Recipes for Dried Shiitake Mushrooms

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup expired dried shiitake mushrooms, rehydrated and sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until the onion becomes translucent.
3. Add the Arborio rice to the pan and stir well to coat the grains with the butter. Cook for 1-2 minutes.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Repeat this process until the rice is cooked al dente (around 20 minutes).
5. Add the rehydrated and sliced shiitake mushrooms to the pan and stir well.
6. Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Cover the pan and let it rest for a few minutes to allow the flavors to meld together.
8. Serve the mushroom risotto hot, garnished with chopped fresh parsley.

Ingredients

• 1 cup dried shiitake mushrooms
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, soak the dried shiitake mushrooms in warm water for 15 minutes or until softened. Drain and rinse the mushrooms.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are tender.
3. Add the soaked shiitake mushrooms to the pot and stir well.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Ingredients

• 1 cup expired dried shiitake mushrooms, rehydrated and sliced
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Cooked rice or noodles (for serving)

Instructions

1. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the minced garlic and sliced onion to the pan and stir-fry for 1-2 minutes until fragrant.
4. Add the rehydrated and sliced shiitake mushrooms to the pan and stir-fry for another 2 minutes.
5. Add the bell pepper, carrot, and broccoli to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. Pour the sauce mixture over the vegetables and stir well to coat everything evenly. Cook for an additional 1-2 minutes.
7. Remove from heat and serve the shiitake mushroom stir-fry over cooked rice or noodles.