Shiitake mushrooms with potatoes and ham

• Preparation time: 30 minutes
• Cooking time: 30 minutes
• difficulty: low

How to prepare shiitake mushrooms with potatoes and ham

Arrived in Italy with the spread of Japanese cuisine, the shiitake mushrooms (Lentinula Edodes) were immediately appreciated by us too for their remarkable health benefits and their umami flavor, one of the five fundamental tastes perceived by our taste buds. The name is composed of two parts: shii, meaning oak, and take, meaning mushroom. This means they grow, and are well cultivated, in the trunks of oaks and sessile oaks, in a temperate and bright climate, characteristics not lacking in Italy. They are available both fresh and dried.

Their success also comes from the richness of their nutritional properties: they have a limited caloric value, lower the level of cholesterol in the blood, have anti-inflammatory properties, protect the liver and are rich in minerals and vitamins.

In this recipe, the potatoes provide a delicate base, enhancing the full, distinctive flavor of the mushrooms: together, they make a delicious second course.

Ingredients for 4 people)

• 300 grams of fresh shiitake mushrooms
• 4 medium-large potatoes
• 100 grams of raw ham, preferably in a single slice
• 1 – 2 sprigs of rosemary
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper

Preparation

• Clean Rinse the shiitake mushrooms quickly under running water, remove the stems (not suitable for this recipe) and cut them into slices.

• Peeled Dice the potatoes, place them in a nonstick pan, and sauté them in two or three tablespoons of good extra virgin olive oil, stirring constantly. When the potatoes begin to brown, cover and cook over medium heat, stirring occasionally.
• Cut dice the raw ham and sauté it, without any other seasoning, in another pan, until it becomes crispy.
• United the ham with the potatoes, and pour the mushrooms into the pan where you cooked the ham, adding a little oil if the bottom is too dry.

• Add Add the shiitake mushroom slices and heat through. Cover for a few minutes to allow the mushrooms to release some of their moisture, then uncover to allow the excess liquid to evaporate.
• Shiitake mushrooms cook in about ten minutes, even less. When almost cooked through, scented with a finely chopped rosemary and garlic.

• As soon as the mushrooms are cooked (soft, but al dente: shiitake mushrooms have a firm consistency), add them to the potatoes and ham.
• Continue cooking for a few minutes, so that the flavors blend well
• Serve them immediately, piping hot and fragrant.

Read also:

• Mushrooms: properties, benefits, and how to use them
• How to recognize poisonous mushrooms
• Mushroom recipes: even with leftovers