Before I get into an explanation of this Sautéed Mushroom Medley Recipe, I have been talking to friends about what is the real purpose of my food blog. I have no real focus on one kind of food because I love cooking and eating. I have never wanted to focus out of concern that it would limit the recipes I try to make. How does my lack of focus help my readers? What my friends helped me uncover is that my blog is truly about learning to cook through trying new recipes and various diets. That is so exciting because now the world is my OYSTER.
So my new found appreciation of what I am doing is changing how I write these posts and what I want to share with you, the reader. I would like to be more clear about the inspiration for the recipe and share either a cooking technique or insight into the ingredient or origin of the recipe. The inspiration for this recipe came from watching an episode of Diners, Drive-In & Dives. That inspiration is a pretty common theme for me. It was some restaurant in California, I believe and the chef cooked down a whole lot of mushrooms and dried mushrooms were added as well. Mushrooms have so much flavor and there is quite a wide variety to choose from. In this recipe, I used baby bellas, oyster, portabellos and dried shitakes.
The two learning components in this recipe are using different mushrooms for flavor and texture and the use of dried mushrooms. Using dried ingredients is a great way to bring an intensified flavor to a recipe. Using a variety of the mushroom infuses different, subtle, flavors in the dish. More importantly, it adds wonderful texture. The textures vary from the softness of the bella mushrooms, to the firmness of the portabellas and to the somewhat rubbery (can’t quite explain it) bite of the oyster mushroom.
The cast of characters.
The mushrooms being cooked down in the skillet.
The garlic added and the thyme added during cooking.
The creaminess created by adding a little flour and a little vegetable stock.
The Sauteed Mushroom Medley Recipe plated.
Sauteed Mushroom Medley Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Dried Shitake Mushrooms
Boil water and re-hydrate the dried shitake mushrooms. Drain, set aside and reserve 1/2 cup of the liquid.
Meanwhile, in a skillet, heat the olive oil. Once warm, add all the mushrooms and cook until the water is cooked out – 6 – 8 minutes. Add the garlic, stir in and cook for 1 minute. Add in half of the thyme. Mix well and cook for 2 minutes.
Add in the flour and let it absorb the liquid. Add in the vegetable stock a little at a time. Then, add in some of the dried mushroom liquid. Cook out most of the liquid – approximately 15 minutes.
Place the mushrooms in ramekins. Top with a little of the cheese. Place on the top shelf in the oven under low broil. Once the cheese is browned, remove from the oven – about 2 minutes.
Serve and enjoy!