A simple sautee of wild mushrooms marinated in a simple vinaigrette with fresh herbs. Based on a recipe from Provence. This is a small batch, feel free to double it.
1 medium-to large mixing bowl for tossing the mushrooms
1 small mixing bowl for the vinaigrette
Ingredients
1lbwild mushrooms*cleaned and sliced ¼ inch
¼ teaspoon Kosher saltplus more to taste
3tablespoonswater
1tablespoon cooking oil
Vinaigrette
Fresh ground black pepper
1tablespoonsfinely chopped shallots
1teaspoonminced garlic
3tablespoonsextra virgin olive oil
1teaspoon fresh lemon juice
½teaspoon chopped fresh thyme or to taste
¼teaspoon kosher salt
1tablespoon champagne vinegar or white wine vinegar
Instructions
Vinaigrette
Add the garlic, shallot, thyme, vinegar, olive oil, salt and pepper to a bowl and whisk. vinaigrette and allow to rest for at least 30 minutes before adding to the mushrooms. This gives the onions and shallot time to calm their flavor.
Clean the mushrooms
If your mushrooms are from a store they may be very clean. If they're wild, you'll want to brush them clean and trim the stems with paring knife or birds beak knife. If necessary, wash the mushrooms in cold water by swishing them around and laying out on a paper towel to dry.
Slice the mushrooms into ¼ inch thick slices. Small buttons can be left whole.
Cooking
Add the mushrooms and water to a large 10 inch frying pan or skillet, seasoning with the salt and pepper.
Bring the mixture to a simmer on medium high heat and cook off the liquid, stirring occasionally. Add the oil and cook for a minute more or until the mushrooms are golden brown. Double check the seasoning for salt and pepper, adjust as needed. Remove the mushrooms to a large bowl.
Toss the mushrooms with some of the vinaigrette to taste (you may not need all of it). Allow to rest for at least an hour, and up to 2 hours before serving as an appetizer with grilled bread or a side dish to fish and steaks.
Notes
Making your own blend of mushrooms
There's lots of different mushrooms that would be good here, just make sure you use a blend. Chanterelles, porcini, hedgehog, lobster, chicken of the woods, and other summer mushrooms are great. If you have to, you can use a combination of cultivated mushrooms like crimini or baby bellas, portobellos, hen of the woods and shiitakes.