Author Notes
This recipe was inspired by Post Punk Kitchen's White Wine Garlic Chanterelles and has the distinction of combining two of my favorite things in the world: mushrooms and dry Riesling. (Bonus points for using Finger Lakes Riesling!).
I am somewhat obsessed – no, completely obsessed – with mushrooms. They make everything better – they just do. And I couldn't imagine a dinner party without them. This recipe serves 2 but can easily be scaled up, as needed. —Maja Lukic - Veggies & Gin
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Ingredients
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1 pound
crimini and chanterelle mushrooms (or other variety)
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2 teaspoons
sesame oil, divided
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1-2
cloves of garlic, minced
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1/3 cup
dry Riesling
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1 teaspoon
toasted sesame seeds
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1 teaspoon
soy sauce, tamari or coconut aminos
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sea salt and cracked black pepper, to taste
Directions
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Preheat a large skillet or cast iron pan over medium heat.
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Sauté the garlic in sesame oil, briefly (for about 30 seconds or so), but don't let the garlic burn.
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Add the mushrooms, some salt, and pepper to the pan, and cook for about five minutes or just until the mushrooms have released their liquids and are cooked through but still firm.
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Add the Riesling and turn the heat up. Cook for a few more minutes, stirring often, until most of the liquid has reduced.
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Taste for seasoning and add more salt and pepper, if needed.
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To finish, sprinkle with the remaining sesame oil, some toasted sesame seeds, and a teaspoon of soy sauce or tamari. If you're allergic to soy like I am, try a few drops of coconut aminos instead. Serve warm.
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