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I grew up eating wild mushrooms pretty often. If you have never tried them and you like mushrooms, I will tell you, you are missing a lot. Wild mushrooms are very very flavorful, come in many shapes, tastes and textures and it’s a lot of fun picking them! Where I live now it’s hard to find them, but I try to make store bought mushrooms to have at least some flavor. Let me show you how I make it.
Mushrooms.. nom nom
Course: Side dishDifficulty: EasyIngredients
3 packages (5 oz. each) of Hon Shimeji mushrooms (Asian store), separated
1 stick or 115 g of butter
5 cloves of garlic (finely chopped)
Salt and pepper to taste
A pinch of crushed chili
A few springs of fresh thyme (thyme is the best mushroom’s friend) or 1 tsp of dried thyme
4 tbsp. of balsamic vinegar
3/4 cup of white wine (don’t need to use any expensive wine, any will do)
1-2 tsp of sugar (if needed)
1 tbsp. of Worcestershire sauce
2 tbsp. of dark soy sauce
Some pomegranate seeds and chopped parsley for serving
Let’s make it
- Put a castor iron skillet on a high heat add butter and half of chopped garlic. Can you use just a non stick pan? Yes, you can, but castor iron skillet takes to another level, ads so much flavor and color.
- Let the butter to melt.
- Add the mushrooms. Salt, pepper, crushed chili and thyme.
- Cook until you get a good brown color. Add the rest of the garlic, cook for a minute or so, until fragrant.
- Add balsamic vinegar, dark soy sauce, Worcestershire sauce and let it evaporate fully.
- Add wine and let it evaporate until you have left with 30% of it.
- Taste it. If it feels like to acid, add 1 or 2 tsp of sugar. It has to be a balance of tanginess, salt and sweetness.
- Sprinkle some pomegranate seeds, chopped parsley.
- Serve and enjoy!
