Addictive garlicky mushrooms
- Celiac Chef Oonagh Williams
- Jun 14, 2018
- 2 min read
One of my recipes for current issue of National Celiac magazine - Gluten Free Nation.
This is almost the French Duxelle recipe of chopped mushrooms with garlic and parsley. Read to the end for all the different ways you can use this recipe.
1 x 12 oz (375 g) tub of fresh, small button mushrooms, cleaned, halved and thinly sliced.
3 tbsp olive oil or garlic oil, or spicy oil.
2 small cloves of garlic, peeled and finely crushed (or more)
½ c chopped fresh parsley
salt and pepper
1. Heat oil in large skillet.
2. Add garlic and gently cook for 30 seconds, stirring, don’t let it burn, browned garlic tastes horrible.
3. Add sliced mushrooms and cook quickly over quite high heat. Low slow heat leaves soggy, juicy mushrooms.
5. Add salt, pepper and fresh parsley. Stir well and turn mushrooms into serving dish.
Options.
1. As in photo, cooked, hot mushrooms in dip bowl, with toasted slices of gf French baguette so people serve themselves. If you serve cooked mushrooms on crispy bread, bread rapidly becomes soggy.
2. Offer gf Tostitos scoops to go with mushrooms. You can also put some herb cream cheese or goat cheese in bottom of scoop. I’ve done this with Athens mini filo cups for wheat eating clients.
3. Toast your favorite gf bread and cut into squares, strips etc and serve alongside mushrooms.
4. Use to fill an omelette, as a side for grilled chicken, steak etc.
5. My aunt used to mix mayo with cold cooked mushrooms for mushroom salad.
6. Substitute chopped, fresh basil, oregano, mint, lemon thyme for different flavors. Add crushed red pepper flakes.
7. Add to top of cooked pizza shell with some mozzarella.
8. Chop finer and use as meat/chicken/fish stuffing or topping with breadcrumbs
9. Add curry or chili powder as you cook mushrooms
10. At a restaurant for girl's night recently, they had used whole small mushrooms with garlic butter and topped with shredded cheddar and then broiled as a 'fake' garlic snails. I love snails but many don't.
Taste this as one of the dishes for my cooking class/dinner parties/baby showers/girls night in your home
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