shallot, shitake and shoots

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.


serves 4



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