Button Mushrooms
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Button mushrooms "Valat" recipe for 4 people :
- 500g small button mushrooms
- 200g baby white onions
- the juice of two lemons
- 1 clove garlic, cored and crushed
- 70g golden raisins, soaked for an hour
- 2g fresh thyme
- 10g fresh rosemary
- 20 cl white wine
- 1 tsp cracked pepper
- Salt and pepper
- Olive oil
Progression
Trim and wash thoroughly the mushroom, in some clear water.
In a cast iron pot heat up 2 tablespoons of olive oil and cook your mushrooms for about 3 minutes or until all the cooking juice as evaporated.
Meanwhile, in a separate sauce pan, pour the wine, 20cl of water, half of the lemon juice, 3 tablespoons of olive oil, the cracked pepper, the herbs, the finely chopped garlic, raisins and white onions. Season with some salt and bring to the boil. Cook for 15 minutes and add the mushrooms. Carefully, cook the lot on hight heat until the liquid has reduced by 3/4 of its starting volume.
When done, pour the cooked mushrooms in a bowl and allow to cool down before chilling them.
Just before serving your mushrooms add the lemon juice left over and give a good stir.
These recipe makes a great appetizer on a hot sunny day...
In a cast iron pot heat up 2 tablespoons of olive oil and cook your mushrooms for about 3 minutes or until all the cooking juice as evaporated.
Meanwhile, in a separate sauce pan, pour the wine, 20cl of water, half of the lemon juice, 3 tablespoons of olive oil, the cracked pepper, the herbs, the finely chopped garlic, raisins and white onions. Season with some salt and bring to the boil. Cook for 15 minutes and add the mushrooms. Carefully, cook the lot on hight heat until the liquid has reduced by 3/4 of its starting volume.
When done, pour the cooked mushrooms in a bowl and allow to cool down before chilling them.
Just before serving your mushrooms add the lemon juice left over and give a good stir.
These recipe makes a great appetizer on a hot sunny day...
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