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Marvelous Mushrooms

December 3, 2012

Glazed mushrooms with herbs

Glazed mushrooms with herbs

I am a sucker for mushrooms, in all shape and form. White, button, portobello, exotic, open, including fungus. And nothing beats them being prepared simply. 

My husband has fond childhood memories of mushroom picking in his native South Australian countryside, I wasn’t so lucky for the experience or as brave! Mushrooms have the delicious stigma of being completely edible or completely toxic so it was up to the local pharmacist to scrutinise the pickings and approve of the days reap. I believe that pharmacists still have this responsibility, though I doubt they would be called upon too often for this task.

Mushrooms have a similar vitamin & mineral content of meat which is why they are often marketed as “Meat for vegetarians”! They are a very good source of vitamin D and B vitamins and minerals: phosphorus, potassium, copper and selenium. They are great for fibre, protein, folate, zinc and  manganese and low in saturated fat and sodium. Mushrooms actually have a higher amino acid count per serving than corn, peanuts and kidney and soy beans, which is lucky as I don’t eat any of those!! Have I convinced you yet?

This recipe is very loose, my quantities are not written down, if you are a mushroom lover, just go with your heart and treat them lovingly – and simply – and they will shine!!

500g mushrooms – whatever sort you have available.
butter
fresh thyme sprigs
parsley, chopped
chives, chopped
fresh garlic, chopped
salt
a dash of sherry vinegar, balsamic, or apple cider vinegar
freshly cracked black pepper
pinch cayenne pepper (optional)
 
Halve the mushrooms if they are small or chop them into chunks if they are bigger or keep them whole!! Melt a huge knob of butter in a large pan until foaming and add the mushrooms with a decent pinch of salt. Then add some more salt because they always take more than you think. Saute them for a few minutes to get them coated and half cooked. Throw in a couple of cloves of sliced garlic and the thyme and continue to cook on a high heat. They will exude a lot of liquid and you want to reduce this so the mushrooms don’t stew. When the liquid has cooked off, deglaze the pan with a splash of vinegar which will caramelise and add the parsley, chives & pepper.
 
These mushrooms can be served on toast, tossed through pasta, eaten with scrambled eggs or as tapas. They are magnificent cold or hot and I could eat them forever!!!
 
For another recipe of my favorite way to eat fungus, look here.
 

 

 

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