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Shiitake Mushroom Salad in Tomato Cups

Servings: 6


1/2 lb. (226 g) dried shiitake mushrooms
6 medium tomatoes, cut in half crosswise
Extra virgin olive oil
1 -2 T. extra virgin olive oil
1 C. (237 ml) jicama, diced
1/2 C. (118 ml) sweet onion, chopped
1/2 red bell pepper, diced
1/4 C. (59 ml) cashew pieces, toasted
Juice of 1 - 1 1/2 limes
1 - 2 T. extra virgin olive oil
Salt and pepper to taste
Sprigs of fresh parsley, dill, or cilantro


Place shiitake mushrooms in a pot and boil water over them for about 15-20 minutes or until spongy. Cut off and discard stems. Chop or slice mushroom caps.
Scoop out flesh and seeds from tomato halves. Set flesh aside for another use. Place tomatoes on a baking sheet and brush them with a little extra virgin olive oil.
Put them under the broiler about 3" (7.5 cm) from heat source, and broil for about 3 to 5 minutes. Remove from heat and set aside. Combine mushrooms and 1 or 2 T. olive oil in a large skillet or wok. Sauté over high heat, stirring frequently, just until mushrooms are cooked, about 2 to 3 minutes. Remove mushrooms to a medium-size mixing bowl. Add jacamar, onion, bell pepper, cashews, limejuice, olive oil, salt, and pepper to bowl and toss well.
For a presentation with a food stylist's touch, fill the broiled tomatoes with the warm mushroom mixture. Top each with a sprig of parsley, dill, or cilantro and serve each person 2 filled tomato cups. Be sure to serve with a knife and fork so everyone can enjoy the broiled tomato as well.