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Braised Shiitake Mushrooms with Truffle-Dashi Glaze inspired by O Ya
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Inspired by O Ya
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Braised Shiitake Mushrooms with Truffle-Dashi Glaze

Appetizer Vegetarian Dairy-Free
This appetizer features shiitake mushrooms enhanced with a truffle-infused dashi glaze. The preparation technique aims to highlight the mushrooms' meaty texture while infusing them with savory umami flavors. This Japanese-inspired dish transforms simple ingredients into a flavorful starter that can be prepared at home.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4

Ingredients

  • 8 oz Large shiitake mushrooms (Look for thick, meaty caps about 2-3 inches wide)
  • 1 cup Dashi stock (Use kombu dashi for vegan version)
  • 3 tbsp Aged soy sauce (or regular soy sauce)
  • 2 tbsp Mirin
  • 2 inch piece Fresh ginger (Peeled and finely julienned)
  • 3 cloves Garlic (Thinly sliced)
  • 2 tsp Truffle oil (High-quality, pure truffle oil recommended)
  • 2 tbsp Neutral oil (Grapeseed or refined sunflower oil)
  • 2 tbsp Chives (Finely chopped)

Tools You'll Need

  • Chef's knife
  • Cutting board
  • Heavy-bottomed pan with lid
  • Wooden spoon or spatula
  • Fine-mesh strainer

Chef's Tip

Creating shallow cuts in a crosshatch pattern on the mushroom caps before braising can help them absorb more flavor. This technique allows the dashi to penetrate into the mushroom while helping maintain its texture during cooking.

Instructions

  1. Clean mushrooms: Gently wipe caps with damp cloth. Remove stems but reserve them. Score caps in crosshatch pattern.
  2. Heat neutral oil in a heavy-bottomed pan over medium-high heat until shimmer'ing.
  3. Sear mushrooms: Place caps gill-side up and cook undisturbed until golden brown, about 3-4 minutes.
  4. Add aromatics: Reduce heat to medium-low. Add ginger, garlic, and reserved stems. Cook until fragrant, about 1 minute.
  5. Braise mushrooms: Add dashi, soy sauce, and mirin. Simmer covered until mushrooms are tender and liquid is reduced by half, about 20-25 minutes.
  6. Reduce sauce: Remove mushrooms to a plate. Increase heat and reduce liquid until syrupy, about 5 minutes.
  7. Finish dish: Return mushrooms to pan, add truffle oil, and glaze with reduced sauce. Garnish with chives.

Plating

Arrange mushrooms gill-side up on a dark plate. Spoon glaze over tops. Garnish with chives and optional extra ginger threads.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through. The glaze may thicken when chilled; add a splash of water when reheating if needed.

About This Recipe

A Japanese-inspired appetizer featuring meaty shiitake mushrooms in truffle-dashi glaze, inspired by O Ya. Careful braising in umami-rich dashi creates deep flavor and tender texture. The earthy mushrooms and aromatic truffle oil combine for a complex vegetarian dish with restaurant-quality presentation.

How did it turn out?

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