Herbed Forest Mushrooms
TOTAL 25 MIN; SERVES 4
Foraged wild mushrooms often appear on the supra table. This simple recipe showcases the earthy flavor of oyster mushrooms, enlivened with herbs and chile.
1 lb. fresh oyster mushrooms or other mushrooms
3 Tbsp. cold-pressed sunflower oil or extra-virgin olive oil
8 spring onions or scallions, cut into
2 garlic cloves, minced
1 (1-inch) piece medium-hot jalapeño or serrano chile, seeded
4 fresh sage leaves, torn in half
4 fresh mint leaves
2 tarragon sprigs
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper Crushed red pepper
1. Clean mushrooms by wiping caps and stems with a moist paper towel to remove any dirt. Cut mushrooms into large chunks. (Do not remove tender stems.) Set mushrooms aside.
2. Pour sunflower oil into a skillet large enough to fit all the mushrooms. Heat oil over high until shimmering. Add spring onions, and cook, stirring occasionally, until lightly browned and slightly tender, 3 to 4 minutes. Add mushrooms; cook, stirring occasionally, until they begin to soften and release their liquid, 4 to 5 minutes.
Stir in garlic, chile, sage, mint, and tarragon. Sprinkle with salt and pepper, and cook, stirring occasionally, until mushrooms are lightly browned, 2 to 3 minutes.
3. Spoon mushroom mixture onto a serving plate, and sprinkle lightly with crushed red pepper before serving.