Sauce for Mushrooms – Apicius 7.13
Crystal is a teacher and an author whose writing is fueled by a love of history and a passion for the food, language and culture of Italy.
This recipe is featured in Flamingo Tongues and Frittatas, The Foods of Ancient Rome
This is a simple but delicious dish that makes an excellent accompaniment for steak.
- Servings 4
Ingredients
- 15 ml (1 tablespoon) olive oil
- 454 grams (1 pound) sliced mushrooms (e.g. oyster, cremini, baby portabella, shiitake)
- Pinch of salt
- 30 ml (2 tablespoons) vincotto (available on Amazon or at specialty Italian shops)
- 2.5 ml (½ teaspoon) ground black pepper
- 2.5 ml (½ teaspoon) ground coriander
Preparation
1. Add oil to a hot pan. Add mushrooms and a pinch of salt.
2. Cover pan and let it cook for three minutes on medium heat.
3. Add vincotto, pepper and coriander. Stir to combine.
4. Continue cooking for another three minutes. If the mixture looks dry, add a little bit of water and reduce. Serve hot.
Crystal King
Crystal King is the author of The Chef’s Secret and Feast of Sorrow, which was long-listed for the Center for Fiction’s First Novel Prize and was a Must Read for the MassBook Awards. She is an author, culinary enthusiast, and marketing expert. Her writing is fueled by a love of history and a passion for the food, language, and culture of Italy. She has taught classes in writing, creativity, and social media at several universities including Harvard Extension School and Boston University, as well as at GrubStreet, one of the leading creative writing centers in the US. A Pushcart Prize–nominated poet and former co-editor of the online literary arts journal Plum Ruby Review, Crystal received her MA in critical and creative thinking from UMass Boston, where she developed a series of exercises and writing prompts to help fiction writers in medias res. She resides in Boston. You can find her at crystalking.com.
Photo credit: Wayne Earl Chinnock
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