It’s hard to beat a fried mushroom. I mean they’re good even with with white buttons but when, in the late summer here, you have access to fresh chanterelles then, well, you’d be mad not to try ’em.
Also, sage is lovely and suits the “meaty” mushroom flavour really well. Although taragon or whatever other herb you fancy would probably also work well.
- about 500g of mushrooms – white button are fine, chanterelles or other wild mushies are better
- 15 or 20 sage leaves
- about ⅓ olive oil
- about 2T of vinegar (use whatever takes your fancy)
- one small onion or a couple of shallots
- a clove of garlic
- salt and black pepper
- Brush any dirt from the mushrooms and chop or tear them into bite sized pieces, if they’re a little on the large side.
- Finely diced the onion,roll the sage leaves into a cigar and finely slice them and mince the garlic.
- Place a heavy-based pan on a high heat, add a decent glug of oil and leave it until almost smoking. It’s important that you get the pan hot or else the mushrooms will basically boil and taste insipid. You really need to get colour on them.
- When up to temperature add the mushrooms, followed a scatter of salt and a generous grinding of black pepper. Stirring them once in a while, leave them to colour up for about 5 minutes, or until they look browned and have given up all the liquid inside them.
- Turn the temperature down a bit and add the sage, garlic and onions. Cook for a further couple of minutes or until the onion has lost it raw edge.
- Tip the mushroom mixture to a bowl and add the vinegar and remaining olive oil. Taste a bit and check the seasoning and acidity – adjust to taste.