MARINATED SHITAKE MUSHROOMS
Recipe Courtesy of Hans Rockenwagner

2 teaspoons sesame oil
1 teaspoon sliced garlic
1 tablespoon sliced fresh ginger root
3/4 pound baby shitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed
1 cup rice wine vinegar
1 teaspoon sambal olek (Thai chile paste)
1/2 teaspoon salt
1/2 cup Sesame Vinagrette

In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and tir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

Yield: 6 servingsWILD MUSHROOM LINGUINI STIR-FRY WITH GINGER & SHITAKE MUSHROOMSINGREDIENTS:

1 Pkg. Rossi Pasta Wild Mushroom Linguini

1/2 Tbls. extra-virgin olive oil

2 Tbls. ginger root peeled and chopped or 2 Tbls. sliced ginger chopped

5 Garlic cloves, chopped

1/2 Cup Pinenuts

2 Tbls. Tamari or Soy Sauce

2 Tbls. Chinese rice wine or dry sherry

1 Tsp. toasted sesame oil

6-8 Dehydrated Shitake Mushrooms

1/2 Can water chestnuts, chopped

Crushed red pepper flakes to garnish
DIRECTIONS:

Reconstitute Shitakes per package directions and pat dry with paper towels. Sliver and set aside. In a wok or large skillet, heat the olive oil over medium high heat. Add ginger and garlic, cooking at same temperature until they begin to sizzle. Add pinenuts and quickly toast them, about a minute. Add tamari, rice wine and sesame oil. Mix well. Mix in shitakes and then water chestnuts, stirring frequently. Meanwhile, cook pasta until al dente per package directions. Drain and add directly to sauce mixture. Stir gently, garnish with pepper flakes and serve immediately.
SATIN SCALLOPS6 large dried shitake mushrooms
1 Tbsp. light soy sauce
1 Tbsp. cornstarch
1 Tbsp. gin
1/2 lb. bay scallops, rinsed
and patted dry
3 Tbsp. peanut oil
6 dried red chilies
1 Tbsp. minced fresh ginger
1 tsp. minced garlic
1/2 c. red bell pepper, julienne
1/2 c. bamboo shoots, julienne
2 Tbsp. hoisin sauce
2 Tbsp. thinly sliced scallions

Cover dried mushrooms with warm water, let stand until
softened, about 30 minutes. Drain mushrooms and squeeze dry.
Cut pepper and bamboo shoots. Set aside. Combine soy sauce, cornstarch and gin in a small bowl. Add scallops and let stand 5 minutes. Drain scallops, discarding soy sauce mixture. Heat oil in a wok or large skillet, over medium high heat. Add chillies and stir until darkened about 30 seconds. Discard chilies. Add ginger and garlic and stir until garlic is golden. Add scallops and stir 2 minutes. Remove scallops with
slotted spoon. Add mushrooms, bell pepper, bamboo shoots and
hoisin sauce; stir until vegetables are crisp-tender about 1 minute. Return scallops to wok, add scallions and stir 30 seconds. Serve immediately.SHITAKE MUSHROOM OMELET1/2 c. dried Shitake mushrooms
1 1/2 c. hot water
vegetable cooking spray
2 tsp. minced green onion
1 tsp. Worcestershire sauce
1/8 tsp. pepper
2 eggs
2 egg whites
2 Tbsp. skim milk
1/8 tsp. white pepper
1 tsp. chopped fresh parsley
tomato roses (optional)

Soak mushrooms in hot water for 45 minutes; drain.
Coarsely chop and set aside. Coat a small skillet with cooking
spray. Place over medium heat until hot. Add mushrooms and
green onion; saute until tender. Stir in Worcestershire sauce
and pepper. Cook over medium heat for 1 minute or until liquid
is absorbed. Transfer mixture to a small bowl, set aside and
keep warm. Combine eggs, egg whites, milk and white pepper in
a small bowl; beat well and set aside. Coat a 10-inch
nonstick skillet or omelet pan with cooking spray. Place over
medium heat until hot enough to sizzle a drop of water. Pour
in egg mixture. As mixture begins to cook, gently lift edges
of omelet with a spatula and tilt pan to allow uncooked por-
tions to flow underneath. When egg mixture is set, spoon
reserved mushroom mixture over half of omelet.
Loosen omelet with spatula and carefully fold in half.
Carefully slide omelet onto a warm serving platter; garnish
with chopped parsley. Cut omelet in half and serve immediate-
ly. Garnish each serving with a tomato rose, if desired. Will
serve 2 with 142 calories per serving.
SUKIYAKI

1 Tbsp. oil
1 lb. boneless lean beef
(preferably tenderloin,
sirloin or lean boneless
short ribs)
1 (8 oz.) pkg. shitake
mushrooms
1 can sliced bamboo shoots
1 small white onion, sliced
1 small can water chestnuts
1 small head Chinese cabbage,
sliced crosswise from tip
to stem
1 (8 oz.) can shiratki noodles
1 small stalk celery, chopped

Sauce:
1 c. soy sauce
6 Tbsp. sugar
3/4 c. sake (rice wine)

Prepare ahead: Place shitake mushrooms in enough water
to cover; soak until soft, approximately 2 hours. When soft,
slice crosswise and set aside. Place beef in freezer for
approximately 45 minutes, or until slightly frozen for easier
slicing. With a sharp knife, slice the beef against the grain
in thin slices, approximately 1/8 inch thick. If using sirloin
or tenderloin, cut the slices in half crosswise.
To cook: In a large electric skillet or wok, lightly
brown the meat in 1 tablespoon oil. When lightly browned,
drain off all excess fat. Add the soy sauce, sake and sugar to
the beef and stir. Push the meat to one side and add remaining
ingredients, keeping each one separated from the others. Cook
for 10 to 15 minutes, spooning sauce over the vegetables until
they are cooked but still crispy. Serve with hot steamed rice.