Shiitakes are Far West Fungi’s most popular mushroom. This simple sauté brings out all their woodsy, intensely meaty and delicately chewy qualities.
Ingredients
- 2 teaspoons butter
- 2 cloves, minced garlic
- 4 cups (about 8 ounces) thinly sliced shiitake mushroom caps
- ½ teaspoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon fresh thyme leaves
Preparation
Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides.
Add garlic to pan; sauté 30 seconds, stirring constantly.
Add mushrooms, ½ teaspoon chopped thyme, remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently.
Stir in vinegar, 1 tablespoon water and soy sauce; cook 1 minute, or until liquid almost evaporates.
Sprinkle with thyme leaves and serve.
Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides.
Add garlic to pan; sauté 30 seconds, stirring constantly.
Add mushrooms, ½ teaspoon chopped thyme, remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently.
Stir in vinegar, 1 tablespoon water and soy sauce; cook 1 minute, or until liquid almost evaporates.
Sprinkle with thyme leaves and serve.
About this recipe
Recipe shared by Far West Fungi featured in Fall Harvest 2018 Issue
