Shiitake with green onions in smoked oil
4 servings
60 minutes
Shiitake mushrooms with green onions in smoked oil is a gourmet dish that combines the tender texture of mushrooms with rich, smoky notes of bacon and the zesty freshness of green onions. This recipe, inspired by European cuisine, reveals the richness of flavors from simple ingredients harmoniously combined. Shiitake mushrooms, with their naturally meaty structure, absorb the aroma of smoked fat while garlic and onion add subtle spice. The broth makes the dish juicy, allowing each element to fully express itself. Served warm, sliced thinly and drizzled with fragrant wok sauce, it is a wonderful option both as a standalone dish and as an addition to the main menu. It pairs perfectly with crispy bread or light vegetable sides, offering gourmets delight in every bite.
1
Cut off the stems of the mushrooms.
2
Heat the wok on high heat, then add peanut oil, spreading it over the surface and heating until smoke appears. Add medium-sized pieces of bacon and fry until crispy. Use a slotted spoon to transfer to a paper towel and save for another dish.
- Peanut oil: 1 tablespoon
- Smoked bacon: 130 g
3
In the wok with oil, add finely chopped green onions (only the white and light green parts) and thinly sliced garlic. Sauté for a minute. Then pour in the broth on the sides, season with salt and pepper, and bring to a boil.
- Spring onion with bulb: 12 pieces
- Garlic: 4 cloves
- Chicken broth: 2 glasss
- Salt: 0.5 teaspoon
- Ground white pepper: 0.3 teaspoon
4
Add the mushroom caps, reduce the heat, and cook uncovered for about 5 minutes until soft, stirring occasionally.
- Shiitake mushrooms: 500 g
5
Transfer to a cutting board, let it cool slightly, and slice into thin pieces. Place in a bowl and drizzle with wok sauce.
