From Nigellissima by Nigella Lawson
60ml olive oil
4 x 15ml tbsp chopped fresh parsley, plus more to serve
zest and juice 1 unwaxed lemon
½ tsp dried chilli flakes
1 fat clove garlic, peeled
750g mixed mushrooms (wiped with a damp cloth or kitchen roll, not washed)
1 tsp sea salt flakes or ½ tsp pouring salt, or to taste
1.Pour the oil into a heavy-bottomed pan or flameproof casserole that comes with a lid, and put it on a low to medium heat. Add the parsley, lemon zest and chilli flakes and grate in (or mince and add) the garlic, and let them sizzle fragrantly, but briefly as you don’t want them to burn or, really, do anything other than infuse the oil with their scent.
2.Turn up the heat, add the mushrooms, sprinkle with the salt, and give a gentle stir to try to mix the flavoured oil, then clamp on the lid. Turn the heat down to low and leave everything to simmer for 10mins. Although the mushrooms look dangerously dry as you put the lid on, when you remove the lid after 10mins, you will see that they have given off quite a bit of liquid.
3.Now add the juice of the lemon, give everything a vigorous stir, then put the lid back on for another 10mins, simmering until the mushrooms are tender. It’s wise to have a look once or twice during that time – just lift the lid and give a bit of a stir.
4. Scatter a little more parsley over the mushrooms, and serve.
Maybe it is just as a result of having lived in Malaysia for a while but I felt this dish needed a bit more umph and would probably add either more chilli flakes or slice up some red chilli and add it into the mix next time, however the dish came together with the other components of our menu very nicely.
We had some big wines from Australia, Italy and France for this wine club meeting so perhaps that was behind my desire for a little more heat in the recipe. We all agreed that the combination of food and wines worked extremely well.
Rosso di Montalcino DOC, (Sangiovese), Altessino SpA, Italy, 2010, MYR96