Calatan Mushrooms
Ingredients:
(yields 6 to 8 servings)
2 Pints of Any Combination of Mushrooms: Button, Shitaki, Oyster, Cremini or Portalbella
3 Tablespoons Olive Oil, Divided
2 Tablespoons Spanish Seasoning
5 Roasted Garlic Cloves, Mashed
1/2 Cup Dry Sherry (Substitutions: Red Wine, Sweet Vermouth)
1 Teaspoon Sea Salt
2 Tablespoons Sherry Vinegar or Balsamic Vinegar
Pinch-1 Teaspoon Black Pepper
1 Tablespoon Worschestshire Sauce
3-4 Springs Fresh Thyme Leaves, Chopped
Heat 1 tablespoon olive oil over medium heat in nonstick pan until oil just begins to smoke. Add mushrooms, and sauté until mushrooms release liquid. Add Spanish spice and roasted garlic. Cook until spices become aromatic. Then add vinegar, Worschestshire, dry sherry. Continue to cook until liquids is almost absorbed into the mushrooms. Add olive oil and thyme and remove from heat.
Stove method | Add all ingredients into a roasting pan, add a bay leaf and 2 tablespoons chicken broth, olive oil or water. Roast at 375-400 F until mushrooms are golden brown. Check the mixture frequently during the cooking, adding additional liquid to prevent burning.</span>
