6ozaborted entoloma mushrooms / shrimp of the woods
¼cupwater
1tablespoonunsalted butterplus more to taste
1large clove of garlicminced or grated
Fresh chopped dill or your favorite fresh herbto taste
Hot chilito taste, optional
5ozfinely diced onionoptional
Kosher saltto taste
Instructions
Wash and clean the mushrooms as needed, paying particular attention to the entolomas as they can be filthy. Cut the mushrooms into large pieces, small mushrooms can be left whole. See my image in the post of the mushrooms on the tray for reference.
In a non-stick 10 inch pan such as cast iron, heat the mushrooms and water on high, cover with a lid and wait for it to come to a boil. Transfer the pan to the smallest burner you have, put the heat on medium-low, and set a timer for 15 minutes.
After 15 minutes, remove the lid, add the butter and a good pinch of salt, and cook for another 15 minutes, stirring occasionally, presumably while you prepare something else in the kitchen. If you would like to add onion, as is common in Eastern European recipes, add that now too.
When the pan is dry and the mushrooms are nice and brown, increase the heat to high to help caramelize them. Taste a mushroom, judge the seasoning, and add another pinch of salt if needed.
Add the garlic at the end, cook for another minute or two in order to remove the raw flavor, then turn the heat off, add the chili and dill or other herb, stir, taste, adjust the seasoning again if needed, and serve.
Notes
Mushroom Substitutions
I like the texture of fall mushrooms here, adding some hen of the woods, or blewits can be nice too.