Mushroom Fricassee
An intense and flavorful combination of mushrooms sautéed in a rich dark reduction, garnished with a fresh touch of green onion.
35 min
Medium
Moderna
2 servings
The story behind
This dish always reminds me of those nights when I'm looking for something that comes together quickly but tastes like fine dining. The first time I made it, I was fascinated by how such a humble ingredient as a mushroom can transform into something so sophisticated with just a proper stir-fry and a well-balanced sauce. It's a recipe I reach for often when I want to treat myself during the work week. The key is in the cook time; the mushrooms need to stay juicy but with a nice, firm bite. I love serving it with some steamed white rice, which soaks up all that delicious sauce, or just enjoying it on its own as an elegant starter when I have guests. It’s a constant reminder that with a little patience when reducing the sauce, the result is always memorable.
Instructions
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1In a very hot pan with a little oil, sauté the mushrooms over high heat so they brown without releasing too much water.
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2Add the minced garlic and continue sautéing for another minute until fragrant.
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3Pour in the soy sauce and reduce the heat; let it cook for a few minutes so the mushrooms caramelize and the sauce thickens.
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4Add the sesame oil at the end to give it that glossy finish and an extra boost of flavor.
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5Serve in a deep bowl, garnishing with sesame seeds and a bit of fresh chopped green onion.
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