These peppery mixed specialty mushrooms are hard to beat. While minimal ingredients, the key here is buying really good mushrooms and a few kinds. I get the Mycopia Organic Chef’s Sampler at Costco; it’s an amazing mix and a great bang for your buck for specialty mushrooms. Some examples of specialty mushrooms are clamshells, trumpet mushrooms, and oyster mushrooms. I like to pair them with jasmine rice for a simple, but oh so delicious meal. If I’m feeling like a more balanced meal, I’ll add a side of baked asparagus to the mix.
Peppery Mixed Specialty Mushrooms
Serves 3-4 with rice
Ingredients
16 oz specialty mushrooms, I buy the Mycopia Organic Chef’s Sampler at Costco
3 garlic cloves, minced
avocado oil or olive oil
Sea salt or Himalayan salt
Ground pepper
Method
Cut off the very bottoms of any mushrooms that are joined together, like the clamshells. Discard the bottoms, keeping the majority of the stems on. Slice the large trumpet mushrooms in four lengthwise if those are in your mix. I like to keep the mushrooms large overall, so there is very little cutting.
In a wide large pan, sauté garlic in a little oil over medium heat. Once the garlic is lightly sautéed, add in the large trumpet mushrooms first if those are in your mix. Let those cook for 3 minutes on their own with a small splash/2 TBSP of water. Cook on medium-high heat.
Now add the rest of the mushrooms, a big pinch (1/4 tsp) of sea salt or Himalayan salt, and a good amount of freshly ground pepper. Add a TBSP more of water. Stir for a bit so the mushrooms don’t stick to the pan and they start sweating their own juices. Once they start releasing their juices, let them sit for a few minutes without touching them. Leaving them be for a few minutes at a time allows them to cook up nicely.
Let the mushrooms cook down for around 15 minutes stirring occasionally so they don’t stick to the pan. Lower the heat and add a TBSP more of water as needed. Once cooked down, add a big pinch more of salt and a good amount of fresh ground pepper. I like them extra peppery so I over pepper here. Serve immediately.
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Peppery Mixed Specialty Mushrooms
Ingredients
Method
- Cut off the very bottoms of any mushrooms that are joined together, like the clamshells. Discard the bottoms, keeping the majority of the stems on. Slice the large trumpet mushrooms in four lengthwise if those are in your mix. I like to keep the mushrooms large overall, so there is very little cutting.
- In a wide large pan, sauté garlic in a little oil over medium heat. Once the garlic is lightly sautéed, add in the large trumpet mushrooms first if those are in your mix. Let those cook for 3 minutes on their own with a small splash/2 TBSP of water. Cook on medium-high heat.
- Now add the rest of the mushrooms, a big pinch (1/4 tsp) of sea salt or Himalayan salt, and a good amount of freshly ground pepper. Add a TBSP more of water. Stir for a bit so the mushrooms don’t stick to the pan and they start sweating their own juices. Once they start releasing their juices, let them sit for a few minutes without touching them. Leaving them be for a few minutes at a time allows them to cook up nicely.
- Let the mushrooms cook down for around 15 minutes stirring occasionally so they don’t stick to the pan. Lower the heat and add a TBSP more of water as needed. Once cooked down, add a big pinch more of salt and a good amount of fresh ground pepper. I like them extra peppery so I over pepper here. Serve immediately. I enjoy them with jasmine rice.
Notes
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