Recipe
À Brás style Shiitake Mushrooms
Ingredients
600g
Fresh Shiitake Mushrooms
4
Eggs
2
Garlic cloves
1
Onion
3 tablespoons
Extra virgin olive oil
150g
Thin fries
1
Lemon
to taste
Salt and pepper
to taste
White wine
to taste
Parsley
Start by cleaning the mushrooms and slicing them. Then season with lemon juice.
Chop the onion and the garlic. Heat olive oil in a pan. Add the Shiitake mushrooms and season with salt and pepper to taste and a little white wine. Cook for about five minutes. Keep stirring so it doesn’t stick to the bottom.
Beat the eggs with a pinch of salt. Pour the mixture into the pan and stir until well blended. Stir until slightly clotted. Remove the mixture from the heat and add the thin fries and chopped parsley.
This can be served with sliced olives.
Recipe
Shiitake Mushroom Rissoles
Ingredients
650 ml
Water
120 g
Vegetable Shortening
400 g
Unleavened wheat flour
3 tablespoons
Olive oil
1
sliced leek
1
Large grated carrot
350 g
Shiitake Mushrooms from Casa do Chascada cut into quarters
80 g
Vegetable Shortening
80 g
Unleavened wheat flour
600 ml
Milk
2
Beaten eggs
to taste
Parsley
to taste
Salt and black pepper
to taste
Breadcrumbs
to taste
Oil for frying
In a pan, heat the water together with 120 grams of vegetable shortening. Season with a little salt and bring to a boil. When the water is boiling, add the 400 grams of flour in one go. Stir well until it begins to lift off from the bottom of the pan.
Sprinkle the countertop with flour and place the dough on top. Cool slightly.
In a frying pan, heat the oil and let it warm up. Then add the leek, carrots and Shiitake mushrooms from Casa do Chascada and season with salt. Sauté until the vegetables lose their water.
Add the rest of the vegetable shortening to a pan and heat until melted, then add 80 grams of flour. Stir well and add milk while stirring. Then stir with an egg beater so the cream becomes smooth. Season with salt, pepper, and nutmeg. When it begins to bubble, add the previously sautéed vegetables. Add the parsley and continue stirring. Once it starts to boil, remove the pan from the heat and let it cool slightly.
Sprinkle the dough with a little flour and knead well. Spread the dough with the help of a rolling pin. Put a spoonful of stuffing on the dough and fold it over the filling. Using a large glass, cut the rissole out. Place on a serving dish dusted with flour and repeat the process until all the ingredients are used.
Dip the rissoles in a beaten egg and allow any excess egg to drip off. Then roll them in the breadcrumbs to cover.
In a frying pan, add the frying oil and let it heat up. When it is boiling, fry the rissoles and then drain them off on a plate with parchment paper.
Serve with rice or with a salad.
Recipe
Watercress salad with Shiitake mushrooms and poached egg
Ingredients
250g
Casa do Chascada Shiitake Mushrooms
150g
Watercress
1 cup
Arugula
some leaves
Iceberg lettuce
3 to 4
Slices of chorizo or bacon slices cut into strips
2
Eggs
2
Garlic cloves
to taste
Salt and black pepper
to taste
Extra virgin olive oil
to taste
Balsamic vinegar
to taste
Port Wine
2 to 3
Stems of fresh thyme
2 tablespoons
Breadcrumbs
Clean the Casa do Chascada Shiitake mushrooms – you can use kitchen roll, as the mushrooms are born on trunks of trees and have no sand or earth on them. Then remove the hardest part of the stalk and split the larger mushrooms into two pieces.
Put the breadcrumbs in a non-stick frying pan and cook until golden. Please note that this is fairly quick. Place in a bowl and let cool to become crispy.
In the same frying pan, drizzle some olive oil and, when it is hot, add the mushrooms, the chopped garlic, and the chorizo cut into pieces or the strips of bacon.
Let it cook until the garlic begins to get a golden colour.
Season with salt and ground black pepper, a drizzle of balsamic vinegar, and a drizzle of Port wine. Next, add the thyme leaves, let the liquid evaporate, and cook for a little while. You can add some water if you think it needs a little more liquid.
Taste to check the seasoning and, if necessary, sprinkle with more thyme. Set aside.
Put a pot of water on the stove. Then cut two relatively large squares of cling film and brush with olive oil. Use these two pieces to line the inside of a cup of coffee, with the olive oil facing upwards. Break an egg into the cup and bring the ends of the cling film together to form a small package. Then tie the ends with twist ties. Repeat the process for the other egg and immerse the two in boiling water. Leave the eggs in the water for about five minutes so that they cook perfectly to the point that the egg is a little raw.
