Sauté Of Winter Greens And Shiitake Mushrooms Recipes

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

SAUTEED GREENS N' SHROOMS

Steps:

• Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

SHIITAKE MUSHROOMS WITH GARLIC AND SHALLOTS ON GREENS

Steps:

• Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off.
• Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn.
• After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce.
• Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.

GARLIC SAUTEED SHIITAKE MUSHROOMS

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.