This week’sVegetableRecipe blogfeature:Shiitake Mushrooms 
 

This week’s blog theme is all about thosedelicious and nutritious items inthe brown bag…shiitake mushrooms!  

They may not be the top of mind mushroom you reach for at the store or farmers market but after trying them this week you might find yourself adding them to your grocery list more often!  

Shiitake mushrooms are not only flavourful and versatile in their uses, they are also packed with nutrients that are especially beneficial during the winter months!These mushrooms are rich in essential vitamins and minerals, including B-vitamins, vitamin D, and antioxidants, making them an excellent choice for supporting your immune system during the colder months. Known for their immune-boosting properties, shiitakes contain compounds like lentinans that help enhance the body’s defense mechanisms, which is particularly important in winter when we’re more susceptible to colds and flu. 
 
Additionally, local Ontario-grown shiitakes are fresher and packed with more nutrients than imported varieties, providing you with a delicious and sustainable option. Incorporating them into your winter meals can promote overall health, support heart health, and even help reduce inflammation. 
 
With their rich umami flavor, shiitakes are perfect for soups, stews, stir-fries, and even as a meat substitute, making them a versatile and nutritious addition to any winter recipe.  

Happy cooking!  

 
Recipes  

 
Easy Mushroom Potato Soup 

Created by:Tomi Z 

 
Mushroom potato soup is a simple yet hearty dish that’s perfect for a cozy dinner. Whether you’re cooking for yourself or a group, this easy-to-follow recipe will guide you to creating a satisfying, delicious meal. 

Ingredients: 
4 cups mushrooms (shiitake, cremini, button, or a mix of all) 
3 medium potatoes (Yukon Gold or Russet work well) 
1 large onion 
2 cups milk or heavy cream (substitute with unsweetened almond milk or coconut milk for a vegan version) 

2 tablespoons fresh parsley (chopped, plus more for garnish) 
2 tablespoons garlic oil (or olive oil with minced garlic) 
1 large carrot (optional, but adds a touch of sweetness and color) 
Salt and pepper (to taste) 
4 cups vegetable broth (use low-sodium for a lighter version) 
 
Instructions: 

1. Start by preparing all your vegetables. Wash the mushrooms thoroughly to remove any dirt, but avoid soaking them as they’ll absorb water and lose flavor. Slice them into thin pieces. 

Peel and dice the potatoes into small chunks. For the onion, finely chop it. If you decide to add the carrot, peel it and chop it into small pieces. 

Having all your ingredients ready before cooking speeds up the process and helps ensure everything cooks evenly. 

2. Heat your garlic oil (or olive oil with minced garlic) in a large soup pot over medium heat. Once the oil is hot, add the sliced mushrooms and onions. 

Stir them occasionally, allowing the mushrooms to release their moisture and brown slightly, about 8–10 minutes. The onions should soften and turn translucent. 

If you’re adding carrots, throw them in the pot halfway through cooking the mushrooms and onions. The carrot will add a sweet, earthy flavor that complements the other ingredients beautifully. 

3. Next, add your diced potatoes to the pot and stir them with the mushrooms, onions, and carrots. Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over medium-high heat. 

Once it reaches a boil, lower the heat and let it simmer. Cover the pot and allow everything to cook for about 15 minutes, or until the potatoes become tender when poked with a fork. 

4. For a creamier soup, you can blend half or all of the mixture. You have a few options for this step. If you prefer a smooth soup, use an immersion blender directly in the pot. 

Alternatively, transfer half of the soup into a blender, blend it until smooth, and then pour it back into the pot. Blending adds a velvety texture while still keeping some of the mushroom and potato chunks for a bit of chew. 

If you enjoy a chunkier soup, you can skip this step altogether. 

5. After blending (or not), it’s time to add the creamy element that gives this soup its signature richness. Stir in the milk or heavy cream and let the soup simmer for an additional 5 minutes. 

For vegans, substitute the dairy with unsweetened almond milk or coconut milk. 

Both alternatives add creaminess without altering the flavor too much. Almond milk offers a more neutral taste, while coconut milk introduces a subtle hint of sweetness, which complements the earthy mushrooms well. 

