Dish of Sautéd Mushrooms with Allspice
(click to enlarge)

Sautéd Mushrooms with Allspice


Turkey
Serves:
Effort:
Sched:
DoAhead:  		 4 app
**
35 min
Yes		 An unusual but quite enjoyable meze (appetizer) or side dish that is easy to make. It can be served warm or at room temperature, and can be made ahead.




1
1
1/2
1
2
3
1/2
2/3
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ar
#
oz
T
T
T
T
t
t
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Mushrooms (1)
Shallots
Allspice Berries  
Lemon Juice
Parsley
Butter
Pepper, black
Salt
-- Garnish
Parsley (more)

We list this recipe as vegetarian, but mushrooms are more closely related to animals than to vegetables - we have a common ancestor. See also Comments.

PREP   -   (20 min)
  1. Wipe MUSHROOMS clean, trim stems flush and slice 1/2 inch thick.Very small ones could be left whole.
  2. Chop SHALLOT fine.
  3. Grind ALLSPICE in your spice grinder.
  4. Squeeze LEMON JUICE.
  5. Chop PARSLEY small - with extra for Garnish.
RUN   -   (15 min)
  1. In a spacious sauté pan, melt Butter and fry Shallots until translucent.
  2. Stir in Allspice for 1 minute, then stir in Mushrooms until coated with the oil. Turn heat to medium low and fry, stirring often, until Mushrooms have given up most of their liquid and there is only a little left in the pan. I start this process simmering with the lid on, so it goes more quickly with less stirring.
  3. Season with Salt and Pepper.
  4. Take off the heat and stir in Parsley and Lemon Juice.
  5. Serve warm or at room temperature, garnish with Parsley.
NOTES:

  1. Mushrooms:

      Regular white mushrooms are fine for this dish, or the closely related brown Criminis (used in the photo example). For details see our Fungus page.

  2. Comments:

      Allspice is a spice from the Americas, but it has been enthusiastically adopted in Anatolia and the Levant. The pattern recipe called for twice as much Black Pepper as I call for here - use your own best judgement.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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