Shiitake Mushrooms With Scallions

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!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.