Pan Roasted Shiitakes and Millet

Shiitake mushrooms are millet are, to me, a perfect match.  I haven’t exactly thought about why, but maybe it’s that the earthiness of the mushrooms is complemented by the sweetness of the millet.  Maybe it’s the slight chewiness of the mushrooms against the softness of the millet.  Maybe it’s the colors.  Who cares, really, because they are delicious together.

Both components happen to be grown in Colorado, by the way, so this is a dish that can be done with 100% local produce for most, if not all, of the year.  If you use large, very mature mushrooms, you’ll need to remove the stems, but if you get the baby ones from the Farmers’ Market, you don’t even have to trim them.  Feel free to substitute other kinds of mushrooms if you like – this is also great with a mixed bag of exotic mushrooms.  FYI – the proper way to clean a mushroom is by wiping it with a damp paper towel.  Mushrooms are porous, so if you immerse them in water, they will get water-logged.  That said, for his recipe, I give them a quick rinse and throw them immediately onto the hot pan…

  • 1/2 lb baby shiitake mushrooms, roughly chopped
  • sea salt
  • 2 Tablespoons olive oil
  • 1 large shallot, minced
  • crushed red pepper flakes
  • 1 bunch leafy greens, chopped
  • 2 cups cooked millet (see this recipe for cooking instructions)
  • 2 Tablespoons good olive oil for finishing
  • Optional – a protein such as sprouted French lentils, roasted chickpeas, or grilled tempeh

Heat a large skillet over medium heat.  Give the shiitakes a quick rinse and put them into the hot pan.  Sprinkle with sea salt, cover, and leave them for about 4 minutes.  Move the mushrooms to the side and pour a little olive oil into the space you created.  Add the shallots and crushed red pepper flakes and cook until the shallots are soft, then add the chopped greens and sprinkle with salt.  Spread the cooked millet on top to keep some of that steam in and cook until the greens are wilted.  Turn off the heat, stir in the mushrooms, taste, then adjust seasonings.  Top with the protein of your choice and enjoy!

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