This simple stir-fried recipe was inspired by Bruna Taurines. She is a fabulous cook, originally from Italy, but who has lived most of her life in Provence. It was there, in Martigues, that I discovered the extraordinary combination of parsley and garlic. I have, of course, added my own personal touches but I owe my inspiration in this recipe to her cooking.
| East meets West |
| Preparation time 15 minutes |
| Serves 2–4 |
2 tablespoons extra virgin olive oil
2 tablespoons coarsely chopped garlic
450 g (1 lb) (4 cups) button mushrooms, sliced
4 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped spring onions (scallions)
salt and freshly ground black pepper
1 Place a wok or large frying pan over a high heat until it is moderately hot. Add the olive oil, then immediately add the garlic and stir-fry for 15 seconds.
2 Add the mushrooms and some salt and pepper and stir-fry for 5–7 minutes or until the mushroom liquid has been reabsorbed by the mushrooms.
3 Add the chopped parsley, chives and spring onions and cook for 2 minutes. Give the mushrooms a few stirs, turn on to a warm platter and serve at once.