Ghee can turn a so-so relationship into a fabulous union. Mushrooms are a good example. Cooked in flavorless oil, they are so-so, but cooked in flavorful ghee, either plain or spiced, mushrooms take on a dimension of exquisite flavor that oil simply cannot match.
To be at their tastiest, saute mushrooms over very high heat. This quickly removes their moisture, allowing the mushrooms to brown, releasing their full aroma, and enhancing that earthy, meaty flavor and texture that only a mushroom can claim. But many cooking oils are flavorless, and some are damaged by high heat. Even quality olive oil has a low flash point, meaning its best not heated to a high temperature. Butter provides flavor, but burns at high temperatures. Ghee is perfect for high-heat cooking. It won’t burn and the flavor is out-of-this-world delicious! We think when you try our mushroom recipes, you’ll agree: Ghee and mushrooms make a marvelous partnership.
We recommend this recipe using Pure Indian Foods herbs de Provences Ghee! With a flavor reminiscent of an aromatic French countryside, this ghee can be used as a high heat cooking oil. You’ll never sauté your mushrooms another way!
- 2 TBSP Herbes de Provence Ghee divided
- 1 lb mushrooms any variety, sliced
- 1/2 tsp turmeric
- Himalayan pink salt to taste
- peppercorns, black ground, to taste
- Heat a large stainless steel or cast iron skillet over high heat.
- Once the skillet is hot, add one tablespoon of ghee and swirl the pan.
- Quickly add mushrooms, turmeric powder, salt and pepper. Stir constantly as the mushrooms release their liquid.
- Continue stirring until mushrooms have released their liquid and are “dry” and fragrant.
- Remove from heat and stir in the remaining tablespoon of ghee. Serve at once.