Spicy Black Mushroom Saute

Sautés offer a wide variety of meal options for vegetarians who like to vary the same recipe with different ingredients. This Asian-inspired recipe blends the exotic texture of the Chinese black fungus mushroom, also known as cloud ear or wood ear, with the tart flavor of Granny Smith apples for a sauté that is as hearty as it is light and flavorful.

Spicy Black Mushroom Sauté

Prep Time: 20 minutes

Cooking Time: 20 minutes

Makes 6 – 8 servings

Ingredients:

4 cups dried black fungus (also known as cloud ear or wood ear)

1 onion, thinly sliced

1 yellow pepper, thinly sliced

1 cup carrots, thinly sliced

1 Granny Smith apple, thinly sliced

½ cup apple cider

½ tsp apple cider vinegar

½ cup cilantro, chopped

A dash of lime juice

A pinch of red pepper flakes

Olive oil

 

Directions:

1 – Heat enough olive oil to coat the bottom of a skillet over medium heat, adding a pinch of red pepper flakes.

2 – Add the onions, carrots, apples, and peppers, along with the apple cider and sauté over medium heat.

3 – Once onions are brown, add the mushrooms and cilantro.

4 – Sauté until the mushrooms are soft, using salt, pepper and lemon juice to taste.

 

 

Andy is an avid foodie and writer, eating his way around the Washington DC area. He can be reached at andrewjack.fletcher@gmail.com or on Twitter at @FreeTheFoodie.

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