THE COMBAT WOMBAT'S DEVASTATINGLY
DELICIOUS MUSHROOMS
Combat Wombats förödande goda champinjoner
Proportions aren't really important since the same ingredients are in no matter how much mushrooms you use. You just increase the amount with the amount of mushrooms.
Take as much as you like of fresh, fine, firm mushrooms and slice them rather thinly. When you have a large heap (it will be popular, so make sure you have enough!), you finely chop a large bunch of parsley in a glass, pour over some oil (I use corn oil as this dish needs a more neutral tasting oil so as not to take over), enough to cover the parsley, add LOTS of crushed garlic and salt to taste (don't be too shy with the salt, it should be a bit salty). Stir well and then pour it over the sliced mushrooms in the bowl. Blend well and leave it for at least 30 minutes Before eating. So, NO vinegar and NO black pepper. Just these ingredients.
This mushroom dish can very well be served with meat, chicken or fish, and if you should have any leftovers you can put them in an omelet, on sandwiches in the oven, on the so much loved liver paté sandwiches (here in Sweden they're loved anyway) or exactly how you like!
I make these mushrooms at least once a month, and when I was working in the kitchen of an elderly residential home, I always made a huge load of it when I was in charge of the salad bar in the small restaurant. Before, there had only been mushrooms with lots of vinegar and black pepper, and this was a new and welcome change, apparently. People asked for the garlic mushrooms every day, so my colleagues learned how to make it too and it became a staple of the salad bar.
Enjoy! It's time for me to make them soon again!
Bella
DELICIOUS MUSHROOMS
Combat Wombats förödande goda champinjoner
Proportions aren't really important since the same ingredients are in no matter how much mushrooms you use. You just increase the amount with the amount of mushrooms.
Take as much as you like of fresh, fine, firm mushrooms and slice them rather thinly. When you have a large heap (it will be popular, so make sure you have enough!), you finely chop a large bunch of parsley in a glass, pour over some oil (I use corn oil as this dish needs a more neutral tasting oil so as not to take over), enough to cover the parsley, add LOTS of crushed garlic and salt to taste (don't be too shy with the salt, it should be a bit salty). Stir well and then pour it over the sliced mushrooms in the bowl. Blend well and leave it for at least 30 minutes Before eating. So, NO vinegar and NO black pepper. Just these ingredients.
This mushroom dish can very well be served with meat, chicken or fish, and if you should have any leftovers you can put them in an omelet, on sandwiches in the oven, on the so much loved liver paté sandwiches (here in Sweden they're loved anyway) or exactly how you like!
I make these mushrooms at least once a month, and when I was working in the kitchen of an elderly residential home, I always made a huge load of it when I was in charge of the salad bar in the small restaurant. Before, there had only been mushrooms with lots of vinegar and black pepper, and this was a new and welcome change, apparently. People asked for the garlic mushrooms every day, so my colleagues learned how to make it too and it became a staple of the salad bar.
Enjoy! It's time for me to make them soon again!
Bella
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