Beautiful Mushroom Caps Recipe

From Dorothy McNett's Recipe Book.

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See Also: San Benito Olive Festival · Side Dishes · Vegetable Dishes

Beautiful Mushroom Caps

From Dorothy McNett's recipes at Yes, cook vegetables in extra virgin oil but GENTLE. Do not let it get so hot that it smokes, medium to medium-high heat is best!

1 pound fresh mushrooms
1-2 tablespoons extra virgin olive oil (infused oils are great with this)

2 - 3 tablespoons extra virgin olive oil
1-2 shallots, finely diced
3-6 cloves garlic, finely diced
1 carrot, finely diced
1 small zucchini or yellow summer squash, finely diced
1 apple, finely diced
the mushroom stems, diced
snipped fresh herbs, such as rosemary, sage, oregano...
1-2 kale leaves, torn
sea salt for sprinkling

Carefully rinse the mushrooms with a mushroom brush or your hands, do not let them soak. Remove the stems and set aside. In heavy bottomed saute pan, heat the 1-2 tablespoons oil and add the mushroom caps. Cook gently 1-2 minutes. Remove from the pan and set aside. Reheat the pan (medium heat). Add the 2-3 tablespoons oil and the diced vegetables. Cook and stir 4-5 minutes. Stir in the herbs and kale. Cook 1-2 minutes. Scoop the vegetables into the mushrooms (or just pour them over the mushrooms!) Sprinkle with salt and serve.

Recipe created 2013-10-17.

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