Mushrooms come in many shapes, sizes flavors and textures - from the creminis, morels and chanterelles to your porcinis, shiitakes, agaricus [or button], Oysters, enokis and everything in between. Some can be used to substitute both flavor and texture of everything from beef, chicken, shellfish, squid, etc. if you can name it, there's probably a fungus that can come close to the flavor and or texture to satisfy your taste buds. Boasting over 38,000 varieties, some edible while others are toxic, one could probably eat a different mushroom a day, never eating the same type twice, over a 10+ year span.
I'm a mushroom lover and every time I have an opportunity to work with them I jump all over it. Today I wanted to highlight the flavors of the cremini without much fuss. Just the earthy flavors of the mushroom. Here's what I did.
A large skillet
1 tbsp coconut oil
1 large onion [chopped]
1 lb cremini mushrooms [chopped]
Himalayan Pink Salt [to taste]
extra virgin olive oil [a drizzle after plating]
fresh dill weed [for garnishing]
[I took my creminis, cleaned them off and cut them down to 1/2 inch pieces. I already had some onions that I'd prepped [chopped] earlier so they'd be ready
Step 1.In a heated skillet, I added coconut oil, 1 tsp cumin seeds, 1 tsp dill seeds, infused the oil and added the onions [1 cup] and Himalayan Pink Salt [approximately 1 tsp]. Tossed it all together and once the onions softened and became translucent,
Step 2.I added garlic [5 cloves], simmered for a few minutes and finally the mushrooms [1 lb].
Step 3.I tossed everything together until the mushrooms softened and imparted their juices to the mix. [This took only a few minutes.]
Step 4.I plated them and drizzled with a little extra virgin olive oil and garnished with fresh dill weed.
The word "tasty" didn't even begin to do it justice!
If you're a fan of the mushroom and you want to let its true earthy flavors come through, you've gotta try this simple recipe. It can be eaten as an amuse bouche, an appetizer, a topping, filling, dip, component of a great stuffing, part of a sauce... the list would only be stunted by your imagination.
Try it out and let me know what you think about it.
As always, it's my pleasure sharing these simple recipes with you. Until next time...