Ginger Soy Shitakes, Rice and Sugar Snap Peas
Why we love it:
- 1 cup Basmati Rice (White)
- 11⁄2 cups Water
- 2 teaspoons Kosher Salt. (divided)
- 1 pound Shiitake Mushrooms (stems removed)
- 10 ounces Sugar Snap Peas (go with your available pack size, or if buying in bulk, 1 large handful per serving)
- 3 Tablespoons Unsalted Butter
- 1⁄4 cup Extra Virgin Olive Oil
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Sesame Oil
- 1 teaspoon Brown Sugar (or honey, or omit)
- 2 Tablespoons Fresh Ginger (minced, about 2 inches of the root)
- 2 cloves Garlic (minced)
Combine the rice, water and 1 teaspoon of salt in a medium pot with a tight fitting lid. Bring it to a boil, then stir well. Turn down the heat to the lowest possible setting and cover the pot. Steam for 18 minutes then turn off the heat and let it rest until serving.
If the ginger has a thin, moist looking skin, you can mince right through the skin. If its dry or woody, use a regular teaspoon to scrape it off before mincing.
In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger.
Remove the stems from the mushrooms, pull off with your fingers. Save those stems for stock! Slice the caps into ⅓” thick strips.
In a large non-stick pan, melt 1 Tablespoon of butter over medium heat. Add the mushrooms and saute for about 5 minutes, stirring often until they’re beginning to brown and soften. Add ½ teaspoon of salt.
Then, add sauce and cook for 5-6 additional minutes, occasionally tilt the pan and spoon the sauce from the sides on top of the mushrooms again to baste them. (You could add the peas at this time to the same pan, but depends on your preference.)
Meanwhile, de-string the peas if they need it. To tell, bite into one raw and if you can’t easily bite it in half it probably needs it. Also, if its has a stem end and maybe a little leaf, you definitely need to. Use a paring knife to nip the stem end and before cutting all the way through, pull back along the top, flat side of the pea and the string should peel back.
Heat 1 tablespoon of the butter over high heat in a large flat pan. When melted, add the peas and the remaining ½ teaspoon of salt. Stir occasionally and cook until bright green and tender, about 4 minutes.
When the mushrooms are cooked through, add the remaining 1 Tablespoon of butter to the pan and turn off the heat. Swirl it to melt the butter. Plate the rice and scatter peas on the side, Set mushrooms in the center and pour the sauce over top.