The warmer weather calls for simpler fare, meals that are tasty and uncomplicated and straightforward.
I sizzle the roast garlic in the oil
These mushrooms are just that – similar to the classic Spanish tapa champiñones al ajillo, but quicker and easier.
Into the skillet. They suck up the oil at first, but do not be alarmed. They get a bit of char and then you add the wine and they release their juices.
Thanks to Valerie from the Farmingdale Music Center, I had a container of delicious home-roasted garlic to lend a bit more complexity, but regular raw garlic will work just fine.
Yum
We had these on the side for Mother’s Day…they were a great accompaniment to grilled sirloin steak
Salt and pepper crusted sirloin
and our first local asparagus of the season from Sang Lee on the North Fork of Long Island.
The kid’s contribution to the menu
Simple and delicious
Basic sauteed mushrooms
1 lb mushrooms, wiped and woody stems removed
1-2 Tbs extra virgin olive oil
1 Tbs roasted garlic or minced raw garlic
A glug or two of red wine
Pinch of salt
Sprinkle of parsley (optional)
Make sure mushrooms are clean (wiping them takes longer than rinsing, but helps them look nicer)
Heat olive oil and garlic together to medium high. Add mushrooms and cook, stirring to coat. When the mushrooms begin to get tender, add red wine and allow to bubble until mushrooms begin to release their own juices (a minute or two). Season with salt and parsley and you’re set!
