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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This recipe was in the Jun 2006 issue of New Zealand's TASTE which I just received from my cookbook swap partner Tansy. How about that - a recipe for a mushroom dish that I can really enjoy, 'cause they still have a crunch! Ingredients:
1/2 lb brown button mushroom, firm |
1/2 lb white button mushrooms, firm |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon ground coriander |
2 tablespoons chives, snipped |
Directions:
1. Wipe mushrooms clean with a clean, damp cloth, then cut them in half.
2. Heat a large frying pan over high heat for several minutes, then add the oil & get it really hot.
3. Drop the butter into the hot oil, where it will quickly sizzle & start to turn golden. BEFORE it turns brown, add the mushrooms!
4. QUICKLY cook the mushrooms for NO MORE THAN 4 1/2 to 5 minutes, stirring once or twice, until lightly browned. If the mushrooms are cooked too slowly, they will stew, give off liquid & become a soupy mess.
5. Season with black pepper & salt, then add the coriander & chives.
6. Immediately spoon the mushrooms into a serving bowl & ENJOY!
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