From Mike’s Food Diary:
Entry #2: Limey Sautéed Mushrooms
· 1 lb mixed mushrooms, such as cremini, Portobello, and shitake
· 1 shallot chopped
· 1 tbsp good butter
· 1/4 cup good olive oil
· 1 garlic clove chopped
· 2 tbsp fresh lime juice (1/2 of a lime)
· 2 tbsp chopped flat-leaf parsley
· 1 tbsp chopped rosemary
· salt & pepper
Remove and discard stems. Dice the mushrooms into thick chunks.
Heat the olive oil in a saucepan or Dutch oven. Toss in the chopped shallot and cook over low-medium heat for 3-4 minutes.
Raise the heat to medium-high; add the butter, mixed mushrooms and rosemary. Season with salt and pepper.
Cook 8-10 minutes while stirring. Toss in your garlic and cook for 1 minute.
Remove from heat and stir in parsley. Drizzle with fresh lime juice. Serve hot, warm, or cold.
Add fresh chives, oregano, or tarragon
Sprinkle in powdered curry with the mushrooms
Omit the lime and replace with 2 tbsp of good balsamic vinegar
Add 3 tbsp of butter instead of 1 to give the dish a Julia Child accent
I often pair earthy foods like mushrooms with an earthy tasting wine. Echoing the flavors in each offers a more sensual dining experience. Think a spicy Cotes du Rhone from southern France or a mineral laden Riesling from Germany. You can find both wines for under $15.00
The Food Diary of a Brocavore is an ongoing collaboration project with words & recipes by Mike of whats up stairs and photography by me. Please do enjoy other entries from The Food Diary of a Brocavore!