Tag: king

Chestnut Mushroom Bourguignon

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Ingredients

2 tablespoon olive oil

4-5 small shallots or 1 small onion

10 baby carrots

1 teaspoon ready-chopped garlic / garlic purée or 1 clove garlic

250 g chestnut mushrooms

100 g button mushrooms

1½ tablespoon plain flour

200 ml red wine

150 ml boiling water

1 teaspoon vegetable stock powder

1 tablespoon tomato purée

handful fresh parsley

How to

  1. Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic.
  2. Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
  3. Clean and cut the chestnut mushrooms into quarters and clean the button mushrooms. Add to the pan and cook for 2 minutes.
  4. Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée.
  5. Cook over a medium to high heat until a thick, glossy sauce has formed, and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary.
  6. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.

Serving suggestions

  • Don’t be tempted to chop the mushrooms too small. You want big ‘meaty’ chunks to give a delicious texture to this dish.
  • Adjust the consistency of the sauce before serving, if it is too runny, keep it bubbling over a high heat for a few more minutes until it is thick and glossy. If it is too thick, add a splash of water and stir through.
  • Taste the carrots before serving They should be ‘al dente’ – just tender but keeping their ‘bite’.

Helpful tips and notes

A few notes for perfect sautéed mushrooms!

Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.

Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.

If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.

If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.

Soy Butter Glazed King Oyster Mushrooms

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These soy butter glazed king oyster mushrooms perfectly showcase these tasty, versatile, meaty mushrooms with a very simple recipe.

Ingredients

2 tablespoons unsalted butter

1 tablespoon light soy sauce

1/4 teaspoon dark soy sauce

1/2 teaspoon honey

1 clove garlic (grated or very finely minced)

1/4 teaspoon black pepper

1 pound king oyster mushrooms

2 tablespoons vegetable oil

1 scallion

How to

  1. First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
  2. Carefully slice the mushrooms lengthwise into ¼” thick slices.
  3. Heat a non-stick or cast-iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.
  4. Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.
  5. https://f790ad165b7a90a5a66afb177cb97a2d.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat. Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.

Serving suggestions

We’ve used these mushrooms for steak as well as for our soy butter pasta with shrimp & shiitake. The same combination here really makes these king oyster mushrooms sing some happy tunes. Just try it for yourself!

Helpful tips and notes

A few notes for perfect sautéed mushrooms!

Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.

Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.

If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.

If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.