Oh Shiitake Mushrooms Recipes

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SAUTEED SHIITAKE MUSHROOMS

I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without going to a specialist. To me, they are invaluable, and prepared this simple, traditional way, they are spectacular. If you do happen to have some chanterelle, morel, or other wild mushrooms on hand, this is an excellent way to cook them.

Yield makes 4 servings

Number Of Ingredients 5



Sauteed Shiitake Mushrooms image

Steps:

  • Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
  • Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.

1/4 cup extra virgin olive oil
1 pound shiitake mushrooms, trimmed of their stems (which can be reserved for stock but are too tough to eat) and sliced
Salt and freshly ground black pepper
1 teaspoon minced garlic or 2 tablespoons chopped shallot
Chopped fresh parsley for garnish (optional)

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