Month: October 2013

Sear and saute:
24 oz button mushrooms, halved or quartered
4 tbsp olive oil
1/2 an onion, sliced

1/4 tsp dried chili flakes, or to taste (optional)
1 tsp thyme + extra sprig
1 tsp rosemary + extra sprig
salt and pepper to taste

you can add herbs to taste… add more if you like herbs and are using fresh.

4 tbsp apple cider vinegar (or any sort of clear vinegar you have)
1/2 tsp fresh lemon juice
2 tbsp olive oil, or as needed

Directions:
1. Clean mushrooms with paper towel, cut in half and if you have really large mushrooms, you may want to cut in quarters.
2. Heat skillet on medium high, add oil and when oil is hot, add the mushrooms(cut side down).
You may want to add only half of the mushrooms and half the oil at a time…. and cook the mushrooms in 2 batches. The idea is to get a nice sear and colour on the mushrooms. So don’t overcrowd the pan, otherwise your mushrooms will steam.
3. Cook mushrooms, cut side down, undisturbed, until starting to brown around edges, about 3-5 minutes. Turn over and cook an additional 2-3 minutes or until the second side browns a little as well. Remove mushrooms, and set aside in a bowl. If cooking mushrooms in 2 batches, add remaining half of the oil and the rest of the mushrooms and repeat process of searing the mushrooms. Remove all mushrooms from skillet and set aside.
4. Reduce heat to low and add the onion to the skillet(you may add 1 teaspoon oil, if needed) and continue to cook until onion is translucent, about 2-4 minutes or so.
5. Stir in the reserved mushrooms, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper, and cook until fragrant, about 3 minutes.
6. Stir in vinegar, thyme, rosemary, lemon juice and remove skillet from heat; season with salt and pepper to taste.

Assemble:
Place a 1-2 thyme and rosemary sprigs in empty Mason jar. Transfer contents of pan into jar; add a bit of oil, seal jar, and shake to combine. Cool to room temperature before serving.
Marinated mushrooms can be refrigerated in jar for up to 7 days…

Ingredients:
1 lb. of assorted olives.
1/3 cup of extra virgin olive oil
Zest of 1 lemon, in long strips from a vegetable peeler
2 tablespoons of whole coriander seeds, lighly crushed
1/2 tablespoon black peppercorns, lightly crushed
3 dried bay leaves
red chili flakes (optional, to taste)

First combine and drain your olives in whatever proportion you like.

In a wide-mouth mason jar, add all the ingredients and make sure that all the olives are covered with the oil. Let the flavors infuse for at least an hour at room temperature. Cover and refrigerate overnight to up to a month.

This recipe is highly versatile and can be changed as desired:
– 1/2 tsp. of dried rosemary, 1 tsp. fennel seed and 1 tsp. of dried thyme.
– 1 tsp oregano, 1 tsp basil, 1/2 tsp rosemary