Though I’m definitely not a vegetarian, one veggie menu staple I adore is the marvellous mushroom.
I can happily make a meal of sautéed mushrooms on toast or a mushroom omelette.
Add garlic to the equation and you’re combining two of today’s superfoods.
We all know that garlic enhances virtually any savoury recipe, while the earthy flavour and meaty texture of mushrooms make them great additions to all kinds of side dishes.
They’re a natural complement to rice and pasta, and best friends with any kind of cheese.
The ideal medium for cooking mushrooms and garlic is a combination of olive oil and butter. The oil prevents the butter from burning. I prefer to use brown crimini mushrooms as I think their flavour is superior to the standard white button type, but either kind can be used in these recipes.
Garlic Parmesan Mushrooms
1½ lbs medium-sized brown crimini mushrooms
3 Tbsp butter
2 Tbsp olive oil
1 tsp minced garlic
Freshly grated Parmesan cheese (quantity depends on how much you like cheese)
Freshly ground black pepper
½ tsp garlic salt (or use more or less according to taste)
Melt the butter and oil together in a large skillet over medium-high heat.
Add the mushrooms and cook, stirring occasionally, until all sides are golden brown.
Add the garlic and cook, stirring for an additional two minutes, taking care not to let the garlic burn.
Add garlic, salt and black pepper to taste and stir to combine. Remove pan from heat and add cheese; toss together until mushrooms are coated with cheese. Serve immediately; makes six side servings.
Roasted Garlic Mushrooms
Serve these as an appetizer with fresh baguette slices to soak up any pan juices.
16 medium-large open cup mushrooms (body of mushroom has separated from the stem leaving a “moat” around the stem), stems trimmed flush with cup of mushroom
3 Tbsp olive oil
¼ cup butter, softened
1 to 3 cloves of garlic, finely minced (use whatever amount suits your taste)
1 Tbsp fresh thyme, chopped
1½ Tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
¼ cup fine fresh breadcrumbs (easy to make in a food processor)
Preheat oven to 400º F.
Heat the oil in a large skillet over medium-high heat; fry mushrooms cap side down for about 30 seconds, just until golden brown.
Arrange mushrooms in a shallow baking dish, stem side facing up. In a small bowl, mix together the butter, garlic, thyme, lemon juice, salt and pepper. Spoon a little of the garlic butter on top of each mushroom, then press breadcrumbs on top. Bake for 10 minutes; serve immediately. Makes four appetizer servings.
Garlic Mushroom Quinoa
1 cup quinoa
1 Tbsp olive oil
1 Tbsp butter
1⁄3 cup diced onion
1 lb brown crimini mushrooms, thinly sliced
1 to 3 cloves garlic, minced (again, use whatever quantity suits your taste)
Pinch of dried thyme
Salt and freshly ground black pepper to taste
2 Tbsp freshly grated Parmesan cheese
Cook quinoa according to package directions; set aside. Heat the olive oil and butter in a large sauté pan over medium-high heat; add onion and mushrooms and cook, stirring occasionally, until onions are translucent and mushrooms are golden brown.
Add the garlic and thyme and cook, stirring, for another two to three minutes, taking care not to let garlic burn. Season with salt and pepper to taste; stir in quinoa until well combined and continue to stir gently until quinoa is hot.
Sprinkle cheese over top; serve immediately. Makes six side servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
