Photo by Judith Hausman
This basic shiitake mushroom saute pairs well with almost any carbohydrate .
Another task at my farm garden is inoculating log withshiitake mushroomspores for a craw of meaty mushrooms . Before the more Mediterranean vegetables come in around here , earthy shiitake mushrooms are a kickshaw with all the other early veggie .
My part of shiitake mushroom had dried out a fleck by the time I catch them home , so I began by weighing them down in a stunner of water for an hr or so . water system does wash off some of the spore - bear flavor , though . attempt to brush off as much dirt or particles as potential rather than ply the shiitake mushrooms under a lot of water . I then trimmed off the hard stem and slit the chapiter thickly while I settle what else I should toss into the quick sauté with them .
closely anything will work , really . Garlic scapes , of course , and some onion to begin with , and I had some rich , leftover ham , lop off the bone . Any form of fatty enhances the umami taste of mushrooms , so using ( vegetarian ) butter or even ( vegan ) olive oil is just all right , too . The mushrooms should brown and soften but not be overcooked . That ’s the canonical ; now allow your local growing season inspire you .
Once you have a admixture that you like , match it with nearly any saccharide . Serve the sauté piled on slash of toasted baguet or country bread , on top of polenta , Asiatic - style rice or Italian - stylerisotto . Try quinoa or wheat berry . I pick whole - wheat pasta corkscrews and added another dollop of oil to spread the flavors around the cooked pasta . A few spoonful of good grated Parmesan and some chopped parsley garnishee the clean dinner party stunner .
Basic Shiitake Mushroom Sauté
INGREDIENTS
PREPARATION
Heat the butter or oil in a wide pan . Add the garlic and onion and sauté lightly . Turn up the heat a little and add the mushrooms , tossing them around until the slices are slightly browned and softer . time of year to taste , and top with chopped Petroselinum crispum and grated cheese , if desired .
About enough for four , depending on what you serve it on top of .
Much , much more …
Add a cupful of leftover , upright quality jambon , diced , to the sauté . Or add 4 to 6 slices of prosciutto , diced , at the end of cookery .
summate about a dozenasparagusspears , cut in 2 - inch pieces , at the same time as themushrooms .
contribute ¼ cup red or lily-white wine to the onion and Allium sativum before the shiitake mushroom . Let the booze reduce a little .
Add thinly slit young Daucus carota sativa andpeapods , kale elasticity or English pea plant at the same clock time as the mushrooms .
sum up beetroot green andchard , chop , orspinachandarugula , near the ending of preparation . tally thinly slice summer squash racquets and red peppers at the same fourth dimension as the mushrooms . Or conjure in chopped roast violent pepper at the end of cooking . Maybe some black olive , too ?
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