Stuffed shiitake mushroom is one of popular dish in Japan.
I made them with Cashew nuts and sunflower seed pate, and using a cast iron pan.
If you are allergic to the cashew, you can increase the amount of sunflower seeds.
<Ingredients>Serving 4 pieces
Shiitake mushrooms 4 pieces
Sunflower seed 1 cup
Flax seed 1 tea spoon
Cashew 1/4 cup
Water 1 cup
Salt 1/2 teaspoon for paste + seasoning
Soy sauce 2 Table spoons
Dijon mustard 1 Table spoons
Oil 2 Table spoons + for roasting
Shichimi tougarashi(Japanese seven spices mix)
Perheat the oven 380 F.
Soak the second to fourth ingredients together for 30 min to 1 hour.
In the mean time, prep shiitake mushrooms. Cut the stems off, keep the stems to mix with the seed mixture. Salt on the shells, set aside.
Put mushroom stems in the seeds and nuts mixture, mix with a hand mixer or a food processor and mix in the oil, dijon, soysauce.
Put the seed paste on the mushrooms, place them on a oilled cast iron pan and drizzle oil on the top, cover with tin foil or other thing to keep the moisture. Bake 40-45 min until the paste became good right brown color.
Finish with Shichimi tougarashi and salt.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub