Wild Mushroom Stir Fry
Like most stir fried dishes, this was quick and delicious! We started out with some store-bought items: shrimp, carrots, brussel sprouts, celery, green onions, shiitake mushrooms, and white rice. What really made this dish explode were the special flavors of the wild-caught mushrooms!
Below you will see pictures of the Wild Foraged Late Fall Oyster Mushrooms and Wild Foraged Hen-of-the-Woods (Maitake).
The Mushroom Marinade:
1/2 cup Tamari
1/4 cup Mirin
1/2 cup Rice Wine Vinegar
1/4 cup Sesame Oil
1/4 cup Olive Oil
1/4 cup white wine
2 Tbsp Honey
1 Tbsp Black Truffle Oil
1 Tbsp Oyster Sauce
Orange Zest
Pepper to taste
Fresh Ginger
Fresh Garlic
Slice mushrooms into bite size pieces
Marinade for at least 1 hour
Heat cast iron skillet until oil is smoking
Cook mushrooms at medium high heat, turning minimally with tongs, until a rich brown color develops on the mushrooms
Saute vegetables separately