Last night I went and got some portobello mushrooms for a side dish. This dish will be one that will end up as a “I shoulda done this, or I shoulda done that” dish, but hey, isn’t that how we figure things out? For some it’s a slower process and can be very frustrating, producing anger issues. I think Gordon Ramsay took a really long time. At the end I will have my opinion as to what I should have done differently.
In the pan I placed canola oil (this is going to start to sound familiar, I need to get more ingredients), and once heated, added a bit of oyster sauce, dash of fish sauce (little goes a long way!), soy, and Yoshida’s. No teriyaki today as I was told that it is a meat flavor, so…. No teriyaki.
With the sautee nice and hot, in went the mushrooms. These are a pretty hearty fungus so it doesn’t coook incredibly fast. I kept moving and flipping to keep them cooking evenly in the pan. When finished they are still firm, but you may prefer them cooked more.
Once done they are removed and placed on the plate. The night before last we had BBQ’d a pre-marinated tri-tip roast, so the left over meat was thinly sliced and quickly sauteed in the pan, just enough to heat it up, allowing it to start to take on the flavor without drowning out the original flavor.
For this side dish I would have used less of the flavorful ingredients in the saute and instead of using canola oil, used stir fry oil which has a great flavor itself. Next time.