Just Add Salt
Cooking Classes, Recipes & Custom Events in the SF Bay Area
Easy
15 MIN
The Bay Area founder of Just Add Salt, Lynda Marren's brother Joe came up with this deceptively simple side dish, sautéed trumpet mushrooms elevated with fresh herbs and a glaze of sherry and rice vinegar. Tried and truly delicious.
Ingredients
SERVINGS: 6-8 Person(s)
- 1 lb King Trumpet mushrooms
- 3 tablespoons olive oil
- 1 shallot or 1/2 red onion, finely chopped
- 10 garlic cloves, finely chopped
- 1 fresno chile, seeds and membrane removed, finely chopped
- 1/4 cup fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 3 oz. sherry
- 3 tablespoons seasoned rice vinegar
Instructions
Sauteed Trumpet Mushroom recipe From Joe Grillo
1. Cut larger mushrooms lengthwise into 2 or 3 slices. Leave smaller mushrooms intact.
2. Heat olive oil in a deep, heavy skillet over medium-high heat. Add mushrooms in a single layer (do several batches if needed) and cook until lightly browned on one side, 3 to 4 minutes.
3. Flip mushrooms, add shallot or onion and cook for 1 to 2 minutes.
4. Lower heat to medium and cook for an additional 2 to 3 minutes. Add a little more olive oil if needed.
5. Add garlic, chopped peppers and thyme and sauté gently for 1 minute. Do not brown the garlic.
6. Season with salt and pepper, then add sherry to deglaze pan. Reduce for 3 to 4 minutes.
7. Remove from heat, add a splash of seasoned rice vinegar and stir until combined.
8. Serve warm or at room temperature. Mushrooms can be refrigerated and reheated.
Related Stories & Recipes
