SHIITAKE MUSHROOM SAUTé WITH ASIAN FLAVORS

Shiitake Mushroom Sauté with Asian Flavors image

Yield makes 4 servings

Number Of Ingredients 13

Previous Next

2 tablespoons canola oil
1/2 pound shiitake mushrooms, stemmed and sliced
1 teaspoon grated fresh ginger
1 garlic clove, minced
2 tablespoons ketjap manis (see p. 14), or 5 teaspoons soy sauce mixed with 1 teaspoon molasses
Juice of 1 medium lime (about 2 tablespoons)
1/2 teaspoon sambal oelek (red chile paste)
1 teaspoon sesame oil
1 small carrot, peeled and cut into matchsticks
1/2 medium red onion, thinly sliced
4 scallions, thinly sliced on the diagonal
1/2 bunch cilantro, cleaned and chopped, optional
Salt, optional

Steps:

Heat 1 tablespoon canola oil in a medium skillet over high heat until hot but not smoking. Add the mushrooms and stir, then lower the heat to medium-high and cook for 4-5 minutes. When the mushrooms are lightly browned and crisp, stir in the ginger and garlic and cook 1 more minute. Scrape the mushrooms into a bowl and stir in the ketjap manis, lime juice, sambal oelek, sesame oil, and remaining canola. Stir to combine, then add carrot, onion, scallions, and cilantro.
The sauté should be moist and well seasoned. Add a little salt, if desired, and adjust the flavor to taste with more sesame oil, ketjap manis, or sambal oelek. Serve warm or at room temperature.