Welcome to Servipro Farm, Ottawa, Ontario, Canada - Organic producers of Shiitake mushrooms

Home | Our Products | Our Recipes | Where to find us | Contact Us

Recipes
	Try these great Recipes Cream of Shiitake Soup Shrimp with Shiitake, Garlic and Chives Sautéed Shiitake Mushrooms with Garlic and Shallots on Mixed Lettuces Fettuccine with Shiitake and Garlic Butter Grilled Shiitake and Vegetable Kabobs with Herb Butter Shiitake Mushroom Risotto Garlic Soup with Shiitake Mushrooms Shiitake Chicken with Soy, Garlic and Lemon Sauce Shiitake-Garlic Tortillas Risotto with Mushrooms and Garlic Scapes Shiitake Mushroom and Garlic Scape Salad Raw Garlic Scape Pesto Shiitake Mushroom Stir Fry Barbecued Shiitake Mushrooms Whole Barbecued Shiitake Mushrooms Sliced Shiitake Mushroom Omellet
Cream of Shiitake Soup 30 ml (2 tablespoons) chopped onions 45 (3 tablespoons) butter 45 ml (3 tablespoons) flour 750 ml (3 cups) milk 60 ml (4 heaping tablespoons) dried Shiitake mushrooms Pinch of mustard 2 ml (1/4 teaspoon) rosemary 2 ml (1/4 teaspoon) thyme 5 ml (1 teaspoon) chicken bouillon Add salt and Cayenne pepper to taste 125 (1/2 cup) 35% cream (Optional) Sauté the onions in the butter Add the flour to make a paste Gradually add in the milk, mushrooms, spices, mustard, chicken bullion, and add salt and cayenne pepper to taste. Cook over low heat stirring constantly. Just before serving, heat to a boil. For creamier tasting soup add 35% cream just before serving Serves: 4
Back to top
Shrimp with Shiitake, Garlic and Chives 4 tbs. clarified butter* 1 tbs. minced shallot 1 lb. large raw shrimp, shelled and deveined 1/2 lb. Shiitake mushrooms, stems removed and discarded and caps quartered 1 clove garlic minced 1/2 cup dry white wine 1 cup heavy cream 1 to 2 tbs. chopped fresh herbs, chives, tarragon, or parsley salt and freshly ground white pepper Dry shrimp thoroughly with paper towels. Heat clarified butter* in a large frying pan over medium-high heat. Add shallots and soften for about 30 seconds. Add the shrimp, mushrooms and garlic, season with salt and pepper. Sauté, tossing often, until shrimp are pink (about 3 to 5 minutes) Remove shrimp and mushrooms to a platter. Add wine to sauté pan, reduce over high heat to a glaze. Add cream and reduce slightly until a sauce consistency. Add fresh chopped herbs, reserving some for a garnish. Adjust salt and pepper. Return shrimp and mushrooms to the pan to warm. Serve over rice or fettuccine. *To clarify butter - Place a stick of unsalted butter, cubed, into a small saucepan. Melt over medium heat. Allow the butter to simmer, without stirring, until the mixture separates. After the water evaporates you will see the clouds of milk begin to "deep fat fry" in the clear golden butterfat. When the milk solids just begin to brown to a golden color, this will insure a clearer fat. Strain the butter through a dampened piece of cheesecloth and a fine mesh strainer. Clarified butter will keep in the refrigerator for 6 weeks. Serves: 4
Back to top
Sautéed Shiitake Mushrooms with Garlic and Shallots on Mixed Lettuces 2 lbs. Fresh Shiitake Mushrooms 2 Cloves Fresh Garlic, peeled and finely diced 2 Fresh Shallots, peeled and finely diced 2 oz. Unsalted Butter, cubed Sea Salt Freshly Ground Black Pepper Extra Virgin Olive Oil 1 oz. Stock, chicken or fish 1 tbs. Aged Sherry Vinegar 3 tbs. Extra Virgin Olive Oil Salt & Pepper Diced Tomatoes Mixed Lettuces Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce. Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss mixed lettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the Shiitake mushrooms. Serves: 6
Back to top
Fettuccine with Shiitake and Garlic Butter 6 tbs. butter 8 ounces Shiitake mushroom, sliced into 1/4 inch strips (no stems!) 2 garlic cloves, minced 1/4 cup finely chopped parsley dash of salt and pepper 12-16 ounces fettuccine 1 tbs. lemon juice 1 tbs. thinly sliced scallion tops Melt 4 tablespoons of the butter in a medium skillet over medium heat. When the foam subsides, stir in the mushrooms. Sauté, stirring, over medium heat until mushrooms are tender and lightly browned, about 10 minutes. Add garlic and sauté 1 minute. Stir in the parsley and season with salt and pepper. MEANWHILE... cook the fettuccine timing it so the fettuccine is done. If your mushrooms are done first, keep them warm. Toss the fettuccine with the mushroom mixture, the remaining 2 tablespoons of butter, and lemon juice. Top with scallions. Serves: 4
Back to top
