Ingredients
- 8 oz baby bella / crimini mushrooms, sliced
- 4 cloves of garlic, minced
- olive oil or neutral (e.g. vegetable) oil
- 1 tbsp tamari or light soy sauce
- 2 tbsp oyster sauce
- 1 tsp white pepper
I'm in charge of pierogi fillings this year, so I'm trying some vegetarian ones as an experiment.
My parents' garden has produced a bunch of extra leeks this year that haven't been eaten up yet, so here's a mushroom, leek, and goat cheese filling.
- Heat a skillet. Once hot, drop the sliced mushroom in. As you heat them, they'll release their liquid; don't move the mushrooms until the liquid has started to boil. Don't stir them too much, but flip them at least once before the liquid's boiled off.
- Once the liquid has dried up, add 1-2 tbsp of oil and the minced garlic. Stir them to let the garlic and mushrooms both brown without burning.
- Mix the tamari, oyster sauce, and white pepper. Once the garlic has browned, pour the mixture over the mushrooms and garlic. Stir until the sauce has begun to boil, then remove from heat and set aside.