8ozfresh mushroomssuch as pheasant back, or another widely available, mild mushroom
2Tablespoonssoy sauce
2Tablespoonsapple cider or rice wine vinegar
Good pinch of crushed red pepper flakesoptional
2Tablespoonsgheelard, or cooking oil
Fresh sliced herbslike cilantro, culantro, mint, or basil, to taste (a small handful)
1ozsliced spring onionsgreen garlic, or similar
Instructions
Cut the burdock on the diagonal into ¼ inch rounds, then stack the rounds up and cut into ¼ inch matchsticks.
Slice the mushrooms into ¼ inch thick slices.
Put the julienne burdock into a pot, cover with water, bring to a boil and cook for 5 minutes, then drain completely and reserve. In a wide skillet, like a 12 inch cast iron, heat the ghee or other fat, then add the burdock and mushrooms and cook until the mushrooms are wilted and cooked.
Add the garlic and saute for a few minutes more, then add the soy sauce, chili if using and vinegar, cook down, tossing to distribute the flavors.
Taste, adjust the seasoning as needed for chili and salt, then toss in the onions and herbs, fry for a minute more and serve hot.
Notes
I prefer ghee or lard here since the flavor is great with mushrooms, but if left to cool it can taste a bit dry. If you want to serve this as a room temp salad, use oil--sesame oil is great.