If you want to make a sauce of mushrooms that are boiled, pressed, and fried with oil, make the sauce like this; take onion, parsley, vinegar, and spices, and mix it with vinegar and a little water. Make pieces of the mushrooms, to fry, or serve with a fried mixture, and then put them in their sauce, or serve them grilled with salt and oil.
(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
12 oz mushrooms, cleaned
2 cups water
2 oz olive oil, divided
½ oz (1 Tbs) salt
3 oz onion, minced
3 oz parsley, fresh
4 oz red wine vinegar
(thyme, savory, black pepper, or garlic would all go well with this dish)
Place clean mushrooms in pot with water. Add half of the olive oil and the salt. Simmer until mushrooms are cooked through. If water boils off, add more.
While mushrooms simmer, mince the onions, chop or scissor rinsed parsley. Prepare and measure all spices and seasonings.
Don’t add the seasonings yet
When mushrooms are cooked completely, drain water through strainer into one bowl.
Chop mushrooms very coarsely.
Add remaining oil to pan, return mushrooms, without liquid, to the pan. If needed, add small amounts of oil, but be cautious. They are spongy and can get too oily rather easily.
When mushrooms are fried, remove them to the second bowl.
Place the onions, parsley, ginger, pepper, and vinegar into the pot, and cook them through.
The onions will become transparent.
Add the mushroom broth, to the spices and oil, bit by bit. The goal is to reduce it slightly, but not to deplete it completely, while cooking the seasonings gently through.
When the sauce is reduced, return the mushrooms to the pot. Give them a quick toss, taste for seasoning and adjust if needed.
This is an excellent accompaniment to a red meat dish, filling for a turnover, salad topping, and accompaniment to a plate of cheese.
The type of mushrooms chosen affects the dish. Reducing the cooking liquid affects the density of flavor, so it is better to be parsimonious with the spices.
Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 76-77. Print.