Mushroom “Fricassee”

Ingredients:

  • 2 lbs assorted mushrooms (shiitake, portobello, oyster, cremini) cleaned, prepped and sliced to varying thickness

  • Olive oil
    1 medium sweet onion, chopped, caramelized

  • 1 med carrot, diced

  • 2-3 stalks celery, diced

  • 1/2-1 tsp chili pepper flakes (to taste)

  • 2 Tbs Sherry vinegar

  • 6 pitted prunes, chopped

  • 18+ castelvetrano olives, coarsely chopped

  • A few sprigs of fresh thyme

  • 1 Tbs tomato paste

  • Splash of soy sauce

  • 1 heaping Tbs raw almond butter (yes)

  • Kosher or flaky sea salt

  • Fresh ground pepper

Instructions:

  • In a preheated heavy bottomed skillet or braising pan, salt and caramelize onion over low heat, about 30 minutes. Low and slow wins the race to maximize sweetness and flavor.

  • Raise heat to medium and add carrot, celery and chili pepper flakes and continue about 3 more minutes. Adjust seasoning and remove from pan. 

  • Add two handfuls of mushroom (don’t crowd the pan and don’t salt yet) and sauté until edges crisp. Add remaining mushrooms and mirepoix, adjust seasoning and stir until mushroom sweat. Add sherry vinegar and deglaze pan while continuing to stir mushrooms.

  • Add prunes, olives, thyme, tomato paste and soy sauce and stir until fully combined. Add almond butter and stir to coat. Turn off heat and cover until ready to serve. Enjoy!