east-west mushrooms

This recipe calls for using Chinese black mushrooms, among others. Though similar in appearance, they are more robust and earthy tasting than the Japanese shiitake variety.

Makes 4 servings

2 oz Fresh button mushrooms
2 oz Chinese black mushrooms
2 Tbs Butter
2 Tbs Green onions, finely chopped
2 tsp Ginger, finely grated
1/2 lb Fresh portabello mushrooms, cut into 1/4-inch wide slices
2 Tbs Soy sauce
2 Tbs Fresh chives, chopped
1 Cup Half-and-half

Cut the stems from the button mushrooms. In a small bowl, soak the black mushrooms in warm water for 20 minutes. Squeeze any excess water from the black mushrooms, then trim off the stems and cut into large slices.

In a medium-size skillet, heat the butter and add the green onions, ginger and sliced portabello mushrooms. Stir-fry for 5 minutes.

Add the soy sauce, chives and half-and-half. Reduce heat and cook over a moderate heat for 10 minutes, or until the liquid has almost all evaporated. ]