Sauteed Mushrooms with Pea Shoots

Sauteed Mushrooms with Pea Shoots

Sauteed Mushrooms with Pea Shoots
From Thomas Keller’s Ad Hoc at Home

Two holidays down, one to go.  New Year’s Eve – the night of great expectations.  Perhaps you’re blessedly 23 years old and planning to hit up some hotel party where you’ll drink until you can’t feel the cold at 2am when you traipse through the snow covered, cab-less Chicago streets.  Ah, those were the days.  Or perhaps you’re like us, living in that awkward chasm between alcohol-fueled all-nighters and infant-induced lack of sleep.  You could stay out all night, ringing in the new year with the wild ones, or….just maybe…perhaps somewhere there’s the option of sitting around at a friend’s condo in comfy clothes eating gourmet, homemade food?  Count me in.  Should you find yourself in our situation and in need of a fancy schmancy (but in reality easy) side dish, this is the one for you.  If you’re feeling extra schmancy, you could use the chanterelles recommended in Mr. Keller’s original recipe, but at $30 a pound, I felt just schmancy enough with a lowly shiitake/cremini mix.  Either way this one is sure to please a crowd of pinot-chugging, Lululemon-clad, late-20’s NYE revelers.  If what we do these days even counts as reveling…

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp shallots, finely chopped
  • 3 thyme sprigs
  • 8 oz seasonal mushrooms, wiped clean, stems trimmed (we used shiitakes and criminis)
  • salt, to taste
  • pepper, to taste
  • 1/4 – 1/2 cup stock (we used fish stock because that’s what we had; veggie/chicken/beef stock would all work)
  • 1 1/2 cups (2 oz) pea shoots
  • olive oil, to taste
  • fleur de sel, to taste (or just regular salt)

Preparation

  1. Melt butter in a medium saute pan over medium-high heat.  Add shallots and cook for 2-3 minutes, until tender.
  2. Add thyme and mushrooms and season with salt and pepper.  Cook for 5 minutes, stirring every so often, until mushrooms are almost tender.  As the mushroom water starts to burn off, begin adding stock, a tablespoon at a time.  Whenever the pan looks dry again, add more stock.  Continue cooking, adding stock as needed, until mushrooms are tender.
  3. Discard thyme sprigs.  Add pea shoots and stir just to wilt and incorporate, about 30 seconds.
  4. Serve, drizzled with olive oil and sprinkled with fleur de sel.

Serves 2-3.

Note: the white stuff in the picture is risotto that we served it over, along side a lovely piece of halibut.

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3 Responses to Sauteed Mushrooms with Pea Shoots

  1. Mary Ellen says:

    Sounds yummy Tera, will definitely make this one! I grew up in the PNW … Close to the Olympic Penninsula. We would go “mushrooming” and pick chanterelles. $30 a pound today, free for the picking then. Yikes!!

    • Honeymoon Kitchen says:

      Wow, super jealous! Growing up here in Chicago, pretty sure the only thing we ever picked was dandelions and crab apples…

  2. Tilly says:

    Thanks for sttnairg the ball rolling with this insight.

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