Recipes with shiitake mushrooms. Shiitake Cream Soup: Delicious and Simple Recipe

Fried and stew Shiitake

Shiitake mushrooms can be fed. The easiest option is to fry the caps and the feet of mushrooms in half vegetable oil. To do this, roll out a pan with butter, add mushrooms and fry, stirring until all moisture from mushrooms will evaporate. You can add to mushrooms, carrots or peanuts - everyone decides himself, focusing on their taste. Fried mushrooms often part more sophisticated dishesbut differ in the same high speed of preparation. It is possible to combine mushroom roast with meat, fish, seafood, vegetables, paste. Mushrooms are distinguished extraordinary property: They are saturated with the taste of the ingredients with which they are preparing, but retain their taste personality.

You can put out the eastern mushrooms in Russian - in the sour cream, this dish remind you of brewer in sour cream. Delicious I. vegetarian plov With Shiitake, in this case the mushrooms are very reminiscent of meat.

Marinated Shiitake

You can marinate Shiitake too. The composition of the marinade on 500 g Shiitake: 1 l of water, 2 tbsp. l. Salts, 5 - 7 clove buds, 4 - 5 umbrellas of dill, 1, 2 tbsp. l. Mustache seeds, 4 tbsp. l. White wine vinegar. Before marinating mushrooms you need to boil in 2 liters of water for about 15 minutes. Cook hot marinade, add mushrooms to it, cook them in it for 5 minutes and cool. Place mushrooms in a container, close it. For long storage Mushrooms filled with marinade roll in a pasteurized jar. You can try in a week.

We prepare mushrooms: dry - soaked, fresh hats - cut, legs - cut along the fibers.
Heat the deep frying pan, add vegetable and butter, lay out the legs of the mushrooms of Shiitake, fry up to half-preparation and add shiitake chopped hats.
Fry not forgetting periodically stirring, a few minutes before readiness, we add a finely chopped onion - and fry it a little together with mushrooms. And only at the end of the preparations add sour cream and garlic with spices, salt to taste.
Toms under the lid 3-4 minutes, turn off the fire and give it a little more.
Come to the table with any side dish, after sprinkling fresh greens of your taste.

Enjoy your meal!

Shiitake Mushrooms - History

Chinese emperors took the decoction of Mushrooms Shiitake to preserve youth and relieve diseases. Shiitake mushrooms got the name Imperial mushrooms.

In Europe, Shiitaka is known as Chinese black mushrooms and are mainly used by essentially, which are easy to restore to the water. In the water in which shiitake mushrooms restored can be used to prepare soups, broths or sauces. The legs of the shiitake mushrooms are almost not used in cooking, as they are too solid. In Europe, even yogurt is made from these mushrooms, rich in potassium.

Mountain Mushrooms Shiitake are China and Japan, these mushrooms are grown here for over a thousand years. Some documents confirm that wild mushrooms Shiitakes were used in food in two centuries BC.

How to store Shiitak mushrooms?

Shiitake mushroom dishes should be included in its diet vegetarians, which lack vitamins "D" and proteins.

Modern gourmet wants not to just eat tasty, but eat tasty and with benefit for their body. As known many delicious dishes contain a large amount of harmful substances. So beloved by almost all skewers and barbecue contain carcinogens - substances capable of causing cancer tumors, Potatoes of fries, just as baking contributes to the increase in blood sugar, the meatseeds are scared with accelerated aging, vegetarians - weakening immunity and the body as a whole.

Properties of Mushroom Shiitaka

How to maintain balance in food, how to eat and tasty and with benefit for yourself? We advise you to pay attention to Shiitak mushrooms that provide medical properties , such as: contribute to the reduction of sugar and cholesterol in the blood, which contain substances that impede the formation of cancer cells in our body, which are able to slow down the processes of aging and preserve youth and skin elasticity, significantly increase male potency. And all this - Shiitak mushrooms, the useful and therapeutic properties of which have long been known in Asia countries, and recipes for making dry, frozen, fresh mushrooms Shiitake is so diverse that they can satisfy the tastes of the most demanding gourmets.

Shiitake mushrooms are suitable for cooking soup, lettuce, second dish, their extract is added in and drinks to make them more nutritious. Nutritional properties Mushrooms are high and at the same time they are able to be saturated with tastes of other products, absolutely not drowning their natural taste.

