JOANNA'S FOOD: family cooking, from scratch, every day

Thursday, December 07, 2006

Mushroom daube

This started when I consulted the blue River Cafe book because there were a lot of mushrooms in my veg box this week.

Fry a medium box of fresh sliced mushrooms in olive oil. Meanwhile soak a couple of handfuls of dried mushrooms in very hot water (you want to end up with less rehydrated mushrooms, so that they don't overwhelm the more delicate flavours of the fresh ones). When the fresh mushrooms are brown, put them in a shallow dish. Drain and reserve the water from the rehydrated mushrooms, and fry in a little more olive oil with some crushed garlic. When the garlic begins to brown, add the delicious mushroom water, and braise until most of the liquid has evaporated.

So far so River Cafe. It tasted so-so, so I added a little Marsala and boiled that down too. Much better.

Back to the recipe: stir the two mushrooms together, and add chopped herbs before serving.

Delicious, quick, and easy.

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