Another recipe with allspice.
400g of shimeji (you can use other mushrooms)
1 shallot (finely chopped)
1 garlic clove (finely chopped)
2 tbsp of olive oil
2 tbsp chopped fennel (the fennel tops) or dill
1/2 tsp ground allspice
1 tbsp of wine vinegar
Heat a frying pan over a medium heat, add the olive oil and the mushrooms. Fry for 3 - 4 minutes and season with salt and black pepper. Add the shallot, garlic and fennel tops and allspice and fry for another minute, then deglaze the pan with the red wine vinegar. These will keep for 3 to 4 days in the fridge or you could cover in olive-oil and bottle them.
400g of shimeji (you can use other mushrooms)
1 shallot (finely chopped)
1 garlic clove (finely chopped)
2 tbsp of olive oil
2 tbsp chopped fennel (the fennel tops) or dill
1/2 tsp ground allspice
1 tbsp of wine vinegar
Heat a frying pan over a medium heat, add the olive oil and the mushrooms. Fry for 3 - 4 minutes and season with salt and black pepper. Add the shallot, garlic and fennel tops and allspice and fry for another minute, then deglaze the pan with the red wine vinegar. These will keep for 3 to 4 days in the fridge or you could cover in olive-oil and bottle them.