Indy Style TV Shiitake Recipe

July 25th, 2010

What a week HMC is having!  After having a featured article on the front page of the Bloomington Herald paper, the AP picked it up on Monday and it ran in over a dozen Indiana and national papers!   If our heads weren’t on cloud 9 already, Megan was asked to do a guest segment on Indy Style on Channel 8, WISH TV in Indianapolis!

I always love a good challenge, and when I was told I would have about 7 min. to cook up a mushroom dish I knew I had to get creative! Most of my ingredients I pick up from local farmers markets or roadside veggie stands and with the summer heat( index around 105 today in Southern Indiana!) I decided on something local, light and fresh!

Summer Shiitake Lettuce Wraps

The segment went pretty quick, so we wanted to share the recipe and some easy spins on it for left overs or to accommodate special dietary needs. We used fresh mushrooms from the Hoosier Mushroom Company Shiitake Home Harvester.

Shiitake Home Harvester

Hoosier Mushroom Company Summer Shiitake Lettuce Wrap

4-5 Fresh Shiitake mushrooms (stem removed)

  • Substitute 1 oz Shiitake Mushroom dried (soaked in warm water for 20-30 min to reconstitute)

1 medium onion (chopped)

1 medium green pepper (sliced)

1 medium red pepper (sliced-yellow or orange can also be used)


2 oz water chestnuts (sliced)

¼ medium jicima (peeled and cubed)

  • Jicima is also known as the Mexican turnip and but has a sweet taste.   It can be eaten raw, cooked and is an excellent source of potassium and Vitamin C, is low in sodium and contains no fat


½ cup bean sprouts

  • Tip: If you cook the sprouts, add more as they will become smaller after moisture is cooked off- the contain significant amounts of protein, vitamin C and essential B vitamins.

Handful of grape tomatoes (quartered)

1 bunch leafy lettuce

  • Dark greens, like romaine, have more nutrients such as Beta-carotene, Vitamine C, potassium and fiber.

1 carrot (cut into thin strips)

1 Tbsp. ginger

3 garlic clove (minced)

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. lime juice

2 oz. peanuts (chopped)

Handful fresh cilantro (chopped)

Sesame ginger dressing (or any oriental dressing of preference)


-Soak 1 oz dried shiitakes in warm water for 20-30 min.  Drain and save liquid for future use (can also be frozen)


-If using fresh, remove stem and marinate in oriental dressing for 20-30 min. in fridge, gill side up.  Cut into slices.
Marinating Shiitake

-Heat olive oil in skillet or wok

-Add garlic


-Add mushrooms, onions and water chestnuts, half of the peanuts, ginger, sesame seeds and half some cilantro to taste.  Sauté until onions are translucent and mushrooms are soft.

swhiitake saute

-Rinse lettuce and remove from base; be sure to remove any of the bitter white part at the end.

-Combine ingredients as desired and enjoy! You can cook up the peppers, sprouts and jicima with the mushrooms or eat raw for a fresh, crunchy taste.  Extra dressing, peanuts and cilantro can be added as desired too!


Tips, tricks, swaps and short cuts:

This recipe is very versatile; I like to think of it as Mexican meets Oriental cuisine by combining the cilantro and jicima with the ginger and sesame.

You can cook up all the ingredients for a warm wrap, add beef, chicken or tofu and can also use the leftovers and serve over rice and add some items you have sitting in your pantry  or freezer like canned pineapple, mandarin oranges or sugar peas.  You can also go another direction by marinating in your favorite Italian or Greek and substituting ingredients to compliment each cuisine such as olives, parmesan or feta cheese, cucumber etc.

I’ve made a similar sauté and served over pork, poultry, and even pasta with some olive oil and cilantro. This is a great dish to get creative with!


If you want to add salt to the dish for taste, wait until the end of the sauté as it will pull moisture from the mushrooms.

Don’t wash fresh mushrooms; wipe them with a damp cloth. You do not want to add moisture to the mushroom by washing.

In addition to their great taste, affordability when hunting your own, and health benefits, mushrooms are essentially a zero waste produce.  The can be dried for future use with a shelf life (10-12 months).  Also, when re hydrating the dried mushrooms, the warm water they are soaked in can be used as a liquid component for a recipe or even frozen for later use.  For the shiitake, the stem can be saved after removal for use to infuse stocks, broths or consume.

