A little intro
Perfect with toast and a poached egg. Fab warm with salad leaves, crispy croutons and bacon. Fold through rice with fruit and toasted seeds for an instant pilaf. Or, swirl into a pot of freshly cooked pasta with chilli, rosemary and nuggets of mozzarella. These ‘shrooms are super versatile.
Step by step
1.
Brush the mushrooms clean and then cut into fairly thin slices.
2.
Warm a large frying pan over high heat. Add a glug of olive oil.
3.
Warm for a minute and add the mushrooms, sauté till golden. Fold through the garlic. Cook for a mo.
4.
Drizzle in the balsamic. Let the mushrooms drink it up.
5.
Season to taste. Finish with the fresh parsley or any other herbs you have knocking about.
Wednesday 4th January 2012