Creamy shiitake mushrooms sound and look delicious. Aside from being tasty, this vegetable side dish will leave everyone wanting seconds. Plus, they only take a few minutes to prepare.
These Creamy Shiitake Mushrooms Are The Perfect Dinner Addition
A dish that is full of protein and other nutrients!
Let’s start with the shiitake and maitake mushrooms, as they are the main ingredients in this dish. Did you know that mushrooms are extremely healthy? They contain a wide range of vitamins and minerals, along with fiber and antioxidants.
If you can’t find shiitake or maitake, other great options are Portobello, morel, cremini, or porcini. However, you don’t have to use mushrooms at all if you can’t find them. Use asparagus, eggplant, or green beans.
The beans in this dish are what give it an extra boost of protein. Half a cup of these beans gives you 8g of protein and 5g of fiber. Furthermore, these beans have a good amount of vitamins and minerals, like vitamin K, folate, potassium, and calcium.
You can use other beans as well, such as black-eyed peas, navy beans, chickpeas, or pinto beans. You can also use other legumes like lentils, or add more fiber with some extra quinoa.
In case you needed more healthy nutrients, kale is a superfood that will give you a ton of vitamin K, vitamin C, vitamin A, copper, calcium, and magnesium. Other options to include instead are spinach, bok choy, Swiss chard, mustard greens, and broccoli.
Finally, the feta cheese adds creaminess and flavor, but it is also a very good type of cheese to consume. This cheese is a great source of calcium, B vitamins, selenium, and zinc.
Plus, feta has a significant amount of protein and very little fat, so it is always a nice addition to your meals. Other types of cheese to use include mozzarella, white cheddar, or halloumi.
Make these creamy shiitake mushrooms for dinner tonight and you will never want to stop eating them.
Discover another delectable shiitake mushroom recipe here: Easy Shiitake Lo-Mein [Recipe]
Creamy Shiitake Mushrooms
6 tbsp extra-virgin olive oil, divided
4 oz (100 g) maitake mushrooms, broken into large pieces
4 oz (100 g) shiitake mushrooms, cut into 1/2 in slices
1 can 14.5 oz (approx 360 g) cannellini beans, rinsed, drained
2 tbsp fresh lime juice, plus wedges for serving
2 garlic cloves, divided
4 scallions, cut into 1 in pieces
1 bunch Tuscan kale, center ribs and stems removed, leaves torn
1/2 cup (64 g) crumbled feta cheese
1 tbsp toasted sesame seeds
1 cup (128 g) cilantro leaves
- Place a large nonstick skillet or frying pan over medium-high heat, and heat 2 tbsp of oil until shimmering.
- Stir in shiitake and maitake mushrooms and cook for 8 to 10 min. Toss occasionally until crispy and brown in color.
- Season the mixture with some salt and pepper. Remove from heat and transfer to a serving plate.
- Combine beans, lime juice, 3 tbsp of oil, 3 tbsp of water, and 1 garlic clove (use half if you are using a large one).
- Puree in a blender until smooth. You can add more water by tbsp if needed to loosen the mixture. Season with some salt.
- Using the same pan, heat 1 tbsp of oil over medium-high heat.
- Saute scallions and the remaining garlic for 1 min, toss until almost brown in color.
- Stir in kale and cook for 3 to 5 min, toss the mixture often until crisp-tender.
- Season with salt and pepper. Remove from heat and transfer to the plate with the cooked mushroom.
- Prepare serving bowls and pour in bean puree on each bowls.
- Top each bowl with some greens, feta cheese, mushrooms, toasted sesame seeds, and cilantro.
- You can serve with lime wedges on the side.