Grilled Shiitake and Vegetable Kabobs with Herb Butter 8 ounces Shiitake Mushrooms 1/4 cup butter or margarine 4 teaspoons chopped fresh thyme leaves or 1 1/4 dried 1/8 teaspoon salt 1 1/4 cups zucchini sliced 3/4 inch thick 1/2 cup sweet red bell pepper cut in 1-inch squares 1/2 cup yellow bell pepper cut in 1-inch squares Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor gravies, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes. Serves: 4
Back to top
Shiitake Mushroom Risotto 3 cups hot vegetable stock 1 cup chopped fresh Shiitake mushrooms Cooking oil 6 shallots finely chopped 1 clove garlic, finely chopped 1 cup arborio rice 2 tbs. fresh parsley Freshly grated parmesan cheese Add mushrooms to the stock. Add oil to a saucepan and gently fry the shallots and garlic over medium heat. Add the rice and stir until well coated. Gradually add the hot stock a little at a time, omitting the mushrooms. The risotto should be stirred continuously until almost all of the liquid is absorbed then more stock can be added. Add the mushrooms towards the completion of the process (about 20 minutes), with the parsley and about 1 tablespoon of parmesan. Spoon into bowls and serve with cracked black pepper and more parmesan if desired. Serves: 4
Back to top
Garlic Soup With Shiitake Mushrooms 1/4 pound garlic 1 onion -- chopped 8 ounces white mushrooms -- sliced 4 shallots -- chopped 2 quarts heavy cream 1 cup brandy 4 sprigs thyme 1 quart water 6 ounces butter 1 pound Shiitake Mushrooms, sliced thin - reserve stems Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake stems, white mushrooms, and sauté for about one hour. Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to a simmer. Add the heavy cream slowly, stirring it in. The total temperature should not be reduced much. Simmer for about 20 minutes, adjust consistency. Strain, season, and add Shiitake mushrooms Season again and Serve. Serves: 10
Back to top
Shiitake Chicken with Soy, Garlic and Lemon Sauce 1 cup soy sauce 1 cup water 1 ounce fresh lemon juice 2 cloves garlic, crushed 10 drops Tabasco sauce 4 boneless, skinless chicken breasts, 6-8 ounces each 1/4 cup clarified butter or vegetable oil all purpose flour for dredging 1/2 medium sized red onion, chopped into 1/2 inch pieces 1/2 pound fresh Shiitake mushrooms, sliced 1/2 inch thick 1 cup water For marinade - mix the first 5 ingredients in a bowl. Reserve 1/2 for the sauce. Trim any fat off chicken and marinate in the soy mixture for 4-5 hours or overnight. Drain marinade from chicken and dredge chicken in flour, coating both sides well. Heat butter or oil in a nonstick saucepan until hot, and carefully add chicken. Cook on each side for 3-4 minutes, until well browned. Remove chicken from pan and set aside on a warm platter. Add onions and Shiitake to hot saucepan, and sauté on medium heat for 1-2 minutes. Add reserved marinade and 1 cup water to onions and mushrooms. Add chicken back into pan and cook until liquid is reduced by about 1/2 and the chicken has soaked up some of the sauce. Serve immediately and accompany with pasta or rice and a green salad. Serves: 4
Back to top
Shiitake Garlic Tortillas 1/2 medium onion - sliced 1/2 tsp. olive oil 1 clove garlic - minced 4 oz shiitake mushrooms - sliced 4 oz oyster mushrooms - sliced sprig of parsley -minced 4 flour tortillas 4 oz feta cheese Heat oil over medium heat in a large skillet, add onion and garlic, cook 3 to 4 minutes. Add Mushrooms. Stir occasionally until mushrooms soften - about 6 minutes. Add parsley and transfer to a plate. Salt and pepper to taste. Rinse the skillet. Oil the skillet and put on medium heat. Heat tortillas in the hot skillet for one minute on each side, adjust the heat so they do not burn. Divide the mushroom mixture among the tortillas, placing the mixture to one side of tortilla. Sprinkle cheese evenly over mushrooms and fold tortillas in half over the filling. Cook tortillas in same skillet until golden crisp on both sides and cheese is melted. Serve hot. Serves: 4
Back to top
