Читать книгу Greenfeast - Nigel Slater - Страница 29

double cream 250ml

chickpeas 1 × 400g can

coriander leaves and stems 10g

dill 15g

parsley 10g

king oyster mushrooms 400g

olive oil 4 tablespoons

butter 30g

garlic 4 cloves

Warm the cream and drained chickpeas in a medium-sized saucepan for five minutes over a moderate heat. Tip them into a blender or food processor with the coriander, dill and parsley and process to a thick cream. Transfer back to the saucepan and season.

Slice the mushrooms into 1cm-thick pieces. Warm the olive oil and butter in a shallow pan, add the slices of mushroom and cook till golden on both sides. You may need to add a little more oil. As each mushroom browns, remove to a plate or piece of kitchen paper.

Peel and thinly slice the garlic, cook briefly in the pan until it turns gold, then return all the mushrooms to the pan. Warm the hummus, spoon onto plates, then add the sizzling mushrooms and garlic.

• Mushrooms, fried with butter and garlic, are just one possibility here; the soft, herb-speckled purée lends itself to sitting under deep-fried artichokes or roast parsnips, baked tomatoes or wedges of baked cabbage.

• Such purées can be made and kept in a small bowl overnight in the fridge, their surface splashed with olive oil and tightly covered. Stored like this, their texture will thicken and they can be spread on slices of hot toast for a quick bite to eat when you arrive home, hungry.