the absolute best sauteed mushrooms

By • April 13, 2011 • 0 Comments



Author Notes: I know, sauteed mushrooms, how blah. But I really love them and the make a fine tapas dish or an accompaniment to any other wonderful dish you make. I like mine served over white rice.

The secret to this simple recipe is using soy sauce! You can use any mushrooms for this except the fancy shmancy ones like chanterelles or morels, which dont seem to appreciate soy sauce that much. shiitakes, enokis, maitakes, matsutakes, excellent. I like using both light and dark soy sauces (both available at Japanese stores), but you can just use one kind if you want.

The mirin and rice vinegar addition gives this recipe a distinctly asian feel, but you can skip it (and use olive oil or butter instead of sesame oil) and it is still very very good.
yella

Serves 2

  • 2 handfuls crimini mushrooms, or any mushrooms you prefer, in slices
  • 1/2 onion, finely chopped
  • 1 tablespoon aromatic sesame oil
  • 1/2 tablespoon dark colored soy sauce (Japanese style)
  • 1/2 tablespoon light colored soy sauce (Japanese style)
  • 1 clove fresh garlic
  • 1 teaspoon mirin or sake (optional)
  • 1 teaspoon rice vinegar (optional)
  1. Cook onions, garlic, and mushrooms in sesame oil over moderate heat (1 -2 min)
  2. Before mushrooms release their liquid, add soy sauces and if you wish mirin and rice vinegar. If using sake increase the heat to high for 2 minutes. Cook over medium heat for another 5-10 min (or until reduction happens and liquids are mostly absorbed) and serve.

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