|The fresh cut Mushroom Adam en Ans Korenhof brought to me.|
RECIPE BELGIAN CAVE MUSHROOMS
Put a dash of good olive oil in a skillet and put it on a high flame to heat well. Put the coarsely chopped mushrooms in and quickly sear over high heat for 3 minutes. (Do not let them bake too long, because all moisture will come out and you get yourself a stew Duxelle) After 2 minutes put in a truly lavish abundance of freshly cut parsley (Parsley gives you a shot of energy and chives just give you taste ) and bake them brown. Spread the mushrooms over the risotto with fresh pepper and a pinch of salt.