Sauteed Fresh Shitake Mushrooms from China

[eatingwitheddie]

Sauteed Fresh Shitake Mushrooms from China

I contributed these mushrooms to the eGullet bread event last Sunday and have had a number of requests for the recipe. Here it is.

• 3 lb fresh shitake mushrooms
  
• 3 T olive oil
  
• salt
  
• black and white pepper
  
• 1/4 c minced scallion tops (green part) or parsley
  

Prepare ahead:

Trim away and discard the mushroom stems (they are good for stock), then clean them by wiping with a damp cloth or if they are very dirty, briefly swishing them in a basin of cold water. Dry the mushroom caps if necessary, then cut into coarse shreds.

To cook:

Put 2-3 tablespoons of olive oil in a preheated saucepan large enough to hold all the mushrooms. Add the shallots and cook for a minute without browning. Add the mushrooms and a little salt and cook over fairly high heat, stirring from time to time to prevent sticking. After a couple of minutes the mushrooms will start to give off liquid, wilt, and decrease in volume. At this point increase the heat and boil down the liquid until it has completely evaporated and the mushrooms have a concentrated flavor. This will take about 5-10 minutes depending upon your stove, the pan you’re using, and how much liquid is thrown off. Next, adjust the seasonings, the mushrooms will be bland without enough salt and pepper, and at the last minute toss in the scallions or parsley.

Note: The quality of this dish is really all based on the terrific quality of the mushrooms. These fresh shitakes from China, known as ‘hwa goo’ or flower mushroom in English, are only available at a few Chinese specialty vegetable shops in NYC’s Chinatowns. In Manhattan I have bought them at a few different street vendors at the corner of Grand and Forsyth/Chrystie Sts.

Keywords: Side, Chinese, Easy, Vegetables

( RG116 )