Cook Share and Feast

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

Ingredients:

• 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

Method:

• 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