Chef Siona Sammartino's Ginger and Garlic Shiitake Topping


by KING 5 HealthLink

Posted on March 29, 2013 at 7:35 PM

Updated Friday, Aug 16 at 8:51 PM

They've been used as a medicine for over 6,000 years in China and continue to be a symbol of longevity in Asia. Exotic and hearty, shiitake mushrooms are one of the world's healthiest foods. Chef Siona Sammartino of Bastyr University prepares ginger and garlic shiitake topping for this Healthy Dish.

Ginger and Garlic Shiitake Topping
By Chef Siona Sammartino of Bastyr University
Preparation time: 12 minutes
Yield: Approximately ¾ cup

Shitake mushrooms have a robust smoky flavor that pairs well with the strong flavors of ginger, garlic and tamari.  This tasty topping serves well over a piece of seared fish, roasted chicken, braised lentils, quinoa or brown rice.  My favorite pairing is with seared wild halibut over a bed of greens.  

½ pound fresh shiitake mushrooms (about 3 cups sliced)
1-2 tablespoons unrefined organic sesame oil
2 large cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons dry sherry wine
1½ tablespoons tamari
1 teaspoon honey
1-2 teaspoons golden balsamic vinegar
Optional garnish: chives, cilantro of fresh Italian parsley

Separate the stems from the shitake caps and reserve for stock or compost.  Thinly slice the caps and set aside.  Heat a 10-12-inch cast iron skillet on medium to medium-high heat then add oil and allow it to warm for about a minute.  Add mushrooms and brown for about 5-7 minutes, stirring frequently.
Turn the heat to medium and add the garlic and ginger and sweat for one minute, constantly stirring.  Add wine and scrape the bottom of the pan to deglaze and pick up any brown bits and sauté for an additional minute.
Mix tamari and honey and add to mushroom mixture.  Sauté for one more minute.  Turn off heat and finish with vinegar and optional herbs.
Copyright 2010, S. Sammartino, Original recipe