Sautéed Gai Lan With Lemon And Mushrooms
By Chef Tom Fraker

Ingredients

4 bunches Gai Lan, ends trimmed
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
½ Sweet Onion, diced
Sea Salt, to taste
Fresh Ground Pepper, to taste
1 pound Fresh Button Mushrooms, quartered
1 Meyer Lemon, juiced
1 cup Fresh Parmesan Cheese, shredded

Directions

In a large pot of salted boiling water, add gai lan and cook until just tender but still crisp. When done, drop immediately in ice water to cool.

Remove from the water and cut into bite-sized pieces. In a large sauté pan, melt the butter and heat the oil.

Add the onion, season with salt and pepper and cook until translucent. Next add the mushrooms and cook for 5 minutes.

Add gai lan and cook until heated through. Add lemon and cheese and toss. Serve hot.

Note :

Don't add the salt to the water until it is boiling. This way it won't sink to the bottom and stain your pot. until it is boiling. This way it won't sink to the bottom and stain your pot.