Saturday, January 12, 2013

Foodie Pick: Shiitake Mushroom

Shiitake Mushrooms

This is a self made recipe that was inspired by a dish that I had at a restaurant. I had one of those moments of sitting there and said, " Oh this would be so good if it had this and that." I made the recipe the following week and it was so good. I miss having this recipe while pregnant. The Shiitake Mushrooms can cause a little stomach discomfort for some (Looking at husband). I myself did not experience this.  

Shiitake Mushrooms are great. They have great health benefits of reducing cholesterol, strengthens immune system, prevents cancer, prevents thrombosis (blood clots) and aids in weight loss. There is a lot of nutrients vitamins B2,  B3, B5, B6, Manganese, Phosphorus, Fiber, Potassium, Selenium, Zinc, Copper, Vitamin D and Magnesium.       

Shiitake Parmesan
1 bunch of scallions chopped medium
1 C white wine
1/2 C Butter
16 oz of linguini
6 cloves of garlic
1/2 lemon juiced
3 tbsp. fresh parsley
1 tbsp. red pepper flakes
2 tsp. black pepper
salt to taste
1/2 pound shiitake mushrooms
1C parmesan & 1/2 C parmesan for serving


Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes and drain.

Heat butter in a large saucepan over low heat, and saute garlic about 1 minute. Mix in wine, lemon juice, salt, and pepper.
Mix shiitake mushrooms, butter, parsley, red pepper flakes and parmesan into the saucepan. Cook 2 to 3 minutes. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Dish and put remaining parmesan on top.