Shiitake with bacon and herbs

2 servings

Ingredients

Quantity Ingredient
½ pounds Fresh shiitake mushrooms
½ cup Chicken stock
¼ teaspoon Rosemary
1 slice Bacon (thick - 2 oz)
1 Stalk celery finely chopped
2 tablespoons Dry red or white wine or dry sherry
Salt and pepper
1 tablespoon 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

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