Nutrient-Rich Shiitake Mushroom Grill: A Special Recipe
Special Shiitake Mushroom Grill
Experience a delightful symphony of flavors with this unique Shiitake Mushroom Grill! The deep umami of shiitake mushrooms perfectly complements the sweetness of walnuts, chestnuts, and jujubes, while crisp cucumber and fresh perilla leaves add a refreshing contrast. You’ll discover a whole new way to enjoy shiitake mushrooms with this exquisite dish.
Main Ingredients
- Shiitake mushrooms (as many as you like) 15-20 pcs
- Raw chestnuts (peeled) about 5 pcs
- Jujubes (seeds removed) about 10 pcs
- Walnuts 1 handful
- Cucumber 1 pc
- Perilla leaves (same number as shiitake mushrooms)
Seasoning & Garnish
- Soy sauce 1 Tbsp
- Cooking syrup or corn syrup 1 Tbsp
- Sesame oil 3 Tbsp
- Salt 1/2 Tbsp
- Soy sauce 1 Tbsp
- Cooking syrup or corn syrup 1 Tbsp
- Sesame oil 3 Tbsp
- Salt 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare the ingredients to accompany the shiitake mushrooms. Wash the jujubes thoroughly, remove the seeds, and thinly julienne them. Slice the raw chestnuts thinly. For the walnuts, pour hot water over them to remove excess oil, then pat them dry with a kitchen towel. Lightly toast the walnuts in a pan to enhance their nutty aroma, then break them into bite-sized pieces.
Step 2
Prepare the salt and sesame oil mixture for the shiitake mushrooms. In a bowl, combine 3 Tbsp of sesame oil and 1/2 Tbsp of salt, mixing well. This seasoning will enhance the mushrooms’ savory depth.
Step 3
Gently wipe the shiitake mushrooms with a damp kitchen towel, focusing on the cap area. Avoid washing them under running water as it can diminish their unique aroma. Remove the tough stem, and generously brush the prepared salt and sesame oil mixture onto the inside of the mushroom caps. This seasoning step will enrich the mushroom’s flavor.
Step 4
Finely julienne the cucumber. Sprinkle a little salt over the julienned cucumber and let it sit for about 10 minutes to draw out moisture. If it becomes too salty, rinse lightly with cold water and squeeze out any excess moisture. Keeping the cucumber crisp is key.
Step 5
It’s time to cook the shiitake mushrooms. Lightly grease the bottom of a pot with oil. Arrange the seasoned shiitake mushrooms with the caps facing upwards. Cover with a lid and cook over very low heat until tender. The mushrooms will release their own moisture, cooking them gently. This should take about 5-7 minutes.
Step 6
Prepare the glaze for the nuts. In a small pan, combine 1 Tbsp of soy sauce and 1 Tbsp of cooking syrup. Simmer briefly to thicken slightly. Add the prepared walnuts, chestnuts, and jujubes, and stir-fry until glossy. Be careful not to burn them.
Step 7
Now, it’s time to assemble. Place one perilla leaf on each serving plate or platter. Arrange the tender, cooked shiitake mushrooms attractively on top of the perilla leaves.
Step 8
Layer the julienned cucumber over the shiitake mushrooms. The crisp cucumber offers a wonderful contrast to the soft mushrooms.
Step 9
Finally, generously sprinkle the stir-fried glazed walnuts, chestnuts, and jujubes over everything. Your special Shiitake Mushroom Grill is now complete! It looks as beautiful as it tastes. Enjoy your delicious meal!
