Baked Shiitake Caps


These luscious, fragrant mushroom caps make for a great appetizer or simple vegetarian entrée, and are also delicious on top of pasta. The recipe comes from The Connecticut Farm Table Cookbook, a collection of 150 delicious recipes plus stories and tales from the farmers, fishers, ranchers, foragers, and purveyors who make it all possible. 

1 tablespoon olive oil
2 tablespoons sesame oil
1 tablespoon soy sauce
3 tablespoons white wine
1 garlic clove, minced
1 pound whole shiitake mushrooms (about 38) trimmed, stems removed and discarded
Shredded Manchego cheese (optional)

Preheat the oven to 350°F. Lightly oil a baking sheet and set aside.
In a small bowl, whisk together the oils, soy sauce, wine, and garlic.
Using a pastry brush, coat the mushroom caps with the oil mixture. Spread out the mushrooms in a single layer, gill side up, on the prepared baking sheet. Bake for 15 minutes. Carefully flip the mushrooms over and bake until they are evenly browned, about 15 more minutes. Let cool slightly and sprinkle with shredded Manchego, if desired.

For an appetizer: Lightly toast five slices of rustic farm bread under the broiler. Arrange about seven mushroom caps on top of each slice. Sprinkle with Manchego cheese, and serve.
For shiitake sandwiches: Arrange about six mushroom caps on one side of a toasted slice of rustic farm bread, place caramelized onions over the mushroom caps, and top with heirloom tomato slices and a handful of baby arugula. Cover with a second slice of bread and serve.

Reprinted with permission from The Connecticut Farm Table Cookbook, by Christy Colasurdo and Tracey Medeiros, The Countryman Press 2015. On sale June 8, 2015, now available for preorder.