Magic mushrooms

Silky slices of portobello in a luscious mushroom gloss, this preparation simply showcases mushrooms at their earthy, meaty best.

Ingredients

  • 12 oz portobello mushrooms (about 3 large caps)
  • 2 teaspoons soy sauce
  • 1 scant teaspoon cornstarch
  • 2 tablespoons cooking oil (avo)
  • 1-2 cloves garlic, minced
  • 1 tablespoon minced scallions (green onions)
  • Salt to taste (1/4-1/2 teaspoon kosher)
  • 1 teaspoon butter (optional)
  • Parsley or cilantro, for garnish (optional)

Preparation

  1. Rinse mushrooms briefly in cold water and dry them off. Trim stems and, if mushrooms are very large, cut the caps in half. Slice into 1/4-inch slices (my mom likes to slice at an angle, which makes broad, meaty slices – see pictures).
  2. In a small bowl, mix soy sauce with cornstarch, pressing out lumps with a spoon.
  3. Heat cooking oil in a large skillet over medium heat. Add garlic, stirring briefly, then sliced mushrooms and scallions. Use a flat spatula to turn mushrooms occasionally. Cook just a few minutes, until mushrooms lose their raw stiffness and surfaces look slick. Mushrooms will release some liquid as they cook, and you’ll want to stop cooking before they shrink much.
  4. Add soy sauce-cornstarch mixture, turning the mixture gently for a minute until sauce thickens. Stir in butter and remove mushrooms to a serving dish. Garnish with parsley or cilantro.

Notes

  • Substitute white button or brown cremini mushrooms if you like.
  • There are so many good uses for these mushrooms: burger topping, omelet filling, with melted cheese over crostini. But you can also just enjoy them over a bowl of rice, greens or polenta – especially with a fried egg on top.
  • For a vitamin D boost, let your mushrooms bask outside in the sun after you purchase them. Gills up – cap upside down – is most effective, but even if you just stick the container outside, it will work (inside is no good, as glass filters out the UVB rays needed to stimulate vitamin D production). Mushrooms will retain the vitamin D boost even after storage and cooking.

Serves 4.

Here’s a link back to the post and pictures.

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