THIS SIMPLE STIR-FRY is an umami bomb with a medley of wild or cultivated mushrooms.
1 lb mixed mushrooms, sliced
3 tbsp butter
1 heaping tbsp garlic, minced
1/3 cup chicken stock
1 tsp corn starch
2 tsp soy sauce
salt, to taste
1. Combine soy sauce and starch in a small bowl.
2. Melt butter in wok over medium flame. Stir in garlic and cook until almost golden. Don’t burn! Add mushrooms and cook, stirring, for a couple minutes.
3. Add chicken stock. Bring to boil. Stir in mixture of corn starch and soy sauce. Continue to cook, stirring, until sauce thickens. Season to taste.
My 5 year old son had Friday off from school so we headed to the hills and found the best chanterelle patch I’ve ever seen. Beautiful fresh mushrooms. Grilled coho filet Friday night with them sautéed. Making mushroom soup today. Go get ’em.
Anonymous – You’ve for the fever now. Watch out!
bummer about the bad shroom conditions. I just returned from Italy, where I had the most amazing porcini dishes ever in season….porcini with tagliatelle and cipolline, porcini risotto, porcini bruschetta, etc. Divine!
The season has been a bummer for us out in Vancouver, BC, too. You may recall my photos from last year… that simply won’t be happening this season.
However, yesterday was my first mushroom gift- gigantic patches of shaggy manes all over campus. I am hoping for more luck, but it’s been tough to make the perfect timing after the rains as I’m trying to finish my degree.
A fellow pining lover-of-mushrooms…
~Cameal
We found a bounty of beautiful white chanterelles on Friday, but we are really bummed about fall boletes. We found three very soggy, buggy sad little kings… spring is too long to wait.
Ha Ha Ha this is so cute. Another friend of mine has several chefcrushes and her husband is not that thrilled either.
But biscuits? Better than her buns, I guess 😉 But everything I’ve heard about this book and the recipes I’ve seen really make me want to buy it.
Fabulous. And peaches with pork is stunning! And LOVE sweet potato biscuits!