Prep Time | 10 minutes |
Cook Time | 10 minutes |
Passive Time | 20 minutes |
Servings |
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Ingredients
- 16 ounces shiitake mushrooms
- 3 tbsp olive oil
- 4 cloves garlic chopped or crushed
- 1 medium onion
- 1/2 cup White onion or chicken stock
- 1 lemon zest
- 1 tbsp lemon juice
- 1/4 tsp chili flakes
- 4 tbsp butter
- 2 tbsp fresh parsley chopped
- Black Pepper to taste
- Sea Salt to taste
Ingredients
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Instructions
- Brush the mushrooms clean. Trim the bottoms of the stems of the mushrooms if dried out. Keep the mushrooms whole, or if they are large, cut them in half.
- Heat large skillet over medium-high heat. Add olive oil then add onions. Cook and stir onions until they start to brown & caramelize about 3-5 minutes.
- Add 2 Tablespoons of the butter, let it melt a bit, then and then add mushrooms and garlic. Cook until lightly caramelized and softened, about 3-5 minutes.
- Add stock or wine, lemon zest, lemon juice, and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.
- Add remaining 2 Tablespoons butter and chopped parsley, cook for an additional 1 minute.
- Season with salt and pepper. Serve warm.