Emotion champignons & Nigel Slater

There are certain ingredients, which I think are so amazing on their own that I am very reluctant to cook them or use them in highly fancy ways. Roquette is such a vegetable, which to me goes best with some lemon juice, a little olive oil and a dash of pepper – nothing else needed.

Mushrooms fall into this category of richly flavoured vegetables, which already on their own offer a feast of taste and aromas. So imagine my joy when I read that the 6th blog event on Blog Appetite is entirely dedicated to mushrooms. Of course the difficulty in choosing among the variety of mushrooms followed, but who is complaining?Now of course all I had to do was look for a chef who appreciates the earthy taste and beauty of mushrooms. First I bought a box of Val de Loire mushrooms, beautiful brown mushrooms, big and small ones, ready to be eaten. Then instinct told me to look into Nigel Slater’s new cooking book ‘The Kitchen Diaries’ and see how he used mushrooms. I have used his book a lot lately, either by looking up the date and trying to cook the same or just for inspiration on winter food.

There were several recipes on mushrooms to choose from. However the one that got my attention starts by ‘I am not one to get fancy with mushrooms. My inclination is to cook all of them in much the same way ..’ and so on. I couldn’t have asked for more. A definite love for simple, yet very much flavoured and tasty food, Nigel Slater answered my search. And this is how my contribution to the 6th blog event on Blog Appetite came about.

Topped parmesan, bacon and mushroom sandwich: easy, so incredibly easy, and yet so delicious! They say the best things in life are free (or almost) and I can’t disagree with that. All I had to do was cut the mushrooms into chunks, and then gently frie them in a pan with butter, garlic, parsley, salt and pepper. I then added some parmesan shaves and Parma ham on top, all served with a thick slice of whole grain bread. What a simple delight!

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