Sauteed Mushrooms
User Reviews
5
Sauteed Mushrooms
Description
Sauteed Mushrooms brings together slices of mixed mushrooms gently cooked in extra-virgin olive oil until they develop a golden-brown sear. The process involves initially letting them brown undisturbed, which enhances their texture and flavor. Rice vinegar and tamari are stirred in towards the end to provide a mild tanginess and depth, complemented by fresh garlic and tarragon added off the heat. Black pepper and salt are used to season, balancing the flavors and enhancing the mushrooms' natural earthiness.
The cooked mushrooms offer a tender yet slightly crisp texture with nuanced taste layers from the vinegar and tamari. They make a versatile accompaniment to main dishes or a savory topping for salads and toasts. The use of fresh herbs adds a fresh counterpoint to the cooked mushrooms.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 16 ounces mushroom sliced or chopped, mixed varieties
- Heaping ¼ teaspoon salt sea salt
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- 1 garlic minced or grated, clove
- 1 tablespoon tarragon finely chopped, fresh
- black pepper freshly ground
Instructions
- In a large cast-iron skillet, heat the oil over medium heat. Add the mushrooms, salt, and pepper and toss to coat. Let the mushrooms cook, without stirring, for 2 to 3 minutes. This will help them get a nice golden brown sear.
- Give the pan a good shake or two and continue cooking the mushrooms, stirring only occasionally, until soft and well-browned, 5 to 8 more minutes depending on the size of your mushrooms. Turn the heat to low and stir in the rice vinegar, tamari, and garlic. Turn off the heat and sprinkle with fresh tarragon. Serve hot.
User Reviews
Overall Rating
5
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