Serves 2
- 1pound crimini and chanterelle mushrooms (or other variety)
- 2teaspoons sesame oil, divided
- 1-2cloves of garlic, minced
- 1/3cup dry Riesling
- 1teaspoon toasted sesame seeds
- 1teaspoon soy sauce, tamari or coconut aminos
- Sea salt and cracked black pepper, to taste
- Preheat a large skillet or cast iron pan over medium heat.
- Sauté the garlic in sesame oil, briefly (for about 30 seconds or so), but don’t let the garlic burn.
Add the mushrooms, some salt, and pepper to the pan, and cook for about five minutes or just until the mushrooms have released their liquids and are cooked through but still firm.
Add the Riesling and turn the heat up. Cook for a few more minutes, stirring often, until most of the liquid has reduced.
Taste for seasoning and add more salt and pepper, if needed.
To finish, sprinkle with the remaining sesame oil, some toasted sesame seeds, and a teaspoon of soy sauce or tamari. If you’re allergic to soy like I am, try a few drops of coconut aminos instead. Serve warm.
Author Notes: This recipe was inspired by Post Punk Kitchen’s White Wine Garlic Chanterelles and has the distinction of combining two of my favorite things in the wo (…more) —Maja Lukic – Veggies & Gin
***Grabbed from: http://food52.com/recipes/24189-sesame-white-wine-sauteed-mushrooms
