Mei-Quin Braised with Bacon, Onion, and Oyster Mushroom

Since the main components of this dish are large, this is a knife and fork dish. It can serve as a base for something larger like fish, or you can use it as a side. Add some slices of pork and some noodles and it can be a one-pot full meal.

INGREDIENTS:

4-6 heads mei-quin, halved lengthwise (trim root end but keep intact to hold halves together)

3-4 strips thick cut bacon, cut ¼-inch across, cooked crisp, fat and bacon reserved separately

1 medium-small white or yellow onion (use a spring onion if possible), cut Lyonnais 1/8^th inch thick

4-5 scallions, whites and greens separated, whites sliced 1-inch diagonal x 1/8^th inch, and greens shaved thinly 2-inches

1 large clove garlic, minced

½ pound King Oyster mushrooms, quartered lengthwise and scored in a crosshatch -OR- ½ pound oyster mushrooms in clusters, clusters broken down to smaller groups but still partly intact

½ cup dry white wine

1 cup light vegetable stock

3 sprigs fresh thyme

Salt and pepper to taste

Neutral flavored oil as needed

METHOD:

Heat a large sauté pan with a tight lid over medium-high heat. When hot, film with oil and a teaspoon of bacon fat. When shivering, add the mei-quin, cut sides down and sauté until colored. Flip and cook a couple minutes to add a little flavor. Remove from the pan and set aside.

If needed, add a little oil and fat to the pan. Season the mushrooms and add to the hot oil/fat cut sides down. If using oyster mushroom clusters, add to the pan and flatten a little with a spatula. Cook each side until colored and lovely golden. Pull form the pan and place on paper toweling and allow to drain.

Again, if needed, add oil. Add the onions and sauté until limp and clear. Add the whites of the scallions and toss to mix in.

Make a well in the pan center and add the garlic and thyme branches. Sauté until just fragrant, then add the white wine. Cook until reduced by 80%. Add the stock and bring to a simmer.

Add the mushrooms, then put the mei-quin, cut surfaces facing up, on top of the mushrooms. Put the top on the pan and braise for 5-10 minutes, until the mei-quin turns translucent celadon and the mushrooms are hot and cooked through. When the ingredients are tender, add the scallion tops and cooked bacon and toss to combine.

Transfer contents of the pan to a platter and cook any remaining liquid down to a thicker consistency. Pour over the dish and serve.

Chef’s Notes: If you wanted to add color and textural variety, try adding carrot. Cut into thin coins, or use a peeler to shave long wide strips and add them with the onions. You could go a little crazy and use a Parisian baller to make little pea sized carrots balls. Blanch before starting and then sauté with the onions.

Serves: 4

Source: Chef Andrew E Cohen