by Anouk Booneman
There is a big mushroom world out there. Fall is the time to back away from your white mushroom or Cremini habit. This Fall try fresh wild, mushrooms, available at our local farmer’s markets. Choose mushrooms that look fresh, smell good and feel heavy for their size. My favorite way to cook mushrooms is to sauté them,which involves quickly cooking ingredients in a pan over high heat, with oil. I recently learned that you can achieve the same results without any oil .To make the following oil free garlic flavored mushrooms you will need:
1 minced shallot
2 garlic cloves
2 cups wild mushrooms like oyster mushroom, king trumpet, shiitake, or enoki. The supermarket carries these varieties as well.
4 tbsp vegetable stock, marsala wine or white wine
2 tsp fresh parsley
Heat a frying pan. Use the water test to check if your pan is hot enough. Add some water to a heating pan. The water will initially evaporate. Keep doing this and the water will begin to disperse into tiny beads of water. When you reach the point when a little bit of water stays in a single ball and rolls around your pan, you are ready to go. Add your minced shallot. Sauté until they stick to the pan, add your minced garlic and your mushrooms. Continue to stir and sauté a bit longer. The bottom of your pan will be brown. You are now ready to deglaze the pan. Add some white wine, Marsala wine or vegetable stock and the brown pieces will disappear, releasing their flavor. Adding the wine will complement the earthy flavor of the mushrooms with sweetness and acidity. Continue to cook now until the liquid has evaporated. Add your parsley, cooking for a very short time. You want the parsley to remain bright.
This dish is delicious as is, on the side or mixed with pasta.
Spring Into Health Programs of Anouk and Danielle---Next Class November 3
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