This would be delicious as a component of a vegetarian dish if made with water rather than stock, or as an interesting omelet filling, or as the topping of a grain bowl with the addition of some steamed greens. I served it over some beautiful veal chops and thought that they married well.
1 lb baby shiitake, reserve the stems for soup or to flavor a risotto
1 lb baby hakurei turnips, tipped, tailed and washed (their skin is so thin that you do not need to peel them)
1/3 cup stock or water
2 Tbsps butter
Salt
Cut the turnips into halves and put them, the shiitake caps, the liquid of your choice and a bit of salt in a saucepan over low heat. Cook for 7-10 minutes, stirring often to make sure that the mushrooms and turnip pieces all get exposure to the liquid, which will start to thicken and reduce or, in the case of the water, evaporate. Taste after 7 minutes to see if the turnips are cooked through and if you have salted the vegetables properly. Add the butter, stirring constantly so that each vegetable is glossy from a thin slick of the melted butter.
Serve as mentioned in the intro or over a chop of some sort like those illustrated above.