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Large sauté pan, Wooden spoon, High smoking point oil (such as Ghee, Safflower, Avocado, Peanut, Olive oil (not extra virgin), etc)
This dish is delicious, simple and fast, making it your go-to dish in the side dish game. Use one variety of mushroom, or a mixture of different types, taking care to cut them to the same size. The smaller they are, the faster they will cook. Cook them in an even layer on the bottom of the pan, as piling and overcrowding will not give your mushrooms the golden brown caramelization that is so important to the success of this dish. Adding the garlic and shallots when the dish is close to being finished keeps them from burning. When using salt, seasoning a little during the cooking process helps the flavors open up, instead of just salting at the end. Quantities for this dish will vary according to your pan size. Feel free to add more or less garlic to suit your tastes.
The simple techniques described here are inspired by the Spanish garlic mushroom tapa but work equally well for many vegetables and proteins, including my favorite, shrimp.