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Mushroom pan with wakame and salicorn

updated

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Ingredients for 4 servings:

  • 300 g mushrooms of your choice
  • 10 g wakame
  • 4 onions, red
  • 100 g salicorns (samphire)
  • 2 cm ginger
  • 2 garlic cloves
  • 50 ml dry white wine
  • 1 tbsp balsamic vinegar, dark
  • 1 tbsp fish sauce
  • e.g. soy sauce
  • n. B. Clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the wakame in water and then chop finely. Slice the onions into thin rings and the mushrooms into bite-sized pieces. Finely dice the garlic and ginger. Heat the clarified butter and first sauté the onions. Add the wakame, ginger, and garlic and toss briefly, then add the mushrooms and simmer for 10 minutes. Deglaze with the wine. Add the salicornia and balsamic vinegar and simmer for another 10 minutes. Season with fish sauce and soy sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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