The gremolata is the kind of addition that introduces these delicacies to the sunshine they have so longed for and deserve.
Mushrooms are like humans – they seem to come in all shapes and sizes and they each have a distinct personality, characteristics and flavour. They also flourish in the dark – strangely, it sounds like a lot of people I know … 🙂 But what makes them exceptionally unique is their woody deliciousness when you bite into one. It is quite unusual yet so soul warming.
I like to use those large gigante mushrooms with their large flat caps, beautiful dark brown texture and black gills. They are usually very strong in flavour with a certain meatiness to it. I always strive to retain the mushroom in its simplest form and in so doing do my utmost to retain its natural juices. I normally pop them whole into the oven – no fiddling. Just bake them for 25-30 min and then add this gremolata. It is the kind of addition that introduces these delicacies to the sunshine they have so longed for and deserved. Take my word for it; this mushroom recipe is delicious and easy.
4 Interesting mushroom facts
1. One Portabella mushroom has more potassium than a banana.
2. The oldest mushroom found dates bake more than 90 million years
3. Some of the oldest living mushroom colonies are fairy rings growing around the famous Stonehenge ruins in England. The rings are so large that they can best be seen from airplanes.
4. You can make beautiful colors by boiling wild mushrooms and dipping cloth in the resulting broth. The book The Rainbow Beneath My Feet tells you how to make dyes with mushrooms.
We all love pork sausages – it’s one of my husband’s ultimate favourite things to eat. The frustrating thing about pork sausages is that although they have this thick casing around them, they generally burst open … furthermore all the juicy flavours and brownness from the pan stays on the skin. For those that are like me … we generally tend to rip the skin off and set it to one side – and there goes the flavour with the skin! Well I have now worked out how to perfectly fry a sausage without it breaking or bursting or skin and with loads of flavour – I want to share this with you today … it will change your entire outlook on pork bangers!
1. Firstly add the sausages to a pan with a little water – about a cup of water for 6 sausages – put the lid on the pan and simmer for 10 minutes.
2. Then put the sausages into cold water and take the casings off.
3. Now put some butter and olive oil in a pan, add the sausages and fry till golden brown – perfect!
I decided to serve these porkies with lovely mushrooms, thyme and lemon. The lemon cuts through the richness and its perfect just with a piece of bread on the side. Enjoy!
400g Mushrooms sliced – I love a variety of different mushrooms
1T Olive oil
Handful of fresh thyme
Cooking the sausages - Add the sausages to a pan with water – put the lid on and simmer for 10 minutes. Then put into cold water to cool it down - remove the casings. Now put the butter and olive oil in a pan, add the sausages and fry till golden brown and perfect!
Cooking the mushrooms - Add half the butter, oil, mushrooms and thyme in a very hot pan. Season with the salt and pepper and fry till golden brown. Do the same with the next batch. Squeeze the lemon juice over the mushrooms when done.
To serve - Put the mushrooms in a serving dish and add the sausages – serve with some fresh bread.