Mushrooms Shiitake Benefits and Harm

Shiitake Mushrooms Use: Shiitaki is considered an excellent immunostimulator. In other words, they contribute to the strengthening of immunity, build a reliable antiviral barrier and increase resistance to infectious diseases. Eritadenin, which is part of the fungi reduces cholesterol and glucose levels, stimulates the production of insulin by the pancreas. The benefits of Shiitaka mushrooms are also proved for "cores". Mushroom Shiitake allows you to normalize blood pressure, get rid of angina attacks, prevent the development of atherosclerosis, as well as accelerate the restoration of the body after the suffered infarction. Mushrooms are provided positive influence to work digestive system. They activate the process of splitting fats and derived toxins.

Shiitake Mushrooms Harm: To poison the Mushrooms Shiitake grown in proper natural or artificial conditions, it is impossible. But they, like any other mushrooms, contain a large amount of chitin (a substance that is not digested in the gastrointestinal tract), so despite all beneficial features Shiitake mushrooms, their excessive or improper use can provoke poisoning or an allergic reaction.

Mushrooms Shiitak Contraindication

As well as almost all foods, the Mushrooms Shiitake have their own contraindications to use. You should not use Shiitak mushrooms:

Pregnant and nursing women
People who are prone to allergies
People who are sick bronchial asthma
Children under 14, as they can provoke digestive disorders from them.

Shiitake Mushrooms Application: Fry, cook, dried

If you are preparing a dish whose ingredients have a delicate consistency should separate the hats from the legs and use only the hats that remain gentle after heat treatment, Fiber legs and slightly tougher and can spoil the perception of the dish.

How and how much to fry shiitak mushrooms

With frying mushrooms Shiitak Hats cut, breaking legs along on small pieces. Pour 2 tablespoons of oil on a preheated frying pan, put mushrooms, covering the frying pan does not need to close. Fry Shiitake 10 minutes on medium heat, constantly stirring with a wooden blade, until all the juice evaporates. At the end of the frying, we sat on their taste of seasonings and onions. Be prepared that the mushrooms will change their taste on meat oily, this is their feature, and not your miscalculation.

The larger the mushroom, the more tastier, the smaller, the more gentleer - consider this feature when preparing dishes, want saturated taste - Take large mushrooms, you wish to give a dish of tenderness - choose small.

How and how much to cook Mushrooms Shiitake

Place the Mushrooms Shiitaka in a colander and take hot boiling water to wash off the existing mud on the mushrooms. Then place them in a preheated saucepan with boiling salted water for 7-10 minutes, cooking on medium heat. At the same time, adhere to the proportions - 1 liter of water / 300 gr. Dry mushrooms Shiitake. After that, tilter the mushrooms on the colander to run away the water. It is important to boil shiitake at the same time, and not to digest!

Dried shiitake mushrooms how to cook

When using dry (dried) mushrooms Shiitake, then soak them at least 45 minutes, and they fully restore their properties. Water after soaking Shiitake can be used to prepare soups, sauces, pre-moving it through the gauze.

Shiitake mushrooms can cause allergies to enter them in small portions, day norm should not exceed 200 grams. Fresh / 20 gr. Dry, be presented and do not threaten your health in the sake of the stomach.

Shiitake Mushrooms Caloriciness per 100 grams:

Energy value Shiitake (ratio of proteins, fats, carbohydrates):

Proteins: 2.2 (~ 9 kcal),
Fat: 0.5 g. (~ 5 kcal),
Carbohydrates: 6.8 g. (~ 27 kcal).

Shiitake Mushrooms Chemical composition:

The chemical composition of Shiitake is characterized increased content proteins, carbohydrates, fiber, vitamins (A, B3, B5, B9, B12), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc, selenium).

Shiitake Mushrooms Cooking Recipes:

Recipes Preparation of Mushrooms Shiitake Very diverse, but now we will prepare soup with shiitake mushrooms simple and accessible even for beginner culinary ways:

Ingredients used:

Shiitake mushrooms - 0.5 kg;
Potatoes - 300 gr.;
Carrots - 1 pc.;
Fat cream - 150 gr.;
Water - 2 liters;
Creamy oil - 30 grams;
Bay sheet - 2 pcs.;
Garlic - 1 teeth;
Spices for soup, salt.

