Shiitake Mushrooms

Week 4 of New South’s Summer CSA

Another summer favorite included in this weeks box are freshly harvested shiitake mushrooms! These gems came from Sweden Creek Farm up in Northwest Arkansas. Sweden Creek grows edible herbs, and flowers as well as organic mushrooms. You can read more about Carol Anne and Curly HEREImage may contain: text and food

We found a lovely recipe for our mushrooms this week. It’s simple, easy and low calorie!


  • 1 lb. fresh sliced shiitake mushrooms (ideally organic)
  • 3 Tbsp. low-sodium chicken or vegetable broth
  • 2 cloves garlic, chopped
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 2 Tbsp. each of fresh rosemary, oregano, or feta cheese


  1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.
  2. Remove stems from mushrooms and slice.
  3. Heat broth in a stainless steel skillet. When broth begins to steam, add mushrooms and cover for 3 minutes.
  4. Remove skillet cover and let mushrooms cook for 4 more minutes.
  5. Toss with olive oil and season with salt and pepper and whatever optional ingredients desired.

If you’d like to learn more about shiitake mushrooms, check out our shiitake mushroom storage tips & recipes for more info!

(Recipe from Jennifer at Natural Things Foods Store)

This is a beautiful and flavorful dish that is vegetarian as well as vegan. I used fettuccine noodles that are made from edamame and mung beans. Not only are they grain free, but they are packed with protein.

Mushroom Fettuccine



  • 1 large clove garlic, or two small cloves
  • 3 tablespoons olive oil
  • 1 small white onion, chopped
  • 3 small banana peppers, sliced thinly
  • 1 pint fresh shiitake mushrooms, stems removed and sliced thickly
  • 1 cup fresh arugula leaves, stems removed and chopped
  • fettuccine noodles
  • salt & pepper
  • 2 stalks fresh thyme or 1/2 teaspoon dried thyme
  • pat of butter (optional)


  1. Cook the fettuccine noodles according to the package directions. When they are drained, add a bit of olive oil and stir well. This will keep the noodles from sticking while you prepare the rest of the dish.
  2. Slice the garlic clove into thin slices, but do not mince. In a cold skillet, add olive oil and sprinkle the garlic over. Slowly bring the skillet up to medium heat. This will infuse the olive oil with the garlic flavor.
  3. Once you start to smell the garlic and before it starts to brown, add the onion and peppers and turn the heat up to medium high, stirring all together.
  4. Once the onions begin to get soft, add the mushrooms and stir. Let the mushrooms cook several minutes, until they begin to get a little browned. Keep stirring. Once the mushrooms start to color, add the arugula. Sprinkle all with salt & pepper.
  5. Remove the stems from the fresh thyme, if using, and sprinkle over all, or add dried thyme. Stir and cook one minute more.
  6. To really bring this dish together, add a pat of butter to the hot skillet and stir. This adds a bit of extra richness to the dish, as well as a glossiness.
  7. Place fettuccine noodles in a bowl, making a well in the center. Spoon the mushroom mixture over the top, adding extra thyme, salt, or even parmesan cheese, if desired.


Store mushrooms in a paper bag in the refrigerator for up to one week. Just prior to using, wipe off any dirt with a damp wash cloth, sponge, or paper towel. Do not run them directly under water as they will absorb moisture and become soggy.


Garlic Sautéed Shiitake Mushrooms

Fettuccini with Shiitake Mushrooms and Basil

Quinoa Fried Rice with Shiitake Mushrooms

Mushroom Ragu

Pecan Mushroom Burgers


Shiitakes can be preserved by drying or freezing. To dry, first wipe off any dirt with a damp wash cloth, sponge, or paper towel. Thinly slice mushrooms and arrange in a single layer on a dehydrator tray. Dry for a couple of hours or until completely dry (this will depend on the thickness of the slices and how moist the mushrooms were to begin with). If you do not have a dehydrator, arrange in a single layer on baking sheets and cook at 150 degrees (or your lowest temperature setting) for one hour. Remove from oven, turn over, and blot up any excess moisture with a clean kitchen towel or paper towel. Cook for another hour and repeat steps as necessary until completely dry. Dried properly, mushrooms will stay good for a year or longer and can be reconstituted with boiling water.

Frozen mushrooms will maintain a better texture if they are first cooked. Wipe mushrooms clean with a damp wash cloth, sponge, or paper towel, then cut away the stems and slice to desired size (the stems are often tough but you can reserve them to flavor a soup or stock). Heat a large pan over medium-high heat and add olive oil, mushrooms, and desired seasonings. Sauté until the mushrooms turn golden and slightly crispy, then remove from heat, allow to cool, and transfer to a freezer-safe airtight container. Use frozen mushrooms within two months.