Thyme - scented Mushrooms
This mushroom recipe can be adapted to various types of mushrooms; we suggest you use the mushrooms found and hand-picked in the forests of your region. Mushroom picking is actually a wonderful pass time and in most places there are group expeditions always looking for new members; we recommend this to those who like being outdoors and we assure that the meze will be all the more tasty!
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EmailIngredients:
4 tbsp extra-virgin olive oil
1/4 tsp coarsely ground black pepper
4 bay leaves
1 tbsp red wine vinegar
12 oz button mushrooms, halved
3 sprigs fresh thyme
1 tbsp water
coarse sea salt to taste
Procedure:
In a small, heavy saucepan combine 2 tablespoons of olive oil, the pepper, bay leaves and 1/2 tablespoon of vinegar. Warm over a very low flame.
Add the mushrooms and 2 sprigs of thyme. Cover with a tight-fitting lid and gently shake the pan to coat the mushrooms.
Cook the mushrooms for 10 minutes, or until they begin to change color and are still a little firm. Stir once or twice throughout the cooking, and add water when the pan gets too dry.
Transfer everything to a bowl. Pour the remaining olive oil and vinegar over the mushrooms. Cover and set aside for at least 1 hour.
Before serving, discard the thyme sprigs and transfer mushrooms to a serving plate. Sprinkle with salt and the leaves from the remaining thyme sprig.
Recipe from Rosemary Barron's cookbook, Meze: Small Bites, Big Flavors from the Greek Table" (Chronicle Books).
