Wednesday, August 1, 2007
Here’s a quick mid week recipe! I did this last week for some clients and I was surprised by how amazingly light and delicious it turned out.
3 Tbsp Sesame Oil
Pinch Red Pepper Flakes
1 pint Shiitake Mushrooms, sliced
1 Shallot, minced
1 Tbsp fresh Cilantro, minced
1 Tbsp Rice Wine Vinegar
1 Scallion, sliced
1 tsp Salt
½ tsp Black Pepper
Heat Sesame Oil and Red Pepper Flakes in a small sauté pan. When the oil is hot, add the mushroom. Sauté until the mushrooms start to brown slightly. Add the shallots and sauté until they soften.
Remove the pan from heat. Add Cilantro, Vinegar, Scallion and seasoning.
So…take a quick look through the ingredients list. Anyone who is reading this blog probably knows about my relationship with cilantro. In the past we haven’t gotten along all that entirely well. Not that I’m officially saying that we are now best buddies, but I think it might be growing on me. As my dad would say, “Everything in moderation”.
I served the salsa over a seared tenderloin filet, but I can only imagine how it would be with a little extra sauce and served over those infamous Shirataki Noodles! Also, you can get sesame oil in the Asian section of your local grocery store. It's a great alternative to Olive Oil when you are doing a stir fry.
And yes, this picture was taken at an impromptu food photo shoot at my client’s house. Thanks for your help AL!
This recipe was adapted from Cat Cora’s “Cooking from the Hip”.