Shiitake With Bacon And Herbs Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh shiitake mushrooms,
-finely chopped,
1/2 cup: Chicken stock,
2 tbsp: Dry red or white wine,
1/4 tsp: Rosemary,
-or dry sherry,
1 slice: Bacon (thick, 2 oz)
Salt and pepper,
1 Stalk: celery,
1 tbsp: Parsley, chopped
Directions:
Separate stems from caps. Rinse stems and slice very thinly. Combine
stems in small saucepan with stock and rosemary. Simmer, covered,
until tender, about 10 minutes; do not drain. Meanwhile, clean caps
with a soft brush. Break caps into large bite-sized pieces or leave
whole, as desired.
Cook bacon in a 10-inch heavy skillet (preferably nonstick) over
medium-low heat until barely colored. Drain bacon on paper towels.
Pour off fat; return bacon to skillet. Add celery; increase heat to
medium and stir until softened, about 2 minutes. Add shiitake caps;
toss until barely softened, about 1 minute. Add stems and stock. cook
over medium-high heat until most of the liquid evaporates, about 5
minutes. Pour in wine or sherry, increase heat to high and toss until
the liquid has almost evaporated, about 1 minute. Season with salt
and pepper and sprinkle with parsley.
Note: this basic recipe serves as a prototype, to be modified as
desired; try substituting mushroom stock for wine, thyme for
rosemary, or adding garlic or shallots.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95
Source from luhu.jp
stems in small saucepan with stock and rosemary. Simmer, covered,
until tender, about 10 minutes; do not drain. Meanwhile, clean caps
with a soft brush. Break caps into large bite-sized pieces or leave
whole, as desired.
Cook bacon in a 10-inch heavy skillet (preferably nonstick) over
medium-low heat until barely colored. Drain bacon on paper towels.
Pour off fat; return bacon to skillet. Add celery; increase heat to
medium and stir until softened, about 2 minutes. Add shiitake caps;
toss until barely softened, about 1 minute. Add stems and stock. cook
over medium-high heat until most of the liquid evaporates, about 5
minutes. Pour in wine or sherry, increase heat to high and toss until
the liquid has almost evaporated, about 1 minute. Season with salt
and pepper and sprinkle with parsley.
Note: this basic recipe serves as a prototype, to be modified as
desired; try substituting mushroom stock for wine, thyme for
rosemary, or adding garlic or shallots.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95
Source from luhu.jp