Spiced Shiitake Mushrooms

Total Time:
35 min
20 min
15 min

4 to 6 servings

  • 1 pound small fresh Shiitake mushrooms, preferably 1 to 1 1/2 inches in diameter
  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lemon juice
  • 2 scallions, white part only, chopped
  • 12 fresh jalapeno pepper, finely diced (optional)
  • Coarse or kosher salt
  • Freshly ground pepper
  • Remove the stems from the Shiitake mushrooms and wipe the caps with a damp cloth. If the mushrooms are small, leave them whole; if large, cut them into halves or quarters. Heat the olive oil in a large skillet. Add the garlic and cook over high heat, stirring, until it is golden, 2 to 3 minutes. Add the mushrooms and the sesame oil. Stir well, cover and continue cooking over high heat for 3 to 5 minutes, or until the mushrooms are tender. Add the soy sauce, lemon juice, scallions, jalapeno pepper, if using, and salt and pepper to taste. Cook for 1 minute, or until the mushrooms have absorbed the sauce. Remove from the heat. Spoon the mushrooms and the sauce into a serving bowl. Serve at room temperature or cold. Variation: You can also broil the mushrooms. In a large bowl, mix them with the olive oil, garlic, sesame oil, soy sauce, lemon juice, scallions and jalapeno pepper, if using. Place them, gill sides up, on a shallow pan, pour any leftover marinade over them and broil for 2 to 3 minutes, or until they are soft.

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