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Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort. More

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 1 comment

These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

Serious Eats J. Kenji López-Alt Post a comment

This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese. More

Wonton Noodle Soup With Chicken and Shiitakes

Serious Eats Shao Z. 3 comments

This simple soup combines dried shiitake mushrooms with chicken and scallions in a light chicken and mushroom broth, along with thin wonton noodles. It's an easy but filling meal with delicate flavors and a soul-satisfying warmth. The secret is all in the mushrooms. More

Taiwanese Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Serious Eats Cathy Erway Post a comment

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

Serious Eats Nick Kindelsperger 5 comments

The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner. More

Squash, Shiitake, Kale, and Kimchi Stew

Serious Eats Nick Kindelsperger 4 comments

I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day? More

Dry-Fried Green Beans from 'The Chinese Takeout Cookbook'

Serious Eats Kate Williams 1 comment

Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things simple by skipping the ground pork and preserved vegetable that are often included. Instead, the beans are bolstered by minced and browned fresh shiitakes and the requisite Sichuan pepper, chili bean sauce, and dried red chiles. These changes not only make the dish easier to prepare with grocery staples, but they also give the beans themselves a greater chance to shine. More

Steamed Buns with Simmered Daikon and Shiitake, Pickled Bean Sprouts, and Spicy Mayonnaise (Vegan)

Serious Eats J. Kenji López-Alt Post a comment

Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts. More

Green Bean and Shiitake Tempura with Ponzu Mayonnaise

Serious Eats The Serious Eats Team 1 comment

[Photographs: J. Kenji Lopez-Alt] Note: Ponzu can be found in most Asian grocers or ordered online. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking... More

Dinner Tonight: Minced Pork with Soba Noodles

Serious Eats Nick Kindelsperger 8 comments

The ingredient list was short and concise, and yet I was detecting all these other flavors that I couldn't place. It wasn't spicy or sweet—the taste was more complex and haunting, almost like a smoky aroma. It was addicting to say the least, but where did it come from? The secret is the high heat. More

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