I just adore mushrooms. Unfortunately that feeling is not shared by Adam, so I really don’t have them often. When I do though, even the most simple recipe can make me remember just how wonderful they are.
I first tasted black garlic after an old intern gave me a bulb as a gift, and I was hooked right away. It’s far sweeter than regular garlic, and has a kind of treacly quality to it. The texture is quite different too, the cloves an almost Turkish Delight consistency. It’s made by fermenting the bulbs at a very high temperature, which turns the cloves black. It’s quite widely available now….you can find out where here.
I like this so much as a weekend lunch treat, and it only takes a few minutes which of course are so precious at the weekend!
Ingredients (for one serving):
1 heaped table spoon of butter (I like Rachel’s Organic salted butter)
2 large cloves black garlic, sliced thinly
1 clove regular garlic, sliced thinly
4 chestnut mushrooms (or equivalent amount in whichever type of mushrooms you prefer), sliced
1 dessert spoon of mushroom ketchup
Dash of lemon juice
1 slice toasted bread (I really like this with a granary bread)
Salt and pepper to season as you like
First, melt the butter in a good thick-bottomed pan, and then add the garlic to begin to brown it. After about a minute, add the mushrooms and soften these before adding the mushroom ketchup and lemon juice. Cook for a further two minutes, or until the mushrooms are lovely and tender. Serve them onto your toast, and then season a little if you like with salt and pepper.
Easy huh?! Hope you enjoy!