I saw some really fresh firm large white button mushrooms in SS today and had to buy some to turn into this:
It has olive oil, garlic, onion, thyme, marjoram, paprika, parsley, wholegrain mustard, balsamic vinegar, salt & black pepper in it. The flavours made my head reel.... Once cooled, it will go into the fridge.
5 comments:
mmm, looks nice and the ingredients do complement each other. So do you eat those on its on or you use it for bbq/grilled stuff?* my guess*, never had this before :(
hmmm... this is interesting... tell me how it taste...
Hello AD & Pablo - I'll serve it cold with pita bread on the side. The mushrooms are sitting in quite a bit of by now highly aromatic olive oil so you dip the pita in some the oil and top it with a mushroom. This also appears as part of a anti pasto platter in some restaurants. Or as a salad with some mixed green lettuce.
Nice. These remind of sundried pickled aubergine slices that I would have with my mix meat sandwich from the European deli nearby when I used to live in Australia.
I've just had a quick taste - hmmmm, pretty good - the mushrooms are still firm and the sauce/oil is just bursting with flavour, a little went a long way.
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