There aren’t enough mushrooms on this blog. I’m not sure how they became so under-represented here because we eat them like crazy. But I suppose I don’t make so many “recipes” with mushrooms, I just make them.
So this one is kind of a non-recipe… something we eat pretty often, changing up the vinegars & herbs to create different variations. I’ve done my best below to estimate cups and tablespoons, but I really cooked in increments of “splashes” and “handfuls.”
Ok, I quite commonly cook in splashes and handfuls. It drives my proofreader (my mom) crazy. Does it drive you crazy? Are you a measurer or do you prefer to cook by feel?
1 tablespoons olive oil
1 shallot, minced
2 cups mixed mushrooms, sliced
splash of soy sauce, (about 1 tablespoon to start, maybe more later)
2 garlic cloves, minced
1/2 teaspoon chinese 5 spice powder
splash of mirin, about 2 tablespoons (or white wine, or rice vinegar)
1 cup cooked wheat berries (or quinoa, farro, etc)
teeny splash of honey or agave, about a 1/2 teaspoon
1 cup baked tofu, chopped (optional)
1/4 cup scallions, handful of micro greens, or herbs of your choice
Heat a large skillet over medium-high heat. Add oil. Once the oil is hot add the shallots, and let them cook until slightly soft, about 1 minute. Add the mushrooms and stir. Then add a splash of soy sauce… give the pan a good shake, and let the mushrooms cook until they begin to soften, stirring occasionally. 5-8 minutes or so.
Add in the garlic and five spice powder and stir. Add the mirin to deglaze, scraping off any bits that are sticking to the bottom of the pan. Reduce heat. The mushrooms should be good and soft by now, if they’re not let them continue to cook until they are. Add the wheatberries, a drizzle of honey, tofu and stir to combine.
Remove pan from heat and toss in scallions, microgreens, or any fresh herbs that you’re using. Taste and adjust seasonings, add a little more soy sauce if necessary.