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 ton of new produce this morning at the market), I decided to make a shiitake and broccoli slaw stir-fry.
- 1 large shallot, minced
- ¾ pound shiitake mushrooms, quartered and stemmed
- 1 (12-ounce) package broccoli slaw
- 2 tablespoons ghee
- 2 garlic cloves, minced
- 1 anchovy fillets, packed in olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoons fish sauce
- 1 tablespoon of apple cider vinegar
I prepped the chopped shallots…
…and grabbed the broccoli slaw from the fridge.
I heated the ghee in my large cast iron skillet over medium high. Once the ghee 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!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).1