Stir-fry Shiitake mushrooms is a smart and easy way to prepare a delicious Chinese-style side dish. Even if it’s possible to use other kinds of mushrooms, the Shiitake are the most traditional and appropriate. The Oyster sauce gives an unique flavor to the mushrooms, and can easily be replaced with the vegan version.
This cream of mushroom soup is the appetizer I prefer at the moment! I love to prepare this smooth and delicious cream with Shiitake and Cremini mushroom, but it will be tasty with your preferred mushrooms as well. Havarti cheese and mint give a particular taste, rich and fresh at the same time!
This cabbage soup is the kind of comfort food I prefer: tasty, greedy and rich in vitamins! Preparing this recipe I’ve been inspired by the classic French soup. Shiitake mushrooms give a particular flavor to this cabbage soup. The secret of this recipe is the onion, very smooth and caramelized. I stir fried the vegetables with clarified butter, but it’s possible use a mix of butter and extra virgin olive oil as well.
There are days in which I just don’t feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can’t get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don’t feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.