Cutting up veggies every day is such a chore. And why do it when you can avoid it, right? Since I was prescribed to add greens to my diet, I get romaine lettuce, iceberg, cherry tomatoes, carrots, cucumber and bell peppers every week, chop them and refrigerate it in a big salad box. Throughout the week, I have it either straight from the box or spice it up with some sort of topping to keep it interesting.
Today I tried Champignon over my salad. I like mushrooms but I had never cooked them myself. I bought them once before, and they had turned bad by the time I got to use them. That was it for me. Never went back to them.
I saw big, plump champignon yesterday and decided to give it a try. I used Michael Chiarello’ recipe from Food Network, and modified it slightly according to what I had in my pantry.
Here’s what you need:
- Champignon – 5 buttons
- Oil – 3 tbsp
- Salt – to taste
- Garlic paste – 1 tsp
- Oregano – 1/2 tsp
- Thyme – 1/2 tsp
- Dill pickle – 2 spears
- Salas mix – as mentioned above
- Thoroughly wash champignon and slice them into bite size pieces.
- Add oil to skillet and turn up the flame. You need to keep the flame high throughout, and stir continuously.
- Once the oil is hot, add sliced champignon and sauté. Make sure they are well covered in oil.
- Approximately 5 minutes later (or once they are brown), add salt and garlic, and mix well. Continue doing so for next two minutes.
- Add thyme and oregano, and mix everything together. Give it another minute to soak in flavours from the herbs.
Tada! You are almost done! Add a hearty serving of salad mix to a bowl, add sliced dill pickle and top with champignon.
I underestimated pickle and ended with a little too much salt. If you are adding pickle, go easy on salt or skip it altogether.
(P.S. The original recipe called for butter, wine, parsley and lemon juice. When I make it next, I would add butter sparingly and lemon juice if I skip pickle).