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:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon peanut oil
  • 14 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)
  • 12 teaspoon salt
  • 14 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.

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