Most of the time, just like the previous food post, I don't know how I usually come up with what I have cooked. I cook with intuition and whatever I think makes sense in my head. My best friend Aldrich and I had a very mushroom-y conversation. I've always wanted to forage for mushrooms and it's definitely in my wish list. We just decided to do a random long distance friendship bonding activity and cooked mushrooms together. He made this amazing mushroom soup from scratch. I don't really know what I made, but it was pretty amazing. Again, I'll just throw a random name for this Japanese-Italian fusion dish: The Mower.
2 tablespoons of olive oil
Spritz of coconut oil
6 oz. of White mushrooms (sliced)
6 oz. of Cremini mushrooms (sliced)
6 oz. of Oyster mushrooms (sliced)
1 heaping tablespoon of minced garlic
1 handful of fresh chopped parsley
1 teaspoon of dried oregano
1/2 of one red onion (sliced)
8 oz. of ground turkey
2 tablespoons of low sodium soy sauce
2 tablespoons of mirin
Salt and pepper to taste
In a pan in high heat, put 2 tablespoons of olive oil. Add all the sliced mushrooms and onions. Stir until the mushrooms are a little bit soft and until the oil is completely absorbed by the mushrooms. Spritz coconut oil just enough to coat the mushrooms. Add the oregano, salt and pepper. Stir in medium heat until the mushrooms are depleted and soft. It should take around 5-8 minutes. Turn off the heat and stir in parsley. Let it sit while you cook the meat.
In another pan, put the turkey in high heat. Add salt and pepper to taste. Pour the soy sauce and mirin. With the flat end of your spatula, mince the ground turkey until they are all separated. I had Japanese Saboro in mind while cooking this. After about 10 minutes, the meat should be done and all the liquid should have evaporated.
Serve on top of rice with a sunny side up. Buon appetito and itadakimasu!