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 Feast of Sorrow, about the ancient Roman gourmand Apicius. 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 Harvard Extension School, Boston University, Massachusetts College of Art, University of Massachusetts Boston and GrubStreet, one of the leading creative writing centers in the United States. She grew up in the Pacific Northwest and now calls Boston home.
Photo credit: Wayne Earl Chinnock
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