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.
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 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:- Get your mushrooms ready – clean them without adding water, just using a brush;
- 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.
