shallot, shitake and shoots

December 6, 2013 • Nancy Wolfson-Moche

I found a pot of pea shoots at the farmer’s market. They are soft and delicate, with a slightly bitter flavor. The mushrooms and shallots are sweet and earthy. While the pea shoots are young and fresh, the mushrooms have an aged quality. The combination = balance.

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serves 4

INgredients

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About 6 ounces shitake mushrooms

1-2 shallots, depending on size

a few pinches sea salt

1 Tablespoon EVOO (Extra Virgin Olive Oil)

½ cup pea shoots

black pepper, to taste

Process  Trim the shitake stems from the caps.  Wash the shitake caps and the pea shoots, separately.

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Slice the mushroom caps into ¼-inch-thick slivers.

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Set aside. Peel the shallots and slice them into thin slivers.

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Heat a cast iron or stainless steel skillet for about 30 seconds. Add the olive oil. Add the shallots. As they begin to wilt and sweat, add a pinch of sea salt.  When the shallots are a golden brown color, add the mushrooms. Sauté the shallots and mushrooms together until both are softened and slightly browned.

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Place in individual bowls and add black pepper to taste;

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then top with fresh pea shoots.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

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