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Joe's Trumpet Mushrooms

The Bay Area founder of Just Add Salt, Lynda Marren's brother Joe came up with this deceptively simple side dish, sautéed trumpet mushrooms elevated with fresh herbs and a glaze of sherry and rice vinegar. Tried and truly delicious.
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Ingredients
  

  • 1 lb King Trumpet mushrooms
  • 3 tablespoons olive oil
  • 1 shallot or 1/2 red onion, finely chopped
  • 10 garlic cloves, finely chopped
  • 1 fresno chile, seeds and membrane removed, finely chopped
  • 1/4 cup fresh thyme, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 3 oz. sherry
  • 3 tablespoons seasoned rice vinegar

Instructions
 

  • Sauteed Trumpet Mushroom recipe From Joe Grillo
    1. Cut larger mushrooms lengthwise into 2 or 3 slices. Leave smaller mushrooms intact.
    2. Heat olive oil in a deep, heavy skillet over medium-high heat. Add mushrooms in a single layer (do several batches if needed) and cook until lightly browned on one side, 3 to 4 minutes.
    3. Flip mushrooms, add shallot or onion and cook for 1 to 2 minutes.
    4. Lower heat to medium and cook for an additional 2 to 3 minutes. Add a little more olive oil if needed.
    5. Add garlic, chopped peppers and thyme and sauté gently for 1 minute. Do not brown the garlic.
    6. Season with salt and pepper, then add sherry to deglaze pan. Reduce for 3 to 4 minutes.
    7. Remove from heat, add a splash of seasoned rice vinegar and stir until combined.
    8. Serve warm or at room temperature. Mushrooms can be refrigerated and reheated. 
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