I found a pot of pea shoots at the farmer’s market. They are soft and delicate, with a slightly bitter flavor. The mushrooms and shallots are sweet and earthy. While the pea shoots are young and fresh, the mushrooms have an aged quality. The combination = balance.
About 6 ounces shitake mushrooms
1-2 shallots, depending on size
a few pinches sea salt
1 Tablespoon EVOO (Extra Virgin Olive Oil)
½ cup pea shoots
black pepper, to taste
Process Trim the shitake stems from the caps. Wash the shitake caps and the pea shoots, separately.
Slice the mushroom caps into ¼-inch-thick slivers.
Set aside. Peel the shallots and slice them into thin slivers.
Heat a cast iron or stainless steel skillet for about 30 seconds. Add the olive oil. Add the shallots. As they begin to wilt and sweat, add a pinch of sea salt. When the shallots are a golden brown color, add the mushrooms. Sauté the shallots and mushrooms together until both are softened and slightly browned.
Place in individual bowls and add black pepper to taste;
then top with fresh pea shoots.
©Nancy Wolfson-Moche 2013