From Too Many Chefs -

August 25, 2004
East Meets West Mushrooms and Chives

Mushrooms and Chives

"Let's see, I don't think I've made East Meets West Mushrooms and Chives in a long time."
"Really, is it good?"
"I don't know. I've never heard of it before."

This conversation took place when I was the only one home... OK, so this recipe really falls into the category of dishes-I-made-up- because-I-had-stuff-in-the-fridge- I-really-ought-to-use-because-I- went-to-the-trouble-of-going- to-the-farmer's-market- and-buying-the-produce- so-the-least- I-could-do- is-eat-it.

I purchased a bunch of herbs at the Chicago Green City Market a week or three ago and with proper storage methods I learned from Alton Brown (wash the herbs, dry them thoroughly, then wrap in a moist paper towel and put in a ziplock bag), the sage was still in good condition.

The chives, which I bought at the same time and gave the same treatment, were starting to droop juuuust a little. Also, a bit more than a package of white button mushrooms were calling out, "Use us! Don't let us rot in the fridge like that eggplant dice you had left over that you're never going to use!" Cheeky monkeys had me dead to rights on that one.

So I made something up to use all these ingredients. It's fast and easy and the end result was more than just credible, it was tasty. I will specifically buy the ingredients for the purpose of making this dish in the future.

East Meets West Mushrooms and Chives

1 teaspoon of olive oil (West)
12 fresh sage leaves (West)
10 oz. button mushrooms, stems trimmed and quartered with an X cut.
1 bundle of chives, about the diameter of a medium carrot, cut into 4-5" lengths, with flowers if possible
2 tablespoons soy sauce (East)
1 tablespoons rice vinegar (East)
1/2 teaspoon red pepper flakes (ummmm... East?)
salt and pepper to taste

Heat the oil in a large non-stick skillet over medium-high heat. When the oil is hot, drop the sage leaves into it and sautee until the leaves just begin to crisp up.

Add the chives and mushrooms. Stir to coat and to mix well. Sautee about four minutes.

Add the soy sauce, rice vinegar, and red pepper flakes. Mix well, salt and pepper to taste.

Sautee until chives are wilted but not limp and mushroom are mostly tender. This may take five to eight minutes. Serve immediately.

The sage and olive oil mix nicely with the rice wine vinegar and soy sauce. There's no clash of cultures as you might expect from such geographically diverse ingredients. Like Nixon and Mao, detente is reached.

Posted by Barrett in Maryland at August 25, 2004 7:04 AM | TrackBack

Sounds very good Barrett - I'll bet it would be lovely on rice...

Posted by Meg in Paris on August 25, 2004 at 9:17 AM

I thought that too, but I was too lazy to make the rice.

Posted by barrett on August 25, 2004 at 10:39 AM