Garlic-dripping, Alcohol-drenched Field Mushrooms

At my local fruit and veg shop there is an article near the counter about the health benefits of mushrooms and green tea. They are suppose to reduce the chances of breast cancer by a significant amount – the facts are fuzzy on me. I will often eat mushrooms on toast for lunch as no one else in my family likes eating mushrooms. So it is a solo midday meal for me.

Today I decided to try a Nadine Abensur recipe as the name of the recipe sounded so good. I quarted the recipe to allow myself just one big field mushroom for lunch and it was truly fantastic. It doesn’t look pretty but that can easily be overlooked once you take your first drippy bite.

For the alcohol I used a combination of marsala and brandy. And if you eating this for lunch and need to drive the car soon to pick up kids then maybe skip the bit where you pour the remaining marinade over the mushroom before devouring.

Now I am going to go and have a cup of green tea!

garlic-dripping, alcohol-drenched field mushrooms

(from Nadine Abensur’s ‘Enjoy’ cookbook)

2 tablespoons olive oil
2 tablespoons tamari
2 tablespoons water
3 tablespoons red wine, marsala, brandy or a mixture of these
2 garlic cloves, finely chopped
4 field mushrooms
a small bunch of parsley or basil roughly chopped

Mix together the oil, tamari, water, wine and garlic and marinate the mushrooms in this mixture for at least 10 minutes. Then place on a hot grill for 5-6 minutes on each side, until soft and cooked right through – no raw bits. Give the mushroom a bit of a bash to release the juices. Scatter the chopped parsley or basil on top and serve with remaining marinade poured over the top.

Serve with mayonnaise mixed with crushed garlic, squeeze of lime, finely chopped chilli. A good bit of toasted bread would be ideal.

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