Garlic Mushrooms – Coriander & Parmesan
This is a flavourful dish prepared by sautéing mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin, in foods such as duxelles, and pairs very well with steak.
Button Mushrooms – 400 grams
Thinly Sliced Garlic – 15 grams
Olive Oil – 15 ml
Butter – 30 grams
Chopped Coriander – 10 grams
Picked Coriander – 10 grams
Micro Grated Parmesan – 15 grams
White Wine – 25 grams
Lemon – Half
Maldon Sea Salt
- Using a hot skillet – add the olive oil, once hot, add the sliced garlic, sauté without colour, add the mushrooms and sauté for 3 minutes at high heat, add the butter and once melted add the white wine, using a spoon baste the mushrooms with the butter and wine juice from the pan.
- Add the white pepper and salt and continue to cook until mushrooms are soft and smothered in the butter wine juice, add a squeeze of lemon juice, grind black pepper and remove from the stove.
- Add the chopped coriander before plating in a large bowl, add the coriander springs and grated Parmesan and serve.
- Serve with a great Ribeye – 24 Days Aged…