Friday, 3 May 2013

M is for Mushrooms

If you feel lazy (as I frequently do), you can cook the mushrooms all in one go, stir frying them all in a big wok before adding in the garlic, sherry and tarragon.  However, the mushrooms will throw off a lot of liquid and stew rather than fry.

It is much nicer to take the time and cook off the mushrooms individually first.

  • 3 tblspns oil
  • 3 oz butter
  • 3 x 250 grams different types* of mushrooms, cleaned and sliced
  • 1 packet of dried woodland mushrooms (optional)
  • 2-3 cloves garlic, peeled and finely minced
  • ½-¾ cup of dry (cheap) sherry (supermarket own brand is fine)
  • 4-5 strands of tarragon stripped of the leaves, which are then chopped fairly finely.
  • S&P
  1. Heat 1 tablespoon of the oil and when hot add in an ounce of butter
  2. Using some tongs, add in the slices of mushrooms one by one so that each is in contact with the pan and there is space around each slice
  3. Leave for a minute or so and then turn over and repeat
  4. Remove when lovely and brown
  5. Drain briefly on kitchen paper and then decant into a bowl
  6. Repeat with more oil and butter as needed until all the mushrooms are done
  7. Set aside the bowl and pan (off the heat) until needed
  8. If you are using the dried mushrooms, soak them in hot water for half an hour at this point and then drain, cutting up the big bits in half
  9. Reheat the pan which should have a little bit of oil/butter left
  10. Add in all the mushrooms (fresh and rehydrated) and stir quickly till hot
  11. Toss in the garlic and cook for a further minute
  12. Pour in the sherry and throw in the tarragon
  13. Fry until the liquid has reduced a little
  14. Serve immediately with the liquid

* I used chestnut, oyster and shiitake.

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