Shiitake & Rice Bowl

Shiitake & Rice Bowl

Last winter, I caught a cold. A friend told me "Try Shiitake - they're great for your immunity!" (Thanks, Jennifer : ) This was news to me, so I did a little internet research. Well, I was quite surprised to find this article at the American Cancer Society website that described Shiitake Mushrooms not only as likely helpful against Viruses, but also as seeming to have some helpful properties to fight some types of Cancer, AND to reduce Cholesterol. As my Cholesterol has a hereditary tendency to be high, this last point is important to me.

I decided that such a tasty & reasonably economical mushroom that might also have amazing health benefits should be added to my diet. I picked up a package of Dried Shiitakes at the Asian Grocery, and decided to work them into my diet.

I created this recipe - and I have to say - it's a winner. I'd eat these Mushrooms JUST for the taste - even if they were bad for me! ; ) Not only that - but it's a quick & easy recipe!

I'm usually a sweet, not savory breakfast person - but I have been known to eat these for breakfast - they're that good! 

Shiitake Mushrooms over Rice
Soak 10 dried Shiitake Mushrooms in warm water for about 10 to 30 minutes
Drain Mushrooms & cut in strips
Meanwhile, in nonstick skillet, saute
1/2 Tablespoon Toasted (Dark) Sesame Oil
1/2 teaspoon fresh minced Garlic
Generous Pinch Ground Ginger
Add Above Soaked Mushrooms
Sprinkle with
1 Tablespoon Soy Sauce
1/2 Tablespoon Dry Wine, any color (Cooking Sherry works well)
1 Tablespoon Water (if you soak for less time, you'll need to add more water here to steam the mushrooms tender)
Saute, stirring occasionally, for a few minutes, till liquid evaporates & flavors blend
Serve over Rice.