Stir-Fried Shiitake Mushrooms with Shallots in Garlic Sauce
1 min readServe 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
