...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Thursday, January 13, 2005

The Evil Mushrooms

Okay, new recipe, adapted from my new favorite cokbook; Clifford Wrights' Little Foods of the Mediterranean.

Mushrooms in Garlic

-1 lb. of baby bella mushrooms (I think buttons are just not that flavorful for this dish), rinsed, scrubbed, sliced thin
-5-6 cloves of garlic, minced (do not use garlic press for this one, the garlic pieces should remain fairly intact, not a mushy puree. Strong advertisement here for having a GOOD quality chopping knife in your household. At least one. Just ask Boxing Alcibiades how much more i cook since he got me the Cutco knives set for our anniversary).
-1 large red chile pepper pod/ OR 1 tbsp. dried red hot chile pepper flakes (this latter is what i use)
-Juice of 1/2 lemon
-2-3 tbsp. olive oil (eyeball it if you want to, the dish should be fairly dry)
-fresh parsley 2-3 tablespoon or more (depending on your taste), minced
-salt and pepper to taste (I use freshly ground black peppercorns and mediterranean sea salt--the flavors of any dish are SO much better you would not believe!)

Slice mushrooms, toss with lemon juice.
Heat olive oil in skillet with garlic and chile. When sizzling, add mushrooms and cook, stirring frequently, until almost all liquid has evaporated. You can add parsley about halfway through, or wait up till this point. Season with pepper and salt.
Serve steaming hot. This is originally a Spanish tapa recipe, but I used it as a standalone dinner with some salad, or as a side dish with some shrimp in olive oil and garlic (recipe for that coming soon).


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