Shiitake mushrooms! This blog is a little different...instead of going to the store to buy my mushrooms, I grew them! Monica bought a mushroom grow kit from Mississippi Natural Products and we grew our own. In about 10 days, you have a harvest of shiitake mushrooms that are grown from a sawdust block.
This mushroom has been cultivated for over 1000 years and is native to China and Japan. You can purchase this mushroom either fresh or dried. If you purchase the mushroom dried you must rehydrate the mushroom by soaking it in water. When cooking, the stems are generally removed because they are somewhat tougher and take longer to cook. If you want to grow your own shiitake mushrooms you can order your own kit at http://www.naturalmushrooms.com/. It does take a while, but it's a neat experience!
Now for the yummy recipe!
Caribbean Shiitake
2 tbsp. soy sauce
1 tsp. brown sugar
2 tsp. white wine vinegar
1/4 tsp. cayenne pepper
2 tsp. cornstarch
1 tbsp. olive oil
4 garlic cloves, thinly sliced
1/2 cup medium sliced scallions, white part only
18 medium to large fresh Shiitake caps, stems removed
1/2 cup cubed fresh pineapple
1/2 large red bell pepper, cut into 1/4" slices
1/2 cup cubed cooked green banana or plantain
1/2 cup firmly packed coarsley chopped fresh cilantro
Directions
1. Combine the soy sauce, brown sugar, vinegar, cayenne pepper, 1/2 cup cold water, adn the cornstarch in a small bowl and set aside.
2. Saute the scallions and garlic over medium heat in the olive oil in a large saute pan for 30 seconds. Add the shiitake and continue to saute for 2 minutes. If the shiitake do not give off any liquid, add about 2 tbsp. water. Stir in the pineapple, red pepper, and banana or plantain. Cover and simmer for 5 minutes.
3. Add the cilantro and soy sauce mixture slowly while stirring. Heat until the dish is lightly thickened, add a little more water if too thick. Serve immediately.
**Makes 4 servings. I served mine with quinoa.
