sugar - 1 teaspoon, sake - 3 tbsp. spoons, mirin - 2 tbsp. spoons, ground ginger root - 4 teaspoons, lemon - 1/2 pcs., parsley - 1/2 bunch

Spicy salad with shiitake Soak dry mushrooms for 45 minutes. Change the water and cook in salted water... Chop the carrots and Chinese cabbage into strips. Prepare the dressing by mixing vegetable oil, sesame oil, soy sauce, lemon juice, pepper and dry ginger, squeeze out the garlic. Zap...You will need: dry shiitake 20 g, carrots 1 pc. Chinese cabbage 1 small head of cabbage, red hot pepper, vegetable oil 1 tbsp, sesame oil 1/2 tsp, soy sauce 1 tbsp, lemon juice 1 tbsp, garlic 2-3 cloves, dry ginger 1 tsp.

Warm salad with Shiitake Soak mushrooms in water room temperature for 45 min. Cook until half cooked. Cut onions and peppers into large strips. Quickly fry the vegetables in vegetable oil with the addition of sesame oil and garlic. Add soy sauce and red hot pepper. Add mushroom...You will need: dry shiitake 1 package (20 g), 1 large onion, 2 yellow bell peppers, vegetable oil, sesame oil, 1 clove garlic, red hot pepper, soy sauce, sesame seeds

Steak in shiitake mushroom sauce Soak the mushrooms as indicated in the instructions. Then cut them. Salt and pepper the steaks. Sprinkle with thyme. Heat a heavy skillet over medium-high heat. Melt the drained butter and olive oil. Add the garlic and your steaks or steak./I used cut steaks/. Sba...You will need: 500g of approximately sirloin beef, cut into portions/or can be cut already cooked/, salt and pepper to taste, 1 tablespoon fresh. savory / spice / or 1 tsp dried, 1/2 tbsp drained oil, 1/2 tbsp olive oil, 3 large cloves of garlic, 150g....

Warm salad with shiitake and avocado Cut the tomato and avocado into slices. Arrange nicely on a plate. Cut the shiitake into slices, add salt and lightly fry in olive oil. Place on avocado and tomato. Sprinkle with lime juice. Sprinkle with nuts. Garnish with basil. Very tasty!You will need: 1 tomato, 1 avocado, 5 shiitakes, 2-3 tablespoons of olive oil, a pinch of salt, juice 1 small lime, handful pine nuts, Basil

Pasta with shiitake and avocado Cut the shiitake lengthwise into pieces about 1 cm thick. Lightly simmer in olive oil, add salt and pepper, add chopped leeks and diced avocado. Cook until the leeks are soft, a maximum of 5 minutes. Boil the pasta until al...You will need: 4 shiitake mushrooms, Half an avocado, A piece of leek - 5-10 cm, Juice of half a lime, Paste, Salt, Pepper, Olive oil- 2 tbsp. spoons, Pine nuts- a handful

Chicken pieces with croutons, asparagus, shiitake Cut the fillet into pieces, fry over low heat, until half cooked, add bread cut (into halves) to the chicken (first coat it in olive oil and herbs). Stew (in olive oil+water+salt+herbs) together: shiitake, purple onion,...You will need: Chicken fillet, Bread, Shiitake, Asparagus, Purple bow, Red pepper, Lettuce, Oregano, Basil, Olive oil, For the sauce: Warm yolk, Olive oil, Sour cream, Salt, Pepper

Warm salad with shiitake Stew asparagus in a frying pan (water+olive oil+salt+herbs). Fry shiitake, purple onion, cherry tomatoes in olive oil (salt to taste, but you can do without it). Place asparagus on a plate (I made a square of 4 pieces). Place lettuce leaves, shiitake, onion, cherry tomatoes. Water about...You will need: Shiitake, Cherry, Purple onion, Large asparagus, Lettuce, Soy sauce, Olive oil, Provençal herbs, Salt

Today, probably everyone has heard the word “shiitake”, even those who are not into oriental cuisines. These mushrooms are increasingly appearing in supermarkets, and if you are not an avid mushroom picker, then getting hold of shiitake mushrooms is easier for you than boletus or porcini mushrooms. Many have already tried shiitake out of curiosity and were disappointed - the mushroom is like a mushroom, and we grow better. Indeed, in appearance, shiitakes do not excite admiration - small dark brown mushrooms on a dense stem with a rounded cap turned inward. And the taste is nothing supernatural. Why do Japanese gourmets love them so much? It turns out that everything is not just like that.

Shiitake, or black Chinese mushrooms, as Europeans call them, these are the first mushrooms that people began to grow, and not just collect. Was this necessary for survival in harsh conditions or was it all started just for the sake of regular supplies? delicious mushrooms for the imperial table, it’s difficult to say now, but it is known for sure that the technology for growing shiitake was developed already in the 10th century AD. In China and Japan, these mushrooms were grown on the logs of castanopsis - the shii tree (from which, in fact, the name “shiitake” came), supporting required humidity and temperature.

Chinese healers, having studied the effects of these mushrooms on humans, came to the conclusion that they help with respiratory diseases, cleanse the liver, stimulate blood circulation, slow down aging, eliminate weakness and fatigue, and generally increase vital energy qi.

