Far too many people have do not have the tiniest clue on how to cook these nutritional powerhouses. When I bought these at the local supermarket grocery, the guy who packages them asked for a recipe which inspired this blog post. Yes mushrooms are meaty and loaded with protein, that does not mean you cook them like meat. The guy told me that someone advised him to boil them, which is the last thing you want to do, even cleaning them should not be done with a lot of moisture just a damp kitchen towel or soft rush will do the trick, and it’s not like you are washing ebola from them, just a little soil. I don’t lose sleep over cleaning mushrooms.
Ingredients (For 3 Servings)
- 2 teaspoon extra virgin coconut oil
- Button mushrooms, 3 cups
- 1. Heat pan on medium heat with extra virgin coconut oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon crushed garlic
- red onions 1/2 teaspoon
- dania/cilantro stems, 1/2 teaspoon
- Halve the 1 cup button mushrooms length-wise and place them flat on the pan, do not over crowd them.
- Brown the mushrooms for about 5 minutes then add 1 tablespoon unsalted butter.
- When the butter is brown add 1/2 teaspoon crushed garlic, 1/2 teaspoon finely chopped red onions, and 1/2 teaspoon finely chopped dania/cilantro stems – that is where all the flavor is.
- Brown that for a few minutes
- De-glaze the brown bits from the bottom of the pan with 1/2 cup of red wine. Simmer (reduce) the red wine by half, about 3-4 minutes.
- Add a teaspoon of honey, 1 tablespoon of soy sauce, 2 tablespoons of fresh lemon juice and simmer until sauce has almost reduced completely.
- Serve with ugali and sukuma or top a burger or a steak with these nutritional powerhouses.