Caponata of mushrooms

Caponata of mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This typical Sicilian dish is the epitome of all that is fresh in that part of the world, where it is often served with the added Arabic touch of raisins and pine kernels. This variation of mine – inevitably to accommodate mushrooms – looks at first glance to be a little artificial. The end result is, however, a side dish that complements anything, and it’s also good by itself as a light dish.

Ingredients

Quantity Ingredient
300g mixed fungi
2 large aubergines, cut into large cubes
8 tablespoons olive oil
1 fresh hot red chilli, sliced
8 garlic cloves, sliced
2 tablespoons white wine vinegar
3 tablespoons celery leaves, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon caster sugar
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms thoroughly, and if large, cut to an appropriate size.
  2. Aubergine will absorb quite a lot of oil, so to avoid that, first dip the cubes in water, then pat dry. Fry them in the oil until brown on each side, drain well and set aside.
  3. Fry the chilli and garlic in the same pan for 1–2 minutes, then add the mushrooms. Stir-fry for a few minutes, then add the aubergine, vinegar, celery leaves, parsley and sugar, and cook everything slowly together for 10 minutes.
  4. Add salt and pepper to taste.
  5. Serve with toast, as a light dish, or to accompany main dishes of meat or fish.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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