This dish stands alone as a rich and scrumptious vegetarian main dish when served with crusty artisan bread, a mild cheese such as smoked Gouda or Brie, and a crisp glass of chardonnay. It also works as a side dish and perfect accompaniment for grilled steak, pork, lamb or chicken. This recipe is best when a minimum of 3 different types of fresh mushrooms are used. This can also be made ahead and stored in the freezer for up to 2 months and be used in tomato sauces, cream sauces, and as a flavor enhancer for many types of stews and sauces.
1 cup fresh sliced white button mushrooms
½ cup fresh sliced shitake mushrooms
½ cup fresh sliced oyster mushrooms
2-4 garlic cloves, minced (adjust to your taste)
1 tbsp of unsalted garlic powder
4 tbsp extra virgin olive oil
1 tbsp of unsalted butter
2 tbsp of sherry, or dry red/white table wine (not cooking wine, it’s too salty)
½ cup of fresh chopped basil and cilantro
Fresh ground black pepper and sea salt to taste
1. Mix the uncooked sliced mushrooms together in a bowl and set aside.
2. Chop the fresh cilantro and basil together and place in a separate bowl.
3. Heat a large skillet until it begins to smoke, add ½ the olive oil (2 tbsp) and then quickly add ½ of the mushrooms.
3. Quickly add ½ of the fresh chopped garlic to the skillet with the mushrooms and ½ tbsp of the garlic powder. Sautee on high heat until they begin to caramelize and then remove them from the skillet and set aside in a separate bowl.
4. Add the remaining olive oil to the hot skillet and repeat the process with the remaining mushrooms, fresh garlic and garlic powder.
5. When the 2nd batch of mushrooms has caramelized, turn the heat down to medium and return the previously cooked mushrooms to the skillet. Add ½ of the fresh chopped herbs, leaving the other ½ to add as a garnish at the end when plating. Add the wine and the salt and pepper.
6. Once the liquid has reduced, turn the heat back up to high and add the butter at the end, stir until melted, then remove from the skillet. Add the remaining fresh herbs and serve hot or let it cool and store in an air-tight container or Ziploc bag in the freezer.