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Sautéed
Shitake Mushroom with Garlic and Shallots on Mixed Lettuce
From
Chef Jimmy Sneed adapted by StarChefs
Yield:
6
Portions
Ingredients:
- 2
lbs. Fresh Shiitake Mushrooms
- 2
Cloves Fresh Garlic, peeled and finely diced
- 2
Fresh Shallots, peeled and finely diced
- 2
oz. Unsalted Butter, cubed
- Sea
Salt
- Freshly
Ground Black Pepper
- Extra
Virgin Olive Oil
- 1
oz. Stock, chicken or fish
- 1
Tbs. Aged Sherry Vinegar
- 3
Tbs. Extra Virgin Olive Oil
- Salt
& Pepper
- Diced
Tomatoes
- Baby
Mixed Lettuces
Method:
Remove
the stems from the mushrooms and discard. Slice the caps into
1/8 inch slices. Shiitakes are generally very clean and may
need only a slight brushing off. Heat a heavy pan till very
hot, cast iron if possible and add 1/4 inch of the olive oil.
Add the mushrooms and cook for 15 seconds. Salt and pepper
to taste while they are cooking. Add the garlic and shallots
but keep stirring the mushroom so that the garlic and shallots
do not color or burn.
After
1 minute add the stock and then the cold butter. Swirl the
pan to allow the liquid to absorb the butter. This will thicken
the sauce. Pour vinegar in a mixing bowl, add salt and pepper.
Whisk in olive oil and adjust to taste. Toss babymixedlettuces
in vinaigrette, arrange on plate. Place on top of mixed lettuces
a portion of shiitakes. Arrange the diced tomatoes around
the shiitake mushrooms.
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