Two Shitake Recipes

#1: Shitake Mushroom, Spinach and Onion Sautee.

Fresh shitake mushrooms need almost no seasoning to taste good. I cut them into small strips and heat up my crepe pan. It's a nice non-stick pan so no oil is even needed. I add spinach, garlic and onion and mix everything until the spinach shrinks and the shitakes look juicy and meaty. I add a dash of salt and pepper and that's all is needed. It goes well with my soy steamed fish.

#2: Shitake Omlette

If I had egg whites I would've used it instead. Again my fresh shitake mushrooms do wonders on just about anything with very little need for seasoning. I heated up the shitake mushrooms on my crepe pan once again. I added some onions, beat 2 eggs and poured it over the sizzling mushrooms. And there I had the freshest tasting omelette in my life.

Shitake Mushroom Farm

In September when Richard first started at Berkeley, we all met up for lunch at the Ferry Building to catch the SF Farmers Market. There's a mushroom store there that sells mushroom minifarms. Months later, Lil visits SF and I run into the store again. This time I decided to try growing Shitake Mushrooms. $20 for a log of poo (or so it looked) which would potentially feed me for 6 months! Sweet. I didn't know what to expect and definitely the last 2 weeks completely exceeded my expectations. The shitake mushrooms grew way bigger than I thought and they tasted like fresh meat! I can't wait until the next batch :)

Take a look at my gallery to see what I mean.