Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mock Eel (Shiitake Mushrooms)

IFH Note: This dish is locally famous at A Single Pebble in Burlington, VT. To make a meal, serve with stir-fried cabbage over rice!

Recipe by Saveur. Photo by Romulo Yanes.

MockEel

Ingredients

  • 7 oz. shiitake mushrooms, stems removed
  • 6 cups boiling water
  • Canola oil, for frying
  • 1⁄2 cup cornstarch
  • 3 scallions, thinly sliced
  • 1 (1") piece ginger, peeled and minced
  • 1⁄3 cup soy sauce
  • 1⁄4 cup sugar

Instructions

  1. Combine mushrooms and water in a bowl; let sit until softened, about 2-3 minutes. Drain mushrooms and slice 1⁄3" thick; squeeze dry.
  2. Heat 2" oil in a 14" flat-bottomed wok (If you have a deep-fry thermometer - 350°). Working in batches, toss mushrooms with cornstarch, then quickly fry mushrooms until crisp, 1–2 minutes. Transfer mushrooms to paper towels to drain.
  3. Discard all but 2 tbsp. oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1–2 minutes.
  4. Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions.