Sautéed Shiitake Mushrooms

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.

• Prep: 10 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 276
• Protein: 7 g
• Carbs: 22 g
• Fat: 18 g

Ingredients

• 800 g shiitake mushroom ( sliced )
• 4 pc Garlic ( minced )
• 4 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 tbsp Sesame oil
• 6 tbsp soy sauce
• 2 tbsp rice wine
• 2 tsp Brown sugar
• 2 tsp Ginger powder
• 2 pinch Sichuan peppercorn ( crushed )
• 2 tsp Sesame seed optional
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Ingredient preparation

   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. Sauté over high heat

   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. Flavoring

   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. Glaze and reduce

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat quickly in a pan to maintain the texture.