Whatever consists of mushrooms (small, big, poisonous or not), is on my list of plates that I can never have enough!
For now I will appose an easy, breazy recipe that we eat a lot as a starter.
Visiting the L.A. (Laiki Agora= open market with fresh vegetables, fruits... plants whatever) you can find mushrooms of all kinds (especially beginning of Spring and end of October). For this plate, I used the delicious pleurotus with their full and juicy flesh.
Take 4-5 nice pleurotus mushrooms, clean them from the dirt with a soggy towel and cut them into small pieces of 4-5cm.
In a pan, warm 2 tbl spoons of olive oil, add 1 (or even 2) gloves of garlic, chopped nicely. After 2 minutes, add the mushrooms, season them with salt and pepper and stir them around the pan. In 5 minutes the mushrooms are ready (try them with a fork to be sure). Turn off the fire, add slowly 2 tbl spoons of balsamic vinegar and a good portion of chopped fresh parsley. Stir everything together and it's ready!
For an extra tip of flavour, you can add pine cones or unsalted peanuts.
Enjoy!!!
For now I will appose an easy, breazy recipe that we eat a lot as a starter.
Visiting the L.A. (Laiki Agora= open market with fresh vegetables, fruits... plants whatever) you can find mushrooms of all kinds (especially beginning of Spring and end of October). For this plate, I used the delicious pleurotus with their full and juicy flesh.
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| Pleurotus Mushroom Delice |
In a pan, warm 2 tbl spoons of olive oil, add 1 (or even 2) gloves of garlic, chopped nicely. After 2 minutes, add the mushrooms, season them with salt and pepper and stir them around the pan. In 5 minutes the mushrooms are ready (try them with a fork to be sure). Turn off the fire, add slowly 2 tbl spoons of balsamic vinegar and a good portion of chopped fresh parsley. Stir everything together and it's ready!
For an extra tip of flavour, you can add pine cones or unsalted peanuts.
Enjoy!!!
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