12 ounces Crimini or shiitake mushrooms 1 small yellow onion, peeled and finely chopped 5 tablespoons extra-virgin olive oil 1 garlic clove, finely chopped 2 tablespoons New York Shuk Signature Harissa or New York Shuk Harissa with Preserved Lemon 1⁄2 teaspoon New York Shuk Fiery Harissa, plus more as needed 1⁄4 teaspoon salt, plus more as needed 3 tablespoons water -
INSTRUCTIONS:
Remove the stems from the shiitake mushrooms if using and discard. Very finely chop the caps. Set aside.
Heat a large frying pan over medium-high heat and add the onion. Cook, stirring occasionally, until the onion starts to caramelize, 1-3 minutes. Add 2 tablespoons of the olive oil and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the chopped mushrooms and the remaining 3 tablespoons olive oil and cook, stirring occasionally, for 1-3 minutes. Add the garlic and cook, stirring occasionally, until the mushrooms start to get a golden color. Stir in the Signature Harissa, Fiery Harissa, salt and water and cook, stirring occasionally, for 5 minutes longer.
Taste and adjust the seasoning with salt and Fiery Harissa if you would like more heat.
