I saw an episode of Simply Ming a bit back and while the entree was a fish or lamb or something else delicious, the thing that caught my eye was the crispy shitake mushrooms he made as a garnish.
So because I always have mushrooms in the fridge, and because yesterday was rainy and cloudy, I had binged Season 2 of Victoria, and I was beginning to talk to myself alternating between a cockney accent and a German accent, I decided it was time to try these little beauties.
Wipe the mushrooms clean with damp cloth or paper towel. Remove the stems. If you have OCD, you can bag and place in freezer to use for stock at some point. Yes, I do that. Slice them as shown above. In a skillet, add about 1/4 cup whatever oil you have. I use Grapeseed or Safflower because of the high heat content. You are going to want a high heat to make them crispy.
Heat your oil until shimmering or use the base of a wooden chopstick or toothpick to see if bubbles are accumulating around the bottom of the stick. When the appear, you oil is hot enough. Add the mushrooms a few at a time, and let them brown. They will. the whole process takes about 4 minutes. Pull them out from the oil place on a rack to drain. Sprinkle with salt and pepper or whatever other spice you would like.
They can be served with drinks, as a side, as a garnish, and maybe even dipped in chocolate, although I save that possibility for the pastry chefs out there.
Mushroom moustaches! No razors needed. 🙂