Mushrooms are one of New Zealanders’ favorite vegetables, along with potatoes and tomatoes, according to a recent press release. I know potatoes and tomatoes, but mushrooms? I suspect the dark art of public relations is at work here (even vegetables aren’t safe): the findings were likely based on economic surveys of households that measure spending. Ergo and the potatoes may be there for quantity, but I suspect it has to do with the high prices for mushrooms and tomatoes.
But that doesn’t spoil the magic of mushrooms. I love them as much as the next person, especially if the next person is my neighbor (aka Lucy) and she brought over a large bowl of mushrooms some time ago. In fact, she did it to them.
Lucy’s Magic Mushroom
I didn’t exactly remember Lucy’s instructions when I started creating them myself, but a little creative license goes a long way. I had it as a tapa when she arrived, but when I made it myself, I served it with some barley grits mixed with tahini and mushroom broth. It was a very good dinner.
- 250g portobello mushrooms
- 2 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar
- Salt and pepper
Clean the mushrooms and cut them in half or quarters. In a small saucepan, heat the olive oil and add the mushrooms. Lightly fry until juicy and pour the vinegar. Turn off the heat and put the lucy mushrooms in a bowl. Season to taste. Eat right away with unpalatable bread and a glass of wine, or enjoy later (with another glass of wine, of course).
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