Recipe by Scoutie
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!
Top Review by Sydney Mike
I keep telling myself that I'm not one who likes cooked mushrooms (raw, yes, but otherwise . . .) & then I made this recipe especially for my other half who loves 'em! Well, I have to admit that made this way, & cooked for that short a time, the mushrooms were very tasty! Think I'll be keeping this recipe around to enjoy another time, thanks to you! [Made & reviewed in the Family Picks part of ZWT6]
- 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 See How It's Made
- 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.
- 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.
- 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.
- 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.