Italian-style Bok Choy with Mushrooms gives a Mediterranean character to a vegetable pairing very common and popular in Chinese cookery.
Bok Choy comes to from Asia and the pairing of the vegetable with Mushrooms is very common in Chinese cooking. I have previously posted my recipe for Shanghai Bok Choy with Mushrooms, which has a very definitely Asian character, but the dish pictured above is very Italian in spirit, being prepared with Butter, Garlic and White Wine.
The Recipe Card below calls for the two small Bok Choy. Before using them in the recipe, you should prepare them by blanching. Just drop the Bok Choy in boiling salted water for about a minute or so and then plunge them into cold water to preserve the bright green color. Here, you can see them after being drained, squeezed of excess water, and sliced into sections ready for use.
The Mushroom Mix can really be any Mushrooms you like. For this particular dish, I purchased a pre-packaged mix of White Buttons, Crimini, and Oyster Mushrooms. Had I any on hand, I might also have included some reconstituted dried Porcini for an additional umami boost.
First, melt the butter over moderate heat and add the mushrooms along with a pinch of salt and very liberal grindings of pepper (mushrooms really like quite a bit). Stir to coat the mushrooms with butter (you may wish to add a little more as these little buggers really suck it up) and then cover the pan so that the mushrooms quickly throw off their liquid.
After 10 minutes or so, remove the cover from the pan and continue to sauté the mushrooms until they start to take on a golden color and have a few crispy edges here and there. Now, add the garlic, stir for a few seconds until the garlic starts to become translucent and add the wine.
As soon as the wine has all but evaporated, toss in the greens and stir-fry until all is heated through then serve immediately. This dish is meant to be a side dish as part of an Italian meal and this particular batch was served with Chicken Breast stuffed with Prosciutto and Asiago, and rice cooked in chicken stock with saffron, parsley and shredded Romano cheese.
Your Recipe Card:
Italian-style Bok Choy with Mushrooms
- 2 small Bok Choy;
- 2 cups mixed mushrooms;
- 2 large cloves of Garlic sliced thinly;
- 4 tbsp. Butter;
- 4 tbsp. White Wine;
- Salt and Pepper;
- Blanch the Bok Choy, squeeze it of excess water, and slice it crosswise into sections.
- Pan-fry the Mushrooms in butter until they give up their water, then season liberally with Pepper and continue cooking until they are nicely browned.
- Add the Garlic and pan-fry until it turns translucent, then add the Wine.
- When the Wine is almost evaporated, add the Bok Choy and cook until just heated through.
- Serve immediately.