Tag Archives: shiitake mushrooms

Sweet Miso Salmon with Baby Bok Choy

Man, there are days when I am the laziest cook. Those are the days when we either A) Eat out, B) Make a sandwich or eat leftovers, or C) Make something like this where you plop everything on one pan, cook for 10 minutes and eat! While I would love to say I choose C every time, I think we all know that my pants would be on fire. However, I will say with complete honesty that when I do choose C, I am happiest with the results. This dish is not only fast and easy to make, but healthy and delicious as well. The trifecta for the lazy cook who still likes decent food.

This is a quick, quick, quick Asian-inspired fish dish. You can use any green vegetable that catches your fancy, but the baby bok choy and shiitake mixture goes very nicely with this and keeps with the Asian flavor profile, especially if you hit it with a dash of soy sauce at the end.

Sweet Miso Salmon with Baby Bok Choy

Sweet Miso Salmon with Baby Bok Choy

Sweet Miso Salmon with Baby Bok Choy

Salmon or Steelhead fillet
1 tbsp. brown sugar
1 tsp. miso paste
1 tsp. soy sauce

Baby bok choy
Shiitake mushrooms
Olive oil

Turn on your oven to broil. Line a baking sheet with foil. In a small bowl mix brown sugar, miso paste and soy sauce. Lay your fish fillet on one end of the foil and pour sauce all over the top. Smear around to cover the entire surface.

On the other end of the pan spread out the baby bok choy and scatter with the shiitake mushrooms. Drizzle veggies with a bit of olive oil.

Put the pan in the oven. Broil for 8 minutes. Check the doneness of your fish by sticking a fork in about an inch from the edge and pulling away a bit. Does the fish flake off? When you pull the fork back is the fish still red in the middle? When fish is done it will flake easily and the color will be a light to medium pink in the middle instead of red. Stir around your veggies (if they look done already you can remove them). Your fish may need a couple more minutes, depending on the size of your fillet. Keep an eye on it so it doesn’t burn. Remove and serve immediately. Season the veggies with a dash of soy sauce.

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Asparagus and Shiitake Omelet

With farmer’s markets up and running for the season, as well as my favorite local fruit and veggie supplier, I have more produce than I usually know what to do with.  Everything looks so beautiful that I buy with my eyes instead of following my shopping list.  The wonderful bounty can turn into a trash can full of waste if I’m not careful.  So what I usually do to avoid this is lay everything out when I get home from shopping and plan meals around what I bought.  Large fruits like pineapples and melons get peeled and chopped and put away in the fridge for easy snacking for the kiddos (and me).  Other things get cooked for dinner, with the most perishable things getting used first.  And any leftovers most likely will find their way into my breakfast.

I found the most wonderful tiny shiitake mushrooms at the market this week.  My daughter commented on how delicious they were and how different they taste compared to other mushrooms.  She’s right! Combined with some leftover roasted asparagus, I had the makings for a tasty treat of an omelet.

Asparagus and Shiitake Omelet

Asparagus and Shiitake Omelet

Asparagus and Shiitake Omelet

4 stalks of asparagus, cut into one inch pieces
1/2 cup shiitake mushrooms, sliced
1/4 cup red onion, chopped
1/4 cup shredded parmesan cheese
2-3 eggs
Salt & pepper

In a small bowl beat the eggs with a pinch of salt & pepper.  Set aside.  Heat a skillet over medium heat.  Add a drizzle of olive oil and toss in your onion and mushrooms.  Saute for a couple of minutes until veggies are tender.  Add asparagus and cook another minute or two (since my asparagus was already cooked I just added it at the end and tossed it until it was heated through).  Remove veggies to a bowl and set aside.

Add another drizzle of olive oil to the pan and swirl it around to coat the surface.  Pour eggs into the pan.  Move them around with your spatula, lifting the edges and tilting the pan to move the uncooked egg to the pan surface.  You’ll end up with a lumpy moon crater surface, with all of the egg mostly cooked but still a little glossy on top.  This is how you avoid omelets that are runny in the middle or overcooked on the outside!


Sprinkle cheese all over the egg surface.  Pile all of the veggies on one half.  If needed let it cook a few seconds until the egg is set and the cheese is melted.

Doesn't that look yummy?

Doesn’t that look yummy?

Fold over and slide onto a plate.  Enjoy!




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Steak with Shiitake Sherry Sauce

We don’t eat much red meat these days, so when we have steak it’s a real treat!  I scored some beautiful shiitake mushrooms at farmer’s market this weekend and they paired perfectly with my little hunk of cow. I’ve also made this sauce to spoon over pork chops or chicken.  But the steak was mmmm…plate-licking good.

With the opening of farmer’s market this weekend I had LOTS of veggies on hand so we made this a low carb affair with lightly roasted asparagus and cauliflower “fries”.  Yum!

Steak with Shiitake Sherry Sauce

Steak with Shiitake Sherry Sauce

Steak with Shiitake Sherry Sauce

2 steaks (whatever kind you like best will work fine)
Salt & pepper
1 tbsp. olive oil
1 cup shiitake mushrooms, halved or sliced
1/4 cup sherry
1 tbsp. butter, cut into pieces

Make sure steaks are dry so you get a good sear.  Sprinkle with salt & pepper and set aside.  Heat a skillet over medium-high heat.  Add olive oil and let it get hot (if you flick a few drops of water in the pan it should sizzle if it’s ready).  For medium-rare, cook steaks 3-4 minutes per side (or to the doneness you prefer).  Remove from pan and let them rest while make the sauce.

Add mushrooms and sherry to the pan.  Sauté 2-3 minutes.  Add a few grinds of pepper.  Remove pan from heat and whisk in the butter.  Slice steaks across the grain and spoon sauce and mushrooms over the top.

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