Honestly, I'm putting this up here so that I remember to use it again!
- 2 tablespoons unsalted butter
- 1-lb. container of mushrooms, hacked to pieces
- 1 normal onion, hacked to pieces
- Several minced cloves of garlic, to taste.
- 2 cups of water or vegetable stock (or reserved soaking water from dried mushrooms)
- Liquid addition(s): can be Soy Sauce, Tamari, Worcestershire Sauce, or a similar source of concentrated savory flavor. This supplements the natural flavors of the mushroom.
- Thickener: a tablespoon corn meal/starch, potato starch, or flour.
- Cook butter over medium-low heat until melted and the color starts to change.
- Toss in garlic, cooking until golden in color.
- Toss in onion, spreading around the pan into a thin layer. Stir every minute or so until onion changes in color, or keep going for awhile until it caramelizes. If you want caramelization, it's over a quarter-hour of consistent stirring.
- Toss in mushrooms once onion is a satisfactory color for you. Increase heat to medium-high, stir a tablespoon of Soy /Worcestershire/whatever sauce. Keep stirring until all liquid present evaporates, mushrooms dry out and change color.
- Add the thickener plus enough water/stock to make a roux or slurry, then cook on medium until the thickener changes color.
- Pour in the rest of the water/stock. Bring to boil, then simmer until liquid is reduced and feels thickened. Serve hot.
This is really good with anything involving potatoes or other tubers.
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