The all forgotten Mushroom

 

 

Mushrooms are a greatly underappreciated vegetable. Instead of having their moment in the spotlight, they are frequently hidden in the background, performing a supporting role. However, mushrooms are a force to be reckoned with, delivering real meatiness and deep, rich taste wherever they're used. Users may rely on it regardless of the variety. Shiitake, oyster, trumpet, and morel mushrooms are always popular, but even simple button mushrooms have a lot to offer.

 

INGREDIENTS

1 tablespoon olive oil

1 large or 2 small shallots, peeled and finely diced

3 tablespoons unsalted butter, divided

1 pound white or cremini mushrooms, sliced 1/8-inch thick

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons finely chopped fresh rosemary or thyme leaves

2 tablespoons balsamic vinegar

1 1/2 tablespoons packed light brown sugar

1 tablespoon tamari or soy sauce

3 cloves garlic, finely minced or grated

 

In a large frying pan, heat the oil over high heat until it shimmers, about 15 to 20 seconds. 1 1/2 to 2 1/2 minutes later, add the shallots and heat until they begin to soften and brown on the edges.

Stir in 2 tablespoons of the butter until melted. Stir in the mushrooms, salt, pepper, and rosemary or thyme. Cook, tossing regularly to prevent burning, for 3 to 4 minutes, or until the mushrooms have a deep brown color on the edges and part of the sides and have just begun to release their juices. Turn down the heat to medium-low, then stir in the vinegar, sugar, soy sauce, and garlic. Saute, stirring periodically, for 6 to 8 minutes, or until the mushrooms are tender and juicy and the liquid has reduced significantly in volume, thickened to the appearance of agave or maple syrup, and coated the mushrooms.

Mix in the remaining 1 tablespoon of butter, letting the butter thoroughly melt, and cover the mushrooms, for approximately 1 minute, or until they shine and the sauce is a touch lighter in color. Serve right away.