Meaty mushrooms, shallots and tender greens are braised together in a fragrant Chinese broth in this hearty vegetarian dish.
Slideshow:More Recipes With Mushrooms
1/2 ounce small dried shiitake mushrooms
2 cups boiling water
1/4 cup extra-virgin olive oil
2 king oyster mushrooms or white button mushrooms (6 ounces), cut into 1-inch pieces
4 medium shallots, quartered lengthwise
Fine sea salt
2 garlic cloves, thinly sliced
1 whole star anise
1 teaspoon Chinese five-spice powder
1/2 cup dry rice wine or dry white wine
One 10-ounce bunch of mustard greens, stems discarded and leaves torn (4 cups)
How to Make It
In a medium bowl, cover the shiitakes with the boiling water and top with a heatproof plate to keep them submerged. Let stand until they are softened, about 25 minutes. Using a slotted spoon, transfer the shiitakes to a work surface and cut in half. Reserve the soaking liquid.
In a large saucepan, heat the oil. Add the king oyster mushrooms, shallots and a generous pinch of salt and cook over moderately high heat until just starting to soften, about 3 minutes. Stir in the shiitakes, garlic, star anise and five-spice. Add the wine and simmer until evaporated, about 2 minutes.
Add the shiitake soaking liquid to the saucepan and bring to a boil. Simmer over moderate heat, stirring occasionally, until the soaking liquid is slightly reduced, about 10 minutes. Add the mustard greens and cook, stirring occasionally, until just tender, about 5 minutes. Discard the star anise. Season with salt and pepper. Serve.
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