Wednesday, December 15, 2010


I made a pot of insanely good mushrooms with cipolline onion for Angie's Thanksgiving
Get your exotic mushroom variety at the Asian markets for the best picks and deals. King trumpet, oyster and brown beech mushrooms were looking good at Tay-do in Salt Lake City. Found beautiful Cipolline onions (the tiny flat pearl onions) from Whole Foods. 
  • mushroom variety
  • cipolline onions, peeled, trimmed, halved
  • 10 garlic cloves, peeled and smashed
  • crushed red pepper flakes
  • 1 tablespoon oyster sauce, barely a glop (optional!)
  • olive oil
  • pepper
  • lime

Add enough olive oil to coat a saute pan on high heat. Add cleaned mushrooms, garlic cloves, pearl onion, just enough to not "over-crowd" the pan. Add a pinch of crushed red pepper flakes, salt and pepper. Keep the heat on high and do not overcrowd the pan! Allow each piece to sear and brown, without getting mushy. When the mushroom edges are brown and crisp, transfer to a serving dish. Finish cooking all the mushrooms in batches. On the last batch, add an additional 1 tablespoon of oyster sauce (only if you feel like it, for more awesome flavor!) and stir well. Last, squeeze some lime. Add soy sauce if needed.
Gorgeous chewy dense mushrooms. The cipolline onions are crisp and delicious when pan seared on high heat.

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