蒜香蘑菇 Mushrooms Sauteed with Garlic Butter Recipe
Hello everyone
Today we are going to cook the garlic mushrooms
The recipe was introduced in season 3 episode 7 of “The Solitary Gourmet” and was originally cooked by an oven
As someone complained about my recipes being cooked by oven too often and not everyone has an oven at home, so I am going to cook this using a frying pan today
The ingredients are very simple, main ingredient will be white botton mushroom, seasoned by garlic, butter, black pepper, olive oil, and parsley
If your mushrooms are big, you need to cut them into small pieces
First we need to rinse the mushrooms
It’s been said that mushroom cannot be rinsed by water and you can see some chefs using wet clothes to wipe them instead of rinsing them
Well, it’s partly true. Mushroom cannot be soaked in the water for too long, but it’s ok to use water to remove the dirt on the surface
You need to quickly take the mushrooms out and use the clothes to absorb the water on them
Next step is to prepare chopped garlic
I used to use garlic press, yet to chop it will bring out the garlic flavor better
chop the garlic into very small pieces
Next step is to prepare chopped parsley
You need to align the leaves with leaves, stems with stems, and then cut to separate the stems from the leaves
If the parsley is aged, you need to remove the stiff part of the stems and then chop the tender part into small pieces
For the leaves, you can fold and wrap them up into a tight roll and then also cut into small pieces
Now we can start heating the frying pan
Put 2 spoons of olive oil and 1-2 spoons of butter, use low-medium heating and put chopped garlic in the pan after 1-2 minutes
As butter is easy to get burnt you need to pay attention not to overheat the pan
When you smell the scent of the garlic you can put the mushrooms in the pan and start to stir until they are totally covered by the butter oil
After the mushrooms turn light golden you can put salt on them
Don’t put too early as mushrooms will get dehydrated too early and lose the flavor
After mixing the salt, cover the pan up, turn to low heat to stew for a while, and use the turner to turn sides from time to time
If your mushrooms are dry, you can add some water or chicken soup in the pan
If you enjoy dipping bread in the sauce, chicken soup is recommended
After 3-5 minutes of stewing you can see the mushrooms are dehydrated and get shrank
Now you can put some minced black pepper and the chopped parsley on them and turn off the fire immediately
Use the remaining heat and continue stirring until the mushroom, black pepper and chopped parsley are totally mixed
You can start plating now
Some sliced Baguette will be a perfect match
It’s simple but very delicious with special scent of the mushroom and refreshing touch of the parsley
Hope you enjoy!
完整版菜谱请移步 http://www.amandatastes.com/?p=185 在孤独的美食家中，五郎吃着蒜香蘑菇的时候说了几句话，让我印象深刻。大意是一般蘑菇都是拿来作为搭配，很少作为主角，吃这道蒜香蘑菇，才发现原来蘑菇的味道是这样的啊。很多时候我们在食物上精益求精，却忘记了食物本身该是什么味道。 这道蒜香蘑菇，可以做前菜，可以送酒，最好的还是配面包。以蘑菇为主角，以蒜香为主味，黄油的加入在蘑菇的鲜甜上再加香甜，再用清爽的欧芹加以平衡。做法简单，但味道却绝不简单。