Mushrooms With Chiles, Limes and Mint
This is a recipe by Ann Maloney from the Washington post who got the recipe from “Everyone’s Table” by Gregory Gourdet with JJ Goode. The only change I made is to ‘vegan’ fish sauce. Suggested mushrooms are shiitakes, button, cremini and thinly sliced oyster mushrooms. This makes 4 servings.
INGREDIENTS
FOR THE SAUCE
2 tablespoons vegan fish sauce
2 tablespoons lime juice (from about 2 limes)
1 tablespoon finely chopped palm sugar, coconut sugar or white granulated sugar
2 small fresh green or red Thai chiles, seeded, ribbed, thinly sliced (may substitute with serrano chiles)
1 large clove garlic, finely grated or minced
FOR THE MUSHROOMS
3 tablespoons avocado, grapeseed or vegetable oil
2 pounds mixed mushrooms, trimmed and cut into large but still bite-size pieces
1/2 teaspoon fine salt
Large handful of mint leaves (about 1/2 ounce)
Cooked rice (preferably brown) but could also use other whole grains like quinoa, barley or buckwheat.
Instructions:
Make the sauce: In a small bowl, whisk together the vegan fish sauce, lime juice, sugar, chiles and garlic until the sugar has dissolved, about 2 minutes.
Make the mushrooms: In a large, heavy skillet over medium-high heat, heat the oil until shimmering. Add the mushrooms to the pan, stir well and then spread them out into an even layer as best you can. Cook, stirring every minute or so, until the mushrooms begin to release steam and water, and then turn golden and begin to shrink to more or less a single layer, about 5 minutes. Raise the heat to high and continue cooking, stirring occasionally, until the mushrooms are a deep golden brown, 5 to 7 minutes more. Stir in the salt and cook for 2 more minutes.
Transfer the mushrooms to a serving bowl, add the sauce, and give them a toss. Scatter the mint leaves, whole or torn, on top. Serve warm, with rice on the side, if desired.
