Mushroom Escovitch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Juice of 2 lemons
Zest of 2 Lemons
1 minced shallot
2 cloves of garlic minced fine
1/2 C Sherry Vinegar
2 tsp Sugar
Pinch of red pepper flakes
Honshimeji mushrooms
Canola oil
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Directions: |
Directions:Break up the mushrooms and in a large pan under high heat add a little canola oil and sauté the mushrooms. In a separate pot add a little canola oil and sweat the minced shallot in the minced garlic. Add the pepper flakes and continue to sweat for minutes only. Do not overcook. Add a half cup of sherry vinegar and the lemon zest, and the juice from the two lemons. And the 2 teaspoons of sugar and bring to simmer. Turn off the heat and let the mixture cool down a bit and then add the sautéed mushrooms. Let the mushrooms soak for 10 to 15 minutes. You can serve immediately or you can reheat if necessary. These are delicious sweet & sour addition to pork, beef and other heavy meets. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 mins to an hour |
Personal
Notes: |
Personal
Notes: This is essencially a Spanish way of cooking where you sauté something and then you submerge it in a citrus or vinegar blend or reduction to soak up flavors. This goes great on top of Grilled Pork Chops. See Brined Pork Chop recipe.
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