Sautéed Lotus Root & Yam, Wild Mushrooms Recipe

Prepare vegetables

Peel the lotus root and slice crosswise into 1/8" (3 mm) rounds. Immediately place the slices in cold water with a splash of rice vinegar (or lemon) to prevent discoloration. Peel the yam if needed and cut into 1/2" (12 mm) matchsticks; place in a bowl of water to keep from browning. Clean mushrooms by brushing off dirt; tear larger caps into bite-sized pieces and halve smaller ones.

Par-cook lotus root

Bring a medium saucepan of water to a gentle boil. Add a pinch of salt and the lotus root slices. Blanch for 2–3 minutes until just tender-crisp. Drain and immediately transfer to an ice bath for 1 minute to stop cooking, then drain well and pat dry with paper towels.

Sauté aromatics

Heat a large heavy skillet or wok over medium-high heat. Add 2 tbsp neutral oil and swirl. When oil shimmers, add sliced garlic and julienned ginger and sauté 20–30 seconds until fragrant but not browned.

Cook mushrooms

Increase heat to high and add the wild mushrooms in a single layer (do in two batches if necessary). Let mushrooms sear undisturbed for 1–2 minutes until golden on one side, then stir and cook another 1–2 minutes until they release moisture and begin to brown. Season lightly with 1/4 tsp salt while cooking.

Add lotus root & yam

Add the blanched lotus root and the yam matchsticks to the pan with the mushrooms. Toss to combine and sauté for 2–3 minutes so the lotus root gets slight browning and the yam softens but remains slightly crisp.

Deglaze & season

Reduce heat to medium. Pour in warm vegetable or mushroom stock (1 tbsp), light soy sauce (1 tbsp), mirin (1 tsp), and sake (1 tsp, if using). Stir and scrape up any browned bits from the bottom of the pan. Add sugar/honey and rice vinegar; stir to combine. Allow liquid to reduce for 1–2 minutes until it coats the vegetables.

Finish

Turn off the heat and stir in sesame oil (1 tsp) and the optional butter (1 tsp) for shine and mouthfeel. Taste and adjust seasoning with the remaining sea salt and freshly ground black pepper to reach desired flavor. If using red pepper flakes, sprinkle now.

Garnish & serve

Transfer to a warm serving dish. Scatter sliced green onions over the top and garnish with fresh cilantro leaves if using. Serve immediately as a vegetable side for 2–3 people.