Preparations has started

This is a nice little dish, perfect for serving among other small dishes on a buffé or as a side dish to grilled meat.

It does take its time to get prepared, but it would be worth it, and it is low maintenance, all you need to do is keep an eye on it occasionally to check if so there’s still liquid in the saucepan.

I don’t really have a recipe, so this will just be a rough idea for the how to.

You need

• Mushrooms, amount depends on how many will be eating, do note that they will shrink a lot.
• Garlic
• A couple fresh red chili fruits, not sure what type I had, but it is not the strongest kind, but rather one with a good flavor as well as some heat.
• Salt, preferably sea salt
• Pepper
• Water
• Olive oil

Preparations

Cut the mushrooms into smaller pieces, if they are really small you can do them whole. I had semi large mushrooms and cut them in quarters.

Crush a couple garlic cloves and shop them up roughly. Don’t take too little, you need a good amount.

Chop the chili finely, the smaller the better. You can regulate how hot they’ll turn out by using more, or less, chili fruits. The finished dish should have a bit of a bite to it.

Place everything in a semi large saucepan and add water, there should be roughly two parts water and one part mushrooms.

Bring to a boil and let it boil slowly without a lid until almost all water is gone. When there’s only a small amount liquid left in the bottom, turn the heat up a little and stir while cooking until all water is gone.

Mushrooms are all done and ready to serve.

Now, bring the cooked mushrooms into a bowl and marinate them with olive oil, salt and pepper. No more olive oil then just enough to cover the mushrooms with a thin layer, about a tablespoon would be enough.

Mushrooms are all done, and ready to be served.

My apologizes for the somewhat bad picture, they weren’t really photogenic, and a blue bowl didn’t really help I guess 🙂

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