Garlic Shitake Mushrooms

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Garlic Shitake Mushrooms

 

1 lb. small fresh shiitake mushrooms, preferably 1

to 1 1/2 inches in diameter

1/2 cup olive oil

3 garlic cloves, minced

 

1 tbsp. sesame oil

1 tbsp. soy sauce

1 tsp. fresh lemon juice

2

scallions, white part only, chopped

1 fresh jalapeno pepper, finely diced,

optional

coarse or kosher salt

freshly ground pepper

 

Remove the 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, jalapeno 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. Variation: You can also broil

the mushrooms. In a large bowl, mix them with the olive oil, garlic, sesame oil,

soy sauce, lemon juice, scallions and jalapeno pepper, if using. Place them,

grill sides up, on a shallow pan, pour any leftover marinade over them and broil

for 2 to 3 minutes, or until they are soft. Yields 4 to 6 servings.

 

 

 

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