(not the most enticing of photos I know, but this is really yummy, trust me. Gotta buy a digicam soon!)
I read way back in college that mushrooms are something that people might have allergic reaction to, so please be aware if serving mushrooms. That said, garlic mushrooms are a real treat. I think of this as pulutan actually, as we usually order this when we get together over beer on Friday nights in Manila, along with onion rings, french fries, butter chicken, crispy pata, tokwa't baboy... (miss those times). Going back:
I don't know why, but garlic and butter works well with mushrooms. So give this is a go some time! This recipe serves 4.
500g button mushrooms
4 cloves garlic, crushed and finely chopped
salt and pepper to season
hot sauce (optional)
Wipe the dirt off the mushrooms, or you might prefer to do a quick wash over running water then pat and wipe dry. Mushrooms are usually just sliced into two but you can also chop into more manageable pieces the large ones.
Heat up the butter on a frying pan over medium heat. When the butter is melted, add the garlic and when lightly browned, add the mushrooms, stirring for a couple of minutes. Then, reduce the heat to the lowest possible level and cover the pan and let the mushrooms simmer slowly. Mushrooms have a lot of water in them so you will actually end up with a smaller batch as the water escapes as steam. Take quick occasional peeps and stir.
After ten minutes, remove cover and season with salt and pepper. Serve with hot sauce on the side (optional). Aside from beer, it's great company with grilled food.
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