Wednesday, January 4, 2012

Sautéed Mushrooms in Olive Oil

Sautéed Mushrooms in Olive Oil

This is one of the rare olive oil dishes from my kitchen that the directions does not start with "sauté onions in olive oil". My original recipe did not call for cumin, but on a trip to Southern Spain years ago, we ordered a few "tapas" at a bar. Mushrooms had cumin in them and we really liked it. I have added cumin to my recipe as "optional" after that. You decide!

  • ¼ cup olive oil
  • 2-3 cloves of garlic, minced
  • 1 lb of fresh mushrooms
  • ¼ cup tomatoes, crushed
  • ¼ cup parsley, chopped
  • ¼ teaspoon cumin (optional)
  • Salt and pepper to taste

Clean mushrooms, cut into slices or into quarters.
In a skillet heat olive oil, add crushed garlic, cook for 2 minutes stirring continuously to make sure the garlic does not burn. Add tomatoes, cook for about 3-4 minutes. Add mushrooms, cumin (optional), salt and pepper to taste.  Sauté until mushrooms are tender. Place in a serving dish, garnish with chopped parsley.

Afiyet Olsun! Bon Appetit!

1 comment:

  1. That looks tasty, never tried it with cumin before! Can't wait to try this after purchasing myself some mushrooms.