Miso mushrooms

Dear readers,
Please don´t think that when I don´t go into detail over recipes I´m being purposely obscure or irritating. I just don´t want to be boring overexplaining things, but I can see that sometimes I cross the line.
So here is the miso trick for button mushrooms, as Pille asks. Pille is something of a mushroom guru for me, therefore her wish is my command.

Of course wild mushrooms are the Ferraris of mushroom world, and truffles the Rolls Royce, and in a perfect world we´d all gather them in sweet little baskets while our children cavorted adorably in matching gingham. However, for basic elemental meals, the button mushroom, the humble champiñón that obligingly grows on demmand is a beautiful thing. They´re easy to find, pretty quick to clean, specially if you buy the kind with the muddy bit of the stem already cut off, and they are a joy to slice.
The few minutes it takes to slice a bowl of white mushrooms are happy happy minutes for me, truly.

Mushrooms are naturally high in umami, that savoury kick of flavour, but you can up the ante by adding dried wild mushrooms that you have previously soaked. Or, for a less luxurious but still impressive addition, a good spoonful of miso.

So anyway, just put a biggish saute pan, nonstick for choice, over the fire and coat it with olive oil. Now smash a couple of garlic cloves or chop them finely and put them in the oil. Meanwhile, chop the mushrooms. By the time the garlic starts dancing in the pan you´ll have a few already chopped, so put them in and go on chopping. If you´re using the dried porcini add them now.
The pan will be very crowded when you have them all in, but just shake it a bit, salt the mushrooms and see how they go. I´m usually doing something else while this happens; boiling pasta, or putting the rice cooker on, or watching Pía warily as she plays with the iPad while finding something for Pepe to break his teeth on (he likes silicone spatulas).
They´ll release a lot of water, but just shake the pan a bit every now and then. Now is when you add a splash of sherry and a good spoonful of miso. Break it up as well as you can. It helps that there´s liquid around, so you can dissolve it well.

When they´re drying up you want to watch them; they´ll turn golden, so wait for that and shake the pan so they´re all crusty and wonderful. Just watch it so they don´t burn.

Grind black pepper over them and if you have it, and chopped parsley always looks good.
There, that´s it. I could have just said "add a tablespoonful of miso when you sautee mushrooms" but this leaves no room for doubt, I hope.

4 comentarios:

Pille dijo...

Gracias, Ximena :)

And FYI, I haven't been to the mushroom forest this year. It's an incredibly good year, with your favourite mushrooms popping out everywhere. But I've been too busy and too big and too overwhelmed with everything to make it to the forest myself. Sulk :(

LUckily, there's the Central Market. Utterly full of wild mushrooms of all kinds this year :)

Jonathan dijo...

Love this recipe. So glad you didn't just write add miso to mushrooms. Going to give it a try.

Laura dijo...

Sautee mushrooms sounds so boring i love how you have eligantly put it . no room for questions, and porchini has the best flavor. I enjoy your writing, a little whimsy and your art is beautiful. keep writing. Miso makes a great gravy too. I use it for my soups and stews.

lobstersquad dijo...

Pille: well, now I´m even more jealous...that market!
Laura: miso is the best trick ever, isn´t it? best kept secret. thanks