Risotto with Mushrooms and Garlic Scapes 1 small onion - diced 3 tbsp. olive oil salt and pepper 8 oz chicken stock 1 lb orzo pasta or other another 3 tbsp. olive oil 2 oyster mushrooms 3 shiitake mushrooms 5 garlic scapes 2 tbsp. butter 3 tbsp. heavy cream another 2 tbsp. butter 1/2 cup grated parmesan cheese, plus shavings 3 oz baby arugula In a large pot over low heat, slowly cook the onion in 3 tbsp. olive oil until it is translucent. Season with salt and pepper. In a separate sauce-pot bring the stock to a boil and keep hot. Add orzo pasta to the onions and mix thoroughly. Gradually add the stock to the pasta and cover completely. Cook the pasta at a low simmer and stir regularly. In a large saute pan heat 3 tbsp. olive oil and sear the mushrooms and garlic scapes until golden brown. Add the butter. Let the butter become golden brown, then strain the mushrooms and scapes and reserve. In a cold bowl, wisk the heavy cream until slightly thick. Cook the pasta until it is firm to the bite. Drain if needed. Finish the pasta with butter, parmesan cheese and the baby arugula. Add the heavy cream at the very end before serving. In a large bowl spoon the pasta into the center and place the mushrooms and scapes over the top. Shave a block of parmesan cheese with a potato peeler to get thin shavings, and use them to garnish the dish. Serves: 4
Back to top
Shiitake Mushrooms and Garlic Scape Salad 1/2 cup garlic scapes, cut in 1 inch lengths 1 1/2 tsp. olive oil 6 oz shiitake mushrooms, trimmed and sliced 1tbsp. sherry vinegar salt and pepper to taste another 3 tbsp. olive oil 4-5 cups mixed greens 1/3 cup carrots, cut in thin strips 1/3 cup red bell peppers, cut thin Saute the garlic scapes for 1 minute in 1 1/2 tsps. olive oil. Add the shiitake mushrooms and cook over medium heat until browned. Set aside. To make the dressing, combine sherry vinegar, salt and pepper and slowly add olive oil. Toss mixed greens, carrots and red peppers with dressing to coat. Place on individual plates. Arrange scapes and mushrooms on top and serve. Serves: 4
Back to top
Raw Garlic Scape Pesto 1/2 lb. garlic scapes -chopped in 1" sections 1 1/2 cups olive oil 2 cups grated parmesan cheese Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavour. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1. In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Use as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later. Wrap cubes individually with plastic wrap, place in a freezer bag and return to the freezer. Use all year for making bruschetta, with pasta or pizza. Also, in garlic bread: 2 or 3 thawed cubes work great as a substitute for the oil in baked bread.
Back to top
Shiitake Mushroom Stir Fry 3 skinless chicken breasts - cubed 1/2 cup onions 2 carrots - julienned 1 red bell pepper - julienned 1/2 cup bok choy - chopped 1/2 cup snow peas 8 oz fresh shiitake mushrooms 1/4 cup canola oil 2 cloves garlic - minced 3/4 cup cashews - halved 1 tbsp. fresh ginger - minced 2 tbsp. sherry 2 tbsp. soy sauce 4 cups white rice - cooked Heat 1/2 of the oil in a very hot skillet or wok. Add chicken cubes and cook. Remove chicken and reserve. Add rest of oil to wok. Cook onions 2 minutes then add carrots, red bell peppers, bok choy, snowpeas and shiitake mushrooms. Saute 3 - 4 minutes. Remove and reserve with chicken. Add some liquid (water) to the wok, then add the garlic, cashews, ginger, sherry and soy sauce. Cook for 2 minutes. Sauce should begin to thicken. Return vegetables and chicken to wok. Heat 1 minute longer. Serve atop white rice. Try this recipe with Oyster mushrooms. Serves: 4
Back to top
Barbecued Shiitake Mushrooms Whole shiitake mushrooms - whole large olive oil spices - cayenne or other salt and pepper to taste Cut stems off caps and rub caps with olive oil. Add spices and salt and pepper. Place on grill and cook for about 3 - 5 minutes each side. When ready place on hamburger bun or with any meat dish.
Back to top
Barbecued Shiitake Mushrooms Sliced 1/4 lb shiitake mushrooms - sliced olive oil spices - cayenne or other salt and pepper to taste water or beer Place Shiitake Mushrooms pieces on aluminum foil. Sprinkle with olive oil, spices, salt and pepper. Mix Well. Add a small amount of water or beer. Seal foil all around and place on grill. Steam for about 10 minutes. Try this recipe with Oyster mushrooms or even better with both mushrooms.
Back to top
Shiitake Mushroom Omellet 1 cup shiitake mushrooms 4 eggs 1/4 cup milk or water 1/4 cup chopped onions 1/2 cup gratted cheese Saute the Shiitake Mushrooms in butter and add salt and peper to taste. Put aside. Beat eggs and milk or water together. Pour into frying pan over medium heat and allow to cook for a few minutes until partly solidified. Sprinkle with onions, cheese and half the mushrooms. Allow to cook for a few minutes then carefully flip or fold, cover and continue to cook through. Serve hot with remaining mushrooms on top. Try this recipe with Oyster mushrooms or with both mushrooms together.
Back to top

Recipes

Try these great Recipes