Shiitake mushrooms are, of course, useful, but no more so than all other mushrooms. There is no point in attributing miraculous properties to shiitakes bought in the supermarket. And here’s why: in fact, there are several cultures of these mushrooms, and only special “medicinal” shiitakes that are as close as possible to wild ones are used for the needs of pharmacology and cosmetology. They have a pronounced bitter taste and look rather unappetizing - thin long legs, almost transparent caps. In Japan they are called "donko shiitake". Those dense and appetizing shiitakes that are grown and sold everywhere today were bred by American breeders at the end of the 20th century. Naturally, the selection was aimed at taste and yield; there was no talk of preserving beneficial properties. But as often happens, the fame of medicinal shiitakes automatically transferred to their relatives, which is successfully exploited by unscrupulous sellers, saying that their shiitakes “cure everything.”

Of course, with regular consumption of shiitake large quantities we can talk about strengthening the immune system, increasing potency, purifying the blood and preventing the growth of tumors, because shiitake is also present in delicacy forms useful substances(polysaccharide letninan, amino acids, fatty acids, vitamin D), but they are mostly destroyed even with short heating. Therefore, noodles or pizza with shiitake, which sometimes appear on our table, are simply delicious and hearty dishes, but in no case is it a medicine.

Let's no longer focus on dubious beneficial properties Shiitake, because it is very tasty and aromatic mushrooms, if you know how to handle them, of course. From them you can prepare many delicacies of Chinese, Japanese, Vietnamese, Korean, Thai and others. Asian cuisines, or you can do it easier and replace them with champignons or other mushrooms that you usually use in your kitchen. Start your shiitake experience with fresh mushrooms. The most delicious are those that have a pattern of cracks in the hat in the form of flowers or snowflakes.

IN Japanese cuisine Shiitake is often used to make broths and is added to miso soup. In Thailand, shiitake is steamed or fried. IN Chinese cuisine these mushrooms are used to prepare the ancient dish Buddha's delight, a favorite delicacy of Buddhist monks, which there is no way to repeat in Russia, since in addition to shiitake it will require bamboo sprouts, lily buds, gingko nuts and a dozen more exotic ingredients .

To receive maximum benefit You can eat shiitakes raw, but this is not to everyone’s taste. The easiest way to prepare fresh shiitakes is to quickly fry them in oil with salt and garlic and serve with rice, stewed or fresh vegetables. If you stew shiitake in sour cream, as in traditional Russian recipes for boletus mushrooms, the result will be quite full meal with a slightly unusual but pleasant taste.

You can also boil the shiitake in a small amount of water just a few minutes after boiling. Don't forget to add salt; garlic and dill seeds will come in handy. After 2-3 minutes of boiling low heat turn off the heat and leave the mushrooms covered. Cooking fresh shiitakes should not be long, otherwise you will end up with a rubbery substance without taste or aroma. You can make a delicious and aromatic soup using broth.

If the shiitakes are dried, they should be soaked first. The rough, tough legs are usually discarded, although they can be eaten if desired. You can simply leave dried shiitakes in water overnight, or you can prepare a gorgeous marinade that will transform the mushrooms beyond recognition. To do this, mix sesame oil with soy sauce, add crushed garlic, lemon juice, pepper and your other favorite spices. You can stew mushrooms in the same marinade, or you can serve it as a sauce for the finished dish.

Recipes with shiitake

Ingredients:
500 g fresh shiitake,
2 tbsp. salt,
2 tbsp. mustard seeds,
5-7 whole cloves,
4-5 dill umbrellas,
1 bay leaf,
4 tbsp white wine vinegar.

Preparation:
Unscrew the stems of the mushrooms and rinse the caps thoroughly. Boil 2 liters of water in a saucepan and cook the caps for 15 minutes. Meanwhile, prepare the marinade in another saucepan - boil a liter of water and add all the other ingredients. Transfer to boiling marinade boiled mushrooms and cook there for 5 minutes. Sterilize a jar (1.5 liters), transfer the mushrooms into it, fill it with marinade, and roll up the lid. If not planned long-term storage, you can put the mushrooms with the marinade in plastic container. The mushrooms are ready in 3 days, or better yet, in a week.

You can boil shiitake legs in the broth and cook soup with it.

Shiitake chips
Cut large fresh shiitakes into slices, salt and sprinkle with your favorite spices. Heat the frying oil and prepare the simplest batter. Dip each plate into batter and fry until golden crust. Dry the finished chips on a paper towel.

Ingredients:
10-12 dried shiitakes,
2 cups short grain rice,
3 carrots,
1 onion,
3 tbsp. vegetable oil,
salt and spices (cumin, barberry, turmeric, coriander, savory, sage, marjoram) - to taste.

Preparation:
Rinse the mushrooms and soak in cool water (3 cups) for 2-3 hours. Pour the water into a wok or thick-walled pan and bring to a boil. Meanwhile, cut the carrots into thin slices, the onion into half rings and the soaked mushrooms into slices. In the same sequence, place in boiling water and bring to a boil again. Add oil, salt, spices, stir and cover with a lid. Cook on high heat for 3 minutes, then on low for another 10 minutes. Remove from heat and leave for another 10 minutes, then stir and serve.

Ingredients:
250 g fresh shiitake,
100 g peanuts,
50 g butter,
1 clove of garlic,
salt, pepper, thyme, parsley - to taste.

Preparation:
Roast the peanuts until brownish and remove the husks. Cut the mushrooms into thin slices, add finely chopped garlic and fry in butter a few minutes. Add salt, spices, peanuts, mix thoroughly and leave on low heat for 1-2 minutes. Shiitake with peanuts can be served as independent dish or with a side dish of rice and herbs.

Olga Borodina