Vegan Grandma

Tuesday, December 12, 2006

Mushrooms with Sesame Seeds
serves 2 or 3

These are really good on toast or as a side dish with beans and vegetables. Please see yesterday’s blog (12/11/06) for some interesting things about sesame seeds, and please see my blog from 11/14/06 for some interesting things about mushrooms. The following recipe is from World Vegetarian, by Madhur Jaffrey, published by Clarkson Potter Publishers, New York, page 243.

½ pound white mushrooms

3 tablespoons olive oil

2 teaspoons sesame seeds

salt, to taste

freshly ground black pepper, to taste

2 tablespoons finely chopped fresh parsley

Cut the mushrooms lengthwise into thick slices.

Put the oil into a large frying pan and heat over medium heat. When the oil is hot, put in the sesame seeds. As soon as the seeds begin to pop (just a few seconds) add the mushrooms. Stir and fry for a few minutes until the mushrooms loose their raw look. Add salt and pepper to taste. Stir again. Add the parsley and stir to mix. Take the pan off the heat and serve.


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