Chinese-Style Braised Mushrooms and Mustard Greens
- 1/2 ounce small dried shiitake mushrooms
- 2 cups boiling water
- 1/4 cup extra-virgin olive oil
- 2 king oyster mushrooms or white button mushrooms (6 ounces), cut into 1-inch pieces
- 4 medium shallots, quartered lengthwise
- Fine sea salt
- Pepper
- 2 garlic cloves, thinly sliced
- 1 whole star anise
- 1 teaspoon Chinese five-spice powder
- 1/2 cup dry rice wine or dry white wine
- One 10-ounce bunch of mustard greens, stems discarded and leaves torn (4 cups)
- In a medium bowl, cover the shiitakes with the boiling water and top with a heatproof plate to keep them submerged.
- Let stand until they are softened, about 25 minutes.
- Using a slotted spoon, transfer the shiitakes to a work surface and cut in half.
- Reserve the soaking liquid.
- In a large saucepan, heat the oil.
- Add the king oyster mushrooms, shallots and a generous pinch of salt and cook over moderately high heat until just starting to soften, about 3 minutes.
- Stir in the shiitakes, garlic, star anise and five-spice.
- Add the wine and simmer until evaporated, about 2 minutes.
- Add the shiitake soaking liquid to the saucepan and bring to a boil.
- Simmer over moderate heat, stirring occasionally, until the soaking liquid is slightly reduced, about 10 minutes.
- Add the mustard greens and cook, stirring occasionally, until just tender, about 5 minutes.
- Discard the star anise.
- Season with salt and pepper.
- Serve.
shiitake mushrooms, boiling water, extravirgin olive oil, king oyster mushrooms, shallots, salt, pepper, garlic, star anise, rice wine, mustard greens
Taken from www.foodandwine.com/recipes/chinese-style-braised-mushrooms-and-mustard-greens (may not work)