I just made the best mushrooms of my life.

I used some local organic oyster mushrooms. They looked clean so I didn’t rinse them. I threw them (stem included) in a dry pan and let them cook at med-high heat till they started to crisp up a bit. Then I added a small splash of rice vinegar and a splash of lemon water and covered the pan with a lid. After a minute or so I took off the lid and added a bit of butter, swished that around with some sea salt. I then finished them off by adding a few grinds of mixed peppercorn.

They were perfectly cooked- plump, juicy, and tender but perfectly chewy like al dente pasta. The flavor melded into the earthy mushroom flavor lusciously.


About Huaccachina

I'm a snob in the kitchen and I enjoy it. I love simple foods in season.
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