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3 Layered Love Dish (Buttery Lime Portabella mushrooms, caramelised onions, roasted garlic & fennel potatoes)

Submitted by Marika's Kitchen 19 January 2010

I have a little cookery school in London and one of my aspiring home cooks asked me what is the best way to cook mushrooms. I said, I only use a little butter, crushed garlic, salt and pepper, and just as I see the mushrooms beginning to dry a little in

 
 
 
 

Ingredients

For the potatoes 5 medium sized potatoes, 5 Garlic cloves pealed and whole, 2 teaspoons of crushed fennel seeds, 2 teaspoons of cayenne pepper, Olive oil, Salt, pepper For the Onions 4 medium sized onions, 1 teaspoon of brown sugar, ½ teaspoon of salt,1 tablespoon of red wine vinegar, Olive oil For the mushrooms 2 large Portabella mushrooms, 2 crushed garlic cloves, 25g of Butter, 1 lime, 2 small green chillies, 1 teaspoon of crushed cumin seeds, 1 teaspoon of crushed fennel seeds, 50 mil of vegetable stock, 25g of Swiss Gruyere cheese

Method

Prepare the potatoes first. 1. Peal potatoes, cut into roughly 2” squares, rinse with cold water to remove starch, lay to dry on a clean tea towel. Then put into a baking tray, add the olive oil, the 5 pealed garlic cloves whole, cayenne pepper, salt, pepper and fennel seeds, mix and put into a pre-heated oven of 200˚C for 20 minutes. Next the Onions. 1. Heat up some olive oil in a frying pan, add the sliced onions and cook till brown, add the salt and sugar. When onions begin to darken further, scrape off any of the brown, burnt bits and mix into the onions, that’s the flavour. Then add the vinegar, cook out and set aside. During caramelising the onions 1. Mix seeds, garlic and butter together on the heat, careful not to burn the butter, take pan off the heat if butter starts to fizz. Add the thickly sliced mushrooms sprinkle both sides little salt, mix together for about 6 minutes, Then add the stock, so not to get too dry and carefully mix. Add the sliced chillies. After a further five minutes you should have a delicious thickened saucy juice. Tip, occasionally take the mushrooms off the heat to rest, they will release more juice and flavour; never add more butter, oil or stock. To serve 1. Layer – potatoes first, onions and then mushrooms garnish with a little coriander, grate the cheese, and a dash of olive oil.
 
 

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