Sesame & White Wine Sautéed Mushrooms

by Maja Lukic


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This post is pretty simple but it has the distinction of combining two of my favorite things in the world: mushrooms and dry Riesling. (Bonus points for using Finger Lakes Riesling!). If you know me at all, you know that I am somewhat obsessed - no, completely obsessed - with mushrooms. A fungi enthusiast, if you will. They make everything better (like pizza) - they just do.

In fact, I happen to own Mycophiliaby Eugenia Bone and as soon as I finish reading it, I will be citing it here in the most annoying way. Also, I really like Bulich Mushroom Farm at the Union Square Greenmarket. They're extremely knowledgeable and always have an interesting variety on display.

On to the prep. Should you wash mushrooms, wipe them, brush them? The general consensus is that to preserve their texture and flavor, you should use minimal, if any, water. Mushroom brushes are available for purchase in a lot of stores. I did not have one so I wiped them with a damp paper towel.

For this little sautée, you need about a pound of mushrooms. I used a mix of criminis and chanterelles because that is what I had but, really, use whatever variety you like.

Sesame & White Wine Sautéed Mushrooms (v/gf)

Inspired Post Punk Kitchen  

Serves 1-2

1 lb. assorted mushrooms, sliced 1/2" thick

2 tsp. sesame oil, divided

1-2 cloves of garlic, minced

1/3 cup dry Riesling

salt and pepper, to taste

1 tsp. toasted sesame seeds

1 tsp. soy sauce, tamari or coconut aminos

Preheat a large skillet or cast iron pan over medium heat.

Sauté the garlic in sesame oil, briefly (for about 30 seconds or so), but don't let the garlic burn.

Add the mushrooms and some salt and pepper to the pan, and cook for about five minutes or just until the mushrooms have released their liquids and are cooked through but still firm.

Add the Riesling and turn the heat up. Cook for a few more minutes, stirring often, until most of the liquid has reduced.

Taste for seasoning and add more salt and pepper, if needed.

To finish, sprinkle with the remaining 1 tsp. of sesame oil, 1 tsp. toasted sesame seeds, and 1 tsp. soy sauce or tamari. If you're allergic to soy like I am, try a few drops of coconut aminos instead. Serve warm.