New dates COMING SOON! - Click priority advanced dates list
for advanced notice of new dates & venues . . .

Friday, 25 March 2011

Recipe: Oyster Mushrooms Noissette

by ferdie

This is an unassuming but tasty little number, I often do it if I'm doing tapas since you can cook them in the afternoon and reheat them when you need them. Sitting in the clay dish with a little parsley on top they look very prosaic. Which is kinda what you want so that with that first bite your guests will have that look of mixed surprise and delight at the nutty loveliness.

They go well with tortilla, and as an accompaniment to a variety of things (add link to chorizo crisps), and are a great vegetarian option on their own, and, for example, with a little cream and tagliateli or torteloni.  
Oyster mushrooms, extra virgin olive oil, salt.
INGREDIENTS
400g oyster mushrooms
150ml Noilly Prat (dry white vermouth or failing that white wine)
50g unsalted butter
extra virgin olive oil
parsley to garnish
flakey salt and pepper

METHOD
Put enough olive oil to coat the bottom of the pan with generous coat of oil and add the mushrooms, turn up the heat.
Add the mushrooms just before the oil starts to smoke and toss them in the oil to coat them all over.
Once coated sweat off the mushroom don't move them around too much allow them to brown from the heat of the pan.
Once they have released most of their moisture and are nice and golden brown, remove them from the pan to a bowl.
Get the pan hot, pour in the Noilly Prat / white wine - it should bubble as soon as it hits the pan - and boil until you can no longer smell evaporating alcohol. When you reach this point return the mushrooms to the frying pan, stirring them to coat them all over.
Once there is almost no liquid left in the pan remove the mushrooms to your bowl again and add the butter.
Melt the butter and heat it until it turn a light brown, (You do not want this smoking!) and then return the mushrooms to the pan, coat well. Once all the juices are soaked up, you can serve or put aside until later.
After they've taken a little colour they should like this. Fab!
If you put it aside simply return it to the pan to warm through.

Serve in a clay tapas dish with a few leaves of parsley on top and some rosemary bread.
A vegetarian dish: Oyster Mushrooms Noissette w/ Tagliateli and Baby Courgettes

No comments:

Post a Comment

How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

LinkWithin

Related Posts Plugin for WordPress, Blogger...

ferdiesfacebook