Stir-Fried Shiitake and Broccoli Slaw

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I went to the farmers’market this morning and bought some organic shiitake mushrooms from my favorite mushroom vendor, Far West Fungi.  The mushrooms are always super high quality, mostly organic, and keep for 1-2 weeks if I keep them in a paper bag in my fridge (on the shelf, not the crisper).  After rummaging through my fridge for old produce (I got a shitload of new produce this morning at the market), I decided to make a shiitake and broccoli slaw stir-fry.

Here’s what I assembled:

  •  2 tablespoons of Kerry Gold unsalted butter
  • 1 large shallot, minced
  • 1 -2 anchovy fillets, packed in olive oil
  • ¾ lb shiitake mushrooms, quartered and stemmed
  • 2 garlic cloves, minced
  • 1-2 tablespoons fish sauce
  • 1 tablespoon of apple cider vinegar
  • 1 package of broccoli slaw

 Here’s what I did:

I prepped the chopped shallots…

…the mushrooms…

…and grabbed the broccoli slaw from the fridge.

I heated the butter in my large cast iron skillet over medium high. 

Once the butter had melted, I added the shallots and sautéed until translucent.  Then, I added the garlic cloves and anchovies and mixed that around for ~30 seconds. 

I added the mushrooms to the skillet and seasoned everything with some salt and pepper.

After the liquid in the pan had evaporated and the mushrooms were browned in spots…

 

…I added the broccoli slaw and some fish sauce and apple cider vinegar to taste (around 1 tablespoon each).

Easy and yummy!


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