Subject: Mushrooms Ajillo
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 15 2001 - 07:49:02 EDT
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F O O D F U N N Y
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Here is yet another from reader Ethelu:
Luke and Obi-Wan are in a Chinese restaurant having a meal. Obi-Wan
is deftly manipulating his chopsticks with the ease you'd expect from
a Jedi Master. Anyway, poor old Luke is having a nightmare, using his
chop-sticks in both hands, dropping his food all over the table and
eventually himself. Obi-Wan looks at Luke disapprovingly and says,
"Use the FORKS, Luke."
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T O D A Y ' S R E C I P E
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Taking a cue from the recurring "favorite cookbook" theme I introduced
several months ago, I have decided to begin a "favorite ingredient"
theme which I will repeat in the future. For the inaugural week, the
ingredient I have chosen is olive oil. Why? Because it's one of my
favorite ingredients, that's why. I like the flavor and the fact that
it has no cholesterol and is high in monounsaturated fats, which have
been proven to reduce levels of LDL (bad) cholesterol. I have tried
to choose an assortment of recipes that highlight the distinctive
flavor of good quality olive oil, so I recommend an extra-virgin olive
oil for all but Friday's recipe. I'll talk a little more about olive
oil
during the week.
This is a classic Spanish tapas dish, so for maximum authenticity use
a fruity, full-bodied Spanish olive oil.
Mushrooms Ajillo
1/3 cup (80 ml) extra-virgin olive oil
1 1/2 - 2 lbs (675 - 900 g) mushrooms, sliced
3 - 6 cloves garlic, finely chopped
2 Tbs (30 ml) lemon juice
1/4 tsp (1 ml) paprika
Salt and freshly ground pepper to taste
1 cup (250 ml) dry white wine
2 Tbs (30 ml) chopped parsley
Heat the olive oil in a large skillet over moderate heat. Add the
mushrooms, garlic, lemon juice, paprika, salt, and pepper. Stir to
combine and cook uncovered for 5 minutes. Add the wine and cook
covered for 5 minutes. Add the parsley and stir immediately before
serving. Serves 4 to 6.
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