I made a double batch of his, even though this is technically only supposed to be a side dish. Good mushrooms plus soy, rice vinegar and garlic = amazingness. Definitely a good recipe, and one I’ll use in the future again.
- 2 T vegetable or other neutral oil
- 10 oz cremini mushrooms, stems trimmed if long, sliced thin
- 6 oz shiitake mushrooms, stems removed, sliced thin
- 1 T thinly sliced scallions, white bits only
- 1 T minced garlic
- Pinch sea salt
- 2 t sesame oil
- 3 t soy sauce
- .25 c dashi
- 1 t rice vinegar
In a large skillet, heat 1 T veggie oil over high heat. Add the mushrooms and cook over high heat, until the liquid they exude during the cooking process and the mushrooms are nicely browned (pic 1). Then, add another T of veggie oil, and add the scallion, garlic, and salt, and cook for another minute (pic 2). Then, add the sesame oil, soy sauce, and stock, and use it to deglaze the pan, scraping up anything that might have stuck to the pan (pic 3). Let the sauce reduce a touch, then remove the pan from heat and stir in the rice vinegar. Serve hot or at room temp (pic 4).