I always resort to Mushrooms when I have meat cravings & can’t fulfil them because I’m lazy to head out & buy some meat… Anyways since I already had mushrooms to get over my meat craving I wanted to make them in such a way that I don’t end up with a watery mushroom dish or overcooking them to let the water evaporate..
I always wondered how restaurants served mushrooms without water in it.. was going through the internet when I found the answer.. You throw mushrooms in pan.. don’t toss them around.. let them be.. the moment you do that they begin to sweat profusely.. Voila.. got my answer…
Today is my Father-in-laws bday.. Instead of baking a cake I decided to make something that he enjoys.. A good starter to go with a nice whiskey is always his favourite.. I really miss all the tiny parties he has at home.. K was here in the UK studying, so I used to spend a lot of time with my In laws. Go out with them over the weekend.. & take over the kitchen on the weekends when there were these tiny parties… My father in law retired from his job when it was time to retire. He has friends who live close-by who pop in at times for a chat & a drink.. 🙂 Had I been back home I would have made a whole lot of dishes he enjoys for his bday..
In India the demand exceeds the product of Mushrooms. Hence only if you are lucky you may get your hands over a packet of fresh mushrooms. Weekends you can still get lucky.. but over the weekends the early bird wins.. 🙂
Is it tempting even to look at?? Don’t worry, its super easy… don’t have to fuss much.. You can fix yourself a drink or check your Facebook wall/timeline when this is getting ready.. The rosemary adds a lovely flavour.. The red wine vinegar adds the tangy flavour & the caramelised onions & garlic… hmmmm need I say more? guess I do since the honey glaze completes it.. & the crushed black pepper adds the spice..!
Perfect with a glass of red wine or spice it up a bit more for a mug of cold beer.. 🙂
Ingredients: (Serves 2) Preparation Time: 15 mins
Baby Button Mushrooms – 200 g, roughly about 15-20, washed & drained
Garlic – 2 cloves, finely chopped
Onion – 1 small, finely chopped
Dried Rosemary – 1/8 tsp, Note: Use Oregano, Basil or Parsley if you do not like Rosemary… 🙂
Red wine vinegar – 1 tsp
Freshly ground black pepper – 1/2 tsp
Roasted Pepper & Chilli infused Olive oil – 1/2 + 1/2 tbsp, Don’t worry you can use normal olive oil.. 🙂
Honey – 1 tsp
Salt to taste
Heat a large shallow fry pan. When hot, add the oil & let it warm up. Maintain the heat at medium. Next add the rosemary & let it sizzle for a less than 30 seconds. Now add the garlic & toss them around for less than 3o seconds. Next add the finely chopped onions. Add a pinch of salt.Add half of the ground black pepper. Add the red wine vinegar. Mix well. Spread the onions around the base of the fry pan, so that it covers the base well.
Let it be, till the onions begin to turn golden brown. Now move the onions using the head of the mushroom by holding them using the stem & place each mushroom with the head facing down in the pan. Do the same with all of them.
Turn the heat to medium low & sprinkle some salt over the top. Sprinkle some more ground black pepper & the rest of the olive oil. Do not move the mushrooms an inch. Let them sweat it out slowly.
In about 6-7 minutes you will begin to smell the caramelised onions,just lift one mushroom using its stem & check if they turning brown.
Then do the same with a couple more & if they are turning golden brown then, now is the time to toss them around the fry pan. Turn the heat back to medium. Throw in some more salt. Let them cook for another 2-3 minutes. Turn off the heat. Add the honey. Mix well.
Garnish with some more ground black pepper if required.
Serve hot as a starter.