Wednesday, June 20, 2012

Medley of Mushrooms

Full disclosure - this isnt the cheapest dish I've made but it's an amazing side dish..

Medley of Mushrooms

I was in my local Asian market recently and saw tons of different kinds of mushrooms i wanted to try. I picked up some Beech Mushrooms, Inoki Mushrooms and dried Shiitake mushrooms.

Cup of Dried Shiitake Mushrooms
Handful of Beech Mushrooms (brown)
Handful of Inoke Mushrooms
Cup of soybean sprouts
Tablespoon of olive oil

Half a cup of dry sherry
Teaspoon of Soy sauce
Tablespoon of Sriracha sauce
Salt and pepper to taste

First thing you need to(a do is to rehydrate the shiitake's - place then in a dish with a cup of water for half an hour or till they become soft. I dont think the stems become soft and i discarded them. Take the shiitake's and give them a course chop to yield bite size piece.

Heat a pan to medium high with a table spoon of olive oil. Add the shiitake mushrooms and sautee for about 5 minutes (also add a pinch of salt). While sauteeing, chop the ends of the beech and inoke mushrooms off  (generally these parts have the dirt you want to remove. If they are still dirty, take a wet paper napkin and clean them.Separate the mushrooms into separate piles and if they are connected break into bite size pieces... By now the shiitakes are probably quite dry so add the dry sherry & soy  sauce (don't put too much)Then bring it to a simmer and add the beech mushrooms and a pinch of salt..  After 2 minutes add the inoke mushrooms and a pinch of salt.  Next add sriracha and mix well... Now take the miaxture off the heat, add the soybean sprouts, mix and add salt and pepper.. Do not over season this dish.. The whole point is to be able to taste the various kinds of mushrooms..

If you wanted to, you could add a teaspoon of fish sauce when you add the sherry - but I didnt want the fish sauce to overwhelm the mushroom taste.

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