Do you have one of those days where you are feeling crummy but you still need to cook because 1) you have some beautiful fresh produce that you'll really like to use up or 2) you're sick of eating take-outs or 3) you have a hungry (slow carb diet) husband to feed or 4) all of the above?
Yesterday was one of those days for me (crummy + option 4) and I thought I'll rely on my new best friend in the kitchen - the oven - to help me prepare a simple dinner of roast chicken and mushrooms (along with instant miso soup and pak choy).
And because I was feeling crummy, I did not take pictures of my food, as I normally would. It was only when PJ and I were almost done with the mushrooms, did he say that the mushrooms were really delicious and I should have taken a picture.
So here is the afterthought:
I am normally quite critical of my own cooking - but I have to shamelessly proclaim this pot as really yummy and the stock tasted like spaghetti alle vongole in bianco (without the spaghetti and clams)! That's because mushrooms are really rich in umami (just as clams are) and combined with olive oil, garlic and chilli flakes... yum!
Serves: 2-4 as a side dish
Cooking time: 30 minutes
ingredients
400g fresh mushrooms (I used a mix of white button and baby portobello), sliced
1 scant tsp salt
3-4 fat garlic cloves, minced
1 tsp freshly ground black pepper
1 scant tsp red chilli flakes
Generous drizzle of olive oil (around 2-3 tbsp)
method
Preheat oven to 180 degrees C.
Put the mushrooms in an oven proof casserole with lid. Sprinkle the salt, minced garlic, pepper and chilli flakes over the mushrooms. Drizzle the olive oil over and stir to mix well. Put the lid on, place the casserole in the preheated oven and let it do its magic for 30 minutes.
Serve as a side dish to roast chicken or pour it over spaghetti al dente for a vegetarian vongole! :)
No comments:
Post a Comment