I remember my sister and I a couple of years ago; college students and roommates. We decided one day to make a very difficult (in my innocent eyes) traditional food, stuffed tomatoes and peppers with rice! These memories are the inspiration behind recipes like this red rice sauce with mushrooms and dill recipe.
I was so jealous, I could clearly see she had the talent of a great chef; it’s almost a sixth sense of knowing which flavors to combine. It is as if they contain in their memory every food they ever tried and are able to recall it so easily! They lean in and smell the basil to feel the garlic and the tomato calling for the perfect match 🙂
I learned how to do that trick, mostly by studying and experimenting.
Here is what I learned when it comes to mushrooms so far:
- They prefer butter to olive oil.
- Thyme is a good spice for them.
- Cumin is a must, gives them a full, almost meaty flavor!
- With garlic they are so good!
- Balsamic vinegar or lemon goes great with cooked mushrooms.
- Leeks are also a good friend of theirs.
- Dill compliments them nicely.
- When you cook them, you have to work fast with them before they release their juices.
For example, in this recipe when you saute the mushrooms in the buttered coated pan, the butter must be hot (they have to sizzle when you toss them in)! When they release their juices you have to remove it so they can keep sizzling. If there is too much fluid in the pan, they will just get soggy. Not nice.
The ingredients are rather simple:
- 2 minced garlic cloves
- 1 leak, finely chopped
- 2 cups of chopped mushrooms
- dash of cumin
- 1 teaspoon of chopped dill
- 1 tomato, grated
- 1 teaspoon of raw cane sugar
- sea salt and pepper
- vegan butter
In a pan add the butter and heat it up. Then, throw in the leaks and saute until soft, be careful not to burn the butter. Next, add the garlic and a minute later add the mushrooms with the cumin. Sizzle until soft, then add the rest of the ingredients. Cover the pan with the lid and cook over low heat until the sauce comes together. Serve with brown rice and enjoy!