Great Veggie meals from the authors of the Recipe Book
“Crude Food – made from scratch with love” by Tracey Webb & Richard Mowbray
I have made a new discovery, & when I discover a new flavour I get a little excited so I want to share this with you; Black Garlic – Ajo Negro!
It is “normal” garlic, which has been naturally fermented. Each clove packs a delirious zing to the taste buds! I just love its complex flavour. Black garlic is sweet molasses-like richness and tangy garlic undertones. You have to handle it gently as it’s all soft & squidgy. It smells something between, truffles, fungi & has a dark fruity balsamic taste!!!
So here is a recipe I made last night at home for two persons:
Black Garlic & Portobello Mushroom Sauce
1 x small onion, diced finely.
2 x black garlic finely cut or mashed.
Butter or olive oil to sauté
8 x Portobello mushrooms sliced thick or thin, whatever you prefer.
100 g fresh cream, soya cream, Mascarpone, or similar.
Salt & black pepper to taste.
Serve this sauce with your preferred pasta, or layered in lasagne. It would make a great accompaniment to serve with tofu or seitan also.
Sauté the onions in a generous amount of butter or a small amount of a light olive oil for two minutes over a low heat, add the mushrooms, a pinch of salt & pepper, cover, & leave to sweat over a very low flame for 10 minutes, stirring occasionally.
Remove from the heat & stir in the black garlic to the mushrooms & onions, squishing it with the back of a wooded spoon & mix well.
Boil the water for pasta in a large pan. When it’s boiling, add the pasta & cook according to instructions on packet.
Just before your pasta is ready, reheat the mushrooms & add the cream, heat over a gentle flame.
Adjust seasoning to taste.
I prepared a simple mozzarella & tomato salad, with mint, fresh coriander, lemon juice & a quality olive oil.
Tracey & Richard