Speedy, Simple Sides Part I: The Mushrooms
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.
And it’s from suave Chef Eric Ripert of New York’s renowned Le Bernardin. It’s from his new cookbook, “Avec Eric” (Wiley), a companion to his similarly named, intelligent PBS cooking show.
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
Tomorrow: “Speedy, Simple Sides Part II: The Green Beans
More: My Q&A with Eric Ripert
More: My Thanksgiving Chinese Sticky Rice
A beautiful way of preparing those very flavorful mushrooms!
This pictures simply speaks to me. It’s simply gorgeous and the dish in it looks absolutely fantastic.
simple is the hardest to do!
I like parsley with mushrooms.
Oh my gosh these look outstanding. I mean really outstanding. I love sauteed mushrooms of all sorts, but these look just spectacular.
Yum! The color on those is absolutely gorgeous and makes them look slow cooked.
Good idea. I never think of mushrooms as a starring member of a dish.
a perfect side indeed, I love serving mushrooms, so earthy and they compliment any dish..yummy recipe, I need to check my pbs station for Eric’s show..thanks for stopping by, happy thanksgiving!!
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I dunno why I never made mushrooms for Thanksgiving. This is a very easy recipe to whip up in minutes.
I think I can safely say that is this the most gorgeous dish of mushrooms I’ve ever seen! (And I’ve seen my share, lol!) The pairing with sage sounds amazing!
As much as the Chinese in me loves dried shiitake mushrooms (especially the convenience), I must say the delicate fresh flavor of the fresh ones are really wonderful. Love this simple fast dish!
Definite gives a Chinese feel to the Thanksgiving table. 😉
Beautiful dish! I may just have to add it to the menu… 🙂
That picture makes my mouth water! I love mushrooms and could eat them alongside just about anything. These look and sound fantastic.
You’ve done those mushrooms so beautifully, I could eat mushrooms on top of anything.
This is the kind of recipe I love love love. Need to get sage and I am ready to try this. Seems to match well with my easy cabbage dish recently – both minimal-ingredient and minimal-effort but deliciousness to the max! 😀
Mushrooms!!! Earthy, meaty and delicious. Pure umami. Side dish? Give me a bowl of brown rice and “dinner is served”. I love Ripert and Avec Eric… do you think a bit of Bourdain has rubbed off on him? 😉 How did I miss the Food Gal interview? Very entertaining. Ciao!
Yum! I have to start buying sage more. It keeps popping up in all these fabulous recipes. This side dish looks simple and delicious, my favorite combo.
This is a terrific side dish! I like the addition of sage to the mushrooms.
Ooh he is Anthony Bourdain’s best friend. I had no idea he was a silver fox like him too! 🙂 And I’m forever trying to find good, tasty sides so thankyou!
swoon. ripert is the redemption of the french in my eyes. 🙂
For me, this could be the main. Sides – do no justice to these beautiful mushrooms!
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LOVE LOVE LOVE mushrooms. Superb side dish.
I added my spin to it and replaced the sage with parsley. It tasted great! Cheers 🙂
Mira: Parsley would be dynamite in this dish — as would many other herbs. So glad you loved the dish.
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