Mushroom lover? You will adore this recipe especially for a Sunday lunch and antipasto addition.
You will need:
250g punnet Meadows Pasta button mushrooms
2 tablespoons olive oil
Salt and pepper
3 shallots, peeled and sliced
4 tablespoons white wine vinegar
Drizzle of extra virgin olive oil
Fresh tarragon to serve
Heat a medium sized pan over a high heat. Add the oil.
Colour the mushrooms in the pan til golden brown. Continue cooking to reduce the water in the mushrooms and add more colour.
Continue to sizzle over a high heat. If the temp is too low the mushrooms will boil rather than sauté and brown.
Add salt and pepper. Add the shallots.
Pour over the white wine vinegar around the edge of the pan – so the mushrooms don’t boil.
Add a dash more olive oil. Serve in a small deep dish and sprinkle with freshly picked tarragon leaves.
Trudi’s Tips: Make this recipe in advance as the flavours deepen over time. 24 hours ideal, but do up to five days and store in the fridge. Serve this as part of a grunty antipasto platter.