Spice up shiitakes with monastery recipe

Shiitake mushrooms lend a meaty flavor to this saute that includes cabbage and chili sauce.

Chili paste with garlic is easy to find at the grocery store (Huy Fong is by far the most common brand), but Father Joe Tedesco of mushroom powerhouse Mepkin Abbey suggests home cooks try making their own from high-quality chili powder, minced garlic and hot sauce.


1-1/2 teaspoons cornstarch

1 teaspoon water

1 tablespoon chili paste with garlic

3 tablespoons soy sauce

1/4 cup rice wine, dry sherry or dry white wine

1 teaspoon sugar

2 pounds of cabbage

2 tablespoons vegetable oil

4 cups sliced shiitake mushrooms

2 scallions, thinly sliced


Stir the cornstarch and water together in a small bowl. Stir in the chili paste, soy sauce, wine and sugar; set aside. Chop the cabbage into nice pieces. You need about 8 cups.Heat the oil over medium heat. Add the mushrooms and stir-fry until brown and juicy, about 5 minutes. Raise the heat and add cabbage. Continue to stir-fry the vegetables, occasionally tossing with a spoon or spatula, until tender. Beware of overcooking.Stir the sauce once more and pour into the stir-fry mix. Sprinkle with scallions, then toss for a few seconds until the sauce thickens. You may serve this dish as is or over rice.