These exquisite mushrooms may be served as a first course or as part of a meal. You may even serve them on buttered toast. As they cook very fast, it is best to make this at the last minute.
12 fresh shiitake mushrooms
1/4 c olive oil
1 tsp whole brown mustard seeds
15 fresh basil leaves
1-2 garlic cloves, peeled and lightly crushed
1-2 tsp fresh lemon juice
salt (about 1/4 tsp)
freshly ground black pepper
Cut off mushroom stems and wipe the caps with a damp cloth. Put the oil in a large frying pan and set it over medium-high heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop (a matter of seconds) put in the basil leaves. Stir for a few seconds and then add the garlic. Stir until the garlic turns golden and then add the mushrooms. Stir the mushrooms around for 1-2 minutes, or until they soften and are just cooked through. Add the salt, black pepper, and lemon juice according to your taste. Toss to mix. Remove the garlic before serving, if desired.
Serves 2-3.
Taken from Madhur Jaffrey’s World Vegetarian.