Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 28

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 4

VEGETARIAN

While you could certainly fry these ingredients together quickly and create a very tasty dish, slow cooking them encourages the mushrooms to gradually absorb the flavours of the other ingredients, giving them greater intensity and making them utterly more-ish!

500g (1lb 2oz) mixed mushrooms, such as button, cup or portobello, cut into large wedges or thickly sliced

50g (2oz) chilled butter, cubed

2 tbsp olive oil

Sea salt and freshly ground black pepper

Finely grated zest and juice of 1 lemon (preferably unwaxed)

2 tbsp coarsely chopped fresh parsley

Place the mushrooms in a heatproof bowl just large enough to hold them and make sure the bowl fits into your slow cooker dish. Add the butter, olive oil, 1 tsp salt and the lemon zest and juice and, using your hands, mix everything together well.

Place the bowl in the slow cooker dish and pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on low overnight or for up to 9 hours.

Stir well and add the parsley, then season to taste with salt and pepper. Spoon onto hot buttered toast or English muffins and sprinkle with more parsley to garnish. Great topped with a poached egg.

TRY…

using any leftover mushrooms in salads or to make a fantastically flavoursome risotto.