Step-by-step cooking:

Before starting cooking this useful soup We take one middle carrot and well with good water, clean it (we remove the peel from above) and apply to small slices.
We warm up the pan, pre-adding butter; We put the chopped carrot on the griddle. Pierce it before the appearance of a golden crust.
After that, add a finely chopped one clove of garlic. It is important that our garlic does not greatly spare, but only to warm it up.
Shiitak mushrooms, as a rule, have a slightly bitter taste, we need to get rid of it. So we take a deep saucepan and pour into it cold water, put on it frosthed shiitake and put on a slab on a temperate fire.
When the water boils, we remove the saucepan from the stove. Water pour, and mushrooms are rinse under cold water.
Next mushrooms put in cold water, add a little bit of cloves and two laurels, for taste.
We put a saucepan on a moderate fire and bring it to boiling. Cook mushrooms about 8-12 minutes.
While the Shiitake mushrooms are cooking, we will clean the potatoes, then put it with small cubes.
When the mushrooms were welded in a saucepan, we add chopped potatoes to them with spices to taste.
Add salt to your taste. Breate another 8-12 min.
After 12 minutes, add to the pan the previously roasted carrots with garlic.
After that, our soup with mushrooms will bring to full boil.
Also separately heals the cream (fatty -20%) and add them to our soup and bring it to a boil to boil, but do not boil, and then our cream can turn from boiling water.

Enjoy your meal!

Mushrooms Shiitake Video:

Shiitak mushrooms to fry on medium heat without lid.

How to fry Shiitaka

Products
Shiitake Fresh - 500 grams
Vegetable oil (or olive) - 2 tablespoons
Salt, pepper - to taste

How to fry Shiitaka
500 grams of shiitake carefully clean from the forest garbage, cut off the hats in mushrooms, quivey. Cut the hats with small storces.
Pour 2 tablespoons of oil on a preheated frying pan, put mushrooms, covering the frying pan does not need to close. Fry Shiitake 10 minutes on medium heat, constantly stirring with a wooden blade, until all the juice evaporates.

How to fry shiitak with garlic and lemon juice

Shiitake cooking products
Shiitake Fresh - 500 grams
Garlic - 1 teeth
Vegetable (or olive) oil - 2 tablespoons
Half lemon
Parsley dried - 1 tablespoon
Salt, pepper - to taste

How to cook Shiitaka
Polkulo Shiitake Clean, divide the caps and legs with a knife. Hats to quit boiling water, then cut into small pieces. Clove garlic clean and crush. To the cup squeeze the juice from the halves of lemon.
Heat the frying pan, pour 2 tablespoons of oil, put garlic and fry on medium heat for 30 seconds. Then put finely sliced \u200b\u200bshiitake on the pan, fry 10 minutes, stirring constantly. 1 minute before readiness to salute, pepper, add a tablespoon dried parsley and lemon juice. All mix and remove from the fire.

Fumofacts

How to choose fresh shiitake
1. You should buy whole mushrooms without mechanical damage, a little plump.
2. Mushrooms should not be present on mushrooms or mold.
3. The edges of the mushroom hats must bend down.
4. The hat must be velvety, dark brown, in diameter up to 6 centimeters.
5. The most delicious - mushrooms with a pattern of cracks on the Hat.

Serve Fried Shiitake with chicken, fish, vegetables, rice, pasta or as an independent dish.

Storage term Fried Shiitake - 2 days in the refrigerator.

Calorie Fried Shiitake - 39 kcal / 100 grams

Beneficial features Shiitake caused:
- reduced risk of development viral diseases (Vitamins A, C, Zinc).
- strengthening immunity (vitamin E, manganese, calcium, copper).
- Normalization of metabolism (group vitamitz in, sodium, potassium)
- withdrawal from the body toxins, salts of heavy metals (vitamin D, B3, B6, iron) 5. The work of the nervous system (vitamin PP) improves
- increasing skin elasticity (Coenzyme Q10)

How to cook dried shiitake mushrooms?

