White Button Mushrooms
There is nothing more delicious than a dish of roasted mushrooms at the dinner table. That to me is the main meal, the highlight. It was what I look forward to at dinner time.
It may be odd to place so much emphasis on just the humble fungi, but we all know how much the truffle can fetch in the open market. A few grams can mean some serious dollars at the vegetable marketplace of high end ingredients.
For me, I am happy with the basics. The white button is probably one of the few mushrooms that I got acquainted with when I studied in Sydney. It was a must and it had since become a staple.
My most favorite way of cooking them would be just simply roasting them in a pan without oil at first and getting the moisture in the mushrooms to dry up and getting them to brown a little.
Then I would drizzle extra virgin olive oil and a sprinkle of sea salt for flavor. Sometimes I would add a little rosemary and a dash of cayenne peppers when serving.
Recipe – serving for one
White button mushrooms
Extra virgin olive oil
1. Quart the mushrooms and then fry them on medium heat without oil. This is to brown the mushrooms.
2. Add a drizzle of extra virgin olive oil and sea salt. This will give it the shine and the taste of sea salt just makes the dish exciting and delicious.
3. Add a little rosemary for that quintessential flavor.