Shiitake Mushrooms With Scallions |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a wonderful side dish with either Asian food or a nice grilled steak. If you can't find shiitake shrooms, baby portabellas work fine as well. This recipe comes from Gourmet magazine, April, 2003 issue. Hope you enjoy! Ingredients:
1 tablespoon peanut oil |
1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces |
12 scallions, crushed with side of a heavy knife and coarsely chopped (white and pale green parts only) |
4 large garlic cloves, thinly sliced |
2 cups reduced-sodium chicken broth (16 fl oz) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb fresh shiitake mushroom, stems discarded |
Directions:
1. Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
2. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
3. Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
4. Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.
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