Every week at our local farmer’s market I splurge on a few ounces of locally grown shiitake mushrooms. It is generally my highlight purchase. (Though, basil gets me pretty excited too!)
For me, that is about as exotic as I have ever gotten. Does that mean I am incredibly boring in the kitchen? I hope not…
I wrestled with myself whether I should get them the first time. At $1/oz they are about the most expensive thing I get. But, I took the plunge and now a few ounces are part of my weekly farmer’s market trip.
I got so hooked that I got some from the store the other day. They ended up having approximately half the flavor, looked kind of terrible, and the texture was not nearly as fantastic. I did not expect the same quality (even though they cost a lot more) but it was still a let down. I was inwardly embarrassed thinking about those mushrooms I bought the next time I went to the farmer’s market.
I was not sure about getting them as they did not look as fresh and firm as I get at the farmer’s market. I should have known better, picking out quality foods is one of the most important step to having delicious meals. (The photo above is of very tasty shiitake mushrooms if you need a reference. I do not recommend buying them pre-sliced)
Usually, I make some sort of Asian mushroom soup where the broth is beyond packed with flavor, and then occasionally you get the bites of the chewy mushroom. But, the other day I actually bought a few more ounces than usual, and so I had enough to actually feature them in an entree.
Oh my. Why did I wait so long to try those delicious mushrooms?
Is it a bigger sign that I am incredibly boring that I am already looking forward to what I will try next after tomorrow’s trip? Actually…don’t answer that. I am going to feel all cool and “exotic” for trying shiitake mushrooms for the
first second third forth fifth sixth seventh time.
I have a feeling that shiitake mushrooms are probably old news to most people reading this but bear with me. The flavor…the texture…delicious.
Oh, and there are a few other ingredients too. Ones that pair well with…you know what.
- 2 tablespoons heat stable oil/fat
- 1 teaspoon toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 1 Tablespoon honey
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 jalapeno, chopped (seeded for mild with seeds for spice)
- 1 teaspoon Chinese five spice blend
- 2 tablespoons sesame seeds
- 5 oz shitake mushrooms, stems removed and sliced into ¼" slices
- 1 lb carrots, peeled and very thinly sliced on the bias
- 1½ lb boneless skinless chicken thighs (1" cubes)
- 3 tablespoons coconut aminos or water + ¾ teaspoon salt
- 1 T chopped chives
- ¼ cup loose cilantro
- Cooked rice for serving.
- These instructions are for making this in a skillet, if you have a wok that is a better vessel for this, but I am not sure about times.
- Preheat a skillet with the heat stable oil over medium low heat.
- Mix together the toasted sesame oil, fish sauce, and honey. Set aside.
- Add the ginger, garlic, jalapeno, Chinese five spice, and sesame seeds. Cook while stirring for about a minute.
- Turn the heat up to medium-medium/high. Add the mushrooms and carrots. Cook and stir for 3 minutes.
- Add the chicken. Cook for about two minutes then add the coconut aminos (or salt plus water) 1 tablespoon at a time, allowing it to mostly steam off in between adding each tablespoon. Stir the entire time. Once the chicken is cooked through add the honey mixture, and herbs. Add salt to taste if needed.
- Serve over rice.
Savoring Saturdays @ Raia’s Recipes
Gluten Free Wednesday @ The Gluten Free Homemaker
Fight Back Friday @ Food Renegade