Mushrooms are delicious: but they are one of the most absorbent foods. If you cook them in butter (delicious!) or garlicky olive oil (yum!) - well, they soak it up like sponges. Tasty, for sure: but very fattening and may give you heartburn.
So how can you cook a mushroom to be tasty and savoury but without adding too much grease to it?
You microwave them, using just a minimum of fat.
This method works for some other foods as well, of which Potato Wedges are the most obvious example.
Now the recipe!
Start with about 500 g of mushrooms (they shrink a lot)
Clean and trim the mushrooms.
(The ordinary kind from the supermarket work just fine.)
You need a Pyrex bowl or similar to cook them in.
In the Pyrex bowl, melt together
2 Tablespoons water 30ml
1 Tablespoon butter 15ml
When liquid, add the mushrooms: small ones may be left whole, +medium ones quartered, largest ones can be sliced.
Place them into the buttery liquid and stir to coat.
Add salt, pepper, a squeeze of lemon and a scrape of nutmeg and stir again.
Cover the bowl with a plate and microwave for 2 minutes: juice will run and a small pool should form,
Stir again.
Sprinkle over 2 teaspoons of plain flour, stir thoroughly to disperse and coat.
Microwave again, for about 2- 3 minutes.with occasional peeping and stirring, until the flour has mixed with the liquid and formed a kind of small sauce and is cooked.
Taste and if done, and savoury, serve.
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Ingredients - summary
Mushrooms
Scoop of butter, some water
Salt, pepper, nutmeg and lemon to season
A spoonful of flour
A Pyrex bowl or similar to cook them in / a lid to keep steam in.
A microwave - just normal heat and setting.
