The rich taste of shiitake makes this recipe a perfect one to serve as an appetizer or offer as a light evening meal.
- 1 dozen fresh shiitake
- 1 onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon tamari
- 1 cup bread crumbs
- 1/3 to 2/3 cup Parmesan cheese
- Chopped parsley to taste
- Paprika to taste
- 1/2 dozen wild oyster mushrooms, chopped
- Cut the stems off the shiitake and chop them finely. Reserve the caps.
- Sauté the onion, celery and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs and Parmesan cheese, and sauté for 3 to 4 minutes longer.
- Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet.
- Bake the shiitake at 375°F for 15 minutes, broil for a minute longer to brown the cheese, and serve.
Christopher Hobbs is a member of the Herbs for Health Editorial Advisory Board. He is author of Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture (Botanica Press, 1995) and many other books. He is a fourth-generation herbalist and botanist with more than twenty years of experience.
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