It took me 45 years to enjoy the taste of mushrooms. I remember clearly going out on an Autumn morning with Mum toting a bucket, out to the back paddocks of the farm searching for field mushrooms. She used to cook them in a roux and have the grey-brown creamy concoction on toast for her breakfast. I couldn’t stand the smell. So bad. I remember sitting outside waiting for it to dissipate.
After many years attempting I’ve succeeded in falling in love with the taste of mushrooms. Cooking them quite differently to Mum and using plenty of garlic and seasoning is the key. The thing with garlic is that if you add it too soon and cook it too hot for too long it burns and tastes acrid – so knowing when to add it is vital.
2 cups mushrooms sliced chunky. Field, button or brown mushrooms will do – the thick sturdy kind, not the papery feathery kind.
1 tbs extra virgin olive oil / avocado oil.
1 or 2 cloves garlic, peeled, sliced thinly.
Salt and pepper
*Optional Squeeze of fresh lemon juice or a drizzle of balsamic reduction
Place a heavy based frypan on a medium heat. Add oil and mushrooms and stir as they heat up. They will start to brown after two minutes, and will overcook really easily so take care at this stage. Stir while sizzling for a further minute until they start to shrink – only a little bit of shrinking, you want plump juicy mushrooms not shriveled ones. Add the garlic and stir quickly to combine for 10 seconds and then turn the heat off. Allow mushrooms to sit in the garlic for a further minute infusing their flavor then remove to a serving dish. Season with plenty of salt and pepper, squeeze lemon juice or drizzle balsamic and serve immediately.
Use as a side dish at breakfast with eggs / avocado / tomatoes, or rolled into a savory crepe with grated cheddar, serve with lunch or dinner, or sprinkle with crumbled feta and chopped parsley as a light meal or use in a burrito or taco. Very versatile.