Shitake Mushroom Saute

Just a fabulous meal!


Shitake mushrooms, shallots, onions, garlic and
celery, served with jasmine rice.

Recipe for two:

1/2 pound or more shitake mushrooms, wiped clean, stems removed and sliced
1 red onion, chopped
1 large shallot, sliced
4 cloves garlic, chopped
2 stalks celery, finely sliced
1/2 c swiss cheese
1/2 c red wine
salt and pepper
pinch cayenne
3 T olive oil
1 T butter

A couple of tips about mushrooms!  Never wash them!  Mushrooms are like little sponges and they soak up a lot of water, which will end up making a wet and tasteless meal.  Only wipe them clean with a towel.  Keep the stalks to make stock at another time.

First get the rice going, always use stock instead of water for tastier rice.

Using a heavy saute pan, add the oil and butter to the pan, and place over medium high heat.  When the it's really hot add the mushrooms, onions, shallots, garlic and celery.  Toss or stir to get everything coated with the oil and butter.

The mushrooms may soak up all the liquid, just keep moving the ingredients around.  When the mushrooms start to cook they will release some of it back to the pan.  If they don't add a little more oil.

Season with salt, pepper and cayenne.  When the veggies appear to be getting close to being done add the wine and reduce until all the liquid is gone.

Plate onto warm plates with the rice and sprinkle with cheese.

Bon Appetit!  Chef Hobbes