Photo by Getty Images/Elena_Danileiko
When you slice each mushroom into thin strips, the caramelizing heat has more surfaces to hit. Yields about 2 cups.
- 1 pound shiitake mushrooms, stems removed, caps cleaned and dried well, divided
- 1 tablespoon plus 2 teaspoons grapeseed or canola oil, divided
- 1/2 teaspoon coarse kosher salt, divided
- Freshly ground black pepper, to taste
- Cut shiitake caps into 1/8-inch-wide slices.
- Place a large skillet over high heat for 30 seconds. Once hot, add 1 tablespoon oil, half the mushrooms, and 1/4 teaspoon salt. Stir to coat.
- Reduce the heat to medium. Let the mushrooms cook for 2 minutes, undisturbed, so the ones on the bottom begin to brown. Use a spatula to release any stuck pieces, and to stir, giving the paler pieces on top a chance to sear. As they cook, the mushrooms will release, then reabsorb, their own juices. Continue to cook for another 2 to 3 minutes, or until all the pieces are brown and begin to crisp at the edges, stirring and scraping only as needed to prevent any from burning. If they begin to burn, add a few additional drops of oil to the pan, scrape any pieces stuck to the bottom, and reduce the heat.
- Transfer the cooked mushrooms to a bowl.
- Increase the heat to high for 30 seconds, and then add the remaining oil, remaining mushrooms, and remaining salt. Repeat the cooking process. The second batch of mushrooms will take less time to cook.
- Combine both batches of mushrooms, and season with pepper and additional salt, if needed. Serve warm, or store in a covered container in the refrigerator for up to 1 week. These mushrooms won’t freeze well.
Discover more delicious recipes in Recipe-Ready Refrigerator Staples.
Ronna Welsh is the owner of Purple Kale Kitchenworks, a cooking school in New York, where she teaches simple yet creative cooking strategies. These recipes are printed with permission from her book The Nimble Cook (Houghton Mifflin Harcourt).