Recipe: Thyme-Scented Mushrooms

Recipe Source: Barron, Rosemary.  Meze: Small Bites, Big Flavors from the Greek Table.  Chronicle Books, San Francisco, 2002 p. 26

I love mushrooms.  I think I always have, although I'm not sure why.  They weren't exactly a fixture in our home growing up - we had them on the wonderful homemade pizzas my mom used to make, and that was about it.  Still, they're one of my favorite foods.  I know that they aren't everybody's cup of tea - some people are allergic, while other people find the idea of eating fungi strangely off-putting (but they'll eat blue cheese without a second thought.)  This is their loss, because mushrooms are great.  This particular recipe is pretty easy - there aren't a lot of complex steps, the ingredients are all pretty prosaic, and the best part of all is that it absolutely has to be made ahead of time and served at room temperature. 

I didn't make very many changes to the recipe.  I did decrease the amount of oil to around 1 1/2 tablespoons total, simply because my husband dislikes noticeably oily dishes.  I also omitted the water at the end, as it wasn't needed.  The results were everything that I wanted them to be: delicious, aromatic, and easy.  The liquid in the bottom of the bowl can be spooned over toasted bread for an added treat. 

Thyme-Scented Mushrooms (serves 4; approx. $0.73/serving) 

1 1/2 tablespoons olive oil

1/4 teaspoon black pepper

4 bay leaves

1 tablespoon red wine vinegar, divided

12 oz button mushrooms, stems trimmed, halved or quartered if large

4 sprigs thyme

Equipment:

• Medium saucepan with a tight lid

1. Heat the oil in the saucepan over low heat.
2. Add the bay leaves, pepper and half the vinegar. 
3. Add the mushrooms and 3 sprigs of thyme.  Place the lid on the pot, hold it down and gently shake the pot a few times to mix the ingredients.
4. Cook over low heat for 10 - 15 minutes, until the mushrooms have given up some of their juices and have a "cooked" look to them.
5. Turn out into the serving bowl.
6. Garnish with the leaves from the 4th sprig of thyme and allow to cool between 1 and 3 hours.
7. Serve at room temperature. 

Technorati Tags: Greek food,mushrooms,thyme,vegetarian dish,recipe

Comments

[Deborah Dowd]

These look really delicious- can't wait to give them a try,especially since I have some fresh thyme growing in my garden!

[Fearless Kitchen]

Thanks! Homegrown thyme is definitely best....