POACHED SPICY MUSHROOMS

SERVES 8 I taught myself how to make this dish after eating something similar at a deli in London. It riffs on the idea of poaching a variety of mushrooms and then cooking them in herbs and spices. You really honour all the flavours of the mushroom and elevate them with the second cooking process. It’s a dish that keeps on giving. METHOD 1. In a large pot, combine 1 litre (4 cups) of water, the vinegar, bay leaves, half the garlic and the pepperberries and boil for 30 minutes. Add the mushrooms and poach for 10 minutes, then drain and strain off the liquid. Set the mushrooms aside. 2. In a large frying pan, heat the oil and fry the remaining garlic, the mushrooms, thyme, chilli paste, samphire and karkalla for 5 minutes…

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Good Organic Gardening (Digital) - 1 Issue, Issue #13.1 - 2022

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