28 January 2009

Spanish Kitchen

I spent some time in an artist's colony in Spain. I loved Spanish cooking but never really found a cookbook that I liked until this one. Spanish Kitchen by Jane Lawson.

The book is loaded with great pictures and even the most complex recipes are managable. Here is a simple mushroon saute. This is a great side for any robust meat.

Sauteed Mixed Mushrooms with Garlic

14 ounces fresh mixed mushrooms
1/4 cup butter
2 tablespoons extra virgin olive oil
6 garlic cloves, freshly chopped
2 tablespoons dry sherry
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons chopped oregano
2 tablespoons chopped Italian parsley
black truffle oil (optional)
tiny whole oregano leaves, extra to garnish

Make sure the mushrooms are free from grit, then trim the stems. Slice any large mushrooms, and either keep the small ones whole or cut them in half.

Put the butter and oil in a large frying pan over medium-low heat. When the butter has melted, add the garlic. Cook, stirring, 4-5 minutes, or until the garlic is golden, making sure it doesn’t burn.

Add the mushrooms and a pinch of salt and saute for 4 minutes, or until they start to soften. Increase the heat to high and add the sherry, sherry vinegar, and chopped oregano. Saute for an additional 4 –5 minutes, or until most of the liquid has evaporated. Season to taste with salt and freshly cracked black pepper and stir the parsley through.

Put mushrooms in a serving dish, drizzle with truffle oil(if using), sprinkle with a few oregano leaves, and serve.

My friend, Anne, whose Victorias made Cookbook of the Day, gave me an enormous bag of chanterelles.
They ended up in many incarnations, but one of my favorites was simple sauteed in garlic. For my recipe, I used mushrooms, butter, olive oil, garlic, salt and pepper and a touch of white balsamic.

They were divine.

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