Phil's Naughty Mushrooms
My naughty mushrooms do not get the Heart Foundation tick of approval I should warn you…


Olive oil Bag of Mushrooms (I prefer Swiss Browns but any will do), by a bag I mean 6 or 7 big Swiss Bs or 15-20 small ones Butter, the real stuff, none of this salt reduced or spreadable rubbish, 3 or 4 slices from a standard size stick Soy sauce, you can use Worchester if no soy Garlic, 3-4 cloves White vinegar Chives, any greenery will do, even basil but I prefer chives Recklessness


Halve or quarter the mushrooms depending on size and add to fry pan on medium-high heat. As you sauté the mushrooms add butter (in slices so it works in quicker, 3 or 4 slices off a standard stick) and garlic (crushed). As the butter integrates add a splash of Soy so that the mixture in the pan becomes light brown. I say ‘splash’ because it is better to be conservative with this flavour as it can dominate if used too liberally. Of course by now you’ll be saying ‘s@#t that smells good’ as you rescue a mushy or two from the pan for quality control, at this point you’ll note a very rich flavour which for me was enough for years but recently I’ve found the addition of vinegar at this point helps to balance this dish and cut through the butter… again, add a splash only and taste again until you’re happy there’s balance. Like so many wines ‘balance’ is in the palate of the beholder. When the juice reduces further (no more than 5 minutes here on med-high heat) empty into a serving bowl, grab a hand full of chives and snip into small pieces and toss in with the mushrooms and serve. If you forgot the vinegar at this point grab a fresh lime (or lemon) and squeeze over the top. What I like about this dish is that the chef de jour can add a new chapter and honestly, trying to format this into a ‘recipe’ was quite challenging. You’ll find the more you play with this combo the more they will become Your Naughty Mushrooms… Wash them down with the 2012 Heirloom Eden Valley Riesling (my new Riesling of the moment, love it!) or 2007 Tim Adams Fergus, a long time favourite food wine. Enjoy Cheers Phil