Salteado de champiñones al ajo

Ingredientes

• 1.5 lbs (about 680g) Mixed Mushrooms: A combination like cremini, shiitake, and oyster mushrooms, cleaned and sliced or torn into bite-sized pieces. Using a mix adds depth of flavor and texture.
• 2 tablespoons Olive Oil (or Avocado Oil): A good quality oil for sautéing at medium-high heat.
• 1 tablespoon Unsalted Butter (optional, or vegan butter): Adds richness and helps with browning, but can be omitted or substituted for vegan diets.
• 6-8 cloves Garlic: Freshly minced. Adjust to your garlic preference; more for a stronger garlic punch!
• 1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free): The primary salty and umami flavoring agent.
• 1 tablespoon Rice Vinegar: Adds a touch of acidity to balance the richness.
• 1 teaspoon Toasted Sesame Oil: For a nutty aroma and flavor, added at the end.
• 1 teaspoon Honey or Maple Syrup (optional): Just a touch to balance the saltiness and add a hint of sweetness.
• 1/4 teaspoon Black Pepper: Freshly ground for best flavor.
• Red Pepper Flakes (optional, to taste): For a little kick of heat.
• 2 Green Onions (Scallions): Thinly sliced, for garnish and fresh flavor.
• 1 tablespoon Toasted Sesame Seeds (optional): For garnish and a slight crunch.

Preparación

1. 1

   Prepare the Mushrooms: Gently wipe any dirt off the mushrooms with a damp paper towel or a soft brush. Avoid washing them under running water if possible, as they can absorb too much moisture, which hinders browning. Slice larger mushrooms (like cremini or button) into 1/4-inch thick slices. Shiitake stems can be tough, so remove and discard or save for stock; slice the caps. Oyster mushrooms can often be torn by hand into pleasing, rustic pieces. Set aside.

2. 2

   Mince the Garlic: Peel and finely mince the garlic cloves. If you’re a garlic lover, feel free to add an extra clove or two!

3. 3

   Prepare the Sauce (Optional Pre-mix): In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey or maple syrup (if using), and black pepper. This step is optional; you can also add these ingredients directly to the pan later, but pre-mixing ensures even distribution.

4. 4

   Heat the Pan: Place a large skillet, wok, or heavy-bottomed pan over medium-high heat. Allow it to get properly hot before adding any oil. A hot pan is crucial for achieving nicely browned mushrooms rather than steamed ones.

5. 5

   Sauté the Mushrooms (First Batch): Add 1 tablespoon of olive oil to the hot pan. Once the oil shimmers, add half of the prepared mushrooms in a single layer. Don’t overcrowd the pan; this is key to getting good caramelization. Let the mushrooms cook undisturbed for 3-4 minutes until they are nicely browned on one side. Then, stir and continue to cook for another 3-5 minutes, or until they have released their liquid, the liquid has evaporated, and the mushrooms are tender and golden brown. If using butter, you can add half a tablespoon now with the oil for extra richness.

6. 6

   Remove First Batch & Cook Second Batch: Transfer the cooked mushrooms from the first batch to a plate. Add the remaining 1 tablespoon of olive oil (and remaining butter, if using) to the pan. Add the second half of the mushrooms and repeat the cooking process, allowing them to brown and cook through.

7. 7

   Add Garlic: Once the second batch of mushrooms is cooked, return the first batch of mushrooms to the pan. Create a small well in the center of the mushrooms and add the minced garlic. Sauté the garlic in the well for about 30-60 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.

8. 8

   Deglaze and Sauce: Pour the soy sauce mixture (or individual sauce ingredients if not pre-mixed) over the mushrooms and garlic. If using red pepper flakes, add them now. Stir everything together well, scraping up any browned bits from the bottom of the pan (this is where a lot of flavor lies!). Allow the sauce to bubble and reduce slightly, coating the mushrooms, for about 1-2 minutes.

9. 9

   Finish with Aromatics: Turn off the heat. Drizzle the toasted sesame oil over the mushrooms and stir to combine. The residual heat will help release its aroma.

10. 10

    Garnish and Serve: Transfer the Mushroom Garlic Stir-Fry to a serving dish. Garnish generously with freshly sliced green onions and a sprinkle of toasted sesame seeds, if desired. Serve immediately while hot.