Cheesy Zucchini and Shiitake Gratin

Cheesy Gratin will get more delicious with Shiitake. The Umami taste of cheese boosts by Guanylate of Shiitake. Furthermore, Shiitake has two kinds of aroma. The first one is you are smelling with your noses before eating Shitake. The second one is your feeling of aroma after eating. Shiitake has much power over the second aroma, so you feel the more strong aroma of other ingredients such as cheese. 

Ingredients (2 to 3 servings)

  • 5g Dried sliced Shiitake( cut or break into very small peaces)
  • 200g Zucchini, finely chopped
  • 2 Tbsp White wine
  • 1 Tbsp Butter
  • 50g Shredded cheese
  • 25g Grated parmesan cheese
  • 1.5 Tbsp Heavy cream


Place the dried shiitake mushroom in a bowl and cover with white wine. Soak for 15 minutes, reserve the liquid.
Put the butter, zucchini, drained and squeezed shiitake mushroom in a pan, set over low heat, and cook reducing moisture, until tender. Add all of shiitake soaking wine, shredded cheese, grated parmesancheese, heavy cream, and mix them well.
Preheat oven to 200℃. Pour mixture into baking pan, and bake for 15 to 20 minutes until golden brown.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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