- 1 tablespoon Olive oil
- 1 tablespoon Salted butter
- 1 medium Shallotspeeled and julienned
- 1 pound Shimeji mushroomsseperated, washed and dried
- 2 tablespoons Sour cream
- Kosher salt
- fresh Cracked black pepper
- 2 teaspoons Espelette pepper
Shimeji mushrooms grow in clusters and on trees. Known for its delicate flavor and toothsome texture, their texture is wonderfully tender yet chewy at the same time.
When cooked, they have a mild, nutty flavor. But when they are row, they have a much stronger flavor.
by Viviane K. @ flickr
Combine the olive oil, butter and swirl in a pan over medium heat until the butter is melted.
Add the shallots and cook, while occasionally stirring, until the shallots are tender, about 3 to 4 minutes.
Add the mushrooms and continue to cook, stirring, for 8 to 10 minutes, until the mushrooms are tender and are starting to brown.
Remove from the pan and transfer to a bowl.
Fold in the sour cream and season with salt and pepper to taste.
Stir in the espelette pepper before serving.