Phase 1 South Beach: Poblano's Many Mushroom Medley

I like mushrooms, but they really do need salt if they are to be eaten by themselves.  A nice tasty roasted poblano can add enough flavor to a mushroom medley to make up for SinSal.

Poblano's Many Mushroom Medley

Ingredients
4 mushrooms of 4 varieties
(you can use any type of mushroom - I suggest portabella, white, crimini and shitaki)
2 shallots, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 poblano, roasted

For the mushrooms, you will need a heavy skillet or a nice wok (I used a wok).  The idea is to get the oil in the skillet and heat it very hot on high before adding in the mushrooms.  Once your shrooms are washed and sliced, and your pan is super hot, add them to the pan.

portabella, white, crimini and shitaki

Meanwhile, add the poblano into the broiler or roast on an open flame, turning so that each side blackens.

I made this dish alongside Balsamic Spring Onions - so I roasted the pepper on top of the balsamic onions.

Flip and stir the mushrooms as you hear them sizzle.  Once 1/2 of the liquid they give off is gone, add the shallots and continue to flip and stir.  Once there is little liquid left, add the garlic and cook for 1 more minute.

Remove from heat and pour mushrooms into a bowl to stop the cooking.  Once the poblano is blackened on all sides, put it in a plastic zip lock to steam the skin loose.  Once cool, remove skin and seeds, chop, and add to the mushrooms.

YUM!