Best 6 Yu Bos Shiitake Mushrooms With Scallions Recipes

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Yu bos shiitake mushrooms, also known as Chinese dried black mushrooms, are a versatile ingredient that can be used in a variety of dishes. They have a rich, earthy flavor that pairs well with many other ingredients, and they can be used to add depth and complexity to soups, stews, and braises. When cooked with scallions, yu bos shiitake mushrooms create a savory and aromatic dish that is sure to please your taste buds. In this article, we will provide you with a step-by-step guide on how to cook yu bos shiitake mushrooms with scallions, as well as some tips and tricks for making the most of this delicious and nutritious dish.

Here are our top 6 tried and tested recipes!

SCALLOPS WITH SHIITAKE AND OYSTER MUSHROOMS RECIPE - (3.9/5)



Scallops with Shiitake and Oyster Mushrooms Recipe - (3.9/5) image

Provided by á-25087

Number Of Ingredients 12

1/4 pound fresh shiitake mushrooms
1/4 pound oyster mushrooms
3 tablespoons butter, plus more for scallops
Salt and freshly ground pepper
3 scallions, diagonally sliced
3 slices fresh ginger
1/2 cup dry white wine
1/2 cup chicken broth
10 large sea scallops [3/4 pound total or a little more]
flour for dredging
canola oil
fresh chopped parsley, for garnish

Steps:

  • Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into halves or thirds, depending on size. Carefully pull apart oyster mushrooms into individual petals. Slice the largest ones in half lengthwise. Melt 3 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the shiitake and oyster mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the scallions, ginger and wine. Cook the mixture, tossing or stirring, until the wine is almost evaporated. Add the broth. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Uncover the pan and remove the ginger slices. This can be done up to four hours in advance. Reheat before proceeding. Prepare scallops. Rinse scallops carefully to remove any grit. If your scallops have white, sinewy looking pieces on the side, trim them off with a sharp knife; this is the foot that attached it to the shell. Blot scallops dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper. Immediately before plopping them in the skillet to brown, dredge the flat tops and bottoms lightly in flour. In a nonstick skillet, brown the scallops in a mix of canola oil and butter over high heat, about 2 minutes. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 2 minutes or so. Divide the scallops on two plates. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.

YU BO'S SHIITAKE MUSHROOMS WITH SCALLIONS



Yu Bo's Shiitake Mushrooms with Scallions image

Categories     Wok     Garlic     Mushroom     Onion     Appetizer     Stir-Fry     Quick & Easy     Bacon     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 tablespoon peanut oil
1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces
12 scallions (white and pale green parts only), crushed with side of a heavy knife and coarsely chopped
4 large garlic cloves, thinly sliced
2 cups chicken broth (16 fl oz)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 lb fresh shiitake mushrooms, stems discarded

Steps:

  • Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
  • Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and white pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
  • Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.

SHIITAKE MUSHROOMS WITH SCALLIONS



Shiitake Mushrooms With Scallions image

This is a wonderful side dish with either Asian food or a nice grilled steak. If you can't find shiitake shrooms, baby portabellas work fine as well. This recipe comes from Gourmet magazine, April, 2003 issue. Hope you enjoy!

Provided by Scoutie

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon peanut oil
1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces
12 scallions, crushed with side of a heavy knife and coarsely chopped (white and pale green parts only)
4 large garlic cloves, thinly sliced
2 cups reduced-sodium chicken broth (16 fl oz)
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb fresh shiitake mushroom, stems discarded

Steps:

  • Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
  • Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
  • Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
  • Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.

Nutrition Facts : Calories 262.6, Fat 17.2, SaturatedFat 5.1, Cholesterol 19.3, Sodium 575.5, Carbohydrate 22.5, Fiber 3.7, Sugar 5.9, Protein 8.5

GRILLED SHIITAKES WITH GINGER AND SCALLIONS



Grilled Shiitakes with Ginger and Scallions image

Provided by Chris Schlesinger

Categories     Ginger     Mushroom     Side     Vegetarian     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Vegan     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 10

1 1/2 tablespoons dry Sherry
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 scallions, cut into very thin strips (2 inches long)

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
  • Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.

GRILLED SHIITAKE (OAK MUSHROOMS)



Grilled Shiitake (Oak Mushrooms) image

Provided by Craig Claiborne

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

12 large fresh shiitake mushrooms
3 tablespoons light soy sauce
3 tablespoons lemon juice
2 teaspoons mirin (see note)
2 teaspoons finely chopped scallions
1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste

Steps:

  • Preheat charcoal or gas-fired grill.
  • Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
  • Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST



Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h45m

Yield About 4 servings

Number Of Ingredients 13

8 whole scallions, plus 1 scallion sliced as thinly as possible
1/2 cup milk
2 large eggs, lightly beaten
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons melted unsalted butter
Grated zest of 1 lemon
1/4 cup extra-virgin olive oil
1/2 pound sugar snap peas, trimmed and strings removed, cut on bias into 1/2-inch pieces (about 2 cups)
1/2 pound shiitake mushrooms, stems discarded, tops cut into 1/4-inch slices
Juice of 1 lemon
Zest of 1/2 lemon, cut into very thin strips
Kosher salt to taste

Steps:

  • To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
  • To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
  • Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
  • When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
  • Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Look for mushrooms that are firm and have a deep, earthy aroma. Avoid any mushrooms that are slimy or have brown spots.
  • Soak the Shiitake Mushrooms: Soaking the shiitake mushrooms in hot water for 20 minutes will help to rehydrate them and bring out their flavor. If you're short on time, you can also soak them in warm water for 30 minutes.
  • Use a Wok or Large Skillet: A wok or large skillet will help you to evenly cook the mushrooms and scallions. If you don't have a wok or large skillet, you can use a regular frying pan, but you may need to cook the mushrooms in batches.
  • Cook the Mushrooms Over High Heat: High heat will help to sear the mushrooms and give them a nice browned color. Be sure to stir the mushrooms frequently so that they cook evenly.
  • Add the Scallions at the End: Scallions tend to cook quickly, so add them to the wok or skillet towards the end of the cooking process. This will help to preserve their鮮甜 crisp texture.
  • Season to Taste: Once the mushrooms and scallions are cooked, season them with salt, pepper, and soy sauce to taste. You can also add a bit of rice vinegar or sesame oil for extra flavor.

Conclusion:

Yu Bo's Shiitake Mushrooms with Scallions is a simple but flavorful dish that is perfect for a quick and easy meal. The mushrooms are tender and savory, while the scallions add a bit of freshness and crunch. This dish is also very versatile and can be served as an appetizer, side dish, or main course. With its delicious taste and easy preparation, Yu Bo's Shiitake Mushrooms with Scallions is sure to become a favorite in your kitchen.

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