Today another experimentation from the cookbook "At Elizabeth David's Table".
Coriander Musrooms.
I love mushrooms.
These are light and refreshing.
She says they're meant to be served cold but I couldn't wait and they were marvelous warm.
But I'm letting them cool now to see what they'll be like that way.
I'm not a cook but anyone can read and follow a recipe.
You're intrepid! I'm glad they came out well.
ReplyDeleteI forget how much I used to like mushrooms, but rarely buy them. They go bad so quickly. Sort of like bananas. Meant to be served cold was a surprise. Let us know how that went.
ReplyDeleteBoth hot and cold were very tasty. I bought the mushrooms today and used most of them. Bananas are good for three days, maybe, in banana bread.
DeleteI like mushrooms but not coriander and I'd prefer something else in the dish not just mushrooms.
ReplyDeleteThey look good, and again, I'm so glad you are cooking and posting.
ReplyDeleteI love mushrooms too! If coriander is cilantro, I can't serve them to John though. He's one of those "cilantro tastes like soap" people.
ReplyDeleteThey certainly do look good. Would like to see the recipe. Only this week I upgraded my mushroom-and-cashew curry by sautéeing the mushrooms first, not a step given in my recipe.
ReplyDeleteRinse, dry, and quarter the mushrooms (in 8ths if they're large), sprinkle with lemon, heat olive oil over low, add tsp coriander for a few seconds, then mushrooms, bay leaves, salt, pepper, cook for a minute, cover cook for 3 -5 minutes, always over low, decant into shallow dish with all juices and bay leaves, sprinkle with lemon juice and olive oil, serve warm or cold.
DeleteThankyou
DeleteIn the words of Ken in France, be fearless in the kitchen. https://ckenb.blogspot.com/
ReplyDeleteKeep having fun in the kitchen. Mmmm, mmmm, mushrooms!
ReplyDeleteI think you are a cook as your food always looks so tasty!
ReplyDeleteI love mushrooms too. I like that these can be eaten cold.
ReplyDeleteWhaddya mean - you're "not a cook"? Of course you are Bruce. It's not just about following recipes, it's about passion and taste and sprinkling some love into whatever you are making. The pleasure you have obviously drawn from your adventures in baking is pretty much the same pleasure you must find in cooking. Arise Chef Taylor!
ReplyDeleteNom nom!
ReplyDeleteIf your bananas get too ripe, freeze them. They’re great for smoothies, or banana bread, etc whenever you want.
ReplyDelete