Tuesday, July 6, 2010

4th of July

What a great weekend in NH, with the family. Weather was awesome. My dad always made these Shitake mushrooms with serrano and scotch bonnet peppers, and of course I had to make my home made rustic Italian bread. We all love this dish and eat the bread with the shitakes, you will love it also

For the Mushrooms:

1 1/2 lb ( 680 g) shitake mushrooms, remove the stems
6 serrano (you can also use habanero peppers if you wish), split the peppers in half
2 tablespoons extra virgin olive oil to begin with, you will use more
salt & pepper to taste
Serves 4
In a heavy bottom pan, add about 2 tablespoons of olive oil, the shitake and peppers. Stir and add salt & pepper. You will have to had some more olive oil, so about another 2 tablespoons (you can add what you want); cover and let cook over medium heat for a few minutes. When the mushrooms are tender remove to a nice dish and add some more olive oil. Have the bread with this dish to absorb the wonderful oil.
PS, the bread recipe is on my blog, if you need it please let me know and I will get it to you.

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