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)

1. In a medium bowl, cover the shiitakes with the boiling water and top with a heatproof plate to keep them submerged.
2. Let stand until they are softened, about 25 minutes.
3. Using a slotted spoon, transfer the shiitakes to a work surface and cut in half.
4. Reserve the soaking liquid.
5. In a large saucepan, heat the oil.
6. 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.
7. Stir in the shiitakes, garlic, star anise and five-spice.
8. Add the wine and simmer until evaporated, about 2 minutes.
9. Add the shiitake soaking liquid to the saucepan and bring to a boil.
10. Simmer over moderate heat, stirring occasionally, until the soaking liquid is slightly reduced, about 10 minutes.
11. Add the mustard greens and cook, stirring occasionally, until just tender, about 5 minutes.
12. Discard the star anise.
13. Season with salt and pepper.
14. 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)