Shiitake mushrooms

Beef heart with mushrooms in a wok is an exquisite dish of Pan-Asian cuisine that combines the rich flavor of offal with the aromatic tenderness of mushrooms. The beef heart, marinated in sea salt, becomes tender, while frying in sesame oil reveals its depth. Shiitake adds woody notes, and enoki brings lightness and airiness. Soy sauce and beef broth unite the ingredients into a harmonious ensemble, creating a rich umami flavor. This dish embodies the philosophy of Asian gastronomy — a balance of textures, aromas, and flavors. Serving with cilantro and sesame adds freshness and a light nutty note. It can be enjoyed as a standalone hot dish or paired with rice or noodles, immersing oneself in the rich world of Eastern flavors.

It is important to note that in Japan itself, miso soup is served without anything, that is, empty, and placed in a bowl on the edge of the table to be used as a "drinker" for other dishes during lunch. So this recipe , where mushrooms, salmon pieces, and green beans are added to the cold broth with miso paste, does not correspond to any Japanese canons. Rather, it can be considered an unexpected Japanese-Russian version of okroshka, which, unlike the totally brown miso broth, looks elegant due to the green-red contrast of the colors of the fillers included in it.

Recipe from the restaurant "Klevo", chef Sergey Timofeev.

Healing chicken broth is the true embodiment of comfort and care. The roots of this recipe go back to the distant past when it was made in British families as a means to strengthen health and restore energy. The aroma of fresh rosemary and the rich flavor of chicken harmoniously blend with the tenderness of carrots and celery, creating a warming effect. The addition of shiitake mushrooms and a splash of port wine gives the broth depth of flavor, making it something special. The clarity and purity of the broth, achieved through careful straining, make it not only nutritious but also aesthetically pleasing. This broth is perfect as a standalone dish or as a base for more complex culinary masterpieces. Each spoonful brings comfort and a sense of home warmth.

Hot and sour soup is a legendary dish of Chinese cuisine with a vibrant balance of flavors. Its origin is linked to the Sichuan and Hunan provinces, known for their love of spicy and rich aromas. The soup's main charm lies in the contrast between the heat of chili peppers and the gentle tang of rice vinegar, complemented by the depth of shiitake mushrooms and the silky texture of tofu. The spiciness of ginger and garlic adds a warming effect to the soup, while delicate egg ribbons make it particularly appetizing. It’s an ideal dish for cold evenings or when craving a refined yet rich flavor. Hot and sour soup not only awakens the appetite but also pairs wonderfully with traditional Chinese sides like rice or noodles, turning an ordinary meal into a true culinary delight.

Miso soup with mushrooms is a classic Japanese dish symbolizing the harmony of flavors and nutritional properties. Its history traces back to ancient Japan, where miso paste was used as a base for many traditional soups. The deep, rich flavor of the broth enhanced by the umami of white mushrooms, shiitake, and enoki pairs beautifully with tender chicken and fresh kale greens. The light tang of pickled radish adds zest while nori gives a sea note. This dish warms and nourishes, making it perfect for cold days or a light dinner. Its rich flavor highlights the art of Japanese cuisine where every detail plays an important role. It is served with rice that complements the textural variety creating a complete and balanced meal.

Simone Gobbi, brand chef of the Italian direction of Aram Mnatsakanov's restaurants, uses a technique once invented by his compatriot, the legendary Gualtiero Marchesi. Everything is simple to the point of genius: the filling is not sealed inside the ravioli, but carefully laid out between two layers of pasta. The result is something like lazy dumplings, only with an Italian accent of parmesan, cream and white wine. But the main trick of the "openness" is not even that such ravioli are easier to cook (not at all easier, the recipe itself is quite restaurant-level), but that in this way the pasta sheets have the maximum area of contact with the rich creamy sauce, are saturated with all the flavors of the dish, cease to exist with the filling in different dimensions , and become an extension of the main ingredient, that is, the porcini mushrooms themselves.

Miso soup is the true soul of Japanese cuisine, deeply rooted in the traditions and daily diet of the Land of the Rising Sun. Its history dates back to the Middle Ages when miso paste became an integral part of Japanese gastronomy. This soup has a rich umami flavor thanks to the combination of fermented miso paste, shiitake mushrooms, and aromatic dashi broth. Tender tofu cubes add softness to it, while wakame seaweed adds fresh ocean notes. Miso soup not only warms and nourishes but is also considered beneficial for digestion and maintaining balance in the body. Traditionally served at the beginning of a meal, it awakens appetite and sets the tone for the flavor harmony of Japanese cuisine.