IN japanese cuisine Shiitakes are often used to prepare broths, add to miso soup. In Thailand, Shiitake is prepared for a couple or fry. IN chinese cub - These mushrooms are used to prepare an ancient dish enthusiastic Buddha (Buddhas Delight), favorite delicacy of Buddhist monks, to repeat which there is no possibility in Russia, since in addition to Shiitake, bamboo sprouts, lily buds, nuts, and still with a dozen exotic ingredients.
For getting maximum benefit You can eat raw shiitake, but it's not everyone to taste. The easiest option of cooking fresh Shiitake is quickly frying in oil with salt and garlic and serve with rice, stewed or fresh vegetables. If we put out shiitake in sour cream, as in traditional Russian recipes for boomes, it will be quite full dish With a bit unusual, but pleasant taste.

You can boil shiitake in not large quantities Water literally a few minutes after boiling. Do not forget to add salt, very by the way will be garlic and dill seeds. After 2-3 minutes of boiling on weak fire Turn off the fire and leave the mushrooms under the lid. Preparation of fresh shiitake should not be long, otherwise it turns out a rubber substance without taste and aroma. On the broth you can cook delicious and fragrant soup.

If the shiitake is dried, then they should be pre-tedded. Rough, hard legs are usually thrown away, although if desired, you can eat them. You can simply leave the dried shiitake in the water for the night, and you can cook a chic marinade that transforms mushrooms beyond recognition. To do this mix sesame oil from soy sauce, Add a crushed garlic, lemon juice, pepper and other your favorite spices. In the same marinade, you can put mushrooms, and you can file it like sauce to finished dish.
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Dried shiitakes need to soak in warm water for 23 hours, and best for the night. If time in the edge, before cooking, lower the mushrooms into the water at least 45 minutes, slightly sprinkled with sugar. Then remove the shiitake and gently press. Cut the gentle hats with slices or chop. Do not pour water in which mushrooms are soaked: if it is straining it through gauze, you can cook soup on it or put out vegetables.

In Japanese cuisine, Shiitake also appreciates for the fact that they absorb other ingredients, not drowning them.

Black mushroom One of the indispensable components of stew, which includes meat (usually beef or chicken) and vegetables. Shiitake roasted on the grill, add to salads and soups with noodles, prepare with them temporary.

But in principle, they can be used in any mushroom recipe. Fragrant shiitake is easy to diversify the scrambled eggs, fried potatoes, Pies and even dumplings. Try you like it!
If you need Shiitak mushrooms, then you can buy links locked by the draft project
I just soak them for three hours, and then fry in a lot of oil. As a result, it turns out a delicacy (the taste of fried meat). Then I add to the Varny rice and season the Korean fermented for the funny, fish or carrots. Delicious!

In Japan, China and Korea dish without Shiitake can be counted on the fingers. Eastern residents just adore this mushroom and not only for his taste qualitiesbut also for healing properties. There it is called the elixir of youth, beauty, health and longevity. What is so useful to this mushroom?

What is Shiitaka

It is known that Shiitake is an edible agaricWhile growing on a tree. The hat reaches in diameter to 30 centimeters, and its color is light or dark brown. On the edge there is a fringe cream color, and the top of the mushroom is covered with scales. If you look under the Hat, you can see the white fibers in which the mass accumulated useful elements. Cylindrical shape leg white, brown with dym, with fibrous surface.

The name is only talking about the way to grow. "SHIA", translated from Japanese, means the tree of the broadfrost, and "such" is a mushroom. Other names of this plant are also known: black forest mushroom, Chinese or Japanese mushrooms, and his Latin name - Lentinlah edible. IN natural conditions Shiitake grows in the east: Japan, Korea, China and some areas South-East Asia.

Such mushrooms are cultivated in Russia: in the Far East and in the Primorsky Territory. There are only two types of artificial production:

outdoors - extensive cultivation method;
in the greenhouse - an intense way.

Growing mushrooms Shiitake with an extensive method takes from 6 to 12 months. To start on segments of wood, small recesses are made, in which mycelium Shiitake or a whole culture is laid. Then the logs are maintained for some time in the shade at a certain temperature and humidity of the air. The fruiting of mushrooms on the logs lasts from 3 to 5 years, and yield with 1 cubic meter. M wood is about 250 kg.

