Spiced Shiitake Mushrooms

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Spiced Shiitake Mushrooms

 

1 pound small fresh shiitake mushrooms, preferably 1

1/2 inches in diameter

1/2 cup olive oil

3 garlic cloves, minced

1 tablespoon Asian sesame oil

1 tablespoon soy sauce

1 teaspoon fresh lemon juice

2 scallions, white part only, chopped

1/2 fresh jalapeno pepper, finely diced (optional)

coarse or kosher salt

freshly ground pepper

 

Remove stems from the shiitake mushrooms and wipe the

caps with a damp cloth. If the mushrooms are small,

leave them whole; if large, cut them into halves or

quarters.

Heat the olive oil in a large skillet. Add the garlic

and cook over high heat, stirring, until it is golden

2 to 3 minutes. Add the mushrooms and the sesame oil.

Stir well, cover and continue cooking over high heat

for 3 to 5 minutes, or until the mushrooms are tender.

Add the soy sauce, lemon juice, scallions, jalapeño

pepper, if using, and salt and pepper to taste. Cook

for 1 minute, or until the mushrooms have absorbed the

sauce. Remove from the heat.

Spoon the mushrooms and the sauce into a serving bowl.

Serve at room temperature or cold.

Note: After removing the mushrooms from the pan, save

any remaining oil for salad dressing or stir frying.

Serves 4 to 6.

 

 

 

 

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