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Shiitake Mushroom Sauté with Asian Flavors

This is a tasty little combination that can be used on top of or alongside any Asian-inspired meat or fish entrée or mixed with shrimp or crabmeat to make a light and tangy starter. I love it with tuna, brushed with a little hoisin sauce, or with medallions of pork tenderloin.

Recipe information

  • Yield

    makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsStir-FryShiitake MushroomMushroomVegetableSideStarterDinnerLunchNut FreeVegetarianVeganDairy FreeEasySauteCookbooks
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