Sunday, September 19, 2010
There was no question- I had to recreate the lemony mushrooms I so loved at Eataly.
It's pretty easy as long as you have fresh, flavorful ingredients. I originally thought I'd vary it up and put these on toasts, but I quickly discovered my favorite Greek whole-grain toasts were too overwhelming for the delicate mushrooms, and I realized why the lightly seasoned fried polenta crackers worked best. That being said, if you have time to fry up some thinly sliced polenta triangles, by all means do so, or serve with some fluffy, fresh rosemary focaccia; the mushrooms would also work as a springy side dish. No matter how the polenta crumbles, I hope you enjoy this mushroom dish!
* 3 tbsp. olive oil
* 3/4 lb. mixed mushrooms (I used baby bellas, shiitake, enoki, and oyster), sliced
* 2 garlic cloves, minced
* 2 small shallots, minced
* 3 tsp. fresh lemon juice, plus more for finishing
* salt & pepper to taste
1) In a large, heavy-bottomed skillet, heat olive oil over medium heat. Add garlic and shallots to the skillet and cook for two minutes. Add mushrooms and lemon juice; cook for 15 minutes, stirring occasionally, until crisp at the edges. Sprinkle with a pinch of salt and pepper. Serve hot; add extra lemon if desired.