An oniony kick balances mushrooms in lo mein
The scallions are an oniony counterpoint to the mushrooms here, and a modest amount of soy sauce and sesame oil give the dish a light Asian taste without drowning the mushrooms' flavor.
You'll need a large pan for this; I use a shallow 13-inch braiser. If you don't have a big enough pan, cook the mushroom-scallion mixture in two batches.
Note that the vegetables can be prepped and refrigerated several hours in advance.
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