Tuesday, January 11, 2011
Mushrooms in a Jiffy
Vegetarians like me can have their share of meat by way of mushrooms. They take little time to cook and absorb the essence of all the ingredients real nice. But I love them because they taste sooo good!
White mushrooms thinly sliced – 8 to 10
Carrot thinly sliced – 1
Garlic diced finely – 2 cloves
Salt – to taste
Pepper -1 tsp
Dried parsley – half a tsp
Red chili flakes – as tolerated
Cooking oil – 2 tsp
Heat oil in a non stick pan and add the sliced carrots. Cook on high flame for two minutes. Add the remaining ingredients along with the mushrooms and keep cooking on high flame for five minutes or so stirring in between. Turn off the heat and serve hot.
· Never wash mushrooms, clean them with a damp towel
· Never over cook mushrooms, they turn soggy and chewy
Some serving suggestions
*Make a “Mushroom on toast” for breakfast with this recipe; toast some bread to go with it
*Serve it as a side along your pasta
*Use it as a filling for your veggie wrap
*top it on an open sandwich with some sprinkled cheese.
Ready to eat, all in 10 minutes from start to finish, can’t get any faster than this for today, till next time, food and more food…..