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Sautéed Shiitake Mushrooms

Serves : 2 people
Preparation : 20 minutes
Cooking : 20 minutes

Ingredients

Instructions

  • Quickly rinse the mushrooms under running water without letting them soak, trim off the dirty stems, and pat them dry with a kitchen towel.
  • Slice the shiitake mushrooms.
    Heat the oil in a wok or deep skillet, and add the mushrooms once the oil is hot.
    The Chef’s Tip
    You can test the oil by adding a small piece to see when it starts to sizzle.

  • Sauté the shiitake mushrooms over high heat, then reduce to medium heat, for 15 minutes, turning them regularly.
    The shiitake mushrooms must be cooked all the way through to avoid any risk of dermatitis, as Nielsen rightly pointed out in the comments below.

  • While the mushrooms are cooking, peel, de-germ, and mince the garlic.
    Rinse the cilantro, trim off the tough stems, and pat dry with a kitchen towel.
  • Add the minced garlic and soy sauce.
    Season with pepper, and sauté for another few minutes over high heat until all the liquid has evaporated and the mushrooms have turned a nice golden brown.
  • Once the dish is cooked, add the sesame oil and toss it once or twice to distribute it evenly.
  • Sprinkle with chopped cilantro and serve piping hot.

    • Notes

    This stir-fried shiitake dish can be enjoyed with a bowl of rice or udon soup, for example.