Stir-Fried Shiitake Mushrooms with Shallots in Garlic Sauce

Serve these juicy morsels on their own as an appetizer, or atop a bed of baby spinach as a warm salad. Oyster or cremini mushrooms can replace half of the shiitake variety, if desired.

MAKES 4 SERVINGS

1 tablespoon peanut oil

1 pound fresh shiitake mushrooms, stemmed, left whole if medium, halved or quartered if large

1⁄2 cup chopped shallots or red onion

6 large cloves garlic, finely chopped

2 tablespoons water or broth, plus additional, if necessary

2 tablespoons reduced-sodium soy sauce

1 teaspoon light brown sugar

Salt and freshly ground black pepper, to taste

In a large nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and shallots and cook, stirring constantly, until mushrooms are softened, about 3 minutes. Add garlic and cook, stirring constantly, until mushrooms have released their liquid, about 2 minutes, adding water, if necessary, to prevent sticking. Reduce the heat to medium and add the soy sauce, sugar, salt, and pepper; cook, stirring constantly, 1 minute, or until liquid is slightly reduced. Serve warm.

{PER SERVING} Calories 87 • Protein 4g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 308mg

hancheng

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