In addition, mushrooms need very little water to grow. It takes less than two gallons of water to grow 1 pound of button mushrooms which is incredibly low considering other vegetables use ten times that amount.

Want to make shiitake mushroom pizza? We’ve got that on this list for you. How about shiitake mushroom pasta? Yep, we’ve got you covered there, too. I suppose you could store the crisped mushrooms in a sealed jar on your countertop for a day or two, once they’ve cooled completely. Other Foods’ Crunchy Mushroom Chips are just like regular crisps, but made from mushrooms! Coming in two varieties, Crunchy Oyster and Crunchy Shiitake, you really are spoilt for choice with this vegan-friendly alternative. But, if you do have leftovers, refrigerate the cooked mushrooms for up to three days and incorporate them into another recipe. They will lose their crispiness but not their flavor or medicinal benefits!

Lemon zest adds a wonderful zing, and the sesame seeds used to garnish this dish also add some crunch and welcome protein. Updated: This post was originally published in October 2020 and has been updated with new photos and additional content. This recipe calls for both dried mushroom and fresh shiitake mushrooms, and the flavor is out of this world.

These garlic roasted mushrooms are divine, and they’re similar to what you can have in restaurants. Tempura is a traditional Japanese cooking technique that involves frying various ingredients, such as vegetables, seafood, meats, in this case, mushrooms.Garnish: Shiso leaves or basil leaves add a nice bright green color pop to an otherwise dreadfully dull colored dish. Finely chopped green onions or chives work great here as well. Cook in small batches of 3–4 pieces, frying them for 2–4 minutes, or until light golden brown. Turning the mushrooms over once during this process. Be sure to maintain an oil temperature of 340-350F. Photographing shiitake bacon on it’s own doesn’t exactly make for desirable images. Please keep in mind that my pictures don’t do it justice.

Rehydrate the mushrooms by covering them in boiling water. I always put a bowl on top to help push to mushrooms down and keep them submerged. Soak them for around 40 minutes until they are nice and tender.

Product Overview

Remove the stems of the shiitake mushrooms before slicing. Shiitake mushroom stems are too tough to eat. Fresh lemon juice adds some zing and flavor, and the grated parmesan cheese gives it an extra dose of flavor and protein. First of all, the mushrooms are vacuum dried and placed into a vacuum chamber to cook at a low temperature (around 60°C). Vegan maltose (also known as malt sugar) is then added to bring out the natural sweetness. Lastly, the chips are seasoned with Himalayan salt for the perfect balance of flavour.