Sunday, August 17, 2008

Mixed mushrooms with cinnamon and lemon

This is my contribution to this week Weekend Herb Blogging event which is being hosted by Marija from the blog Palachinka. To the blogsphere novices, this event was created by the lovely Kalyn from the lovely blog Kalyn's Kitchen which is packed with great recipe and posts. WHB is now 2 years old and it is a very successful event.

This week I have opted for a mushroom salad. As last week's, this recipe was taken from the Ottolenghi the cookbook. It is one of my favourite books at the moment.

I read that mushrooms contain vitamins A, B, C 7 D. There is a cancer research facility that even suggested that they may prevent cancer.

When it comes to preparing them, remember that they should not be washed. Instead, they should be brushed to remove the dirt on them. The only mushroom that should be washed before cooking is the morel variety.

Every one has a favourite mushroom. I am personally very addicted to shitake. Unfortunatelly I could not get hold of any for this dish. I used button, oysters, enoki and abalone. You can pick your own selection. A lovely thing is to have a nice bread to eat with this salad- use it to mop up the juices

Ingredients for 6-8 people – adapt the quantities depending on how many you will feed:

400g button mushrooms

400g chestnut mushrooms

300g shitake mushrooms

400g oyster mushrooms

200g enoki mushrooms

160ml olive oil

30g chopped thyme

10 garlic cloves, chopped (I crushed mine)

100g flat leaf parsley, chopped

6 cinnamon sticks

25g coarse sea salt

1 tbsp coarsely ground black pepper

60ml lemon juice


Preparation:
  1. Get your mushrooms ready – clean them without adding water, just using a brush;
  2. put a large non-stick frying pan over medium-heat and add the olive oil to it so that it can heat slightly. Then sprinkle the thyme, the garlic, the parsley and cinnamon stalks. Add the button mushrooms and let them cook for about 5 mins without disturbing them. Then give the pan a good shake and add the oyster mushrooms, season with salt and pepper. Stir it a bit and then let it cook for about 3 minutes. Add the enoki mushrooms and then turn the heat off. Add the lemon juice, give it a good shake. Serve still warm with slices of brown bread.

11 comments:

Marija said...

Valentina, thank you for such a beautiful recipe for WHB! Your photos are stunning!

Cynthia said...

How interesting adding the cinnamon.

Cinnamon said...

Try using real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon that we buy in the US is actually Cassia.

Cassia has a chemical called Coumarin which could be toxic.

Please click the below link to read more

http://www.bfr.bund.de/cd/8487

Paz said...

Another salad I know I'd like. ;-)

Paz

Patricia Scarpin said...

Your photos are getting more and more gorgeous every single post, Tina. Lovely.

Natashya said...

You are so fortunate to be able to get so many kinds of mushrooms, your dish looks heavenly.
I also love the wooden platter, very pretty.

Kalyn said...

Gorgeous photos, and it sounds like a wonderful dish! Guess what, I just got that cookbook in the mail today. Can't wait to look through it.

Holler said...

I love mushrooms and eat so many of them, but I have never added cinnamon to them! Food for thought :)

Nora B. said...

Hi Valentina,

I love mushrooms but I've never cooked them with cinnamon sticks. This makes me very curious! Thanks for the recipe.

Nora

Valentina said...

Marija,thank you for your kind words. I love this event and I am glad that I have been able to take part again.

Cinthia, it adds a lovely twist.You should try.

Paz sweetie, it is really lovely.

Pat, thank you.Lovely to see you here.

Natashya, it is lovely really. I can't wait for the right time of the year. Whereabout are you?

Kalyn, I will look forward to hearing what you think of it.

Holler, I often have mine pretty simple, sauteed with butter..but loved this new recipe.

Nora, if you get to make them, hope you like this recipe.So lovely to see you here.

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
http://blog.keyingredient.com/