Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
My friends who have a shiitake and maple syrup farm in upstate New York recently taught me the benefits of dry-frying mushrooms, and to be honest, it changed my life. Why are we even taught to cook mushrooms in fat? Why are we making it so difficult for ourselves? This recipe works with any type of mushroom, and you can swap out the vinegar for balsamic if you prefer. Regardless, this recipe will change your mushroom game for the better.
2 ½ c cremini mushrooms
1 tsp extra virgin olive oil
⅓ c apple cider vinegar
¼ c maple syrup
½ tsp kosher salt
¼ tsp red chili flakes (optional)
1. Trim the roots off of the mushrooms, and slice consistently, between ¼-½ inch thick.
2. Place a large skillet over medium high heat, and when hot, add the sliced mushrooms, trying to keep them from overlapping as much as possible. Dry fry your mushrooms, keeping the heat high, until they start to brown, then stir to flip them. Continue to let the mushrooms cook in a dry pan, allowing them to release their moisture without steaming.
3. While mushrooms are frying, combine apple cider vinegar and maple syrup in a small pot, and put over medium heat. Stir to dissolve maple syrup, and bring to a gentle boil. Reduce the heat slightly, and let simmer. Reduce the glaze until it’s about ⅓ of its original volume, or until it reaches coating consistency. Remove from heat.
4. When mushrooms are golden on both sides, add the olive oil, and stir to coat. Let mushrooms fry just a couple minutes more, then season with salt and transfer to a plate.
5. Drizzle the glaze over the mushrooms and sprinkle with red chili flakes, if using. Garnish with crunchy greens.