Get the latest Shitake recipes from Group Recipes. http://www.grouprecipes.com/tag/shitake PORTOBELLO AND SHITAKE FAJITAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stricter Estate in Huntsville, Texas in 1987. http://www.grouprecipes.com/95167/portobello-and-shitake-fajitas.html This is an adaptation of one of the quick packages of Udon brand udon noodles. It's an earthy clear-mushroom/noodle soup and looks cute in a bento with the octopus swimming in it. This is a one-pot recipe perfect for college apartments. http://www.grouprecipes.com/92068/earth-sea-udon.html Truly a comfort soup from Chef Hegeman at theChef's Pencil.The mushrooms add a clever twist on it and the parsley oil adds a bitter to the sweet of the peppers as well as a nice colour contrast. http://www.grouprecipes.com/78741/roasted-red-pepper-soup-with-garlic-shitakes-n-parsley-oil.html This delectable sauce may be served over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice. Courtesy of the Mushroom Council. And a versatile sauce it is! http://www.grouprecipes.com/74211/wonderfully-versatile-wine-basil-and-mushroom-sauce.html Perfect summer salad. http://www.grouprecipes.com/57366/asian-orzo-shitake-and-carmelized-onion-salad.html This is one of my favorite ways to fix beef tenderloin (filet mignon). its very easy and the results are are mouth watering... http://www.grouprecipes.com/49309/blue-cheese-shitake-filet-mignon.html This dish is perfect served hot, tossed with breadcrumbs and parmesan.You can also serve them cold as a salad by omitting the bread crumbs and cheese,and dress with either a squeeze of lemon or a splash of basamic vinegar http://www.grouprecipes.com/44160/green-beans-in-garlic-sauce.html Very nice stir fry dish I saw done on TV. Can use chicken or shrimp instead of beef. http://www.grouprecipes.com/36752/cellophane-noodle-stir-fry-with-beefcarrots-and-spinach.html This recipe is a great use for cold leftover rice. Order extra rice with Chinese takeout or make a double batch of your own one night — you can keep it, chilled, up to 1 week. http://www.grouprecipes.com/12444/ginger-fried-rice-with-shitake-mushrooms.html Elegant and very nice mac and cheese sure to please all. http://www.grouprecipes.com/12007/wild-mushroom-macaroni-and-three-cheeses-with-truffle-oil.html