Name: zoe’s mushroom reduction
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: mushroom, lots, whatever type you like. I like Portobello, the brown button types a good too.; onion brown, lots, sliced haphazardly; garlic, smashed with the back of your big sharp cooks knife, sliced poetically; Bouillon, végétaux the best quality bio/organic demeter/biodynamic you can afford

AuthorbyZoeCategoryeasy freezy, vegetarian, veggiesDifficultyBeginner

Yields1 Serving

Prep Time20 minsCook Time30 minsTotal Time50 mins

ingredients

mushroom, lots, whatever type you like. I like Portobello, the brown button types a good too.

onion brown, lots, sliced haphazardly

garlic, smashed with the back of your big sharp cooks knife, sliced poetically

Bouillon, végétaux the best quality bio/organic demeter/biodynamic you can afford

method

Slice up your mushies

Slice up your onions

Peel, crush (with back of big knife) and dice your garlic

Splash enough oil in a pot, not pan, but pot; for your knobby and later Zwiebel

Sauté in that order

Now add half the mushies, stir and Sauté; adding more oil as needed to keep them succulent

Add the rest and Sauté. Should not need more oil on second load

Add your bouillon and water from boiled kettle as needed to bring the water level half way up to the level of mushrooms in the pot

Turn down to simmer and do so for 20ish minutes

Voilà! und bon Appetit! E Guete/En Geute

cooks notes

This sauce is a perfect addition to fresh pappardelle with a generous amount of roughly chopped Petersilie (Italian parsley)

Or as an accompaniment/component to/of your Bibimbap

Ingredients