Makes 2 first course servings.
I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.
8 large shiitake mushrooms, about ½ pound
3-4 tablespoons extra-virgin olive oil
2 scallions including the green part, thinly sliced.
3 cloves garlic, finely chopped
3-4 tablespoons dry white wine
¾ cup loosely packed flat leaf parsley, coarsely chopped
Freshly ground black pepper
Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly.
Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes.
Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly).
Add the parsley and season to taste with salt and pepper.