Text 6881, 74 rader
Skriven 2006-10-23 18:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: PETA
============
 -=> Quoting Ian Hoare to Jim Weller <=-

 > when an animal rights crazy spray painted her fur coat with red dye,
 > she sprayed him right back with Mace

 IH> Good. Though I doubt if he learnt anything by it.

It cheered up the rest of us immensely.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spanish Garlicky Wild Mushroom Saute
Categories: Spanish, Mushrooms
  Servings: 8

      6 TB extra-virgin olive oil
      1 lb oyster mushrooms; tough
           stems trimmed, large
           mushrooms halved
    3/4 lb shiitake mushrooms; stems
           discarded, caps quartered
    1/2 lb chanterelle mushrooms;
           halved
    1/2 lb enoki mushrooms
           salt and freshly ground
           pepper
      1 lg garlic clove; thinly sliced
      1 ts crushed red pepper
      3 TB dry sherry

Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to
each skillet and heat until shimmering. Add half of the oyster,
shiitake, chanterelle and enoki mushrooms to each skillet. Season with
salt and pepper and cook without stirring until browned on the bottom,
about 4 minutes. Stir and cook until browned all over, about 3 minutes.
Reduce the heat to moderate and cook until all of the mushrooms are
tender, about 3 minutes longer. Transfer to a platter.

Add the remaining 2 tablespoons of olive oil to 1 of the skillets and
heat until shimmering. Add the garlic and crushed red pepper and cook
over low heat until the garlic is golden, about 1 minute. Add the sherry
and bring to a simmer; pour over the mushrooms, season with salt and
pepper and toss. Serve the mushrooms warm or at room temperature.

SERVE WITH: Toasted sliced baguettes.

WINE: Either a tangy white that's not too fruity or aggressive, or a
fresh fino sherry; both will marry well with the earthy mushrooms.

Source: "Food & Wine, February 2005"

Recipe Notes

Cautiva Capote, the cook at the Amory family's Andalusian estate,  
Arenales, used to take Victoria mushroom hunting during the autumn, then
make this hot tapa with the wild varieties they collected. A mix of
mushrooms from the supermarket sauteed in olive oil with garlic, crushed
red pepper and parsley would be delicious any time of the year.

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... We'll show those gul-dang tofu-suckin' beef-hatin' vegans.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)