Umami Mushrooms

1

Rule #1 don’t wash your mushrooms. Once you wash them it will be very hard to fry them which creates too much moisture. This will result in a soggy mushroom, which you don’t want. A quick rinse is ok, but never soak them. You can get a mushroom brush or a wet cloth and just give them a wipe.

2

Start by removing the cap from the stalk, using your fingers break apart the cap into 3 or 4 pieces. You can either use the stalk in something else like a soup, compost them or cut them up and add them into this dish. Whatever you prefer.

3

Heat olive oil in a skillet to medium-high heat. The oil should be sizzling hot. Put the mushrooms in the hot pan cap side down and don't touch them. After 6 minutes flip the mushrooms over and cook for another 3 mins.

4

Add garlic and cook for another 1-2 min.

5

Add soy sauce and balsamic and stir until the liquid reduces to a glazy consistency that coats the mushroom then remove from heat.

6

Allow them to cool and add to salads, bowls or soups

7

Substitutions: For a GF version use tamari, a gluten free soy sauce or coconut aminos. Don’t like balsamic? Just omit.Can’t have garlic just omit