I am spoiled rotten. I think anyone who’s read anything on this blog might agree. But seriously. How many other people out there come home to meals like this on a regular weeknight? I imagine not many. If I didn’t have Will, I’d probably be pretty proud of myself for cooking one or two meals a week, and not just eating frozen food out of a box every night (Trader Joe’s Butter Chicken, I’m lookin’ at you). It seriously takes me a minimum of two hours to make anything in the kitchen (even if it’s easy), so if it were totally up to me, I’d always be cooking my dinner the night before I actually want to consume it – too much effort. But instead my husband is unreal and I feel incredibly fortunate that I get to enjoy gourmet meals on the reg. You also know that not every evening is a three-piece Turkish meal, but often it’s not too far off.
However, when my evening IS a three-piece Turkish meal, that’s obviously worth sharing. Now the hilarious part about this is that Will went through all the effort to get this on a plate at the same time in one evening…and it’s taken me almost three months to blog about it. Oops? I know he did all the work in the kitchen, but typing up multiple recipes, editing photos and formatting everything takes a little time, okay? A lot of times, the cooking can be the easier part of the blogging experience! No excuses – I know, I know. But at least I’m finally getting around to sharing it with you all! Read on to learn how to make these wonderful Turkish dishes that ended up complimenting each other perfectly.
Cooking Notes: Will didn’t crush any of the spices from seed, like was suggested, but used powders instead! He also chose to use button mushrooms because the smaller the mushroom, the better! You could also use any green spice topping (mint, basil, parsley, etc.) in place of the scallions!
Spicy Garlic Mushrooms (adapted from Classic Turkish Cooking; serves 4)
8 oz. button mushrooms, clean and left whole
4 cloves garlic, finely chopped
2 tbsp olive oil + a little butter
1 tsp ground allspice
1 tsp ground coriander
Pinch of ground nutmeg
S&P, to taste
Fresh scallions, chopped
Place the mushrooms in a saucepan with the garlic, spices, olive oil and butter. Cook with the lid on over high heat for about 10 minutes, shaking occasionally, allowing the liquid to froth up. Once the mushrooms begin to caramelize, remove the lid and cook another 4-5 minutes until some liquid has evaporated. Season to taste; spoon the mushrooms into a bowl and toss with fresh herbs, then serve hot or cold and enjoy!