Mushroom Medley Master Recipe
Pick me! Pick me! [Photo credit: Alex Paternostro]
by Seth Paternostro
November 18, 2021
Mushroom foraging is always a worthwhile activity. On a nice, sunny day, when the temperature isn’t too hot or too cold and the forest preserve by the highway is quiet, go to the supermarket. While some of the mushrooms might be prepackaged, look for those that you can pick out by hand. It’s funner and takes longer. And remember that the best shiitakes are cracked, like my ass.
Serves 4
Total time
25 minutes
Equipment:
sturdy pan (preferably heavy, flat-bottomed wok), stirring spoon, measuring spoons, cutting board, chef’s knife or cleaver, tasting fork, colander, clean towel
Tableware:
bowl
Ingredients
3 tbsps unsalted butter
1 tbsp extra virgin olive oil
1 lb button mushrooms
½ lb oyster mushrooms
½ lb shiitake mushrooms
1 shallot
1 clove garlic
2 tsps white wine vinegar, or as needed
2 tsps soy sauce, or as needed
½ tsp black pepper, or as needed
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Gently rinse the mushrooms.
Heat the pan over medium.
Remove the very end of the button and oyster mushrooms, along with the entire stem of the shiitakes. Reserve for stock if desired.
Quarter the button mushrooms, tear the oyster mushrooms into bite-size pieces, and thinly slice the shiitakes.
Pour the extra virgin olive oil into the pan, add the butter, swirl until fully melted but not browned, then add all of the mushrooms.
Generously salt, and stir to fully coat in the fat, adding more butter or olive oil if the mixture looks too dry.
Increase the heat to medium-high, and boil off the exuded liquid. Stir occasionally.
Meanwhile, mince the shallot and garlic. Set aside separately.
Cook the mushrooms until lightly browned. Add the shallots, and cook until browned, turning down the heat if burning is imminent.
Stir in the garlic until fragrant, then add the black pepper, white wine vinegar, and soy sauce.
Taste, and adjust salt, pepper, and acid as desired.
Use as a flavorful base component to all kinds of recipes.
NUTRITION FACTS:
Calories 186 Total Fat 11.9g (15%) Saturated Fat 6.5g (33%) Cholesterol 23mg (8%) Sodium 167mg (7%) Total Carbohydrate 13.5g (5%) Dietary Fiber 3.7g (13%) Total Sugars 0.3g Protein 10.4g Vitamin D 8mcg (41%) Calcium 5mg (0%) Iron 2mg (9%) Potassium 142mg (3%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
Cooked the dish? Please share it with friends!
Tag us on Instagram @ouramericancuisine, join our mailing list, and follow us on social media for more of our favorite recipes, essays, and more!