Sometimes the simplest things in life are the best. A ripe peach. A perfectly soft boiled egg. Bread fresh out of the oven.
I’d also put garlic mushrooms in this category. True, it’s a dish that requires a teensy bit of chopping and cooking but it’s only a few minutes at most. You simply chop up some garlic, shallots and mushrooms, fry them in a mixture of butter and olive oil and then add wine, salt and pepper to finish. It’s not hard; if you can fry an egg you can make this dish.
Besides being absolutely scrumptious, garlic mushrooms are versatile, too. You can eat them plain on hot toast, fold them over a soft boiled egg, use them as a side with steak, stir them through hot pasta with olive oil and parsley, add them to a green salad, or serve them as part of a cooked breakfast. There is simply no bad way to eat them.
Go ahead. Treat yourself.
300 grams mushrooms
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon Shaoxing wine (available from Asian grocers) or white wine
Sea salt and freshly ground black pepper to taste
Finely dice garlic and slice shallots. Brush any dirt off mushrooms and then cut them up as you wish. Sometimes I like neat slices, sometimes I like irregular shapes.
Heat up a non-stick fry pan and then add butter and oil. Turn down to low heat and then add the diced garlic and shallots. Let them cook for a minute or two, giving them a stir every now and then and being careful not to burn them. Now add the mushrooms. Turn the heat back up and cook for two-three minutes, stirring occasionally, until mushrooms are cooked through. Scatter with chopped fresh parsley or spring onions.