For those who saw my Silent Sunday photo yesterday and are
wondering how I used those lovely shiitake mushrooms here is the answer.
But first, a little bit about these special mushrooms, and they are special.
They are being organically grown right here in Hawke’s Bay by Bruce and Jane Mackinnon of Hillcroft Mushrooms. The
Mackinnon’s also organically grow oyster mushrooms which I have had in the past and are also excellent.
While most of their crop goes to chefs, from time to time, they are available from JJ’s Organics and I got these little beauties from them at the Napier Urban Food Market.
Of course, deciding what do my treasures was probably the hardest part, I knew I wanted them to shine and be the hero of my meal. I had also decided that I didn’t want to use them in a stir-fry or Asian-style soup – two ways they are often used, so, as I often do when looking for inspiration and information I turned to the internet.
One recipe that kept appearing and took my fancy was a very simple one which just added a little olive oil, garlic and salt to the
mushrooms before roasting – perfect I thought
Oven-Roasted Shiitake Mushrooms
A recipe very similar to this, from all accounts, appears in a book called the Passionate Vegetarian by Crescent Dragonwagon – I had never heard of Ms Dragonwagon until the other day, but I am now on the hunt for this book!
shiitake mushrooms – as many as you can afford – stems removed and saved for another use, they are a great addition to stock
2 large cloves garlic, finely chopped
1 Preheat oven to 200°C.
2 Place prepared mushrooms in a bowl, drizzle with olive oil, add garlic and a good grind of salt and toss to combine.
3 Tip mushrooms into a baking dish, spread out in a single
layer and roast for 20-30 minutes, tossing mushrooms a couple of times or until mushrooms are starting to colour and are a just a little crunchy. Serve warm or at room temperature.
Happy cooking and eating.
Recipe very slightly adapted by Rachel Blackmore
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