Stuffed Shiitake

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Any large mushroom can be used for stuffing; field mushrooms with their dark, flat gills are also ideal.


  • ¾ lb/350 g medium or large (8-10) shiitake
  • ¼


  1. Heat the oven to 350°F/175°C. Cut the shiitake stems from the caps. Chop the stems (discarding any tough ends) and two mushroom caps. Melt the butter and fry the onion until soft. Stir in the chopped mushrooms, with the lemon juice, and cook for 3-5 minutes, stirring occasionally, until the moisture has evaporated.
  2. Remove from the heat, stir in the ham, breadcr