An intense method involves cultivation of shiitake on a mixture of deciduous sawdust with wheat or rice bran, in special propylene tanks. Initially, the substrate sterilize, pasteurize in hot water, dried and only after that planted in the soil of the fungouncing. On one block, the mushrooms will grow from 30 to 60 days, and yield for the entire period of fruiting will be 15-20%.

Shiitake - benefit and harm

Dishes from Shiitake not only low-calorie ( nutritional value 1 kg - 300-500 kcal), but also useful. For example, calcium has as much as fish meat. In addition, there are a lot of phosphorus, iodine, potassium, zinc, complex carbohydrates and vitamins of group B. The accumulation of substances focused on the hat, because disputes are formed there. Fruit, micro and macroelements 2 times less. Therefore, nutritionist doctors advise to trim the lower part, and cook as many caps as possible.

It is worthwing to know that the benefits and harm of Shiitake - the topic is very controversial. As it turned out, even they are imperfect. A hard-soluble mushroom protein is practically not absorbed by our organism. Plus, the chitinary fiber contributes to bad digestion. It interferes with the production of gastric juice and passes through the body with a transit. For these reasons, doctors are not recommended to give Shiitak to children under 3 years old, and adults can use no more than 300 g of mushrooms per day.

Medical properties

The Japanese Shiitake is called the Elixir of longevity - dishes from it often served to the imperial table. Yes, and in Russia, the benefits of the overseas guest are recognized several decades ago. There is even a whole science - Fungotherapy, engaged in research medical qualities Mushrooms. It has been proven that therapeutic properties of Shiitake lies in rich vitamin composition:

Polysaccharides, Leucin, Lizin normalize work gastrointestinal tract, contribute to a decrease in body weight.
W. dried mushrooms Detected ergosterin, which when absorbing turns into Vitamin D.
Amino acids reduce the level of sugar, harmful cholesterol, building blood circulation. It makes a mushroom an indispensable product when sugar diabetes and hypertension.
According to Chinese research, the presence of this mushroom in the diet will strengthen the resistance to stress, helps to cope with exhaustion and weakness.
Lingans with lingins - virus-like particles that are part of Shiitake help the body to resist herpes and hepatitis viruses.
FROM complex therapy Shiitake use to treat the upper respiratory tract, flu, smallpox, polio and even HIV.
The use of 16 grams of dry mushrooms per day will increase immunity, prevent the development of heart disease: atherosclerosis, ischemic heart disease.
Cellulose chitin contribute to blood purification from chemical, toxic, radioactive substances.

There are unconfirmed data that the mushroom helps in the treatment of stomach ulcers, gout, hemorrhoids, liver pathologies, prostatitis, sexual impotence. Some firms specializing in therapeutic cosmetics for women are based on Japanese mushrooms rejuvenating funds: cream, cosmetic masks, lotions. Lentinan, added to the composition of this cosmetics, stops premature aging of the skin.

Tincture

If you want to have beautiful velvety skin, as in the photo of the Japanese Geisha, it is not necessary to buy expensive creams. With the tasks, the tincture of Shiitake cooked at home will cope. Skin lotion is done by simple prescription:

Dried mushrooms Mix with alcohol with proportions 2 to 1.
Close the capacitance with a lid, and then insist 7-10 days.
The finished solution is applied to the cotton disk and wipe the face other than the eye and nasolabial folds.
The procedure is repeated regularly: in the morning and in the evening.

With oncology

Extracts and extracts made of shiitake began to be used in the prevention and rehabilitation of cancer patients. Science found out that these healing mushrooms possess the strongest antitumor properties, but this does not mean that it is worth stopping the main treatment and abandon operations. Mushroom Shiitake in oncology only reduces the propagation of cancer cells, slightly reduces the size of the tumor, enhances the effects of chemotherapeutic procedures, restores the blood formula, removes pain syndrome.

Shiitake Mushrooms - how to cook

Used chinese mushroom Not only doctors, they are often included in the dishes. Cooking Shiitake - the process is not complicated at all. The taste of them resemble something among the white mushroom and champignons. Fresh them can be used in the recipes of salads or light snacks. This mushroom will emphasize, embellish and enrich the taste of any unsweetened sauce. In chinese, japanese and korean cuisine From Shiitaka is preparing an ugly soup-miso.