Cumin Mushrooms
serves 4
Speared on toothpicks, these make a great cocktail snack. As a vegetable, they go particularly well with fish. Carrots can be prepared the same way.Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
2 pounds firm, white medium-sized mushrooms
1/2 cup vegetable oil
2 to 2 1/2 teaspoons ground cumin
1/4 teaspoon kosher salt or to taste
prep: 20 minutes
total: 2 hours 30 minutes
large skillet (or two medium skillets)
1. Wipe the mushrooms clean with the palm of your hand. Cut off the stems and reserve them for another use.
2. In a skillet large enough to hold all the mushrooms in a single layer, heat the oil over medium heat. If your skillet will not hold all the mushrooms, use two skillets and divide the ingredients equally between them.
3. Set the mushrooms in the pan cut side down. Sprinkle them with 1 1/2 teaspoons cumin, 1/4 teaspoon salt, and several grinds of pepper. Reduce heat to low. Cook the mushrooms uncovered, turning occasionally, about 1 1/2 to 2 hours, until very dark brown.
4. Five minutes before removing the mushrooms from the heat, stir in 1/2 teaspoon cumin. Taste and adjust the seasonings. Transfer the mushrooms to a bowl. Cool to room temperature, tossing occasionally. Serve at room temperature.
