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
- 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).
- In a small bowl, mix soy sauce with cornstarch, pressing out lumps with a spoon.
- 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.
- 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.
