Speedy, Simple Sides Part I: The Mushrooms

Spectacular shiitakes that take practically no time to cook.

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

(Serves 4)

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

More: My After-Thanksgiving Chinese Rice Porridge

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