This is one of the most simplest and easiest recipes I have made. For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms. The large caps has more distinct flavor and has a nice chewy texture when roasted. Even though extra virgin olive oil is mainly used in salads (not for cooking), for this specific dish I preferred using extra virgin olive oil since it gives a distinct taste. This dish can be served as a starter/appetizer with a warm bread roll or as a side dish with rice or sandwich
- 2 caps large portabella mushrooms
- 2 bunches baby bok-choy
- 7-8 garlic cloves finely chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoon crushed red pepper
- 1 teaspoon roasted sesame seeds
- Salt to taste
- Cut Portabella caps into thick slices. Then cut the pieces diagonally into 2
- Discard the thick base of bok-choy. Separate tender ribs from the leaves. Chop the ribs into about ½ inch pieces. Tear leaves roughly.
- Add olive oil to a large skillet and add garlic and sauté in low flame until garlic is golden brown
- Increase flame to high and add mushrooms and the chopped bok-choy ribs and sauté for about 5 minutes.
- Now lower the heat and add crushed red pepper and bok-choy leaves and sauté until leaves are slightly wilted.
- Add toasted sesame seeds and mix well. Alternatively you can sprinkle the sesame seeds while serving.
Yields: 2 side dishes
Source: Chelvi’s Original