Saturday, 12 May 2012

Mushrooms with Cointreau and Rosemary

I try not to eat meat that much.  Maybe it's because I grew up with a vegetarian sister -- there's often a hint of guilt lingering in my stomach after meat consumption.  It's awful but I love my steak and prosciutto and cows and piglets at the same time.  While I cannot give up these things forever, I can manage to get my protein elsewhere most of the time.  Perhaps as a university student it's easier because I tell myself that meat is expensive and so I overload on eggs and beans.  Anyway, it's not difficult.  I love mushrooms and aubergines because they're.."meaty" vegetables -- you know with the texture and the bold flavors..
So mushrooms - rosemary - orange.  It's quite a good combination.  I wanted to just sautee my mushrooms with some white wine, but I saw some cointereau and thought why not.  It's a lovely combination of sweet and savory and deep earthiness coming from both the mushrooms and the rosemary.  The orange really gives it that kick.

6 large button mushrooms
1 rosemary sprig
2 garlic cloves, minced
1 tbsp olive oil
juice and zest of 1/2 an orange
1 1/2 tbsp cointreau

Toss the mushrooms in oil, garlic, zest of orange and rosemary.  Heat a pan until it's smoking hot and add all the ingredients.  Cover and let cook for about 5-10 minutes before adding the orange juice and cointreau and stirring it around for a couple of more minutes.  


  1. Great post I would like to thank you for the efforts you have made in writing this interesting and knowledgeable article.
    Magic Mushrooms Dispensary

  2. Great Article it its really informative and innovative keep us posted with new updates. its was really valuable. thanks a lot.
    penis envy mushrooms

  3. Thanks for another wonderful post. Where else could anybody get that type of info in such an ideal way of writing?
    magical mushrooms chocolate


© Design by Neat Design Corner