stir-fried shiitakes
- Categories
- New import
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh shiitake mushrooms |
| (see note) | |
| 4 tablespoons | Vegetable oil |
| 3 cloves | Garlic, thinly sliced |
| 3 | To 4 Tbs dry white wine |
| ½ cup | Loosely packed Italian |
| Parsley, fine chopped, but | |
| Discard Lower halves of | |
| Stems | |
| Kosher salt | |
| Freshly ground black pepper |
Discard mushroom stems, wipe mushrooms with damp paper towel and slice them thin. Heat wok or skillet add oil and heat well. Add garlic and stir-fry until golden over low heat remove garlic with slotted spoon and discard Add mushrooms and stir-fry over medium-high heat for 1 minute. Add wine and continue to stir until mushrooms are crisply tender, about 1 minute more. Stir in chopped parsley, and season to taste with salt and pepper. Makes 6 servings.
NOTE: You can prepare other mushrooms, such as chanterelles, oyster or regular mushrooms, this way.
Per serving: Calories 122 Fat 10g No cholesterol Sodium 361mg Percent calories from fat 68%
Source: "Helen Nash's Lower-Fat Losher Kitchen" Dallas Morning News 12/4/96 Typos by Bobbie Beers
Similar recipes
- Caribbean shiitake
- Creamed onions with shiitake mushrooms
- Flavored shiitake
- Leek shiitake soup
- Roasted potatoes and shiitake mushrooms
- Sauteed shiitake mushrooms
- Shallot and shiitake saute
- Shiitake and egg soup
- Shiitake japanese style
- Shiitake mushrooms
- Shiitake relish
- Shiitake saute
- Shiitake spaghettini
- Shiitake sticky rice
- Shiitake-barley bake
- Shiitakes & pasta
- Shiitakes and pasta
- Snow peas with shiitakes
- Stuffed shiitake mushrooms
- Tortellini with shiitake
Random recipe of the day
Follow us
