No, these mushrooms are not put in the moonlight for nights. You don`t have to mumble any incantations in the moonlight either. I am adapting a method of preparation of the British cook Nigella Lawson, who has already made moon-dried tomatoes. By the way, they are also very good; I can only warmly recommend it.
Why moon-dried? Because after a short preparation you put the mushrooms in the very hot oven, then switch it off immediately and let them finish cooking overnight (when the moon is shining - or not) in the oven.
Preheat the oven to the highest possible temperature (it should be 250 degrees, more does not hurt) and place a large, flat casserole dish in it. In the meantime, clean the mushrooms, not wash them, just clean them with a brush. Cut the stems a little. Chop the garlic cloves and crush them finely on a board with a teaspoon of sea salt. If you push them through the usual garlic press, you will not get the same result. For reasons of taste, I advocate my method.
Preheat a frying pan to more than medium heat. Add 1 - 2 tablespoons of olive oil. From now on it goes very quickly; we will be ready immediately. The rest will be done by night.
Put the mushrooms in the hot pan and stir-fry for 1 ½ to a maximum of 2 minutes (you have to stay on the pan and turn everything over and over). Remove the pan from the fireplace and immediately (!) Season with salt and pepper and add the garlic and herbs. Turn everything well again.
Take the form out of the oven - close the oven door again immediately - put the entire pan contents into the form and put the form back in the oven and close the oven door again immediately.
Turn off the oven immediately and let the mushrooms moon-dry overnight. They are ready the next morning. The oven door must never be opened until then - no matter how tempting it smells!
The mushrooms are very tasty. Great on an antipasti plate, but also in salads and even on pizza or on toasted bread.
Ingredients
Print Recipe
Pin Recipe