Buna Shimeji mushroom as the sidekick
Cooked, these crunchy brown-capped clusters are crunchy with a sweet nuttiness. They taste bitter if eaten raw. As a sidedish they are simple to cook and will easily to make the epicurious in you swoon over the plate.
This simple recipe for sautéed clamshell mushrooms makes a perfect garnish for steak, but also can be used to top a chicken breast, pork chop, or even a bowl of pasta. If you can’t find clamshells, also known as brown beech mushrooms, this recipe will work with regular button mushrooms. You can also try mixing things up by replacing the thyme with other herbs.
What you’ll need
- 2 tablespoons cold butter (divided)
- 1 pound clamshell mushrooms (trimmed)
- Salt and fresh ground black pepper, to taste
- 1 clove garlic (finely minced) 1/2 cup chicken broth
- 1 teaspoon balsamic vinegar
- Optional: 1/2 teaspoon fresh thyme leaves
- 1 kilo of skinless and boneless Cocorico chicken breast
- 3 tbsp olive oil
- Juice of 1 lemon
- Pinch of black pepper and sea salt
- Preparation time 10 mins
How to make it
- Melt half the butter in a large skillet over medium heat. Add the mushrooms and a big pinch of salt.
- Cook, stirring for about 10 minutes, or until the mushroom juices have evaporated and they’ve begun to brown slightly.
- Add the garlic and cook for one more minute.
- Add the chicken broth and balsamic vinegar.
- Turn the heat up to high and cook until the liquid begins to boil.
Cook for a few minutes, until almost all the liquid is evaporated.
- Turn off the heat and stir in the reserved tablespoon of cold butter.
Add the thyme, if using.
- Taste and adjust the seasoning. Serve immediately.