I begin this recipe with a disclosure/confession...it was so good, we ate it all (I only made enough for two to see if it would be a keeper or not). In addition, I forgot to take a picture of it; this means I will make it again soon and post a photo for you! It was really quick and delicious!
1 large cluster oyster mushrooms, sliced
4 shitake mushrooms, sliced
4 scallions chopped (save one for garnish at the end
1 large clove fresh garlic, minced
1/4 tsp hot sesame oil
some veggie broth
1 tbsp avocado oil
frozen wild shrimp for 2
Saute the mushrooms and scallions in avocado oil
Add some salt to taste
Deglaze with white wine twice
Create a hot spot and saute the minced garlic
Pull the garlic to the side with the mushrooms and scallions
Add the frozen shrimp to the hot spot and let it cook. It can be pretty frozen when you add it; wild shrimp tends to be smaller than farmed
Mix all together and add veggie broth. If you like your mixtures dry or wet, vary the amount appropriately.
Cover and simmer 10-15 mins.
Serve over pasta, rice, quinoa or like we did...over left over cauliflower mashed potatoes. It was delicious!