What better way to start the week than with a quick and delicious recipe thanks to Delia Smith?
225 mixed fresh mushrooms, wiped and thickly sliced, 2 cloves garlic, peeled and finely chopped, 4 tablespoons olive oil, 225 ml red wine, 2 tablespoons fresh dill, salt and freshly milled black pepper
For the garlic and smoked pimenton mayonnaise: the basic mayonnaise recipe, plus 3 extra cloves garlic, peeled, 1 teaspoon sm
oked sweet paprika
225 mixed fresh mushrooms, wiped and thickly sliced, 2 cloves garlic, peeled and finely chopped, 4 tablespoons olive oil, 225 ml red wine, 2 tablespoons fresh dill, salt and freshly milled black pepper
For the garlic and smoked pimenton mayonnaise: the basic mayonnaise recipe, plus 3 extra cloves garlic, peeled, 1 teaspoon sm
oked sweet paprikaHeat the olive oil in a large frying pan, add the mushrooms, along with the garlic, and cook for a couple of minutes over a medium heat - shaking the pan and stirring from time to time. Now pour in the red wine, turn the heat up high and let it all bubble for a minute or two and reduce a little. Turn the heat down and cook for a further 4 minutes. Season to taste, stir in the chopped dill and then transfer to a small serving dish. Allow the mushrooms to cool before covering them and popping them into the fridge to chill.
Now make the mayonnaise, but using 4 cloves of garlic instead of 1 and stir the smoked, sweet pimenton into the finished mayonnaise. Serve the mushrooms on crisp lettuce leaves with some chopped dill sprinkled on top, and about a dessertspoon of mayonnaise per person. The leftover mayonnaise will keep for a week in the fridge.
Now make the mayonnaise, but using 4 cloves of garlic instead of 1 and stir the smoked, sweet pimenton into the finished mayonnaise. Serve the mushrooms on crisp lettuce leaves with some chopped dill sprinkled on top, and about a dessertspoon of mayonnaise per person. The leftover mayonnaise will keep for a week in the fridge.
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