Vegetable funchoza is a bright and refreshing dish of Pan-Asian cuisine that combines a harmony of flavors and textures. The history of funchoza goes back to Asian traditions, where it is known as glass noodles capable of absorbing rich aromas. In this recipe, it pairs with crunchy vegetables, juicy grapefruit, and fragrant shiitake mushrooms. The dressing made from soy sauce, sesame oil, and spices adds richness and a slight spiciness to the dish. Vegetable funchoza not only delights the palate but also refreshes with its balanced sweet-sour note. It is perfect as a light dinner or a side dish to main courses. The combination of ease of preparation and exquisite taste makes this dish popular among lovers of Asian gastronomy.

Rice bowl from Oleg Shin, chef of Coba Hand Roll Bar, looks like disassembled sushi, and the principle of its assembly demonstrates a lot in the Pan-Asian tradition. First of all, typical Asian handling of meat, which is cut into thin slices and literally immersed in boiling water for a couple of seconds, preserving a semi-raw texture. Secondly, handling of tofu, which, before getting into a bowl with boiled rice, is lightly marinated in a complex broth of apples , mirin and seaweed, acquiring a marine, distinctly "seafood" flavor. Spinach greens and shiitake mushroom caps are blanched in the same broth. And on top of all this spicy-sweet-sour broth, a poached egg is placed so that when opened, it envelops both the meat and vegetables with a warm, runny yolk. Recipe from Oleg Shin, chef of Coba Hand Roll Bar.

Recipe by Alexander Raylyan, chef of the Birds restaurant.

Turkey with vegetables in oyster sauce is a refined dish of Chinese cuisine that combines tender turkey fillet, aromatic shiitake mushrooms, and crunchy vegetables. The oyster sauce gives the dish a rich, slightly sweet flavor with deep umami notes, perfectly complementing the soft texture of the meat and basmati rice. The origins of this ingredient combination trace back to traditional Chinese recipes where flavor balance plays a key role. This dish is perfect for both family dinners and festive gatherings, offering warmth and comfort of Eastern gastronomy. Its ease of preparation and rich taste make it an excellent choice for those who appreciate the harmony of simple ingredients in an exquisite interpretation.

White mushroom and shiitake soup is an exquisite dish of Chinese cuisine that combines delicate forest and Eastern flavors. White mushrooms give the soup a rich aroma, while shiitake adds sophistication and a hint of sweetness. Its texture is rich: the softness of potatoes, the slight crunch of pine nuts, and the freshness of greens create harmony in every spoonful. The origins of this recipe trace back to ancient Chinese traditions when mushroom broths were used to strengthen health and maintain energy balance. This soup is not only nutritious but also has a warming effect, making it perfect for cozy evenings. Served with aromatic sour cream and crispy bread chips, it gives a modern touch. It is good as a standalone dish or paired with light snacks.

Mushroom pie with truffle cream is a refined dish of French cuisine, embodying the richness of flavors and subtle gastronomic elegance. This pie combines delicate, crispy pastry with a rich mushroom filling that harmoniously intertwines the aromas of porcini, champignons, and shiitake sautéed with shallots and thyme. A cheese mixture of mascarpone, parmesan, and feta adds creamy softness, while the truffle cream completes the picture with an exquisite taste. It is recommended to serve the pie with spinach greens and a drizzle of fragrant green oil for freshness and brightness. This dish is perfect for festive dinners and gastronomic evenings, allowing one to enjoy the depth of flavors and aromas of classic French cuisine.

Hot and sour chicken soup is a classic dish of Chinese cuisine that embodies a balance of flavors. Its history traces back to traditional provinces of China, where the hot and sour notes are valued for their ability to stimulate appetite and provide warmth. Tender chicken fillet infused with the aromas of wood mushrooms and shiitake combines with soft tofu to create an exquisite texture. Soy sauce, rice vinegar, and chili oil give the dish its characteristic spiciness, while cilantro adds fresh herbal notes to the composition. This soup is perfect as a warming lunch or light dinner, harmonizing beautifully with rice or noodles. Its hot and sour taste invigorates and provides gastronomic pleasure, making it a favorite dish in cold weather.