Sautéed Mushrooms with Soy, Scallion, and Ginger
Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.
Gather Your Ingredients
Before You Begin
You may substitute another variety of mushroom, or a combination of varieties, for the shiitakes in this recipe. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired.
Instructions
1.
Cook mushrooms and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
2.
Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add scallion, ginger, and pepper and cook, stirring constantly, until aromatic, about 30 seconds. Add soy sauce and vinegar and stir mixture into mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Season with salt and pepper to taste, and serve.
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