Photographs: Marvin Gapultos
When I first set out to create a Bar Bites recipe using the mushrooms I already had in hand, I had all the intentions of making a quick Spanish-style tapas dish of mushrooms sauteed in garlic and olive oil. Trouble was, I was plumb out of good extra virgin olive oil—a key ingredient when making such a simple dish.
So before running off to the store, I rummaged through my pantry and came across a jar of coconut oil. Inspiration struck, and from there, things took a left turn (or, more accurately, a turn towards Southeast Asia). I nixed my original plans altogether and decided to stir-fry my mushrooms in the coconut oil, along with some garlic, lemongrass, and thinly sliced Thai chilies. I then finished everything off with some fish sauce, lime juice and cilantro.
Although miles away from being Spanish tapas, the last-minute tweaks to my dish resulted in savory and spicy mushrooms brightened with the flavors of lemongrass and lime juice—a quick perfect snack to go with a cold beer.
- Yield:Serves 4 to 6 as an appetizer
- Active time: 20 minutes
- Total time:20 minutes
Ingredients
- 2 tablespoons coconut, vegetable, or canola oil
- 1 pound white button mushrooms, cleaned and quartered
- 1/2 teaspoon kosher salt
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1 tablespoon finely chopped lemongrass, tender white bottom section only (about 1 stalk)
- 1 Thai bird chili pepper, thinly sliced (about 1 teaspoon)
- 1 tablespoon juice from 1 lime
- 1 tablespoon fish sauce
- Freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
Directions
-
1.
Heat the oil in a large wok over high heat until shimmering. Add the mushrooms and the salt and stir-fry until the mushrooms become tender and begin to release some liquid, 3 to 4 minutes.
-
2.
Stir the garlic, lemongrass, and chilies into the pan and cook until the garlic just begins to brown, about 1 minute. Add the lime juice and fish sauce, and season with the black pepper, continuing to toss and stir-fry the contents in the wok.
-
3.
Remove the wok from the heat, then add the cilantro and toss to combine. Season to taste with more salt if desired. Transfer the mushrooms to a serving dish and serve with cocktail forks or toothpicks.
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