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 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 In The Garden of Monsters, a food-laden retelling of the Hades and Persephone myth, told from the point of view of a model Salvador Dali brings to Italy’s Sacro Bosco garden in 1948. She is also the author of food-centric novels The Chef’s Secret and Feast of Sorrow, which was long-listed at the Center for Fiction’s First Novel Prize and designated as a MassBook Awards Must Read. Crystal’s writing is fueled by a love of history and a passion for the food, language, and culture of Italy. You can find her at crystalking.com.
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