Unlock this content with a Rosendale Online subscription.
Get unlimited access to all of Rosendale Online.
Already a Rosendale Online member?
Log in
Duration:
24 hrs
Servings:
Level:
Advanced
There’s nothing quite like the earthy, rich umami of shiitake mushrooms—and this recipe transforms that flavor into something truly unexpected. Inspired by the classic sweet brittle, this savory interpretation combines shiitake mushrooms with crunchy peanuts for a unique textural contrast. Slowly dried in a food dehydrator, the mixture develops a deep, concentrated flavor and a perfectly crisp finish—an elegant twist on a familiar favorite.
Part 1:
Shiitake Brittle
Step 1
Slice the mushrooms. Reserve the stems for stock or another preparation.
Step 2
Add olive oil to a hot pan. Sauté the mushrooms and peanuts for 10 minutes until tender on medium-high heat.
Step 3
Add the truffle juice (you can also use Madeira or sherry wine as an alternative) to the pan to deglaze. Allow the mushrooms to cook for 10 more minutes. You will want to evaporate as much moisture from the mushrooms as possible.
Step 4
Pulse the mushroom and peanut mixture in a food processor to a coarse medium chop. Make sure the mixture is chopped finely enough to be spread over a Silpat.
Step 5
Spread mixture on Silpat and place in the dehydrator for about 8 hours at 150 degrees F.
Step 6
Once the brittle is dry, break into desired pieces and use as needed.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment