Shiitake Angel Hair Pasta

170 g angel hair pasta, 170 g fresh sliced shiitake mushrooms, 1 clove garlic, minced 0.5 onion, chopped, 60 ml white wine, 15 ml olive oil, 60 ml chicken broth,120 ml heavy whipping cream, salt to taste, ground black pepper to taste,10 g grated Parmesan cheese, 8 g chopped fresh parsley

Directions

Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.

Meanwhile cook pasta in a large pot of boiling salted water until al dente.

Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Exotic Mushroom and Walnut Pate

120 g walnuts, 80 g minced shallots, 115 g unsalted butter,115 g shiitake mushrooms, chopped, 115 g crimini mushrooms, chopped,115 g portobello mushrooms, chopped,8 g roasted garlic puree, 15 g chopped fresh Italian parsley, 2 g chopped fresh thyme, 3 g salt, 1 g white pepper, 30 ml extra-virgin olive oil.

Directions

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.

In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.

Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.

Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Shiitake Angel Hair Pasta

6 ounces angel hair pasta,6 ounces fresh sliced shiitake mushrooms, 1 clove garlic, minced,½ onion, chopped, ¼ cup white wine,1 tablespoon olive oil, ¼ cup chicken broth, ½ cup heavy whipping cream, salt to taste, ground black pepper to taste, 2 tablespoons grated parmesan cheese, 2 tablespoons chopped fresh parsley

Directions

Sauté garlic and onion in olive oil over medium heat; add shiitake mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to ½ volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Cook Pasta in a large pot of boiling salted water until done. Drain pasta, and toss with sauce until coated. Serve topped with grated Parmesan cheese and parsley.

Baked Chicken in Shiitake Mushroom Sauce Recipe

3 shiitake mushrooms, sliced1 whole chicken, quartered 2 tbsps. olive oil, 2 tbsps. salt, 2 tbsps. white pepper, 2 tbsps. granulated garlic, 1 tbsps. paprika, 1 quart chicken stock, 1 cup all-purpose flour,2 tbsps. olive oil

Directions

Start preheating your oven to 350 degrees.

While that's heating up wash the chicken and then pat it dry with paper towels and put it into a baking dish. Sprinkle it with the salt, white pepper, garlic, and paprika. Then rub that into the chicken thoroughly. Next, add a little bit of water to the bottom of the baking dish. Put it in the oven and bake it for 45 minutes to an hour, or until its almost done.

Now take it out of the oven and add the chicken stock to the dish. Throw in the onions and shiitake mushrooms, which you can pre-sautee for extra yumminess. Then add flour to all of that and stir it to get rid of any lumps, as much as possible anyway. Then bake it all in the oven again until the sauce thickens up to whatever degree you like. That usually takes around 10 to 15 minutes. Then remove the dish and check that the chicken temperature is above 180 degrees(don't want you getting sick after all that work).

Grilled Oyster Mushrooms

16 ounces oyster mushroom caps, 1/8 pound grated Parmesan cheese

Directions

Prepare grill for medium heat.

Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!

Oyster and Spinach Chowder

15 ml olive oil, 110 g onion, chopped, 2 large green onions, sliced, 70 g sliced fresh mushrooms, 1 bunch fresh baby spinach leaves, rinsed and drained, 1185 ml milk, divided, 60 g all-purpose flour, 475 ml chicken broth, 3 (8 ounce) cans whole oysters, 115 g shredded Cheddar cheese

Directions

Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.

Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.