6. Once the soup has simmered with the milk or cream, give it a taste. Season with salt and pepper to your liking. 

Stir in the freshly chopped parsley for a burst of flavor and brightness. The parsley also adds a beautiful contrast to the creamy, earthy soup. 

Serving Suggestions: 

1.Ladle the mushroom potato soup into bowls and garnish each with a sprinkle of fresh parsley for an elegant touch. You can also drizzle a little extra garlic oil on top for added richness. 

2.Serve it hot with crusty bread on the side, perfect for dipping into the creamy broth. If you’re feeling adventurous, you can even add a dollop of vegan sour cream or a handful of croutons for extra texture. 

 
One of the best things about this mushroom potato soup recipe is how easily you can tweak it based on your preferences. Here are a few suggestions: 

1.Add Protein: To make this a heartier meal, you can add cooked lentils, chickpeas, or tofu cubes for extra protein. 

2.Use Different Herbs: If you’re not a fan of parsley, try swapping it out for thyme or rosemary. Both pair well with the mushrooms. 

3.Experiment with Mushrooms: For a more robust flavor, use a mix of different mushrooms like shiitake, portobello, or oyster mushrooms. 

4.Spice it Up: If you like a bit of heat, sprinkle in some red pepper flakes or add a dash of hot sauce before serving. 
 

Shiitake Mushroom Pasta 
Created by:Juri Austin 

Savor this pasta's rich umami taste, crafted using fresh and firm shiitake mushrooms! 
 
Ingredients: 
6 pcs Shiitake mushrooms 
¼ Onion 
5.5 ozLong pasta 
2 tsp Salt, for cooking pasta 
1 TBSP Olive oil 
2 TBSPSoy sauce 
1 tsp Grated garlic 
Salt and pepper to taste 

 
Instructions: 
1.Slice the vegetables: Separate the stems from the shiitake mushroom caps. Remove the tough tips of the stem, then slice the stems and caps thinly. Slice the onion thinly. 

2.Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and set it aside. 

3.Sauté the onion: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender. 

4.Sauté the shiitake: Add the sliced Shiitake mushrooms and sauté until tender. 

5.Sauce: Add the soy sauce and grated garlic to the skillet and stir to combine. Add reserved 1/2 cup of pasta water, bring the sauce to a simmer, and cook for a couple of minutes. 

6.Add the pasta: Add the cooked pasta to the skillet and mix everything together until the pasta is fully incorporated in the sauce. 

7.Season: Season with salt and pepper to taste. 

 
Notes: 
1.You don’t need to clean the mushrooms with water. They quickly absorb moisture and can lose their flavor and aroma if washed. If there is light dirt, you can easily remove it by wiping them with a paper towel. 

2.Save some of the pasta water. The starchy water can be used to adjust the consistency of the sauce if it becomes too thick. 
 

Caramelized Shiitake Mushroom Risotto 
Created by:Minimalist Baker 
 
Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying. 
 
Ingredients: 
3 ½ - 4 cups vegetable broth (or store-bought) 
2 TBSP avocado or olive oil (if avoiding oil, sub water) 
3/4 cup thinly sliced shallot 
1/4 tsp each sea salt and black pepper 
2 cups sliced shiitake mushrooms, hardy / woody stalked removed 
1 TBSPcoconut aminos (or tamari // soy sauce) 
1 TBSPchopped fresh thyme (or sub dried) 
1 cup arborio rice (works best here - we recommend not subbing other grains) 
1/4 cup dry white wine (or omit) 
1/4 cup parmesan cheese (plus more for serving / or sub nutritional yeast) 

For Serving(optional): 
Fresh chopped parsley 
Parmesan Cheese 

Instructions: 
1.In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm. 

2.In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish. 

3.Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed. 

4.Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly. 

5.Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes. 

6.Once the rice is cooked through and al dente, remove from heat and add parmesan cheese. Stir to coat. Taste and adjust flavor as needed, adding sea salt and pepper to taste or more parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth. 

7.To serve, divide between serving bowls and top with reserved mushrooms, additional parmesan cheese, and a sprinkle of fresh parsley (all optional). 

8.Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot. 

Notes: 
Caramelization happens when the mushrooms have plenty of space to touch the pan without overlapping, so use your largest pan or pot to ensure they have plenty of room to swim. 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference.😊