Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic

This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.

2 cups baby Shiitake mushrooms, washed and sliced in half if large
1 bunch pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola, vegetable or olive oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt

1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.

2. Add pea shoots and mushrooms and cook, tossing often, until pea stems are crisp-tender and leaves are just wilted and the mushrooms are soft and golden, about 1-2 minutes; season with salt and serve.

this week's recipes
summer splendor

farm & garden notes
hi, july

workshops & events
new classes!