This mushroom medley makes a perfect side dish for dinner or as breakfast when topped with a fried egg. Chop the mushrooms and scallions, smash the garlic with the side of your knife. Throw it all into a pan with some olive oil, thyme and vinegar. Cook until the mushrooms and garlic are cooked through, about 7 minutes. Take it off the heat, discard the thyme and drizzle in the perilla oil. At this point, you can salt as needed. Depending on the type of mushrooms you use, it can discharge quite a bit of water as it cooks so we recommend salting it at the end and serving it immediately.
TIME 10 minutes
SERVES 1 for main, or 2-4 people as a side dish
- 8 oz Mushrooms*, quartered
- 2 Scallions, rough chopped
- 2 Garlic cloves, smashed
- 2 springs of Thyme
- 2 Tbsp Infrared-roasted perilla oil**
- 2 Tbsp Kudzu Vinegar***
** You can use Sesame Oil if you want but we love the subtle flavor of the Perilla Oil with the Vinegar.
***Hanega's Kudzu Vinegar is perfect for this dish because of it earthy flavor with the sweet notes but you can also use Brown Rice vinegar.
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