Herbed For­est Mush­rooms

Food & Wine - - RECIPES -

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

4-inch pieces

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.

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