Benefits of mushrooms:

Besides being low in sodium, fat, and calories, most mushrooms contain:

  • Fiber
  • Potassium
  • Protein
  • antioxidant
  • Vitamin D
  • Niacin (an important B vitamin)
  • Cancer-fighting ingredients
  • Zinc

Benefits of Shiitake Mushroom:

The medical benefits of the Shiitake mushroom have been well documented and widely researched.  These include:

  • Anti-bacterial
  • Anti-tumor
  • Anti-viral
  • Blood pressure reducer
  • Blood sugar reducer
  • Cholesterol reducers
  • Immune system booster
  • Kidney detoxifier
  • Liver detoxifier
  • Stress reducer


Gary Lincoff on Martha Stewart

July 24th, 2010

Gary Lincoff, one of the most prominent mycologists of our time, and author of the Audubon Society Guide to Mushrooms, appeared on Martha Stewart recently to talk about mushroom hunting. He brought in samples of Matsutake, Maitake, Honey Mushrooms, Blewits, and others to show the crowd.  He also discusses the equipment needed for mushroom hunting. Check it out below….



July 22nd, 2010

The Hoosier Mushroom Co. appeared live on Indy Style yesterday, featuring several segments about the store and cooking with mushrooms. They called us the day before we were supposed to appear, so it did not leave much time to prepare. Megan, from HMC, did a great job explaining our company and cooking some Shiitake Lettuce Wraps. Check it out below:

And the Shiitake Home Harvester a couple of days later…



HMC in the News!

July 19th, 2010

The AP has picked up a recent newspaper article featuring The Hoosier Mushroom Co. It has been running in a variety of newspapers throughout the state and beyond. Here are some of the places that the article can be found in print:

Indianapolis Star 7/19/10
South Bend Tribune 7/19/10
Columbus Republic  7/19/10
Bloomington Herald Times 7/9/10
Bedford Times-Mail 7/9/10
Logansport Pharos-Tribune  7/19/10
Jasper Herald  7/19/10

And it has also appeared in the online editions of:

USA Today
Chicago Tribune

Let us know if you saw it in your local paper!


Simple Chanterelle Sautée

July 1st, 2010

My favorite recipe for both Chanteys and the Black Trumpets, a cousin fungi of the Chantey!

1 cup fresh chanteys, sliced an chopped
3 tablespoons of butter (Extra Virgin Olive Oil can sub.)
1 fresh garlic cloves, minced
1 medium onion, sliced (or shallot or wild onions work too)
½ medium green pepper (optional, red, orange and yellow can be added)
1 cup dry white wine (like dry Gewürztraminer)
2 cups water (to clean mushrooms or soak dried)
1  cup beef broth or stock (which ever you prefer)
1-2 tablespoons flour or cornstarch paste (amount varies on desired sauce thickness and use of stock or broth)
salt and pepper to taste
1 sprig fresh thyme

Start by gathering your chanterelles. (You won’t need quite this many )


A closeup of the chantys.


Clean the chanterelles by soaking in water after removing any visible dirt. Preferably clean in the field with hunting knife for easier transfer from field to kitchen!


Dry sauté the mushrooms on high until the moisture has cooked off (usually around 3 min).


Turn heat to low, add butter and garlic onions and salt and pepper to taste and continue to sauté for about 5 min. Turn up the heat and add the cup of wine- continue to sauté until the wine is cooked off. Keep warm and set aside to begin the sauce.


In a large skillet, combine the chanterelle water and about a cup of beef broth to a boil. Add flour or corn starch paste until desired thickness. If the sauce is too thin from not cooking off enough of the moisture from the chantey’s or you like your sauce, super saucy, a bit more flour or cornstarch may be necessary. Stir vigorously until smooth.


Turn the heat to medium-low and add the  thyme, chantys, peppers and onions and stir until sauce thickens. Let the ingredients blend together into a creamy sauce uncovered for about 10-15 min.

I often substitute the beef broth and mushroom water and add sour cream or heavy cream to make a delicious cream reduction sauce.


In a large skillet, melt butter and garlic and add steak. For about 3 min on each side or until desired temp.


Finally, plate the steak, sides and add the sauce, the more the better! I’ve  put this sauce on everything- grilled chicken, pasta, pork chops. Usually goes well with white meats but was delicious with steak. Dinner is served!


As you probably noticed, I don’t follow recipes very well, so mine are mostly rough drafts that allow for creative substitutions based on produce and ingredient availability, mood and the ever occurring kitchen mishap (including doberman’s mistaking a plate of meat as their kibble)! Enjoy!