On a plate, mix the arugula, lettuce, and watercress and season to your liking. Then add the sautéed mushrooms with the chorizo or bacon and mix. After removing the eggs from the cling film, place them on the plate. Sprinkle the salad with black pepper and the crunchy breadcrumbs.
Clean the Casa do Chascada Shiitake mushrooms – you can use kitchen roll, as the mushrooms are born on trunks of trees and have no sand or earth on them. Then remove the hardest part of the stalk and split the larger mushrooms into two pieces.
Put the breadcrumbs in a non-stick frying pan and cook until golden. Please note that this is fairly quick. Place in a bowl and let cool to become crispy.
In the same frying pan, drizzle some olive oil and, when it is hot, add the mushrooms, the chopped garlic, and the chorizo cut into pieces or the strips of bacon.
Let it cook until the garlic begins to get a golden colour.
Season with salt and ground black pepper, a drizzle of balsamic vinegar, and a drizzle of Port wine. Next, add the thyme leaves, let the liquid evaporate, and cook for a little while. You can add some water if you think it needs a little more liquid.
Taste to check the seasoning and, if necessary, sprinkle with more thyme. Set aside.
Put a pot of water on the stove. Then cut two relatively large squares of cling film and brush with olive oil. Use these two pieces to line the inside of a cup of coffee, with the olive oil facing upwards. Break an egg into the cup and bring the ends of the cling film together to form a small package. Then tie the ends with twist ties. Repeat the process for the other egg and immerse the two in boiling water. Leave the eggs in the water for about five minutes so that they cook perfectly to the point that the egg is a little raw.
On a plate, mix the arugula, lettuce, and watercress and season to your liking. Then add the sautéed mushrooms with the chorizo or bacon and mix. After removing the eggs from the cling film, place them on the plate. Sprinkle the salad with black pepper and the crunchy breadcrumbs.
Recipe: Blog Lume Brando
Recipe
Prawns and Shiitake Mushroom Wrap
Ingredients
Wrap
Peeled prawns
Casa do Chascada Shiitake mushrooms in olive oil and spices
Olive oil
Salt
Lemon juice
Cocktail sauce
Lettuce
Wash the Shiitake mushrooms in olive oil and spices and cut them into small pieces. Place the olive oil in a frying pan – you can use the mushroom olive oil – and place the pan on the stove. Sauté the prawns, season with salt and lemon juice.
Add the Shiitake mushrooms to the prawns. Prepare the Wrap following the instructions on the packaging. Spread Cocktail sauce on the Wrap, add the prawn and Shiitake mushroom mixture, and top with lettuce, as preferred. If necessary, add some more Cocktail sauce!
Recipe: Icookit
Recipe
Shiitake Mushroom Omelette
Ingredients
2
Eggs
1 tablespoon
Chopped parsley
2 tablespoons
Milk
1/4
Small onion
2 tablespoons
Casa do Chascada Shiitake mushrooms in olive oil and spices
to taste
Salt and ground black pepper
to taste
Olive oil
Place the eggs in a bowl, add the two tablespoons of milk, and beat everything with a fork. The milk is a good tip to make the omelette fluffier.
Add finely chopped onion and parsley, and season with salt and ground black pepper.
Grease a non-stick frying pan with the olive oil. You can use kitchen paper to spread the olive oil and remove any excess, if the frying pan is non-stick, you don’t have to add olive oil.
Heat the frying pan and pour in the eggs. When the bottom of the omelette is well cooked and only a thin layer of liquid egg remains on top, spread the well-drained Shiitake mushrooms in olive oil and spices on one of the halves of the omelette. Then fold the other part of the omelette over the portion with the mushrooms using a spatula. Let it cook a little longer and carefully remove it, placing it on a plate. You can serve the shiitake mushroom omelette with arugula or a green salad.
Recipe: Blog Lume Brando
Recipe
Shiitake Mushrooms with Sweet Potato Mash
Ingredients
350g
Shiitake mushrooms
2
Carrots cut into cubes
1
Leek - just the white part
1/2 glass
White wine
4 Tablespoons
Tomato Purée
1 leaf
Bay
to taste
Thyme
3 tablespoons
Quark Cheese (optional)
3 to 4
Roasted sweet potatoes
to taste
Milk
Place the onion and the leek, both finely chopped, in a pot and cook with olive oil until golden.
Add the carrot, bay leaf, and mushrooms. These can be cut in half. Sauté for a minute and then add the white wine.
After the wine evaporates, add the tomato purée, stir well, and cover with water. Season with salt and thyme to taste.
Cook for about 15 minutes or until the water evaporates. Add the quark cheese, stir well, and set aside.
For the mashed potatoes, you can use roasted or boiled sweet potatoes, without the peel. Mash the potatoes and add a little milk. Make the mash with the hand blender. You can add more milk depending on how you prefer the mash.
Then serve it with the mushrooms.
Recipe: Blog Frango do Campo