A TASTY SIDE
Mushrooms are a nice, versatile, low calorie side dish to many meals. They can easily be fried or baked, chopped or served whole or stuffed. They can be served as an individual side or incorporated into sauces. Alone, varieties such as crimini, button and oyster mushrooms don’t have much flavour; therefore, you can spice them up in many ways. Some more expensive mushrooms such as truffles, porcini and Asian dried black mushrooms (shitake) are the complete opposite. They have SO much flavour that they are used to flavour other dishes. Below are some of the more common varieties sold:
In your local grocery store, the most common mushroom will be the white mushroom (button mushroom). These lack in taste but because of that, you can infuse pretty much any flavour you would like into them.
I always have certain staples in my kitchen that I use for cooking: garlic, wine, parsley, onions, cheese, olive oil, and chilis. I often use a combination of these to make a gremolata which is basically a condiment used for cooking or served on the side as an addition to a meal.
Before beginning, prepare your mushrooms. Some people wash them but they come from the ground and so I prefer to peel mine. It doesn’t take much longer to do and then you have a clean mushroom. Start at the base of the mushroom head and simple grab some of the mushroom skin and peel it away. I also like to cut most of the stem off. It creates a nice looking mushroom and it cooks more evenly because it can lie flat. They will be baked so make sure they fit snuggly into your dish. Keep in mind that mushrooms do shrink during the cooking process.
For the wine sauce, simply sauté the shallots and garlic in a combination of olive oil and butter. Shallots are more delicate for mushrooms so I prefer them in this dish but onions would work ok too. Why do I use butter AND olive oil to cook? It is simply a preference. I find I really enjoy the taste of a good olive oil but I like the buttery texture of butter. The combination of the 2 creates a good middle ground.
Add the white wine and mushrooms to the pan until the wine has cooked down (about 5-6 minutes). Flip the mushrooms and cook on the other side for another few minutes. Sprinkle in the parsley and transfer to a baking dish where you can finish them off for about 20 minutes in a 350º oven so they brown.
16 medium white mushrooms
1 Tbsp olive oil
1 tsp butter
1/4 C chopped parsley
1/2 C white wine
1 large garlic clove
Protein 2.51 g