Shiitake Mushrooms With Scallions
- Ready In:
- 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
- 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.
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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]