Pan-Seared Shiitake Mushrooms With Shallots

Easy to make and tasty as all get-out, these savory shiitake mushrooms are sauteed with olive oil, sliced shallots, and garlic and seasoned with a squeeze of fresh lemon.

EQUIPMENT

• 10-12 inch saute pan

INGREDIENTS

• 14-16 ounces (450 g) fresh shiitake mushrooms

• 3 tablespoons (45 ml) extra virgin olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 2 tablespoons thinly sliced shallot about one small or half a medium-large shallot

• 1 garlic clove thinly sliced

• ½ lemon

• 2 tablespoons chopped parsley

INSTRUCTIONS

1. Remove the stems from the mushroom caps by pulling them off gently with your hands (save them to make mushroom or vegetable stock). Slice larger caps into thick slices that are about ½-inch wide, leaving any smaller ones whole if they're less than 1½-inches in diameter.

2. Place a 10-12-inch skillet over medium-high heat. Pour in one tablespoon of the olive oil and arrange half of the mushrooms in the pan in one layer. Sprinkle ½ teaspoon of of the kosher salt over them.

3. Cook for 3-5 minutes, without disturbing or stirring the mushrooms, until the mushrooms become golden brown on one side. This step helps develop a good sear. Scrape them into a bowl or large plate.

4. Place the pan back over the heat. Repeat the process with the remaining mushrooms, using another tablespoon of the olive oil and ½ teaspoon salt.

5. Add the first batch of mushrooms back to the pan along with the remaining tablespoon of olive oil. Stir in the shallot and garlic and cook until the garlic smells delicious and the shallot is softened, about 2 more minutes.
   

6. Remove the pan from the heat. Squeeze the lemon over the mushrooms and sprinkle with the parsley. Serve and enjoy!

NOTES

• Depending on the selection in your market, you can use 4-5 packages of shiitakes that are packed into in 3.5-ounce containers, or one-pound of bulk mushrooms.

• Mushrooms shrink quite a bit when cooked. Slicing the mushrooms into thicker pieces (or keeping small caps whole) helps retain their ideal toothsome texture.

• If you're not using coarse kosher salt, reduce the total amount of salt by half.

• The cooked mushrooms keep well up to 5 days refrigerated.