It is much nicer to take the time and cook off the mushrooms individually first.
Gather:
- 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
- Heat 1 tablespoon of the oil and when hot add in an ounce of butter
- 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
- Leave for a minute or so and then turn over and repeat
- Remove when lovely and brown
- Drain briefly on kitchen paper and then decant into a bowl
- Repeat with more oil and butter as needed until all the mushrooms are done
- Set aside the bowl and pan (off the heat) until needed
- 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
- Reheat the pan which should have a little bit of oil/butter left
- Add in all the mushrooms (fresh and rehydrated) and stir quickly till hot
- Toss in the garlic and cook for a further minute
- Pour in the sherry and throw in the tarragon
- Fry until the liquid has reduced a little
- Serve immediately with the liquid
* I used chestnut, oyster and shiitake.
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