At this time of year especially, we can’t ever have enough recipes for side dishes that are versatile, effortless and crowd-pleasers.
“Sauteed Shiitake Mushrooms with Sage” fits that bill perfectly.
It takes barely 10 minutes to make and goes well alongside everything from poultry to pork to beef.
Much more intense in taste that humdrum buttons, and with an almost deep oyster-like flavor, shiitakes have enough character to make this side dish a real winner.
But you wouldn’t expect any less from a four-star chef, would you?
Sauteed Shiitake Mushrooms with Sage
2 tablespoons canola oil
1 1/2 pounds shiitake mushroom caps, stems removed
Fine sea salt and freshly ground white pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons unsalted butter
1 shallot, finely diced
1 garlic clove, finely chopped
Heat 2 tablespoons of the canola oil in a large saute pan over high heat. When the oil is almost smoking, add shiitake mushrooms, season with salt and pepper, and saute until mushrooms begin to brown, about 5 minutes. Add sage, butter, shallots and garlic, then lower heat and cook until shallots are tender, about 5 minutes. Serve hot.
From “Avec Eric” by Eric Ripert
More: My Q&A with Eric Ripert