Sautéed Shiitake Mushrooms
Ingredients
- 800 gshiitake mushroom (sliced)
- 4 pcGarlic (minced)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 4 tbspSesame oil
- 6 tbspsoy sauce
- 2 tbsprice wine
- 2 tspBrown sugar
- 2 tspGinger powder
- 2 pinchSichuan peppercorn (crushed)
- 2 tspSesame seed
- 20 gFresh ginger (peeled and finely minced)
Method
Fleshy shiitakes that have released their moisture to soak up a brown, syrupy sauce. The aroma of toasted sesame oil and Sichuan pepper tingles the nose.
- 1
Remove the woody stems from the shiitakes. Slice the caps into 5mm thick strips. Mince the garlic, peel and mince the fresh ginger, and slice the spring onions, separating the white and green parts.
- 2
Heat the sesame oil in a wok or large skillet. When it smokes slightly, add the mushrooms. Let them brown without stirring for 2 minutes to get a golden crust.
- 3
Add the garlic, fresh ginger, the white parts of the spring onions, and the ginger powder. Sauté vigorously. The aroma of the aromatics should be released without burning.
- 4
Deglaze with the rice wine and soy sauce. Add the sugar and Sichuan pepper. Let it boil until the sauce coats the mushrooms and becomes glossy. Finish with the green parts of the onions and the sesame seeds.
Frequently asked questions
How do you get this dish right?
- Never wash shiitakes in water; they soak it up like sponges. Use a damp cloth instead.
- The wok must be searing hot before adding the mushrooms to caramelize the sugars instantly.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat quickly in a pan to maintain the texture.
