Shiitake stems are generally tossed in the trash. I picked up an inexpensive bag of dried shiitake mushroom stems to see what I could do with them, and this is the result. No mushroom stems will ever go to waste in my kitchen again!
Shiitake Mushroom Pate
By: Mia Cee || Resting Hungry Face
45 grams dried shiitake mushrooms (all stems OK; about 3/4 cup or 25 stems)
1 tablespoon ghee or avocado oil
3-4 cloves garlic
1/4 cup chicken or vegetable broth
2 tablespoons mayonnaise (I used Primal Kitchen)
2 tablespoons nutritional yeast
2 teaspoons mustard (I used Panola habanero mustard)
1. Soak the mushrooms in water for 30-40 minutes. If using dried stems, steam for 45 minutes and cool.
2. Squeeze all the water out of the mushrooms. Process with the garlic and scallion until shredded.
3. Melt the ghee over medium heat and saute the mushroom mixture for a minute. Add the broth and continue stirring, periodically scraping the bottom of the pan, until the liquid is all gone and the mixture is no longer shiny. Remove from heat and cool.
4. Transfer back the the food processor and add the mayonnaise, nutritional yeast and mustard. Blend until smooth. Season with salt and pepper if needed.
5. Serve over crackers, on salad, or eat out of the bowl with a spoon.
** Unlike shiitake mushrooms, the stems don’t soften with soaking. This is why they’re steamed.
** Italian version: Follow steps 1-3 above, substituting olive oil for the ghee. Blend with 1/4 cup paleo cream cheese, 4 teaspoons of your favorite herbs (I used basil, rosemary, sage and tarragon), and salt (I used 1/4 teaspoon) and pepper to taste.