Ingredients
- 250 g mushrooms (use a variety, such as button, Portobello, shiitake, oyster, enoki, beech and king trumpet)
- 150 g salted butter
- 5 cloves garlic, crushed
- ½ tsp salt
- 1 large onion, sliced
- 2 dried red Szechuan chillies (optional)
- chopped fresh chives for garnishing
Instructions
1. Rinse the mushrooms to remove any soil. Each mushroom varies in shape and texture, so chop them differently to maintain their individuality. Leave the oyster mushrooms whole. 2. Cook the mushrooms in a frying pan over high heat until all the water evaporates, then add the butter, garlic and salt and turn down the heat to medium. 3. Place the sliced onion on top and fold in gently. The dish is ready once the onion has softened. 4. Serve on bruschetta or fettuccine pasta, garnished with chopped fresh chives.
Notes
I love mushrooms. While they need other ingredients to bring out their flavour, each variety of mushroom has its own unique texture that is like heaven on the palate. These mushrooms, ranging from stark white to beige, enhanced with onion, garlic and chives, look gorgeous on the plate. If, like me, you love chilli, you can even add some dried red Szechuan chillies for a bite. I try to use as many varieties of mushroom as I can get my hands on for an even more luxurious taste. Serve on bruschetta as a starter or with pasta.
