Recipe by Carley Nadine
Did you know that there are 5 basic tastes? Salty, sweet, bitter, sour and umami. Mushrooms possess umami, which is a savoury, meat like taste. These easy sautéed mushrooms are crispy on the outside and tender on the inside. No slime, no mush, just mushroom goodness. You’ll be amazed at how quick and easy this comes together.
Rule #1 don’t wash your mushrooms. Once you wash them it will be very hard to fry them which creates too much moisture. This will result in a soggy mushroom, which you don’t want. A quick rinse is ok, but never soak them. You can get a mushroom brush or a wet cloth and just give them a wipe.
Start by removing the cap from the stalk, using your fingers break apart the cap into 3 or 4 pieces. You can either use the stalk in something else like a soup, compost them or cut them up and add them into this dish. Whatever you prefer.
Heat olive oil in a skillet to medium-high heat. The oil should be sizzling hot. Put the mushrooms in the hot pan cap side down and don't touch them. After 6 minutes flip the mushrooms over and cook for another 3 mins.
Add garlic and cook for another 1-2 min.
Add soy sauce and balsamic and stir until the liquid reduces to a glazy consistency that coats the mushroom then remove from heat.
Allow them to cool and add to salads, bowls or soups
Substitutions: For a GF version use tamari, a gluten free soy sauce or coconut aminos. Don’t like balsamic? Just omit.Can’t have garlic just omit
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