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Wednesday, 23 October 2013
Butter Garlic Mushroom Salad
is no fixed recipe here , go with what's available at hand . I have
chives growing and some sad looking tasteless black olives languishing
in the fridge which were put to good use in this salad.The trick is cook
over high heat , in a large and open wok / pan - and cook just enough
to heat up the mushroom , retaining a bite.Cooking time 2 minutes .
20 Button Mushrooms.
1 to 1.5 Tablespoons Minced Garlic.
2 Tablespoons Chopped Chives - Optional , use basil leaves , coriander greens , mint ...
1 Teaspoon Butter.
1 Tablespoon EVOO.
1/4 Teaspoon Freshly Ground Pepper.
a wok heat up olive oil and butter , add crushed black pepper and
garlic , 30 seconds later when the pepper begins to sizzle and garlic
softens ( garlic shouldn't color ) add mushrooms and salt , turn heat
to maximum and cook 1 minute uncovered.Add chopped greens , olives toss
once and take off fire.Immediately transfer the mushroom onto a plate
to prevent further cooking . Serve warm as a side dish or chilled as a
salad on some greens . Crunchy Tasty & Delicious .