Simmered shiitake and sweet potato recipe

Name: Recette de shiitake et patates douces mijotées
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6
Ingredients: 6 donko (shiitake aux chapeaux épais) séchés, réhydratés 30 minutes dans de l'eau bouillante; 1 tête de bok choy de 150 g, les feuilles tirées vers l'extérieur; 600 g de patates douces grattées, non pelées; 50 cl de bouillon de volaille; 1 cuil. à café de sel; 1 cuil. à soupe de cha tsai (tige de moutarde dans une marinade chinoise) coupée en lamelles; 2 cuil. à soupe de persil italien ou frisé, ciselé

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Portion

6 portions

Preparation time

45 minutes

Cooking time

10 minutes

"This dish offers an interesting and delicious combination of flavors. The sweet potato enhances the taste of the shiitake; the chicken broth adds depth to the dish, while the cha tsai (mustard stem) spices it up."Author:

Nancy Singleton Hachisu

Image of Simmered shiitake and sweet potato recipe

Ingredients

6 dried donko (shiitake with thick caps), rehydrated for 30 minutes in boiling water
1 bok choy head, 150 g, leaves pulled outwards
600 g sweet potatoes, scraped, unpeeled
50 cl chicken stock
1 tsp. salt
1 tbsp. cha tsai (mustard stem in a Chinese marinade), cut into strips
2 tbsp. chopped Italian or curly parsley

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Instructions

Cut sweet potatoes into 2 cm-thick pieces.
Drain the mushrooms and reserve their soaking water. Cut off the stems and discard.
Cut the caps into 6 mm-thick pieces. Combine chicken stock and shiitake soaking water in a Dutch oven. Add mushrooms, bok choy stems and sweet potatoes. Season with salt and cha tsai.
Bring to a simmer over medium-high heat and cook for 7 minutes, until sweet potatoes are tender.
Add the bok choy leaves and cook for a further 1-2 minutes.
Transfer to a salad bowl and garnish with chopped parsley.

Dehydrated shiitake mushrooms ⋅ Matsuoka shiitake ⋅ 40g

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